Peanut Butter Oatmeal Cookies
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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 one of my go-to healthy treats for years, and it still surprises me how simple they are. They’re soft, chewy and naturally sweetened with maple syrup, and the mix of peanut butter, oats and chocolate gives them that perfect “wholesome but still indulgent” vibe I love.
If you’ve been here for a while, you know I love pairing peanut butter with chocolate. Think of favorites like my chocolate peanut butter protein balls, or chocolate peanut butter banana bark. These cookies fit right into that collection with the same warm, nutty vibe.
They’re made with real-food ingredients, come together in one bowl and bake up fast, which is probably why I make them so often. If you want a healthy cookie that still feels like a treat (and one the kids always reach for), this batch never lasts long.
Table of Contents
“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!”
Why I Love These Peanut Butter Cookies
- Soft centers: They stay tender inside even after cooling, which is my favorite part.
- Just sweet enough: They give you that cookie moment without feeling overly sugary.
- Snack-friendly: These cookies hold up great in jars, lunchboxes or in the freezer for quick grab-and-go treats.
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!
- 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.
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
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
- 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
Like This Recipe? Rate & Comment Below!
This post was originally published on September 13, 2019 and republished on January 24, 2025.
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. 🙂