There are few kitchen victories sweeter than pulling a tray of warm cookies out of the oven, especially when they’re indulgent and made with wholesome ingredients. These peanut butter oatmeal chocolate chip cookies check all the boxes: chewy, gooey, naturally gluten-free, dairy-free, flourless, and ready in just 20 minutes.
If you’ve ever craved that nostalgic cookie-shop flavor but wanted to skip the refined sugar and butter, this recipe is for you. It’s designed for busy bakers, health-conscious snackers, and anyone who has a jar of peanut butter waiting to be used.
Ingredients for Peanut Butter Oatmeal Chocolate Chip Cookies
Here’s what you’ll need:
- 2 large eggs*
- 1 cup creamy peanut butter (natural, crunchy, or regular)
- ⅓ cup pure maple syrup (or honey for non-vegan)
- 1 ½ cups rolled oats (gluten-free if needed)
- ¼ tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp sea salt
- ⅔ cup chocolate chips (semi-sweet, dark, or your favorite type)
Ingredient Notes:
Mix-Ins: Walnuts, pecans, raisins, or dried cranberries are all welcome here.
Egg-Free Version: Omit the eggs for a vegan version, the cookies will be denser but packed with pure peanut butter flavor.
Nut-Free Option: Try sunflower seed butter or tahini for a different twist.
Sweetness Boost: Add 1–2 tbsp extra maple syrup or 2 tbsp brown sugar if you prefer sweeter cookies.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Whisk the eggs in a large mixing bowl until fully beaten.
- Mix wet ingredients: Stir in the peanut butter and maple syrup until smooth and combined.
- Add dry ingredients: Fold in oats, baking soda, cinnamon, and salt until a sticky dough forms.
- Stir in chocolate chips until evenly distributed.
- Scoop & shape: Drop mounds of dough (2–3 tbsp for medium cookies, ¼ cup for giant ones) onto the baking sheet. Press lightly to shape.
- Bake for 9–12 minutes, until set around the edges but still soft in the middle.
- Cool for 10 minutes on the sheet, then transfer to a rack if desired.
Tips & Tricks for Perfect Cookies
- Chewier cookies: Use old-fashioned oats instead of quick oats.
- For thicker cookies: Chill the dough for 15 minutes before baking.
- Bigger batch: Double the recipe, they disappear fast!
- Storage: Keep in a sealed container at room temp for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
Variations & Substitutions
- Vegan-Friendly → Skip the eggs. Add 2 mashed bananas if you want more binding and sweetness.
- Nut-Free → Swap peanut butter for sunflower seed butter.
- Sweetener Options → Use agave, coconut sugar, or even date syrup.
- Flavor Twists → Try butterscotch chips, white chocolate chips, or a swirl of Nutella.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture will be softer and less chewy. Rolled oats give the best bite.
Do these freeze well?
Absolutely. Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
How do they taste without eggs?
Egg-free cookies are denser but deliver a stronger peanut butter punch. If you’re a PB lover, you might actually prefer them this way.
Can I double this recipe?
Yes! Simply double all the ingredients and bake in batches.
Nutrition Information (Per Cookie, Based on 12 Servings)
- Calories: 279
- Carbohydrates: 28g
- Protein: 9g
- Fat: 16g (5g saturated)
- Fiber: 3g
- Sugar: 9g
- Sodium: 232mg
At the end of the day, these peanut butter oatmeal chocolate chip cookies are the kind of treat that bridges both worlds: indulgent and wholesome, familiar yet flexible. Whether you go big and make bakery-sized cookies or keep them snack-sized for lunchboxes, they’ll hit that sweet spot of comfort and health-conscious satisfaction.
If you give this recipe a try, let me know how yours turned out in the comments. Better yet, share them with someone who thinks “healthy cookies” can’t possibly be delicious and watch them change their mind after one bite.
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 2 large eggs
- 1 cup creamy peanut butter (natural, crunchy, or regular)
- ⅓ cup pure maple syrup (or honey for non-vegan)
- ½ cups rolled oats (gluten-free if needed)
- ¼ tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp sea salt
- ⅔ cup chocolate chips (semi-sweet, dark, or your favorite type)
Ingredient Notes:
Egg-Free Version: Omit the eggs for a vegan version — the cookies will be denser but packed with pure peanut butter flavor.
Nut-Free Option: Try sunflower seed butter or tahini for a different twist.
Sweetness Boost: Add 1–2 tbsp extra maple syrup or 2 tbsp brown sugar if you prefer sweeter cookies.
Mix-Ins: Walnuts, pecans, raisins, or dried cranberries are all welcome here.
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Whisk the eggs in a large mixing bowl until fully beaten.
- Mix wet ingredients: Stir in the peanut butter and maple syrup until smooth and combined.
- Add dry ingredients: Fold in oats, baking soda, cinnamon, and salt until a sticky dough forms.
- Stir in chocolate chips until evenly distributed.
- Scoop & shape: Drop mounds of dough (2–3 tbsp for medium cookies, ¼ cup for giant ones) onto the baking sheet. Press lightly to shape.
- Bake for 9–12 minutes, until set around the edges but still soft in the middle.
- Cool for 10 minutes on the sheet, then transfer to a rack if desired.
Notes
- Vegan Option: Omit eggs or replace with 2 mashed ripe bananas for binding.
- Nut-Free Swap: Use sunflower seed butter or tahini instead of peanut butter.
- Sweetness Boost: Add 1–2 tbsp more maple syrup or 2 tbsp brown sugar for sweeter cookies.
- Texture Tip: Rolled oats give chewier cookies; quick oats make them softer.
- Storage: Keeps 2 days at room temp, 5 days in the fridge, or 3 months in the freezer.
- Batch Size: Makes 12 medium cookies or 6 bakery-style jumbo cookies.