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You Haven’t Had Korean Beef Bulgogi Like This Before

You Haven’t Had Korean Beef Bulgogi Like This Before!

Discover the irresistible Crispy Chocolate Oat Cookies, made with four simple ingredients that cater to various dietary preferences.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dinner
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups oats use gluten-free oats for a gluten-free version
  • 1 cup peanut butter can substitute for sunflower seed butter or almond butter
  • 1/3 cup maple syrup honey can be used as an alternative
  • 1 cup chocolate chips dark chocolate chips recommended for richer taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Spatula
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine oats, peanut butter, and maple syrup. Stir until well-mixed, creating a doughy consistency.
  2. Fold in chocolate chips until evenly distributed throughout the mixture.
  3. Shape a tablespoon of mixture into a small ball, place on a baking sheet, and gently flatten.
  4. Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to firm up.
  5. Remove from refrigerator and serve or store in an airtight container.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 50mgPotassium: 120mgFiber: 2gSugar: 5gCalcium: 20mgIron: 1mg

Notes

For best results, ensure the mixture is sticky enough and use a cookie scoop for uniform sizes. Chill for enhanced flavor.

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