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 Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Cookies
Cuisine: American
Servings: 12 Cookies
Calories: 279kcal
Author: Julia
- 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
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