Peanut Butter Oatmeal Cookies

4.52

63

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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!

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

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

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!

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

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!

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

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.

Stack of three chocolate chip peanut butter oatmeal cookies with coconut.
4.52 from 33 votes

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 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

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!

Nutrition

Serving: 1 | Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Fiber: 1g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: peanut butter oatmeal cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




63 Comments

  1. 5 stars
    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. Ahh yay!! I’m so glad these cookies were a hit, Chris. Thanks for the review, I really appreciate it. 🙂

  2. 4 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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. Yay! That makes me so happy to hear, Robyn! Thanks for coming back to leave a review. I really appreciate it 🙂

  5. 5 stars
    LOOOOVED these! I made them with cashew butter cause that’s what I had on hand and already making the recipe again!

    1. 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!

    1. 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.

  6. 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. 🙁

    1. Oh no! I’m sorry to hear that, Kai. Is it possible you added more than 1 teaspoon of baking soda?

  7. 3 stars
    I don’t know how – cause I’ve looked it over 10 times but this recipe only made 10 small cookies. Weird.

    1. 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.

    1. 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.

See More Comments