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–+ servings
Peach Cobbler Pound Cake

Peach Cobbler Pound Cake That’s Pure Comfort in Every Bite

Discover the delightful Peach Cobbler Pound Cake, a perfect blend of comfort and flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Oats Use certified gluten-free oats for a gluten-free version.
  • 1 cup Nut Butter Almond or peanut; can substitute with sunflower seed butter.
  • 1/2 cup Maple Syrup or Honey Agave syrup can be used for a vegan alternative.
  • 1/2 cup Cocoa Powder Ensure it’s unsweetened for best results.
Optional Add-Ins
  • 1 cup Chocolate Chips Add your favorite kind for extra richness.
  • 1/2 cup Dried Fruit or Nuts Mix in for added flavor and texture.
  • 1/2 cup Flavored Nut Butters E.g., chocolate almond for a delightful twist.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for 4-Ingredient Gluten-Free Chocolate Oat Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oats, nut butter, maple syrup (or honey), and cocoa powder. Mix until a sticky dough forms.
  3. Scoop spoonfuls of the mixture onto the baking sheet, spacing them 2 inches apart.
  4. Bake in the preheated oven for 10-12 minutes, until edges are firm and slightly golden.
  5. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  6. Store cookies in an airtight container at room temperature.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 5mg

Notes

Enjoy these cookies fresh or store them for later. They make for a delightful treat any time of day.

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