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.

Stack of three chocolate chip peanut butter oatmeal cookies with coconut.

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!?

Hand holding a stack of three chocolate chip peanut butter oatmeal cookies with coconut.

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!

Ingredients in Peanut Butter Oatmeal Cookies

  • peanut butter – look for natural peanut butter without any added sugar or oil
  • coconut sugar
  • egg
  • vanilla
  • rolled oats – be sure to grab gluten-free oats if needed
  • oat flour – again, grab gluten-free if necessary!
  • baking soda
  • sea salt
  • chocolate chips – I like the Enjoy Life brand. They’re great if you need a dairy-free option.
  • unsweetened shredded coconut

6 peanut butter oatmeal cookies with chocolate chips and coconut flakes on a plate.

How to Make Peanut Butter Oatmeal Cookies

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. Pop the dough in the refrigerator for 5-10 minutes while you preheat the oven.

Cookie dough for peanut butter oatmeal cookies with chocolate chips and coconut flakes.

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 and bake for 10 minutes or until the edges are lightly browned. You don’t want to skip this step because the cookies don’t tend to spread a ton on their own. When your cookies are done baking, remove and let cool for 4-5 minutes and then transfer to a wire rack so they can continue cooling.

Stack of three chocolate chip peanut butter oatmeal cookies with coconut.

Like this recipe? Here are other healthy cookie recipes you might enjoy!

If you make these peanut butter oatmeal cookies, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

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Stack of three chocolate chip peanut butter oatmeal cookies with coconut.

Peanut Butter Oatmeal Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 cookies

Description

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!


Ingredients

  • 1/2 cup natural peanut butter
  • 1/3 cup coconut sugar
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1/4 cup rolled oats (gluten-free, if necessary)
  • 1 Tablespoon oat flour (gluten-free, if necessary)
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips (I like Enjoy Life brand)
  • 1/4 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 375°F.
  2. In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine and then gently stir in chocolate chips and shredded coconut. Refrigerate dough for 5-10 minutes.
  3. Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly and bake for 10 minutes, until edges are lightly browned. Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.

Notes

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 102
  • Sugar: 7g
  • Fat: 6g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 3g

Keywords: peanut butter oatmeal cookies

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    40 comments
    • Hey Jill – I’m sure that would be just fine. I would start with one scoop and go from there. You might need a bit more liquid if the batter seems too dry. Let me know how these turn out if you end up making them!

  1. Cookies are delicious! Only change I would make is the amount of chocolate chips as 1/2 cup is too much for the amount of dough would recommend 1/4 cup. Also yield of this recipe is smaller than a normal recipe – mine made 15 small cookies – so would recommend doubling if you prefer more.

  2. Are chocolate chips necessary in this recipe? Do you think cocoa nibs would work instead? Also, I think I’ll use walnuts or pecans instead of coconut.

  3. I am the biggest sweet tooth and also a huge fan of finding good and healthy recipes! I would have to say these are by far one of my favorites I have found!!

    • Ahh that makes me so happy to hear, Rachel!! I’m so glad you’re loving these cookies. Thanks for coming back to leave a comment and star rating, it’s super helpful to other readers, so I appreciate it. <3

  4. These cookies are fantastic and so easy to make – gotta love a one bowl recipe! And the peanut butter chocolate combo mixed with the oats is perfection. I made these for my grandma who loves cookies, chocolate and peanut butter (so these are basically perfect). I can’t wait to share them with her!

    • Yay!! So glad you’re loving these cookies, Shannon! Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so I really appreciate it! <3

  5. made them, baked them and they had been eaten in literally 20 minutes 😉 Although I find mixing pb + egg + sugar quite hard, so I added maple syrup. Also I think I added too much baking soda as some of them had a little bit of salty flavour (or I didn’t mix it properly). Anyways – delicioso!

    • Hey Daria – Yes, the mixing can definitely take some arm strength. 🙂 You could always use a hand mixer to make it easier, too! Did you add extra salt to the recipe? I’m still glad they turned out for you though and thanks for coming back to leave a comment + star rating. I so appreciate it.

    • Hi Joanna! I haven’t tried this recipe with almond flour, but it should work just fine! You might just need to add a little extra. Maybe 3 Tablespoons instead of 2. Let me know how it turns out for you!

  6. Congrats on becoming homeowners! So exciting!

    And thanks for sharing this recipe. We are moving this week as well, so may need to whip a batch of these cookies sooner rather than later!

  7. Congratulations on closing! I hope you are all settled in the new house! What an exciting time for you! I always find my way into the kitchen to procrastinate too – good things usually come from that though 🙂 Congrats again!

  8. Congrats!! Just moved from Richmond…I wonder if you looked at my house when it was on the market? We were by Mary Munford.

  9. I know how it feels to have a new home. I moved myself last december. It’s a great feeling. One question for the cookies. Can I replace the coconut with something else.
    Thank you.

  10. Congrats, and congrats, with more congrats!!!!!!!!!!!! I remember our signing for our first house- a big step in a life!!!

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