Peanut Butter Oatmeal Cookies

By Rena |

Enjoy these peanut butter oatmeal cookies for breakfast, as a snack, or as a guilt-free dessert. These healthy cookies made with a handful of clean ingredients, easy to make, soft, and bakes perfectly.

side shot of a stack of cookies

These oatmeal cookies make for a perfect healthy treat to enjoy and great to add to lunch boxes or take to work. They are easy to make, naturally gluten-free, flourless, and have the right amount of sweetness to satisfy your taste buds and sugar cravings. Soft and chewy with each bite, these peanut butter oatmeal cookies are made with simple whole ingredients that are pantry staples and perfect for both adults and kids. Depending on the size of the cookies, the recipe yields 8-10 cookies.

Why you will love these oatmeal cookies

  • Easy to make: these peanut butter oatmeal cookies are super easy to make and need just about 30 minutes to make.
  • Made with simple whole ingredients: You only need a handful of pantry staples to make these easy oatmeal cookies.
  • Delicious and Healthy: these chocolate chip oatmeal cookies are healthy and guilt-free. Made with clean ingredients and bursting with flavor.
top view of cookies on parchment paper

Ingredients you will need

You will need the following ingredients to make these peanut butter oatmeal cookies. The full measurements are found further down below.

quick-cooking oats
baking powder
baking soda
kosher salt
creamy peanut butter
one egg
vanilla extract
maple syrup or honey
dark or semi-sweet chocolate chips. You may use sugar-free

ingredients to make the oatmeal cookies

How to make these peanut butter oatmeal cookies

You’ll need 2 mixing bowls, one for the dry and second for the wet ingredients. In the first one add the oats baking powder, baking soda, and salt.

In the second bowl add the wet ingredients; Whisk together the peanut butter, egg, vanilla, and maple syrup.

Pour the wet ingredients over the dry ones and mix to combine. Fold in the chocolate chips. Refrigerate for at least 15 minutes.

wet ingredients being poured over oatmeal

Meanwhile, preheat the oven to 350F and line a large baking sheet with parchment paper.

Using a cookie scoop, add a spoonful of mixture into the prepared sheet pan. Flatten into a 1/2-inch thick disk. Repeat with remaining mixture.

Bake at 350F for 8-10 minutes, or until slightly golden.

oatmeal cookie dough molded and placed on parchment paper

Recipe notes and tips

  • Makes 8-10 cookies depending on the size of the cookies.
  • You may blend the oats or use rolled oats but the texture of the cookies will be altered slightly.
  • For a gluten-free option, use gluten-free oats.
  • For a vegan option- use dairy-free chocolate chips and replace the egg with 1 tablespoon of ground flaxseed. Mix the ground flaxseed first with 3 tablespoons of water.
  • Any nut butter will work.
  • Allow them to cool on your kitchen counter before storing them. Store in an airtight container at room temperate for 3 days or in the fridge for up to 10 days.
close up chocolate chip cookies on parchment paper

Frequently asked questions

Are oatmeal cookies healthy?

Oatmeal cookies are generally made without flour. Depending on what ingredients you put on the oatmeal cookies will determine if they are healthy or not. These peanut butter oatmeal cookies are healthy and guilt free.

How long to bake oatmeal cookies?

Depending on your oven and the size of the cookies, oatmeal cookies will take anywhere between 8-10 minutes. If you prefer crispy cookies you can keep for an additional 2 minutes. You can always keep an on the cookies and take out according to the way you prefer them.

Can I substitute old fashioned oats for quick oats?

Rolled oats and quick oats are easily interchangeable in recipes. If the recipe calls for quick oats and you only have rolled oats you may easily sub for rolled oats, or you can blend the rolled oats a bit until they are finer in texture.

What happens if you add an extra egg to cookies?

Adding and extra egg to your cookie dough will make your cookies chewier. The egg white provides strength and moisture, whereas the yolk provided richness.

top view close up image of oatmeal chocolate chip cookies

More healthy cookies to try

top view oatmeal cookies

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side shot of a stack of cookies

Peanut Butter Oatmeal Cookies

Soft and chewy oatmeal cookies made with peanut butter, rolled oats, maple syrup, and dark chocolate chips.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Low Calorie
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 15 minutes
Total Time: 30 minutes
Servings: 10 cookies
Calories: 222kcal
Author: Rena

Ingredients

  • 2 cups quick-cooking oats
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup creamy peanut butter
  • 1 large egg at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup maple syrup
  • 1/2 cup dark or semi-sweet chocolate chips

Instructions

  • You’ll need 2 mixing bowls, one for the dry ingredients and the second for the wet ingredients. In the first one add the oats baking powder, baking soda, and salt.
  • In the second bowl add the wet ingredients; Whisk together the peanut butter, egg, vanilla, and maple syrup.
  • Pour the wet ingredients over the dry ones and mix to combine.
  • Fold in the chocolate chips. Refrigerate for at least 15 minutes.
  • Meanwhile, preheat the oven to 350F and line a large baking sheet with parchment paper.
  • Using a cookie scoop, add a spoonful of mixture into the prepared sheet pan. Flatten into a 1/2-inch thick disk. Repeat with the remaining mixture.
  • Bake at 350F for 8-10 minutes, or until slightly golden.

Notes

  • Makes 8-10 cookies depending on the size of the cookies.
  • You may blend the oats or use rolled oats but the texture of the cookies will be altered slightly.
  • For a gluten-free option, use gluten-free oats.
  • For a vegan option- use dairy-free chocolate chips and replace the egg with 1 tablespoon of ground flaxseed. Mix the ground flaxseed first with 3 tablespoons of water.
  • Any nut butter will work.
  • Allow them to cool on your kitchen counter before storing them. Store in an airtight container at room temperate for 3 days or in the fridge for up to 10 days.

Nutrition

Serving: 1cookie | Calories: 222kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 271mg | Potassium: 230mg | Fiber: 3g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
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Reader Interactions

Comments

  1. Fritz says

    5 stars
    These went together well and were moist and held together well.. I did use two eggs though. They weren’t sweet at all but I did not use maple syrup. I altered two things that I already knew would not change the result in any way except flavor. and maybe sweetness.. I used barley malt syrup instead of pure maple syrup and omitted the chocolate chips in exchange for raisins and coconut. The barley malt did give a slight, but far from overpowering flavor accent. There was no peanut butter flavor at all so the star attraction for flavor would be the chocolate chips. They would be good the way recipe is written so you won’t have any problems with it. I got 20 cookies using 1/4 cup scoop because I like them smaller. They were perfect and will make a good snack. Great job on the recipe. ⭐️⭐️⭐️⭐️⭐️

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