Peanut Butter Oatmeal Cookies

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.

More 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


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!


  • 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


  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.


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


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

Keywords: peanut butter oatmeal cookies

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Recipe rating

    1. Robyn
      April 11, 2021 AT 5:29 pm

      These are literally THE BEST cookies you’ll ever have!!! I’ve made them 20+ times and everyone who tries them asks for the recipe!

      1. Brittany Mullins
        April 12, 2021 AT 12:16 pm

        Yay! That makes me so happy to hear, Robyn! Thanks for coming back to leave a review. I really appreciate it 🙂

    2. Sara Wilson
      February 12, 2021 AT 12:51 pm

      Delicious and so easy to make! I didn’t have any coconut flakes, but I added some flax meal and more oats and they turned out great!

      1. Brittany Mullins
        February 12, 2021 AT 7:17 pm

        So glad you loved these cookies, Sara. Thanks for the review. I so appreciate it!

    3. Jennifer
      January 26, 2021 AT 11:53 am

      This is a keeper. Tasty and not too sweet. Made these for an appreciation basket for a volunteer; doubled the recipe so I could have some too (doubled recipe made 3 dozen). Ate 2 a few minutes out of the oven and I could have eaten a bunch more. I did not have oat flour so substituted with almond flour (which I doubled based on suggestion in a review, worked out just fine).
      Thank you for sharing this!

    4. Chris
      December 13, 2020 AT 3:10 pm

      So easy & delicious! I didn’t have coconut on hand so used 1/4-1/3 cup more (I doubled the recipe) oatmeal & they turned out great! Thanks for the recipe – will be making these again!

      1. Brittany Mullins
        December 13, 2020 AT 9:45 pm

        Ahh yay!! I’m so glad these cookies were a hit, Chris. Thanks for the review, I really appreciate it. 🙂

    5. Natasha Dickenson
      September 14, 2020 AT 2:06 pm

      Can you use white whole wheat flour instead of oat flour?

      1. Brittany Mullins
        September 14, 2020 AT 2:55 pm

        Hey Natasha – I’ve never tried it so I’m not 100% sure how the cookies will turn out, but feel free to experiment! Let me know if you end up trying it and how the cookies turn out. 🙂

    6. Jill Danilewicz
      June 27, 2020 AT 1:58 pm

      do you think i could incorporate some protein power into them and if so how much would you recommend?

      1. Brittany Mullins
        June 29, 2020 AT 1:36 am

        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. Emilie
          November 18, 2020 AT 1:08 pm

          Just made theese !!! So good ! Was wondering for the storage ! Thanks !

          1. Brittany Mullins
            November 18, 2020 AT 4:28 pm

            Yay! So glad to hear you’re enjoying these. You can store them 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.

    7. Anna P.
      April 17, 2020 AT 11:22 am

      These are truly delicious! They taste like the real deal.Thanks for another great recipe!

    8. Cathy
      April 10, 2020 AT 11:54 am

      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.

    9. Carol McCollum
      March 28, 2020 AT 5:51 pm

      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.

      1. Brittany Mullins
        March 30, 2020 AT 3:15 pm

        You can totally leave out the chocolate chips or sub them with cocoa nibs if you prefer. You can also swap out the coconut for nuts!

    10. Leah
      March 23, 2020 AT 10:03 pm

      If I’m using regular sugar, should I use the same amount? Can’t find coconut sugar anywhere right now! All sold out.

      1. Brittany Mullins
        March 25, 2020 AT 12:18 am

        Yes, you can use the same amount of regular sugar!

    11. Rachel Coppola
      March 15, 2020 AT 3:32 pm

      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!!

      1. Brittany Mullins
        March 17, 2020 AT 1:36 pm

        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

    12. Shannon
      March 6, 2020 AT 8:47 pm

      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!

      1. Brittany Mullins
        March 7, 2020 AT 1:45 pm

        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

    13. Daria
      March 1, 2020 AT 1:35 pm

      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!

      1. Brittany Mullins
        March 2, 2020 AT 9:23 pm

        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.

    14. Joanna
      September 13, 2019 AT 9:01 am

      Could we use almond flour instead or does it have to be oat flour?

      1. Brittany Mullins
        September 13, 2019 AT 1:36 pm

        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!

    15. KW
      June 12, 2015 AT 2:05 pm

      Do you think a flax egg would work instead of a regular egg?

      1. Brittany Mullins
        June 14, 2015 AT 5:27 pm

        I bet it would!

    16. Nikki R.
      June 1, 2015 AT 6:10 pm

      That’s so exciting! Can’t wait to see pictures of it!

    17. Parita
      June 1, 2015 AT 11:15 am

      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!

    18. Kaylyn Kruse
      June 1, 2015 AT 8:48 am

      Yay!!! Congratulations on your new house! SO exciting!!

    19. Sam @ PancakeWarriors
      June 1, 2015 AT 1:11 am

      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!

    20. Hillary | Nutrition Nut on the Run
      May 31, 2015 AT 11:13 pm

      these cookies look delish. congrats on the new house!

    21. cottercrunch
      May 31, 2015 AT 6:34 pm

      woohoo congrats! next you should make champagne cookies! hehe

    22. Sara @ Oats & Rows
      May 31, 2015 AT 4:47 pm

      Congratulations on your new home! These cookies look delicious!

    23. Rebecca
      May 31, 2015 AT 1:59 pm

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

      1. Brittany Mullins
        June 1, 2015 AT 11:50 am

        Just sent you an email. 🙂

    24. danicaliforniacooks
      May 31, 2015 AT 1:46 pm

      I made a very similar recipe to these recently, but used whole rolled oats instead of oat flour! I’d be curious to try these and see how different the texture/flavors are.

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