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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.
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.
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
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.
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.
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.
Frequently asked questions
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.
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.
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.
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.
More healthy cookies to try
- Peanut Butter Keto Cookies
- Keto Chocolate Chip Cookies
- Cranberry Breakfast Cookies
- Flourless Peanut Butter Chocolate Chip Protein Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Covered Peanut Butter Cookies
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Peanut Butter Oatmeal Cookies
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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Great!
Can aim use a dehydrator instead of Oven?
Hi Debbie. I have never used a dehydrator so I am not sure on this one.
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. ⭐️⭐️⭐️⭐️⭐️
Thanks for such a great and thorough review
I just wanted to let you know that I had all the for your recipe as written and they are awesome just as I knew they would be.. I will be making these forever, so gooood! They freeze really well too.
Thanks for the feedback.