Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

This post may contain affiliate links. Read our privacy policy.

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!

Peanut butter, chocolate, oatmeal, oh my!

Peanut Butter Oatmeal Chocolate Chip Cookies

4.52 from 914 votes

By Julia

Prep: 10

Cook: 10

Total: 20

Servings: Cookies

Save Pin Print

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

Ingredients

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.

Notes

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

**Replace the peanut butter with almond butter or sunflower seed butter. Just note that you must enjoy the flavor of the nut/seed butter you use, as it will be the predominant 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: 279kcal, Carbohydrates: 28g, Protein: 9g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Cholesterol: 35mg, Sodium: 232mg, Fiber: 3g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

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