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Peanut butter oatmeal cookies made with just 10 ingredients and one bowl. These cookies are healthier than most – gluten-free, made without butter or oil and only about 100 calories per cookie!
These peanut butter oatmeal cookies are fan favorites! They’re super easy to whip up, only require one bowl and are the perfect treat to have on hand when a sugar craving hits. What’s not to love about the winning combination of peanut butter, chocolate and coconut? Seriously everyone loves these… even kids.
Funny story about these cookies – I actually first made them when we were in the process of buying our first house (over 4 years ago now)! I probably should have been packing but I decided to whip up these delicious treats instead. I always find myself procrasti-baking, anyone else!?
It worked out well because we honestly needed a little extra fuel to keep us energized while packing, moving, and cleaning the house. Since creating this recipe during the move, I’ve made them many times since and I’m excited to share the recipe because I know you’re going to love these peanut butter cookies too!
Flax-egg – I haven’t tried this recipe 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!
Flour – I haven’t tested this recipe with a different type of flour, but any other should work out fine. You might just need to add a little extra depending on which flour you use.
Peanut butter – I’m assuming you can swap with any nut or seed butter, but I’ve only tested the recipe with natural peanut butter and almond butter, which is also delicious!
These cookies are so easy to whip up! Here’s what you need to do:
Mix ingredients – Stir together peanut butter, coconut sugar, and egg in a large mixing bowl. Add in the vanilla extract, oats, oat flour, baking soda, and salt and stir until combined. Gently stir in the chocolate chips and shredded coconut.
Cool dough – Pop the dough in the refrigerator for 5-10 minutes while you preheat the oven.
Shape cookies – Make 1-inch balls out of the chilled dough and place on a baking sheet lined with parchment paper. Press the balls down lightly to flatten them a bit. You don’t want to skip this step because the cookies don’t tend to spread a ton on their own.
Bake – Bake for 10 minutes at 375ºF or until the edges are lightly browned. Let cookies cool on a wire rack and enjoy!
You can store these cookies in a covered container on the counter for a few days, if you want them to last longer I’d recommend storing them in the fridge.
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Can you use regular sugar?
Yes – you can use the same amount of regular sugar. Enjoy!
I don’t know how – cause I’ve looked it over 10 times but this recipe only made 10 small cookies. Weird.
Did you use a tablespoon to scoop the dough? The cookies are on the smaller side when you use a tablespoon, but you can totally make them larger if desired.
I followed the recipe, but these were just not very good. They were very cake-like, which was fine, but they were not sweet and sort of tasted like baking soda. 🙁
Oh no! I’m sorry to hear that, Kai. Is it possible you added more than 1 teaspoon of baking soda?
I made these with flax egg and they turned out great! So delicious! My whole family liked them!
Woo! So glad to hear the flax egg swap worked out well for you, Susan. I appreciate you coming back to share and leave a review.
LOOOOVED these! I made them with cashew butter cause that’s what I had on hand and already making the recipe again!
Woo!! This makes me so happy to hear, Leigha!! So glad they were a hit. Thanks so much for the review. I really appreciate it!