Peanut Butter Oatmeal Cookies
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Last updated on Feb 09, 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
- Chocolate Peanut Butter 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 a really nice chewy cookie but doesn’t fall apart. I added a pinch of cinnamon to the batter and sprinkled coarse French sea salt on top. Great GF option. Thanks!
I’m so glad this recipe turned out for you, Sue! Thanks for making it and for coming back to leave a review. It means the world to me.
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.
Trouble getting the latest oatmeal cookie recipe….
Hi Jennifer, what trouble are you running into? Just select the “jump to recipe” button at the top or scroll down to the bottom of the recipe card.
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!
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 🙂
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!
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!
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. 🙂
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. 🙂
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.
These are truly delicious! They taste like the real deal.Thanks for another great recipe!
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.
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!
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!
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
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
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.
Totally making these with my kids after school today!
Paige
http://thehappyflammily.com
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!
Do you think a flax egg would work instead of a regular egg?
I bet it would!
That’s so exciting! Can’t wait to see pictures of it!
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!
Yay!!! Congratulations on your new house! SO exciting!!
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!
these cookies look delish. congrats on the new house!
woohoo congrats! next you should make champagne cookies! hehe
Congratulations on your new home! These cookies look delicious!
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. 🙂
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.
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.
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. 🙂
Yay, congrats!!
And I am making these cookies tomorrow.
Congrats, and congrats, with more congrats!!!!!!!!!!!! I remember our signing for our first house- a big step in a life!!!
Congrats on your news! Good luck with moving. The cookies look great!!
Yay! Congrats, congrats, congrats! And mmm these cookies look delicious!
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!
This cookies look amazing! Congratulations on the new house!
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.