Peanut Butter Oatmeal Chocolate Chip Cookies

This post may contain affiliate links, which helps keep this content free. (full disclosure)

even though i love mine Keto Chocolate Chip Cookies and Sugar Free Peanut Butter Cookies, sometimes I just want to make a “normal” cookie for my kids while still feeling good about the ingredients. Enter… Peanut Butter Oatmeal Chocolate Chip Cookies! They combine three of my daughter’s favorite ingredients: oats, peanut butter, and chocolate. (Maybe these are some of your favorites too? ;)) Also, I make all of this without flour or butter and without added sugar – but you can’t tell!

Ingredients and Substitutions

This section explains how to choose the best ingredients for oatmeal chocolate chip peanut butter cookies, what each ingredient’s role is in the recipe, and substitution options.For measurements see Recipe card below.

• Creamy Peanut Butter – For best results, use room temperature, well-mixed, thick peanut butter.I prefer this brand, just as thick as traditional, but without the added sugar. A runny peanut butter might still work, but the texture of the cookies might be a little different. If your peanut butter is unsalted, add 1/4 teaspoon sea salt to the dough.
• coconut candy – Adds a delicious caramel-like sweetness and natural flavor to oatmeal peanut butter chocolate chip cookies, similar to brown sugar but less refined.If you prefer a sugar-free option, you can use Besti Brown Monk Fruit Allulose Blend.
• granular sweetener – I use Besti Monk Fruit Allulose Blend Being a natural sweetener, my kids couldn’t tell the difference at all. Regular granulated sugar will also work, but I don’t usually recommend it.
• avocado oil – I haven’t tested it yet, but these peanut butter oatmeal chocolate chip cookies should also be used with butter or coconut oil.
• Vanilla extract – Use high quality vanilla extract for the best flavor.
• Egg – Use room temperature eggs for best results.I haven’t tried it yet flax eggs or any other egg substitutesbut these should work.
• baking soda – Helps cookies rise and become soft and chewy.
• sea ​​salt
• oatmeal – If you want, you can try using quick oats, but avoid steel-cut oats as their texture is too different.
• chocolate chips – You can use milk chocolate chips, dark chocolate chips, white chocolate chips, or semi-sweet chocolate chips, depending on whether you like it sweeter or more chocolatey.I used Sugar-free dark chocolate chips.

Optional plug-ins:

You can substitute up to 2 tablespoons of oats with pumpkin seeds, whole flaxseeds, chopped pecans, walnuts or dried fruit, e.g. Dried cranberries Or raisins. You can also sprinkle flaky sea salt on top right after baking.

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

This section shows how to make oatmeal chocolate chip cookies with peanut butter, with step-by-step photos and detailed information about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Mix base. In a large bowl, stir together peanut butter, sweetener, oil, and vanilla extract. Add eggs, baking soda and salt. (You can stir the eggs before adding if you’d like, but I don’t think it’s necessary.)
2. Add oats. Mix well. The cookie dough will be crumbly.

3. Add to the mix. Stir in chocolate chips and any mixture, if desired. (I added pumpkin seeds for the version pictured below.)
4. Scoop cookies. use a cookie spoon Make cookie dough balls and place on parchment lined sheet pan. Gently flatten each piece of dough into a round about 1/2-inch thick.

5. bake. Bake the oatmeal peanut butter chocolate chip cookies in the oven until lightly browned on the bottom.
6. Cool. Let the cookies cool on a wire rack to harden.

Tips for the Best Peanut Butter Oatmeal Chocolate Chip Cookies

While these cookies are quick and easy to make, there are a few tricks I learned along the way that make them even better:

• Use room temperature ingredients. If you use very cold peanut butter or eggs, the dough will stick and the chocolate chips won’t mix into the dough well.
• Top with extra chocolate chips to make the cookies prettier. If you want it covered in chocolate, press some extra on top after flattening the cookies.
• Shape after baking if desired. When you take the cookies out of the oven, you can use a small spatula or the mouth of a large glass to gently shape them to prevent them from losing some of their shape while baking.
• You can make large or small cookies. use cookie scoop this size2 spoons for each large biscuit, 1 spoon for each small biscuit.

Storage instructions

• Shop: Store the Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container on the counter or in the pantry for up to 5 days.
• freeze: Place in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or zip-top bag and store in the refrigerator for up to 3 months.

Healthier Cookie Recipes

If you like this Peanut Butter Oatmeal Cookie recipe, you’ll love some of my other cookie recipes below.You might also like me Chocolate Chip Peanut Butter Overnight Oats!

Peanut Butter Oatmeal Chocolate Chip Cookies

These peanut butter oatmeal chocolate chip cookies are simple, flourless, thick, chewy, sweet and absolutely irresistible.

Prepare: 18 Every minute

chef: 12 Every minute

All: 30 Every minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350 degrees F (177 degrees C).

2. In a large bowl, mix together the peanut butter, coconut sugar, bassinet, avocado oil, and vanilla.

3. Add eggs, baking soda and salt.

4. Stir in the oats until they are coated and pressed into the dough. If you plan to add nuts or seeds, omit 2 tablespoons oats.

5. Stir in chocolate chips and any mixture, if desired.

6. Use a cookie or ice cream spoon to scoop out dough and place on a parchment-lined baking sheet pan. I recommend trying a generous amount of chocolate chips in a spoon first so that the cookies stick together nicely and are covered in chocolate on top.I used This cookie scoop 2 tablespoons each for large cookies and 1 tablespoon for small cookies.

7. Gently flatten each spoon slightly so that it is round and about 1/2 inch thick.

8. Baking Chocolate Chip Peanut Butter Oatmeal Cookies in the Oven 14-16 minutes For large cookies, or 12-14 minutes For smaller cookies, cook until bottom is lightly browned.

9. When you take the cookies out of the oven, you can use a small spatula or the mouth of a large glass to gently shape them to prevent them from losing some of their shape while baking.

10. Cool the cookies completely before eating to make them firmer.

The last step: leave a rating!

This helps other readers and also helps me continue to offer free recipes on my site.

Rate this recipe

Recipe Notes

Serving size: 1 large cookie (or make 12 small cookies and halve nutritional information)

Nutritional information uses sugar-free chocolate chips.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 355

fat 26.4 grams

protein 7.2 grams

total carbohydrates 32.3 grams

net carbs 17.1 grams

fiber 15.2 grams

sugar 6.6 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes Social media or website. We’d love for you to share a link with a photo. 🙂