Peanut Butter Oatmeal Cookies
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Published Jan 24, 2025
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These soft and chewy peanut butter oatmeal cookies are easy to make in one bowl with just 9 simple ingredients! Made with oat flour and maple syrup these cookies are refined sugar-free, gluten-free and oil-free.
These peanut butter oatmeal cookies have been fan favorites ever since I first shared them back in 2019.
I mean, what’s not to love about the winning combination of peanut butter, chocolate and oatmeal? Seriously, everyone loves these cookies… especially kids! They’re the perfect healthy treat to have on hand when a sugar craving hits.
Table of Contents
Why You’ll Love These Cookies
- Naturally sweetened – These peanut butter oatmeal chocolate chip cookies are made with maple syrup instead of refined sugar, so they’re sweet without being overly indulgent. One cookie only has 7 grams of sugar.
- Healthy – These peanut butter oatmeal cookies are gluten free and oil-free, making them healthier than most cookie recipes.
- Quick and easy – You only need one bowl, 9 ingredients and about 10 minutes of bake time. These healthy peanut butter oatmeal cookies are as low-maintenance as it gets.
Ingredients Needed
- natural peanut butter – a drippy, unsweetened peanut butter like 365, Trader Joe’s, or Crazy Richard’s works best for binding the dough and adding that signature peanut butter flavor.
- maple syrup – naturally sweetens the cookies while keeping them refined sugar-free.
- egg – acts as a binder to hold the cookies together.
- vanilla extract – adds a warm, sweet aroma and enhances the overall flavor.
- rolled oats – gives the cookies a hearty, chewy texture.
- oat flour – helps hold the cookies together and keeps them gluten-free.
- chocolate chips – I used Lily’s for a lower-sugar option, but use your favorite brand!
Find the full ingredient list with measurements in the recipe card below.
Notes & Substitutions
- Make them vegan: I haven’t tried these oatmeal peanut butter cookies with a flax egg, but I bet it would work just fine. If you try it with a flax-egg be sure to leave a comment so I know how it turned out. Thanks for being my recipe testers!
- Want to use a different flour? I haven’t tested this recipe with a different type of flour, but I bet all-purpose flour or a gluten-free all-purpose flour would work well.
- Need a peanut-free option? You can swap the peanut butter with almond butter, cashew butter or any nut butter of choice. For a nut-free option try sunflower seed butter or tahini.
- Use a different mix-in: Not feeling chocolate chips? You could totally swap them with shredded coconut, chopped nuts or dried fruit (like dried cranberries, cherries or dates) for a little variety. Feel free to get creative here!
How to Make Healthy Peanut Butter Oatmeal Cookies
These cookies are so easy to whip up! Here’s how to make them:
Step 1: Stir together peanut butter, maple syrup, vanilla and egg in a mixing bowl.
Step 2: Add in oats, oat flour, baking soda, and salt. Stir until combined.
Step 3: Gently stir in the chocolate chips.
Step 4: Make 1-inch balls out of the chilled dough and place on a baking sheet lined with parchment paper.
Step 5: Press the balls down lightly to flatten them a bit.
Step 6: Bake for 10-12 minutes at 350ºF or until the edges are lightly browned. Let cookies cool on a wire rack and enjoy!
Brittany’s Tips
- Press cookies down before baking: Make sure to press the cookie dough down slightly to flatten the cookies a bit before baking. You don’t want to skip this step because the cookies don’t tend to spread a ton on their own.
- Let cool: I know it’s hard, but let the cookies cool on a wire rack before serving, otherwise they might fall apart, since they’re on the softer side.
How to Store
After letting your oatmeal peanut butter cookies cool completely, I recommend storing them in an airtight container. They’ll last 3-4 days on the countertop, 7 days in the fridge and up to 3 months in the freezer. To thaw, place them in the fridge overnight or on the counter at room temperature for a few hours.
Frequently Asked Questions
Stick with a natural, drippy creamy peanut butter. My favorite peanut butter is Trader Joe’s, Crazy Richard’s or 365. The drippy texture is what makes the dough mix so smoothly and keeps the cookies perfectly moist. If your peanut butter has that natural oil separation, just give it a good stir, and you’re ready to go! I wouldn’t recommend using conventional peanut butter like Jif or Skippy; while they’re great on a PB&J, the added sugars and oils can throw off the texture and sweetness of these cookies. Trust me, natural peanut butter is the way to go for that chewy, peanut buttery perfection.
You can add chopped nuts, dried cranberries, coconut flakes, or even a sprinkle of sea salt on top for extra flavor. These cookies are super versatile, so get creative!
If your dough is too dry, your peanut butter might be too thick or crumbly. If this happens add a small splash of milk or water to bring the mixture together. If it’s too wet, try adding a tablespoon of oats at a time until the texture is right.
More Healthy Cookie Recipes to Try
- Protein Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Coconut Flour Cookies
- Healthy No-Bake Cookies
- Oatmeal Raisin Cookies
- SunButter Cookies
Be sure to check out the full collection of cookie recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup drippy natural peanut butter, I like 365, Trader Joes or Crazy Richard’s
- ½ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- ½ cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips, I used Lily’s
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add peanut butter, maple syrup, egg and vanilla extract to a medium mixing bowl. Whisk to combine until smooth.
- Add oats, oat flour, baking soda and salt to the wet ingredients. Stir to combine.
- Add chocolate chips.
- Using a cookie scoop, scoop dough onto the prepared cookie sheet. Press cookies down slightly.
- Bake for 10-12 minutes until golden on the bottom.
- Let cool for a few minutes then transfer to a wire cooling rack.
Notes
- Swap the peanut butter: If you have a peanut allergy or just aren’t a fan of peanut butter you can swap it with almond butter, cashew butter, sunflower seed butter or tahini.
- Storage: You can store these cookies in a covered container on the counter for 2-3 days, in the fridge for up to one week or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
This post was originally published on September 13, 2019 and republished on January 24, 2025.
These are delicious cookies. I made them without the chocolate chips and they are still great.
One of my favourite combinations – peanut butter and oatmeal!
Yay! So glad you loved these cookies. Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
The rich flavor of peanut butter and the light texture of oats make these cookies both filling and delicious. They’re healthy yet satisfyingly sweet enough to curb any cravings. The recipe is also really easy and practical, and can be quickly made with ingredients you likely already have at home. A great snack to serve to guests or your family! slopeplay.org
So glad you loved these cookies, Eric. Thanks for making them and for coming back to leave a review! I appreciate it.