These Oat Peanut Butter Cup Cookies are made with nutritious ingredients, making them heart-healthy, diabetes-friendly, and the perfect healthy sweet snack. They’re decorated with crunchy pomegranates for an extra pop of tart flavour that pairs brilliantly with the rich chocolate topping. The crumbly texture of fibre-rich oats is complemented by maple-infused peanut butter, which adds delicious smoothness and protein. Vegan and gluten-free.
As a registered dietitian and certified diabetes educator, I especially designed this recipe for those who want to indulge in something sweet without worrying about their blood sugar levels going haywire.
Not to mention that, unlike sugary sweets or highly processed treats, these homemade cookies are made with heart-healthy peanut butter and sweetened naturally with a touch of maple syrup. They’re topped off with unsweetened melted vegan dark chocolate.
They are low carb – with 4 grams of protein per cookie!
The best part? There are no artificial ingredients and excessive sugar – making them a healthy sweet snack, that you can enjoy more often.
To be honest, this is another easy recipe to add to my ever-expanding collection of delectable sweet delights: Coconut Barfi, Carrot Halwa, and Laddu.
If you landed here, looking for a recipe for Reese peanut butter cookies, I hope you’ll be pleasantly surprised by this creative variation. It’s my healthy spin on a classic.
The base is created with rolled oats and hemp hearts and flavoured with ginger and cardamom. The floral spices complement the sweetness of the peanut butter cup cookie, and the melted dark chocolate just seals the deal.
Did you know that commercial peanut butter cups (and some of the recipes accessible online) are frequently produced with a slew of industrial compounds? These include hydrogenated oils and artificial flavours, among other things.
In fact, some peanut butter cup cookie recipes call for Reese cups.
One Reese Peanut Butter Cup contains:
- about 2 grams of saturated fat
- a negligible amount of fibre
- only 2 grams of protein
- with 8 g of sugar (mainly added)
- Has an E number (TBHQ) to help extend shelf life
These oat-based cookies are scrumptious enough to serve as a dessert yet nutritious enough to munch on as a snack! The specific ingredients are filled with nutrition benefits. If you’re keen on learning more, read on!
Ingredients
With just 9 simple, nutritious ingredients, you can create this sweet delight:
- Peanut butter. I prefer all-natural unsweetened peanut butter (smooth). If yours isn’t as runny as mine, warm it in the microwave for 30 seconds at a time until it’s smooth.
- Oats. Rolled oats are best for more texture. If you prefer a smoother and denser cookie, use quick oats.
- Hemp hearts. I like to use these for their nutritional value (added protein and healthy fats) and the delightful nutty flavour.
- Spices. Ground ginger and cardamom are a perfect complement to the peanut butter cookie base. Ginger has been shown to help with nausea and vomiting, metabolic syndrome (a cluster of risk factors that occur together and increase the risk of heart disease and diabetes) and pain (especially in osteoarthritis). Cardamom has a unique floral scent that’s sweet yet savoury.
- Apple sauce. To sweeten the rolled oats naturally, so you can limit the amount of maple syrup used. Also, it gives the rolled oats a sticky texture which helps the cups retain their shape. Remember to opt for unsweetened apple sauce.
- Maple syrup. Pure dark maple syrup adds a lovely caramelized flavour. You can adjust the amount until you’re happy with the taste and texture of your peanut butter cups.
- Dark chocolate. To decorate the top of my oat peanut butter cups, I typically use 100 percent vegan dark chocolate. You don’t need a lot; just enough to give it that chocolate flavour and deliciousness. I prefer to use chocolate chips because they melt quicker.
- Coconut oil. For melting the chocolate chips. It’s also used to grease the cupcake pan so that the oats cups do not stick to the base.
- Pomegranate (optional). For added decoration! They have a crunchy texture and a tart, refreshing flavour that’s a perfect complement to the decadent richness of the peanut butter filling and melted chocolate topping.
How to make them
Making these oat peanut butter cup cookies couldn’t be easier! Preheat the oven to 380 degrees Fahrenheit. Start by adding the dry ingredients to a small mixing bowl: rolled oats, hemp hearts, ginger powder and crushed cardamom. Mix well before adding the wet ingredients: apple sauce and maple syrup (see images below). Stir to combine well. There is no need to use baking soda.
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Step 1 -
Step 2 -
Step 3
Grease the base of the cupcake pan with coconut oil. I prefer You can use a brush for this step. You want to use a cupcake pan with 2.5-inch diameter and an inch in depth. I wouldn’t opt for muffin tins because they are too large for this recipe.
You want to make 10 oat cups. Divide the oat mixture equally in each cupcake pan cavity. Then, press down gently using your fingers or a spoon to create a small cup.
Then, send the oat cups in the oven for 15 minutes (middle-top shelf of the oven).
Meanwhile, mix together runny peanut butter and maple syrup in a separate bowl. Stir to combine thoroughly and set aside.
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Step 5 -
Step 6
When you’re ready, use the double-boiler method to melt the dark chocolate. To do this, fill a saucepan with a bit of water and heat on low. Place a cup or small jug into the saucepan. Then, add dark chocolate and coconut oil to the cup. To ensure that the chocolate chips melt evenly, stir them with a spoon. You should end up with smooth melted chocolate.
Once the oat cups are baked, take them out of the oven and let them cool for a couple minutes. Be careful when removing them from the pan. Then, add the peanut butter filling.
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Step 8 -
Step 9
Now, add a little dark chocolate to each oat peanut cup cookie (see images below). I like to use bamboo picks to spread the chocolate over the top. Finish with pomegranate kernels (optional)
Leave to set in the refrigerator for 1.5 hours before serving.
Nutrition information per serving
This recipe has an impressive nutrition profile. One oat peanut butter cup cookie is:
- 4 g of protein
- A high source of fibre
- Low in sugar
- Low carb – 6 g net carbs
- Low in sodium
- Low in fat
- A good source of iron
*Percent Daily Values are based on a 2000 calorie diet
Nutrition benefits
Peanut butter
I love peanut butter! It’s an excellent source of protein that can help keep you full. In addition to being naturally low in fat, oats are high in fibre and protein, which helps fill you up too. Plus, they’re both naturally gluten-free (if your peanut butter brand doesn’t contain wheat). Oats also happen to be heart-healthy like other whole grains.
In a large population-based study, eating nuts was linked with lower rates of death from all causes, including cancer, heart disease, respiratory illness, infections, chronic liver disease and kidney disease.
It’s crucial to remember that population research does not indicate that eating more nuts always prevents these diseases; instead, it suggests an association. However, it is still sound advice to eat nuts regularly.
Overall, this high protein vegan snack – with its combination of oats and creamy peanut butter – will give you a lovely balance of slow-releasing carbohydrates (oats) with plant-based protein (peanut butter).
Peanut butter nutrition facts
| Protein | 5 g |
| Total Fat | 3 g |
| Saturated Fats | 6.9 g |
| Dietary Fibre | 8 g |
| Carbohydrates | 21.5 |
| Net carbohydrates | 13.5 g |
| Sugar | 4.2 g |
| Calcium | 54 mg |
| Calories | 585 kcal |
| Iron | 2.3 mg |
| Magnesium | 176 mg |
| Sodium | 6 mg |
| Potassium | 658 mg |
| Zinc | 3.3 mg |
| Folate | 145 µg |
Oats
Oats are a nutritious whole grain that is high in many vitamins, minerals and phytonutrients (plant compounds with disease-fighting potential).
A recent study revealed that oat fibre (β-glucans) consumption was linked to improved cholesterol management and reduced inflammatory status. Low-density lipoprotein (LDL), triglycerides, ratio of total cholesterol to high-density lipoprotein (TC/HDL), and inflammatory markers were all found to be lower in those who ate oats.
This is backed up by a wealth of research, including a review published in 2020 that found that β-glucans reduce the risk of coronary heart disease, type 2 diabetes, and several non-communicable chronic diseases.
In addition to the vital role of β-glucans, these positive effects have been linked to the activity of more minor bioactive compounds such as phenolic compounds in oats.
Variations and storage
- If you prefer, you can use almond butter instead of peanut butter.
- Explore different fillings like greek yogurt, dried fruits (like raisins and cranberries), and dark chocolate chunks or cacao nibs.
- If you don’t like ginger or cardamom, substitute with your favourite spices (e.g., nutmeg, cinnamon).
- Instead of hemp hearts, you could also use chia seeds.
- I suggest storing the oat peanut butter cup cookies in a sealed container in the refrigerator for up to a week. If you want to make a larger batch of this recipe, you can freeze them. Make sure that your frozen oat cookies have thawed entirely before serving.
What’s your favourite way to snack?
If you try these vegan oat peanut butter cup cookies recipe, I’d love to hear from you! Leave a comment, rate it, or share a photo and hashtag #desiliciousrd on Instagram. Can’t wait to see your photos.
Oat Peanut Butter Cup Cookies
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Ingredients
Oat base
- 1½ cups rolled oats gluten free
- 2 tbsp hemp seeds
- 5 cardamom green, pods only, crushed
- 1 tsp ginger powder
- 1 tsp maple dark, pure
- ¼ cup apple sauce unsweetened
- ¼ tsp coconut oil cold pressed
Peanut butter filling
- 5 tbsp peanut butter smooth, runny, all-natural unsweetened
- ½ tbsp maple syrup dark, pure
- 2 tbsp chocolate chips vegan, unsweetened
- ¼ tsp coconut oil cold pressed
Instructions
Oat cups
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Preheat the oven to 380 degrees Fahrenheit. Start by adding rolled oats, hemp hearts, ginger powder and crushed cardamom to a bowl. Mix well before adding the wet ingredients: apple sauce and maple syrup. Stir to combine.
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Using a small brush, grease the base of the cupcake pan with coconut oil (10 cavities). Use a cup cake pan that's about 2.5 inch diameter and an inch depth.
-
Divide the oat mixture equally in each cupcake pan cavity. You want to make 10 oat cups. Then, press down gently using your fingers or a spoon to create a small cup. Send the oat cups in the oven for 15 minutes (middle-top shelf of the oven).
Peanut butter filling
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Meanwhile, mix together runny peanut butter and maple syrup in a separate mixing bowl. Stir to combine thoroughly and set aside.
-
Use the double-boiler method to melt the dark chocolate chips. To do this, fill a saucepan with a little water and heat on low. Place a cup or jug in the saucepan. Add the dark chocolate and coconut oil to the cup or jug. To ensure that the chocolate chips melt evenly, stir them with a spoon. You should end up with smooth melted chocolate. You could also melt the chocolate chips in the microwave.
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Once the oat cups are baked, allow them to cool for a couple minutes. Remove them carefully from the pan before adding the peanut butter filling.
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Then, add a little dark chocolate on top of each oat peanut cup cookie. You can use bamboo picks to spread the chocolate over the top. Finish with pomegranate kernels (optional).
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Leave to set in the refrigerator for 1.5 hours before serving.
Notes
- If you prefer, you can use almond butter instead of peanut butter.
- Explore different fillings like greek yogurt, dried fruits (like raisins and cranberries), and dark chocolate chunks or cacao nibs.
- If you don’t like ginger or cardamom, substitute with your favourite spices (e.g., nutmeg, cinnamon).
- Instead of hemp hearts, you could also use chia seeds.
- I suggest storing the oat peanut butter cup cookies in a sealed container in the refrigerator for up to a week. If you want to make a larger batch of this recipe and freeze them. Make sure that your frozen oat cookies have thawed completely before serving.
Nutrition
The post Oat Peanut Butter Cup Cookies appeared first on Shahzadi Devje, Desi~licious RD.