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Even though I love my keto chocolate chip cookies and sugar-free peanut butter cookies, sometimes I just want to make a “regular” cookie for my kids and still feel good about the ingredients. Enter… peanut butter oatmeal chocolate chip cookies! They combine three of my girls’ favorite ingredients: Oats, peanut butter, and chocolate. (Maybe these are some of your favorites, too? ;)) And, I did it all without flour or butter, and less sugar — but you can’t tell!
Why You’ll Love These Peanut Butter Oatmeal Chocolate Chip Cookies
- Bursting with peanut butter and chocolate flavors
- Thick and chewy texture
- Made in one bowl
- Ready in 30 minutes, with no chilling time required
- Customizable with lots of options for add-ins
- Naturally sweetened, with no white flour
- Healthy and gluten-free, but tastes like a regular oatmeal cookie!
- Great for dessert, a healthy snack, or even breakfast
Ingredients & Substitutions
This section explains how to choose the best ingredients for oatmeal chocolate chip peanut butter cookie, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Creamy Peanut Butter – For the best results, use room temperature, well-mixed, thick peanut butter. I prefer this brand, which is just as thick as conventional but has no added sugar. Runny peanut butter might still work, but the texture of the cookies may be a bit different. If your peanut butter is unsalted, add 1/4 teaspoon of sea salt to the dough.
- Coconut Sugar – Adds a delicious caramel-like sweetness and natural flavor to the oatmeal peanut butter chocolate chip cookies, similar to brown sugar but it’s less refined. If you prefer a sugar-free option, you can substitute it with Besti Brown Monk Fruit Allulose Blend.
- Granulated Sweetener – I use Besti Monk Fruit Allulose Blend as a natural sweetener and my kids can’t tell the difference at all. Regular granulated sugar also works, it’s just not what I usually recommend.
- Avocado Oil – I haven’t tested it, but these peanut butter oatmeal chocolate chip cookies should also work with butter or coconut oil.
- Vanilla Extract – Use high quality vanilla extract for the best flavor.
- Egg – Use a room temperature egg for best results. I have not tried it out with a flax egg or any other egg substitute, but these should work.
- Baking Soda – Helps the cookies rise and become soft and chewy.
- Sea Salt
- Rolled Oats – You can try using quick oats if you want to, but avoid using steel-cut oats, as their texture is too different.
- Chocolate Chips – You can use milk chocolate chips, dark chocolate chips, white chocolate chips, or semisweet chocolate chips depending on whether you prefer more sweet or more chocolaty. I used sugar-free dark chocolate chips.
You can replace up to 2 tablespoons of the oats with pumpkin seeds, whole flaxseeds, chopped pecans, walnuts, or dried fruit, such as dried cranberries or raisins. You can also top with flaky sea salt right after baking.
How To Make Peanut Butter Oatmeal Chocolate Chip Cookies
This section shows how to make oatmeal chocolate chip cookies with peanut butter, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the base. In a large bowl, stir together the peanut butter, both sweeteners, oil, and vanilla. Stir in the egg, baking soda, and salt. (You can whisk the egg before adding if you want to, but I didn’t find this necessary.)
- Add the oats. Mix well. The cookie dough will be crumbly.
- Add the mix-ins. Fold in the chocolate chips and any mix-ins, if desired. (I added pumpkin seeds for the version pictured below.)
- Scoop the cookies. Use a cookie scoop to make cookie dough balls and place on a parchment paper-covered sheet pan. Gently flatten each dough ball into a circle about ½ inch thick.
- Bake. Place the oatmeal peanut butter chocolate chip cookies in the oven and bake until the undersides are slightly browned.
- Cool. Allow the cookies to cool on a wire rack to firm up.
Tips For The Best Peanut Butter Oatmeal Chocolate Chip Cookies
Although these cookies are quick and easy to make, there’s a few tips I’ve picked up along the way that make them even better:
- Use room temperature ingredients. If you use very cold peanut butter or egg, the dough will seize up and the chocolate chips won’t mix well into the dough.
- Dot with extra chocolate chips for prettier cookies. If you want the tops studded with chocolate, press some extras on top after flattening the cookies.
- Shape after baking if needed. When you remove the cookies from the oven, you can gently shape them with a small spatula or the mouth of a large glass in case they lose some of their shape while baking.
- You can make big or small cookies. Using a cookie scoop this size, it’s 2 scoops per cookie for large cookies, or 1 scoop for small cookies.
- Store: Place peanut butter oatmeal chocolate chip cookies in an airtight container on the counter or in the pantry for up to 5 days.
- Freeze: Arrange in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or zip lock bag and store in the freezer for up to 3 months.
More Healthy Cookie Recipes
If you liked this peanut butter oatmeal cookie recipe, you’ll love some of my other cookie recipes below. You’d also probably like my chocolate chip peanut butter overnight oats!
Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
With simple ingredients and no flour, these peanut butter oatmeal chocolate chip cookies are thick, chewy, sweet, and absolutely irresistible.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, mix together the peanut butter, coconut sugar, Besti, avocado oil, and vanilla.
Stir in the egg, baking soda, and salt.
Fold in the oats, until they are all coated and pressed into the dough. If you plan to add in nuts or seeds, leave out the 2 tablespoons of oats.
Fold in the chocolate chips and any mix-ins, if desired.
Use a cookie or ice cream scoop to scoop out dough and place on a parchment-covered sheet pan. I recommend trying to place a lot of the chocolate chips into the scoop first so the cookies hold together well and the tops are studded with chocolate. I used this cookie scoop and 2 scoops per cookie for large cookies, or 1 scoop for small cookies.
Bake chocolate chip peanut butter oatmeal cookies in the oven for 14-16 minutes for large cookies, or 12-14 minutes for smaller cookies, until the undersides are slightly browned.
When you remove the cookies from the oven, you can gently shape them with a small spatula or the mouth of a large glass in case they lose some of their shape while baking.
Cool cookies completely before eating, to allow them to firm up more.
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Serving size: 1 large cookie (or make 12 smaller cookies to cut nutrition info by half)
Nutrition info uses sugar free chocolate chips.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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