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5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies

Giant 5-Ingredient Healthy Peanut Butter Oatmeal Chocolate Chip Cookies are flourless, gluten-free, dairy-free and easy to make with one bowl. These simple yet delicious healthier peanut butter cookies are wholesome enough to be considered better for you yet delicious enough to be a delightful treat.

Baked peanut butter oatmeal cookies on a parchment lined baking sheet sprinkled with sea salt and extra chocolate chips.

These easy healthy peanut butter oatmeal cookies with chocolate chips are heaven for those of us who adore peanut butter cookies, oatmeal cookies, and chocolate chip cookies.

All three are so delicious, why not allow them to play together?

The cookies turn out soft and fluffy with a lovely pillowy texture. 

What I love about this recipe is it requires one bowl, hardly any time, only 5 ingredients, and you don’t need to chill the dough before baking.

PLUS, you get to drop mounds of dough on a cookie sheet, forming whatever size cookies you want!

I make 6 giant cookies, because I have very little restraint when it comes to a good time.

If you love healthier oatmeal cookie recipes, also check out my Healthy 6-Ingredient Apple Oatmeal Cookies, 6-Ingredient Healthy Oatmeal Raisin Cookies. Both of these recipes are reader favorites!

There’s no all-purpose flour, butter, or white sugar in this remarkably simple healthy cookie recipe! Because these cookies are naturally gluten-free and dairy-free, they are the perfect treat for sharing with people who have varying dietary restrictions. 

Angled photo of peanut butter oatmeal cookies on a baking sheet.

Plus, you don’t need an electric mixer or a stand mixer for these flourless peanut butter oatmeal chocolate chip cookies. Just a bowl and something to stir with!

Let’s chat about the simple ingredients needed to make these cookies.

Ingredients for Healthy Peanut Butter Oatmeal Chocolate Chip Cookies:

Eggs: In order to make fluffy, chewy cookies, we use two chicken eggs. To make an egg-free vegan version, simply omit the eggs (no need to replace them with flax eggs or another egg replacer).

The egg-free version is not as fluffy, but the peanut butter flavor is out of this world! In fact, to all you peanut butter lovers, I recommend skipping the eggs so that you get that explosion of peanut butter flavor.

Peanut Butter: The true hero of these cookies, creamy peanut butter brings that amazing richness and drool-worthy peanut butter flavor. You can use regular peanut butter, natural peanut butter, or crunchy peanut butter.

Other nut butters like almond butter will work as a replacement as long as they are well-stirred.

Pure Maple Syrup: I love using pure maple syrup in recipes like this because it provides stickiness to add to the amazing texture and also keeps the treat refined sugar-free.

The recipe as written is not very sweet, especially if you use unsweetened peanut butter, so for a sweeter treat, add 1 to 2 tablespoons of additional pure maple syrup or up to 1/3 cup of brown sugar or granulated cane sugar.

Oats: Old fashioned rolled oats make these amazing oatmeal cookies so dreamy. I use sprouted gluten free oats, but you can pick your favorite tried and true brand. I prefer old-fashioned oats over quick oats or instant oats, but they will work too.

Chocolate Chips: Semi-sweet chocolate chips add little pockets of rich and delicious chocolate goo, making these healthier cookies taste absolutely decadent. Use your favorite chocolate chips.

Dark chocolate chips, sugar-free chocolate chips, milk chocolate chips, vegan chocolate chips, white chocolate chips, or chocolate chunks are all excellent options.

Use peanut butter chips if you’re committed to peanut butter flavor or butterscotch chips if you’re a total badass. 

The chocolate chips serve as a great deal of the sweetness, so if you’re skipping them, be sure to add some granulated sweetener to the cookies.

Salt & Cinnamon: I always recommend adding salt to sweet recipes because it helps bring out all the delicious flavors of each individual ingredient, giving the treat a cohesive flavor.

Ground cinnamon brings a subtle warmth for a lovely little nuance. You can skip it if you don’t love it.

Hand picking up a giant peanut butter oatmeal cookie with chocolate chips.

Optional Additions:

  • Add ½ cup of chopped raw walnuts or pecans for some nutty texture.
  • If you have it on hand, add 1 teaspoon of pure vanilla extract.
  • Love dried fruit? Feel free to add ⅔ cup of raisins or dried cranberries.
  • For vegan peanut butter oatmeal cookies, simply omit the eggs. You will end up with an incredibly rich peanut butter cookie if you do so. You can also add two ripe mashed bananas, similar to my 3-Ingredient Oatmeal Cookies recipe.

I love how simple the wholesome ingredients list is for this peanut butter oatmeal cookie recipe. I don’t know about you, but I typically always have all of the ingredients on hand so I can whip these up at a moment’s notice.

In my opinion they are the best cookies for those times you have a hankering for something sweet but want to keep it healthier.

How to Make Peanut Butter Chocolate Chip Oatmeal Cookies:

Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.

Whisk the eggs in a mixing bowl until they are well-beaten.

Add in the peanut butter and pure maple syrup to the large bowl and stir until the wet ingredients are well-combined.

Mixing wet ingredients in a mixing bowl to make oatmeal peanut butter cookies

Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.

Dry ingredients on top of wet ingredients in a large bowl to make cookies.

Mix in the chocolate chips until they are well-distributed throughout the dough.

Chocolate chips on top of oatmeal cookie dough ready to be mixed in.
peanut butter oatmeal cookie dough in a mixing bowl, ready to bake.

Drop mounds of dough onto the prepared baking sheet, forming whatever size cookies you like. I make 6 giant cookies, but you can make smaller ones for a reasonable portion.

If you’d like, you can use a large cookie scoop to make big cookies or a couple tablespoons of dough to make smaller cookies. Sprinkle the raw cookie dough with extra chocolate chips if you’d like.

Oatmeal cookie batter sitting on a baking sheet.

Bake for 9 to 12 minutes, or until the cookies appear set up. I bake mine for 10 minutes.

Horizontal image of peanut butter oatmeal cookies fresh out of the oven on a cookie sheet.

Allow the cookies to cool for 10 minutes before serving. If you’d like, you can move them to a wire rack to cool the rest of the way.

These cookies can be stored at room temperature on the counter for up to 2 days in a sealed container or zip lock bag.

Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze in a large zip lock freezer bag for up to 3 months.

Horizontal photo of hand holding a giant peanut butter oatmeal cookie

And that’s it! A something for everyone healthy dessert or snack for all those times you’re craving the delectable combination of peanut butter and chocolate.

Are you a cookie monster? Try out these reader favorites!

More Delicious Cookie Recipes:

Peanut butter, chocolate, oatmeal, oh my!

Angled photo of peanut butter oatmeal cookies on a baking sheet.

Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 12 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Healthy peanut butter oatmeal chocolate chip cookies that are flourless, gluten-free, refined sugar-free, dairy-free and so easy to make!

Ingredients

  • 2 eggs*
  • 1 cup peanut butter
  • ⅓ cup pure maple syrup
  • 1 ½ cups rolled oats
  • ¼ tsp baking soda
  • 1/2 tsp ground cinnamon, optional
  • 1/2 tsp sea salt
  • 2/3 cup chocolate chips, optional

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.

    2. Whisk the eggs in a mixing bowl until they are well-beaten.

    Eggs mixed up in a mixing bowl.

    3. Add in the peanut butter and pure maple syrup to the large bowl and stir until the wet ingredients are well-combined.

    Mixing wet ingredients in a mixing bowl to make oatmeal peanut butter cookies

    4. Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.

    Dry ingredients on top of wet ingredients in a large bowl to make cookies.

    5. Mix in the chocolate chips until they are well-distributed throughout the dough.

    peanut butter oatmeal cookie dough in a mixing bowl, ready to bake.

    6. Drop mounds of dough onto the prepared baking sheet, forming whatever size cookies you like. I make 6 giant cookies, but you can make smaller ones for a reasonable portion.

    Oatmeal cookie batter sitting on a baking sheet.

    7. Bake for 9 to 12 minutes, or until the cookies appear set up. I bake mine for 10 minutes.

    Horizontal image of peanut butter oatmeal cookies fresh out of the oven on a cookie sheet.

    8. Allow the cookies to cool for 10 minutes before serving.

    Horizontal photo of hand holding a giant peanut butter oatmeal cookie

Notes

*Omit the eggs for a vegan version. This version is a total explosion of peanut butter flavor.

These cookies can be stored at room temperature on the counter for up to 2 days in a sealed container or zip lock bag. Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze in a large zip lock freezer bag for up to 3 months.

Nutrition Information
Serving Size 1 (of 12)
Amount Per Serving Calories 279Total Fat 16gSaturated Fat 5gUnsaturated Fat 9gCholesterol 35mgSodium 232mgCarbohydrates 28gNet Carbohydrates 25gFiber 3gSugar 9gProtein 9g

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Lynda

Saturday 14th of January 2023

Delicious! My husband loved that they were more savory and less sweet. I loved how easy they were and that they didn't make too many cookies. Will be making these again! I made them for a friend who is gluten and egg free and we loved the peanut butter forward flavor!

Julia

Tuesday 17th of January 2023

Thanks so much for reporting back, Lynda! All of that is great news! I also love that the cookies aren't overly sweet and are a great option for those with dietary restrictions. Thanks so much for the note! xo

Ian

Wednesday 11th of January 2023

Great recipe, but I might update the directions to specify that you have to flatten them out a bit yourself on the cookie sheet before popping them in the oven.

I just dropped them as balls, expecting them to spread while baking like a normal cookie, and they don't really. So give 'em a little smoosh with a fork or something first.

Julia

Thursday 12th of January 2023

That's great advice, Ian! I appreciate the input :)

Lark

Sunday 8th of January 2023

I just took them out of the oven. They look and smell delicious. The batter sure tasted good. I made 8, which calculate to about 400 calories each. Since they basically contain what I would add to a bowl of oatmeal, I'm excited to have a breakfast cookie. I did add 2 over ripe bananas for added sweetness without adding sugar. I also used sunflower butter instead of peanut butter. I'd post a photo if I could. Thanks for a delicious recipe. Happy New Year!

Julia

Monday 9th of January 2023

Ooh, all of that sounds great! I'm happy they worked out with banana and sunflower seed butter - sounds delicious! Happy New Year to you too! xo

Jessi

Thursday 5th of January 2023

These are SO GOOD. I took the comments into account and used a cookie scoop to do a smaller cookie. I also mistakenly used 1 cup of mixed ss and milk chocolate chips. They are just out of the oven and so delicious. The peanut butter really comes through. Thank you for a tasty and easy recipe :)

Sheryl

Monday 2nd of January 2023

The cookies were okay. They had way too much peanut butter in them because when you bite into them you get a big mouth of peanut butter.

Julia

Wednesday 4th of January 2023

That's too funny - my husband thought they didn't have enough peanut butter, and I thought the amount was just right! Did you make the egg-free version or the version with eggs?

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