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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

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
12 Cookies

Ingredients

  • 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

Instructions

  • 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.

Video

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

Serving: 1(of 12)Calories: 279kcalCarbohydrates: 28gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 35mgSodium: 232mgFiber: 3gSugar: 9g
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
Servings: 12 Cookies
Calories: 279kcal
Author: Julia

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Recipe Rating




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Lisa

Sunday 21st of April 2024

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

Sarah

Saturday 20th of April 2024

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. 😃

Jackie

Sunday 7th of April 2024

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!

Julia

Wednesday 10th of April 2024

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

KB

Thursday 4th of April 2024

Omg yum!! I’m so going to be making these all the time now!! :D 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!!!

Julia

Wednesday 10th of April 2024

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

Donna

Wednesday 3rd of April 2024

I enjoyed them as a breakfast cookie. I think I’ll add pecans the next time I make these.

Julia

Wednesday 10th of April 2024

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

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