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.
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