Peanut Butter Oatmeal Cookies
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Published Sep 13, 2019, Updated Jun 12, 2023
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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!
Ingredients in Peanut Butter Oatmeal Cookies
- peanut butter – look for natural peanut butter without any added sugar or oil
- coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular cane sugar will work as well.
- egg – to use as our binding agent.
- vanilla – for a flavor enhancer.
- rolled oats – be sure to grab gluten-free oats if needed
- oat flour – again, grab gluten-free if necessary!
- baking soda – to help make the cookies rise.
- sea salt – just a little bit.
- chocolate chips – I like the Enjoy Life brand. They’re great if you need a dairy-free option.
- unsweetened shredded coconut – for a little texture.
Notes & Substitutions
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!
How to Make Peanut Butter Oatmeal Cookies
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!
How to Store Peanut Butter Oatmeal Cookies
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.
More Healthy Cookie Recipes to Try
- Protein Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Coconut Flour Cookies
- Healthy No-Bake Cookies
- Peanut Butter Granola Cookies
- Healthy Oatmeal Cookies
- SunButter Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
Peanut Butter Oatmeal Cookies
Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup coconut sugar
- 1 egg, whisked
- 1 teaspoon vanilla extract
- 1/4 cup old fashioned 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
- Preheat oven: Preheat oven to 375°F.
- Mix ingredients: 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.
- Form cookies: Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly before baking.
- Bake: Bake for 10 minutes, until edges are lightly browned.
- Let cool: Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They look so delicious! May have to make some after my exam on Monday- they look like perfect study fuel!! Congrats on the new house.
This cookies look amazing! Congratulations on the new house!
Congratulations on your new home! That is so exciting! The recipe for these cookies looks super yummy, I will definitely have to try it out!
Yay! Congrats, congrats, congrats! And mmm these cookies look delicious!
Congrats on your news! Good luck with moving. The cookies look great!!
Congrats, and congrats, with more congrats!!!!!!!!!!!! I remember our signing for our first house- a big step in a life!!!
Yay, congrats!!
And I am making these cookies tomorrow.
Congratulations!! Thats so amazing and such a big step! These cookies look amazing!
Thanks Millie. We’re super pumped — on cloud 9 and overwhelmed with home improvement ideas. 🙂
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.
Thank you so much for the kind words about our new home, Lyne.
I bet chopped nuts would work great in place of the coconut.
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.
Congrats!! Just moved from Richmond…I wonder if you looked at my house when it was on the market? We were by Mary Munford.
Just sent you an email. 🙂
Congratulations on your new home! These cookies look delicious!
woohoo congrats! next you should make champagne cookies! hehe
these cookies look delish. congrats on the new house!
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!
Yay!!! Congratulations on your new house! SO exciting!!
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!
That’s so exciting! Can’t wait to see pictures of it!
Do you think a flax egg would work instead of a regular egg?
I bet it would!
Could we use almond flour instead or does it have to be oat flour?
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!
Totally making these with my kids after school today!
Paige
http://thehappyflammily.com
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.
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
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
If I’m using regular sugar, should I use the same amount? Can’t find coconut sugar anywhere right now! All sold out.
Yes, you can use the same amount of regular sugar!
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.
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!
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.
These are truly delicious! They taste like the real deal.Thanks for another great recipe!
do you think i could incorporate some protein power into them and if so how much would you recommend?
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!
Just made theese !!! So good ! Was wondering for the storage ! Thanks !
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.
Can you use white whole wheat flour instead of oat flour?
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. 🙂
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!
Ahh yay!! I’m so glad these cookies were a hit, Chris. Thanks for the review, I really appreciate it. 🙂
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!
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!
So glad you loved these cookies, Sara. Thanks for the review. I so appreciate it!
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!
Yay! That makes me so happy to hear, Robyn! Thanks for coming back to leave a review. I really appreciate it 🙂
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!
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.
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 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.
Can you use regular sugar?
Yes – you can use the same amount of regular sugar. Enjoy!