Comments on: Maple Peanut Butter Chocolate Chip Oatmeal Cookies

By: Cher Smith

Cher Smith — Sat, 10 Oct 2026 20:21:43 +0000

These are delicious ! Didn’t change a thing and they were lovely – we all enjoyed them. But – I’d like to suggest that it is easiest to start off by pouring the peanut butter and then the maple syrup directly into the mixing bowl – no measuring cup needed. Just put the bowl on a kitchen scale, tare; and then add 2/3 cup (160 grams) of peanut butter and then 2/3 cup (214 grams) maple syrup. A lot less cleanup ! Trust me, a $10 kitchen scale is your absolute best friend.

By: Cookie and Kate

Cookie and Kate — Fri, 18 Sep 2026 01:13:05 +0000

In reply to Nina Feinerman. Hi Nina, I'm so glad you enjoy the recipes! You can use the same amount of oat flour if you want to skip the step of blending it yourself.

By: Nina Feinerman

Nina Feinerman — Thu, 17 Sep 2026 19:19:50 +0000

Hi, I love your recipes!! I am making these with my young adults with disabilities class that I teach. We try to make the recipes as easy as possible. So instead of the step of grounding the oats, I’d like to measure oat flour. How much oat flour would you use? Thank you!

By: Cookie and Kate

Cookie and Kate — Mon, 07 Sep 2026 21:33:58 +0000

In reply to Sonia. Hi Sonia, you can substitute honey, but they may end up sweeter.

By: Sonia

Sonia — Mon, 07 Sep 2026 13:45:05 +0000

I just moved abroad and can not find real maple syrup. Do you think honey would taste okay? Or, if I use cane sugar, would I need to add more liquid?

By: Tiffany Swanson

Tiffany Swanson — Sun, 06 Sep 2026 13:56:15 +0000

This recipe is it!! I’m very conscious of my macros but also started a bad habit of making cookies on the weekends to enjoy with ice cream and my husband. I decided I needed a healthier version I could feel good about indulging in and this recipe nailed it.

The only adjustments I made were that I halved the recipe, used 1 whole egg and 3oz of both milk and semi sweet chocolate chips. Baked for 12 minutes and let them sit on the pan for 5–10 minutes.

They were absolutely perfect. I’m officially scratching all my other cookie recipes because THIS IS IT!

By: Cookie and Kate

Cookie and Kate — Sat, 11 Jul 2026 17:17:16 +0000

In reply to Trish H.. Hi Trish, I love the idea of using tahini! Thanks for sharing the idea.

By: Trish H.

Trish H. — Thu, 09 Jul 2026 03:34:01 +0000

This recipe is very adaptable.
I used tahini instead of peanut butter (because that is what I had on hand).
Otherwise, I followed the recipe.
The results were delicious. I took them to a gathering and everyone enjoyed them.

By: Janie

Janie — Wed, 08 Jul 2026 11:55:50 +0000

In reply to Cookie and Kate. Thank you for your reply! I’ll give it a try and comment back.

By: Cookie and Kate

Cookie and Kate — Wed, 08 Jul 2026 04:16:30 +0000

In reply to Janie. Hi Janie, I haven't tested it, but you will need to reconstitute it or the level of moisture would be off. Mix 1 to 1.5 tablespoons of water for every tablespoon of powdered peanut butter. You are also losing some of the fat, so the texture might be a bit off. I hope this helps.