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

4.46 from 818 votes
Healthy peanut butter oatmeal chocolate chip cookies that are flourless, gluten-free, refined sugar-free, dairy-free and so easy to make!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 Cookies


  • 2 eggs*
  • 1 cup peanut butter
  • 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


  • 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.
  • Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.
  • Mix in the chocolate chips until they are well-distributed throughout the dough.
  • 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.
  • Bake for 9 to 12 minutes, or until the cookies appear set up. I bake mine for 10 minutes.
  • Allow the cookies to cool for 10 minutes before serving.



*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.


Serving: 1(of 12) · Calories: 279kcal · Carbohydrates: 28g · Protein: 9g · Fat: 16g · Saturated Fat: 5g · Polyunsaturated Fat: 9g · Cholesterol: 35mg · Sodium: 232mg · Fiber: 3g · Sugar: 9g
Author: Julia
Course: Cookies
Cuisine: American
Keyword: 5-ingredient oatmeal cookies, flourless oatmeal peanut butter chocolate chip cookies, gluten-free oatmeal cookies, healthy oatmeal cookies, healthy peanut butter cookies, peanut butter oatmeal chocolate chip cookies
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.46 from 818 votes (809 ratings without comment)

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Questions and Reviews

  1. you mention “already using bananas for sweetness” after listing maple syrup as ingredient….but recipe has no bananas !

      1. Mash up two large ripe bananas and use the mashed bananas instead of eggs for an egg-free option. The cookies will taste slightly like banana (which I love), but not overly so.

    1. Hi there! The cookies are sprinkled with sea salt 🙂 As I mentioned in the post, the cookies are not overly sweet as written, so if you want them to be as sweet as a standard cookie, you’ll need to add brown sugar or regular cane sugar. Hope that helps!

  2. I followed the recipe carefully. They did puff up as predicted. I made 20 average sized cookies out of the batch, and cannot imagine the size of the cookie if only 6 were made. 😜

    I did find they were very soft and not cooked through after 10 minutes, so put them back for another 3 minutes. I suppose it all depends upon how one likes their cookies to be. 😀

    1. Thanks so much for sharing your experience, John! This is very helpful to other people who want to make the recipe 🙂 xo

  3. I made these cookies not feeling very positive,because I’ve been on the hunt for that perfect peanut butter cookie that I will use every time I wanted a delicious cookie. Well I am happy to report I’ve found that recipe these are the it peanut butter cookie one bite and I knew this was the recipe I would use for me ,friends and family I’m so happy I gave this recipe a try.

    1. I’m so thrilled to hear it was a success story for you, Carol! Thanks so much for the sweet note and the feedback! xo

  4. I like to add 1 tablespoon of white vinegar to really make the best peanut butter cookies. I am curious how these are going to come out.

    1. Hi Theresa! I’ve never heard of that trick! I think 1 tablespoon may be a bit much for this particular recipe, especially since it doesn’t include any leavening agents. If you want to try it, I would start with 1 teaspoon and see how they turn out 🙂

  5. I made these with maple syrup plus some agave because I didn’t have enough syrup. I used milk chocolate chips because they are sweeter. I baked them longer than 9 minutes and I got 14 nice sized cookies. I was interested in this recipe because of the “no flour” needed.
    Very tasty and would recommend trying this recipe especially if you love PB & chocolate.

    1. I’m so happy you enjoyed them, Susan! Thanks so much for sharing your changes – this is super helpful to others who want to try the same thing 🙂 xo

    1. Hi Sandra! You can use agave nectar or coconut nectar in place of pure maple syrup. I wouldn’t use honey because it has a tendency to burn easily when baked, but you’re welcome to try it if you don’t mind experimenting 🙂 xoxo

  6. 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.

    1. 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?

  7. 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 🙂

  8. 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!

    1. 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

  9. 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.

  10. 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!

    1. 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

    1. Hi there! Honey will work as a replacement but just keep an eye on the cookies because honey burns at a lower temperature than other sweeteners. This basically means the cookies will take slightly less time to bake 🙂 Enjoy!

  11. Can I use sugar free maple syrup instead of regular? I am diabetic and can use sugar free chocolate chips but was wondering about the syrup? Any other diabetic friendly ideas if you think the sf syrup wouldn’t work?

    1. Hi Tracy! Sugar-free maple syrup will work great! Also be sure to use sugar-free chocolate chips as well 🙂 Hope you enjoy! xo

  12. Hi. I may have missed this, but would the recipe do best with cold from the refrigerator eggs or room temperature eggs? (This question applies to standard, store-purchased white eggs.) Thanks!

    1. Hi Kristina! When I make the cookies, I use eggs straight from the refrigerator, but bringing them to room temperature first will also work 🙂 In fact, that might make the wet ingredients easier to stir together. Hope you enjoy the cookies! 😀

  13. These scrumptious delights are my current fave sweet food,even over ice cream. Making them twice a week,some weeks, because I share them with peeps in my apartment building as well as family and friends. So looking forward to trying more of your wonderful offerings.

    When I was much younger, I used to spend two days prepping Chinese meals for my loved ones (no, I’m not Chinese). Now,at almost 76,I so appreciate easier goodies that don’t disappoint at all.

    Bless you and keep ’em comin’.

    1. That’s so sweet of you to share the cookies with your friends, Maureen! This note just warms my heart! Preparing food for people you care about is such a thoughtful way of showing you care, and it makes me so happy to hear the cookies are making the rounds. Thanks so much for the sweet note!! xoxoxo 🙂

  14. Hi Julia, am planning to make these tomorrow for a road trip. Might make double the amount as not sure how long they’ll last!
    When you suggest optional extras, is that with the recipe as it is? Ie. Can I invite the choccy chips, raisins and pecans, in the amounts you suggest, all to the same cookie party?
    Many thanks Nicky

    1. Hi Nicky!

      I love the way this question was phrased – it gave me a good giggle! Yes, you can have a magnificent cookie party and add everything without making any other changes to the recipe 🙂 Because the cookie mixture is nice and sticky, it can handle a good amount of additional dry ingredients (partiers). Have a fun and safe road trip! I hope you enjoy the cookies! xoxo

      1. Hi Genie! You can replace the pure maple syrup with honey or regular brown sugar. If you go with brown sugar, I would recommend adding a couple tablespoons of melted butter or coconut oil to offset the loss of liquid. I hope you enjoy the cookies! 🙂

  15. I made this yesterday for the first time, and my husband went nuts for it. We don’t eat much dessert in general, but get urges for a little something sweet once in a while. I made this with butterscotch chips and walnuts and cooked it in an 8×8 to make bars. Cooked it for maybe 25 minutes. It is healthy, not very sweet (which we like) and yummy. I’ll definitely make it again. Already thinking of other additions like unsweetened shredded coconut, dried sugared ginger, raisins. So, great find!!!!!!!!!!

    1. Ooh, I love that you added butterscotch chips!! I’m definitely trying the same thing the next time I make them. Love the idea of shredded coconut, ginger, and raisins as well! All amazing options. So thrilled you and your husband enjoy the recipe!

  16. Made this tonight and it definitely got 2 thumbs up from my hubby. To keep on the sugar free theme, I used a sugar free maple syrup and I reduced the cinnamon to a 1/4 tsp. I used a medium scoop to make 23 cookies and baked the first batch for 12 min. The second batch I baked for 10 min to get more of a moist bake. I will definitely keep this recipe as a go to sugar free cookie.

    1. Thanks so much for sharing your changes! I love that you were able to get 23 cookies out of the batter – that makes me think I should be downsizing my own cookies for some portion control, lol! xo

  17. These are amazing. I added butterscotch chips along with the chocolate chips. They were plenty sweet for us with the 1/3 cup maple syrup. Definitely a keeper. Will share this recipe with my gluten-free friends. Thank you!!!

      1. Hi Jennifer! I haven’t tested it myself, but the recipe should turn out with that substitution. I’d only caution that the cookies won’t be very sweet but if you’re okay with that, I say proceed forth! xo

      1. Hi Karen! No worries! Any type of peanut butter will work, be it regular peanut butter (like Jiff/Skippy), natural peanut butter, unsweetened peanut butter, etc. Hope you enjoy the cookies! I use unsweetened natural peanut butter. xo

  18. I have natural peanut butter (it’s just peanut) that is very liquidy. Any suggestions if I decide to use it?

    Thank you
    Dawn Haworth

    1. Hi Dawn! I would give it a nice big stir first to see if it will thicken up a bit. If it’s still very liquidy, I would add more oats – I’d start with 2 cups and adjust up if need be. The cookie dough is supposed to be very sticky, so no sweat if it appears very wet – you just want to be sure the mounds of dough aren’t splooging out (but rather are holding together) on the baking sheet before baking them. Hope this helps!!

  19. I have made these on repeat the last 2 months since seeing them on your Instagram post. I have been asked for the recipe. This is one cookie my whole family happily eats since one loves peanut butter and the other loves oatmeal and they are dairy free and gluten free. These keep well in the fridge if you make a double batch. So delicious. Thank you!

    1. Wahoo! I’m glad your whole family is enjoying the recipe! I just love how easy and delicious they are…we keep coming back to them over and over, too! xo

  20. Baked these cookies for a friend who is gluten free. It’s her birthday today.
    I made them according to the directions and they turned out so yummy! Not too sweet but sweet enough with chocolate chips.
    I used crunchy peanut butter so there bits of texture with a wonderful peanut butter flavor and the oatmeal makes them chewy. They’re tender and soft and hold together well. It made 16 good sized cookies baked for 11 minutes. I saved a dozen for my friend.
    My husband has told me before that he doesn’t like gluten free baked goods but he sure enjoyed these.
    Thanks for the easy, delicious recipe!!

    1. Thanks so much for sharing your experience, Jan! I love the idea of using crunchy peanut butter for those little bits of texture. I appreciate your kind words and feedback!! xo

  21. I made them today. Got 13 nice size cookies. I did bake them for 15 minutes at 350. And instead of chocolate chips i added golden raisins. I found them delicious. I will be making them again

    1. I love the idea of adding golden raisins! Thanks so much for sharing your experience, Samantha! xo

  22. I made these today and they are delicious! I made 12 cookies and I did them with the cinnamon and vanilla. So easy and so good! This recipe is a keeper. Thank you!

    1. Wahoo! So happy to hear that! This is one I return to over and over so I’m thrilled you enjoy it enough to repeat it as well. 🙂 Thanks so much for the feedback!

    1. Hi Kari! I don’t have any experience with PB2, but if you’ve used it in other similar recipes and had success I would say it’s worth a shot. I assume you would need to mix it with a liquid like water or milk?

    1. Hi Emily! I play it safe by keeping them at a cold temperature, but the cookies would likely last longer at room temp. I would say the amount of time you’re willing to leave them out depends on the heat and humidity of the area you live in (or the heat/humidity of your house). You can also refrigerate the cookies just after they’ve cooled off as well.

  23. Thanks for sharing this wonderful recipe!

    It tastes delicious and healthy.

    This recipe has inspired me that I changed the flavour to macha. I replaced peanut butter by almond butter, then added Macha powder (unsweetened). I also put half an banana because I prefer the cookie slightly moist.

  24. We made these adding brown sugar and vanilla. They are now our go-to cookie! Absolutely love them. Thank you!

  25. I just made these and they are delicious! I made small scoops (20) and baked for about 12 minutes. So yum. 2 year old approved. I also snuck in a table spoon of ground flax and the recipe didn’t seem to mind! Thanks for sharing! I will definitely be making these again!

  26. I made this recipe but used quick oats bc that is what I had. Other than that I kept it the same. It was very good!

  27. I made these using pbfit peanut butter.I also used lilys chocolate chunks. I don’t think I added enough peanut butter. So next time I’m going to use creamy peanut butter, sugar free chocolate chips and sugar free maple syrup. I thought when I made them my syrup was low sugar . So I can’t eat them because I’m diabetic. I was wondering could you go without putting the syrup in them.

    1. Thanks so much for sharing your feedback, Tonya! You can replace the pure maple syrup with any granulated sweetener, so if you would prefer to use a sugar-free sweetener, feel free to do so 🙂 xo

    2. @Julia, Any ideas I made these again tonight and used sugar free syrup and chocolate chips. I don’t know what I did wrong but they came out so dry and crumbly. You could not even pick them up. Any suggestions?

      1. I just googled PB Fit Peanut Butter and it looks like it has 87% less fat than regular peanut butter. I think this is the culprit here. I would recommend using a regular peanut butter with full fat or almond butter to get the desired results 🙂 My apologies – I should have googled that particular brand after your first comment – I hadn’t used it or heard of it before so I didn’t realize it has less fat. Once you make the cookies using a full-fat nut butter I think you’ll love the results! xoxo

  28. These are amazing, soft, and delicious! I tjought they were plenty sweet and I enjoyed the addition of salt. I usually make an oat bar from the Real Food Dietitians that is similar but no salt. Thanks for sharing this recipe. I’ll be making again & again for our grab & go breakfasts!

    1. I’m so happy to hear you enjoy the recipe, De! Thanks so much for sharing your experience. I love the way salt brings out flavors and gives the cookies even bolder flavor. So delightful! xo

  29. Super easy to make and probably the best healthy cookie recipe I’ve found so far. Now I need to try and not eat all of them my self.

  30. These are Amazing! I did make changes due to lack of ingredients. So, not sure how healthy they turned out but, they taste amazing. I used molasses instead of maple syrup. I added 2 eggs plus 1 mashed banana. 1 teaspoon vanilla. 1/3 cup walnuts and the choc chips, cinnamon and sea salt. The addition of a banana made it a bit runny so, I added 1 1/2 tablespoon organic coconut flour to thicken. They did not spread while cooking. I used a slightly heaping small cookie scoop. Baked at 350 for 15 mins. 28 cookies.

    1. Thanks for sharing all these changes, Amy! It’s helpful to others who want to try the same things, and your version sounds delicious to me! I appreciate you swinging back around to share your experience! xo

    1. Hi there! What sweetener are you planning on using? There’s no need to replace the flavor of the pure maple syrup unless you’d like to add the maple flavoring. You can use any granulated sweetener you like for the cookies in place of the pure maple syrup 🙂 I’d recommend brown sugar for the best result.

    1. Hi Rachel! You can use honey but I would caution you to keep an eye on the cookies because honey burns at a lower temperature than any other sweetener. Just be sure to pull the cookies out of the oven before they get too dark and you’ll be good to go! I also have to mention that the flavor will be different when using honey, but if you’ve tried baked goods using honey in the past and you enjoy them, I say go for it 🙂

  31. I have made these following the exact recipe at least 5 times since the spring. Everyone loves them. I love the clean ingredients and how easy they are. Thanks for creating and sharing it!

    1. Aww I love hearing that! It’s always so nice to know when a recipe is a keeper for someone, so I really appreciate you sharing that, Cristina! Best wishes to you and your family! xo

  32. Hi – would it work to mix the batter up the night before and bake in the morning? I think my kids would love them as a breakfast cookie and hot out of the oven is aways a win!

    1. Hi Angela! I haven’t tested that myself but it should work just great! I would just bring the dough out of the refrigerator 10-15 minutes before baking to allow it to soften up. Hope you and your family enjoy the cookies! xo

    1. Hi Lucy! The cookies don’t come out very soft in the center for me. If you want softer cookies, you could add a little additional peanut butter and/or bake for less time 🙂

  33. Hi I made these today and they are delicious. The only thing I did different was instead of individual cookies I spread the whole mixture out on the baking sheet ( the smaller size one) and cooked it that way. Then cut them up into squares when they came out. I did cook them for a little longer( around 13-15 minutes).

  34. We loved this recipe, thank you!
    * Due to the fact we have tons of cans of applesauce in our pantry and little recipes to use them up on, I decided to do this recipe eggless and replace each egg with 1/4 C unsweetened applesauce. Please note, when replacing a baked item recipe with applesauce for eggs, add an additional 1/4 tsp baking soda per substitution to help with the rising or it will be too dense.*
    We did half the recipe using dark chocolate chips, and the other half of the recipe adding dried cherries. My husband felt these were best, so the next batch (tonight!) will be the entire recipe, egg substitute with applesauce bc that’s what we have, and adding the dried cherries is the perfect cookie for our family!!!! Yummy! No guilt

    1. @Carrie, sorry, that’s Dried cherries in addition to dark chocolate chips, wow, super yum and no added sugar

    2. Ooh, all of that sounds incredible, Carrie! Thanks so much for sharing your changes!! This is super helpful to others who want to try the same thing.

  35. I can’t see the ingredient list on this recipe because I can’t get rid of the ad that sits right in the middle of it. Thought you should know because I’m sure others are bypassing this recipe for the same issue.

    1. Hi Deb! Have you tried clicking the “jump to recipe” button at the top of the page? That skips right over the ads and takes you to the recipe card. From there, you can print the recipe if you’d like, which is what a lot of people do so that they don’t have to keep looking back at their computer screen or phone 🙂 Hope this helps!

  36. Made a half batch mini ones as a trial, theyre great but think i should have flattened them abit & prob could add a few more oats, great low cholest mini sweet treat with a coffee, this recipe is a keeper will try banana version next time 😊

    1. I’m happy to hear it all worked out for you and I love the idea of using more oats for a heartier texture. I hope you enjoy the banana version too! xoxo

  37. What do you think about a seasonal substitution of pumpkin in place of peanut butter? It often works in vegan recipes in place of things like oil, bananas. I may give it a try with some slight spice tweaks.

  38. I ended up with two dozen of the most chewy and delicious cookies I’ve ever baked…My husband was equally impressed, thank you ♥️

    1. Awww I love hearing that! I’m so thrilled you and your husband enjoy the recipe! Thanks so much for the sweet note! xo

  39. Love these like our homemade pb cookies. Added 1/2c brown sugar since some reviews said not sweet enough and perfect. Just added regular salt to recipe but may try without next time since pb often has salt added.

    1. Hi Frieda! I had someone try a low-fat peanut butter a few months ago and she said the cookies turned out dry. This leads me to believe that rehydrating powdered peanut butter would yield a similar result due to the lower fat content. Nevertheless if you’re up for experimentation, you could try making a half batch to test it and see if you like it. I know some people don’t mind a dryer cookie whereas others like them to be very gooey, so this can be person-specific 😉 Let me know if you have any other questions! xo

  40. I made them without eggs and tried the dough and it was pretty tasty too. I baked some and made some like an energy ball and rolled them in cocoa powder. Just bite size. I used PB2 for the peanut butter, with bite size since they are super filling. A fun alternative to have a dough that could be used raw and cooked.

    1. That sounds amazing! Thanks so much for sharing your experience, Linda! This is super helpful to others who want to try the same changes 🙂 xo

    1. Thanks so much for sharing that! I’m happy you enjoyed them without the chocolate chips. For me, the cookies are plenty sweet but everyone has a different sweet tooth so it’s great to hear they’re still lovely without the chocolate chips. 🙂 xo

  41. Amazing recipe. I used half all natural organic peanut butter and half homemade almond butter. No cinnamon. The dough was a bit gooey after adding in the oatmeal so I added almost 1 cup more. Delicious! Thank you 😊

    1. Thanks for sharing, Cindy! This is super helpful to others who want to try the recipe. The cookie dough is meant to be gooey, although I imagine the extra oats didn’t hurt 🙂

  42. Just made this, and the cookies turned out great. I am looking forward to a yummy breakfast with coffee! I used a two tablespoon measuring spoon to scoop them out. Like someone else said, pushing the mounds down helped the cookies to bake more evenly. 12 minutes in my oven worked well. They aren’t super sweet, but I prefer that for a breakfast cookie. Thank you for sharing the recipe! I will for sure make them again!

    1. Thanks so much for sharing your experience, Tracie! These details are so helpful to others who want to make the recipe. Happy baking! xo

  43. Fantastic!!!! Thanks so much for sharing!!!

    My variations:
    Two whole bananas as suggested (medium ripe – wish they had been really really ripe but it’s what I had)
    Two eggs
    Probably closer to 1 and a 1/3 cup peanut butter (peanut butter fiend!!!)
    1 tsp vanilla instead of cinnamon
    1/2 tsp baking soda (since I used extra oats)
    My batter seemed really wet so I used almost 2 cups of rolled oats
    Substituted dark chocolate chips (less sugar and xtra flavor in my opinion!)

    Got a nice wet but formed consistency for drop cookies about 2 inches apart
    Baked for 14 minutes

    ABSOLUTELY LOVE THEM! Hubby wasn’t excited about the sea salt but I thought it really added something special.

    I think the original version is probably perfect but when I substituted vanilla for cinnamon it kind of started something 😜. When I want oatmeal cookies with raisins I will probably use the original recipe!

    1. Oooh, all of that sounds incredible, Jewell! I’ll have to try your variation too. Thanks so much for sharing! This is super helpful to others who want to experiment. xoxo

  44. Tried half a batch with a mashed ripe banana, instead of egg, steel but oats, cinnamon and vanilla, I also added PB chips and chopped walnuts to the batter before spreading in a Pampered Chef silicone snack bar pan (made 9), and sprinkled each with sea salt before baking. They baked up nice and uniform at 12 minutes. Once out of the oven, I pressed a few mini chocolate chips on some and mini M&Ms on other. They not only look beautiful, but they are scrumdiddlyumptious! The worst part is waiting for them to cool. Will be making these again and freezing for a fast healthy treat.

    1. Thanks so much for the thorough feedback, Carmen! I’m happy to hear the cookies turned out so well for you. It’s great to know they turn out using steel cut oats – I haven’t tried this before! Love the idea of adding mini m&ms for some fun pops of color. Thanks again for the sweet note! xo

  45. Delicious!! I made it with honey instead of maple syrup, dark chocolate and a couple handfuls of sugar free coconut flakes and it turned out amazing!!

    1. I have yet to try the cookies with honey (or coconut flakes) and it sounds so great! Thanks so much for sharing, Kelsey! xo

  46. Love this recipe! Gluten free and not overly sweet for my son and I. Used chunky peanut butter and added some dry cranberries on some. Second time making them.
    Thank you so much for this recipe!~

  47. Absolute success!
    My plan was to make these cookies for school/work snacks. My oldest kid ate two in 10 minutes and wanted a third. Husband also ate two. Fortunately youngest kid was already sleep. Will definitely bake again.

    1. Aww I absolutely love hearing that! I have a difficult time moderating my consumption too…they just go down so easily! I appreciate the sweet words! xo

  48. They are good if you don’t like a sweet cookie. They are not sweet at all. I don’t like super sweet stuff and am drawn to recipes with simple ingredients, but these needed just a little more sweetness. Otherwise they held together and the texture is good.

    1. Hi Haley! With the understanding that some people would want sweeter cookies, I wrote this in the post:

      “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.”

      It is super helpful if you read the entire post all the way through before starting a recipe. Not just for yourself, but also for the person who created it. Perhaps had you read this note, you would have made that adjustment to the sweetener and wouldn’t have left a 2-star review.

      I get that most people want to jump right to the recipe, but the problem therein is you miss a tremendous amount of information that could make or break the experience for you. Just food for thought 🙂

    1. Thanks so much for sharing! I have tried them with cocoa powder and I just love how they turn out! I do add a little extra pure maple syrup to offset the bitterness. Hope you enjoy the next batch just as much! xo

  49. Made these today and they are so so good! My family loved them as well!
    This recipe is a KEEPER!
    I will definitely be making more and will also be sharing this recipe with family and friends.
    I followed the recipe and didn’t change a thing.

    1. That’s amazing news, Kim! Thanks so much for sharing – I’m glad you and your family enjoyed the recipe as written! I appreciate the sweet words and the feedback! xo

  50. These are fabulous! Exactly what I needed for a not-too-sweet treat — they remind me of a no-bake energy balls recipe that I love, but warm and gooey. I added shredded coconut and baked two minutes longer and they were still quite soft.

    My new go-to! Thanks for a great recipe.

    1. I’m so happy to hear you enjoy them, Tanya! I love the idea of adding shredded coconut! I’ll do the same the next time I bake a batch 🙂 Thank you for sharing xo

  51. Hi
    I’m wondering if the nutritional information stated is for 1 cookie or the full yield of 12.
    They’re delicious but high in Weight Watchers points. I want to be sure I’m not missing out on having more than 1 per day.
    Thank you for sharing!!

    1. Hi Corrine! The nutrition facts are calculated for one cookie when you make a batch of 12. Many people have made smaller cookies with great success, so you could definitely go that route if you’d like. xo

  52. I make these for my sons instead of giving them store bought granola bars; they’re fantastic! I add vanilla and sub half the peanut for Nutella, to make it more chocolaty.

    1. Yuuuum! Sounds fantastic, Lindsey! I’m a huge fan of Nutella over here, so I support the addition of Nutella 🙂 I love the idea of employing the cookies as a snack in lieu of granola bars. So genius!

    1. Hi Chloe! You could try 1/2 cup of applesauce. I haven’t tested this recipe with that change but I have done something similar in other cookie recipes and they turned out. Let me know how it goes! xo

  53. I love this recipe/these cookies! I accidentally added 1/2 tsp baking soda,so they came out very fluffy,but very good. I also added a little (1/4 cup) brown sugar, (1Tbsp or so)molasses and raisins.

    1. All of that sounds amazing! Gotta love it when experiments turn out well. Thanks so much for sharing! xo

    1. We love the cookies for breakfast too, Donna! Pecans are such a lovely addition. Thanks so much for sharing!

  54. Omg yum!! I’m so going to be making these all the time now!! 😀
    I only had a box of instant brown sugar & maple oatmeal packets lol… I used 4 packets, and crunchy peanut butter, and mini chocolate chips.
    I made 6 monster cookies, ended up cooking them for 16 minutes to get the bottoms nice and brown.

    Omg HEAVENLY!!! Absolutely perfect texture and flavor.
    It’s noon; I made these to have with a cup of coffee as an afternoon pickmeup, and I am thoroughly delighted ☺️ will be keeping these in the cookie jar at all times! Thank you so much!!!

    1. I absolutely ADORE the fact that you used brown sugar and maple instant oatmeal! What a genius move! That sounds so delicious too – that was my favorite flavor of instant oatmeal when I was a kid so I imagine it made the cookies just divine. Thanks so much for sharing! xoxo

  55. These cookies taste fantastic and are soooooo easy to make. I’ve made the recipe as directed and they are delicious. Today I used almond butter because that was all I had and the cookies turned out great again. I had to add extra oats because the almond butter was the stir-up kind (runnier) but it was super easy to adjust the recipe just by adding more oats until I got the desired batter consistency. These are our new favorite family treat!

    1. I love the almond butter version too! I’m happy you were able to make the texture work based on the consistency of the almond butter – it can be helpful to go off script from time to time! These cookies are a staple for us too – we’re constantly making them and trying new versions! Thanks so much for the sweet note, Jackie! xo

  56. I made these tonight and they are even better than I expected! I like that they’re not overly sweet yet they’re sweet enough to curb that craving! So glad I ran across this recipe. 😃

  57. I made these with natural peanut butter and they were very soft and seemed undercooked even after 15 minutes.

  58. Alright, you got me. I was skeptical but these are SO GOOD. One of the best uses for overripe bananas I’ve had. Doubled the batch, added an egg with my 4 small bananas (because all I had were quick oats and in my experience those measure more to the cup than quick oats) a whole jar of crunchy peanut butter, about a cup of dark and mini choc chips and DUDE. yeah yeah raw egg, whatever I absolutely ate some of the dough out of the bowl. I resisted the urge but definitely would consider adding mini marshmallows in the future. Btw I also added a couple squeezes of vanilla cream stevia and that brought the sweetness to perfect for me.

    Thanks for the keeper recipe!

    1. Thanks so much for sharing this, Anna! I always love when people are able to go off script and make a recipe work for them and it sounds like you hit a homerun with your adaptations! I appreciate you taking the time to provide feedback! xo

  59. Julia – Just made these cookies 👍- they’re great – I uses a melon-ball scooper rounded up & I got 24 cookies – yeah! Also I was out of chocolate chips but I had Dark Columbian Chocolate on hand so I chopped them up into small pieces! We don’t use any white sugar so I loved using Maple Syrup- Thank you for this Amazing Healthy Recipe! – 🍪 – ❤️💙💜

    1. Ooh, dark Columbian chocolate sounds amazing! I’m happy you enjoy the cookies, Judy! Thanks so much for the sweet note xoxo

  60. I have to bake dairy free so was excited to find this recipe. OMG these cookies are AMAZING! I have baked them a number of times, sticking to 10 minutes in the oven and I do add the teaspoon of vanilla. So happy I found this 😋…thank you!

    1. You’re very welcome, Judy! I’m so happy you found a recipe that works well for you. I find them to be such a lovely treat too 😉

  61. Absolutely delicious! Don’t leave the cinnamon out. It is not too strong it’s just something in the background that makes you go hmm 🤔

    1. That’s how I see the cinnamon too! I add it to most of my baked goodies. Thanks so much for sharing your experience, Theresa! xo

  62. I baked these tonight as a slice just because it’s quicker. This is my kind of recipe! Will be making this regularly using different add ins each time as it’s so easy. Thanks for this recipe.

  63. Wow these are good! Just made a batch, I made 12 cookies and added some flaky sea salt on top when they came out. So delicious and had that cookie texture i was looking for. Perfect for me since I’m a nursing mama, thank you for the wonderful recipe! I can’t wait for my 4 year old to wake up so I can share with him.

    1. Aww I love hearing this, Alyssa! We’re obsessed with these cookies in my household too so it’s always wonderful to hear when they become a staple for others. I hope your 4 year old enjoys them too 🙂 xo

  64. Hi, I really love your recipes. I can no longer eat oats. I have understand this may sound silly, but still really want to try these cookies. Could I substitute almond flour 1:1 for oats in a recipe like this? This would also be useful to know because I have another recipe requiring oats that I can no longer make. I appreciate your help and all your knowledge! Lost without oats in NC 🙂

    1. Hi there! I haven’t tested the recipe without oats yet, but I believe it could be done! If it were me, I would start with 1 cup of almond flour and if the dough looks like it could use some more, add more. I think the cookies will turn out so deliciously with a lovely texture! If you end up trying it, feel free to swing back around and let us know how it all went! xo

  65. Oh my goodness – you just merged my three favorite cookies in the world! I cannot wait to make these! After making it once exactly as written I may add raisins and/or nuts the next time, because even before tasting these I know there will be a next time!

    1. I’m so happy you enjoy them, Sylvia! This is precisely how I felt about the recipe when I made it too. Love that you’re interested in experimenting with raisins and nuts – I think that will taste divine! xo