Remember those Flourless Peanut Butter Oatmeal Chocolate Chip Cookies? I first made them in 2013 and slowly but surely they took over Pinterest and won your hearts. Now they are one of my favorite cookie recipes of ALL TIME.
So say hello to my ridiculously good looking tough fat healthy Peanut Butter Oatmeal Cookies with puddles of chocolate in every bite. Here’s the secret: they’re made without flour or butter!
wait what I swear this is no joke.
First, I have to admit that I LOVE, LOVE, LOVE peanut butter. I’m definitely one of those people who feel like it completes me in a way. Some of you may feel this way about Nutella and I completely understand; Nut butters are creamy, addictive, and spread beautifully on just about anything. I usually do it animal style, straight out of the jar with a spoon.
Anyway, those cookies? Perfect for people who specifically love peanut butter.
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What Makes These Peanut Butter Oatmeal Cookies Healthy?
These really are the most magical peanut butter oatmeal chocolate chip cookies because they’re packed with sneaky, nutrient dense ingredients yet taste so indulgent. They are also:
- Without any flour! We only use nutrient dense whole grain oatmeal for the perfect cookie texture. This keeps the cookies gluten-free (if you’re using gluten-free oats) while also adding a boost of fiber.
- Dairy-free as it contains no butter.
- Made without added oil. Only the natural oils and healthy fats of peanut butter!
- Packed with protein punch thanks to Peanut Butter & Eggs. Cookies for breakfast, anyone?
Ingredients in these healthy Peanut Butter Oatmeal Cookies
Since these cookies contain no butter or flour, they’re packed with real peanut butter flavor. Plus, they only use 7 main ingredients! Here’s what you need to make them:
- Peanut butter: I used all-natural creamy peanut butter, but chunky peanut butter works too. If you happen to be allergic to peanuts, almond butter will work well too. Use the code ‘AMBITIOUS15‘ to get 15% off my favorite nut butter brand, Wild Friends!
- Sweetener: I love using brown sugar in this recipe. If you prefer an unrefined sweetener, I recommend using coconut sugar. I’ve also made these with 1/2 cup brown sugar instead of 2/3 cup and they still came out great but tasted just a little more like oatmeal.
- Vanilla: for the cozy taste we know and love. Learn how to make your own here!
- eggs: You will need two eggs to make these healthy peanut butter oatmeal cookies.
- Oatmeal: Make sure to use regular old fashioned oatmeal in this recipe. And remember to buy certified gluten-free oats if you’re baking for someone who is gluten intolerant.
- baking soda: to ensure these peanut butter oatmeal cookies bake up thick and chewy.
- Chocolate Chips: I love adding chocolate chips to these cookies, but they’re optional. You can also use fewer chocolate chips if you’re trying to manage your sugar intake. I think 1/2 cup chocolate chips would be perfect too!
- Options: a sprinkling of flaky sea salt for this sweet and salty combo.
Customize your Peanut Butter Oatmeal Cookies
- Choose your nut butter. Feel free to use any nut butters you like. Almond butter would be delicious too.
- Try out new mix-ins. Have fun with your favorite additions like nuts, M&Ms, raisins, cranberries, white chocolate or butterscotch chips. Or maybe try a chocolate drizzle! You can also omit any chocolate to keep it strictly peanut butter. If you’re craving monster cookies, try my recipe for healthy monster cookies.
- Avoid refined sugar. Use coconut sugar and omit the chocolate chips to make them completely refined sugar-free.
Can I make them vegan?
I haven’t tested this recipe with flax eggs, but let me know if you do!
How to make healthy peanut butter oatmeal cookies
The best thing about these Healthy Peanut Butter Oatmeal Chocolate Chip Cookies is how easy they are to make. You’ll have warm, thick, and chewy cookies in under 20 minutes!
- Prepare your pan. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a small bowl, mix together the oatmeal and baking soda.
- Make the dough. In a separate large bowl, whisk together the wet ingredients until smooth. Add the dry ingredients and mix together with a wooden spoon, then gently fold in the chocolate chips.
- Roll & Bake. Roll cookies into 2-inch balls of dough, place on your baking sheet and JUST flatten the tops of the cookies with your hand. Bake them until the edges are just starting to turn golden brown.
- Chill & enjoy! Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle each cookie with flaky sea salt and enjoy!
Storage and freezing tips
- To store: Keep these cookies in an airtight container at room temperature for 1-2 days, then place in the fridge or freezer.
- Freeze: Make sure the cookies are completely cool, then transfer to an airtight container lined with wax or parchment paper or a freezer safe bag before storing in the freezer for up to 2 months. I like to place them in a single layer to avoid cracking cookies. Once ready to eat, simply thaw at room temperature and enjoy! You can also freeze the dough itself – you can find all our tips here!
More cookie recipes you will love
Get all my cookie recipes here!
If you make these Healthy Peanut Butter Oatmeal Chocolate Chip Cookies, leave a comment below and rate the recipe! You can also snap and photograph it and post it on Instagram with the hashtag #ambitiouskitchen.
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Thick, chewy peanut butter oatmeal chocolate chip cookies made with 7 simple ingredients. These flourless, healthy peanut butter oatmeal cookies are packed with that nostalgic, delicious peanut butter flavor you know and love, yet they’re gluten and dairy free! The perfect treat for children and adults.
ingredients
-
1
Cup
natural creamy peanut butter (just peanuts + salt) -
2/3
Cup
packaged dark brown sugar -
1
teaspoon
vanilla extract -
2
Big Eggs -
3/4
Cup
Oatmeal (gluten-free on request) -
1/2
teaspoon
baking soda -
2/3
Cup
Chocolate chips, dairy-free if desired - Flaky sea salt for sprinkling
instructions
-
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
-
In a small bowl, mix together the oatmeal and baking soda; put aside.
-
In a large bowl, whisk together the peanut butter, brown sugar, eggs, and vanilla until smooth. Mix the dry ingredients together with a wooden spoon, then gently fold in the chocolate chips.
-
Roll cookies into 2-inch balls of dough and place 2-inches apart on prepared baking sheet. Using your hand, flatten the top of the cookie STRAIGHT. The dough should be quite sticky. So if you find this method tiresome, just use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round and maybe a bit thicker, but that’s okay, they still turn out delicious!
-
Bake cookies for 9-12 minutes and remove when edges are just beginning to turn golden. The cookies may look a little undercooked, but they will continue to cook when you remove them from the oven.
-
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle each cookie with flaky sea salt. Repeat with the remaining cookie dough. Makes 16-20 biscuits.
recipe notes
You can use less sugar or less chocolate chips – I’ve tried using 1/2 cup sugar and 1/2 cup chocolate chips and they turned out great.
Feel free to substitute almond butter or any other nut butter for peanut butter.
nutrition
Servings: 18 cookies
Serving size: 1 biscuit
Calories: 178 calories
Fat: 10.2g
Carbohydrates: 17.4g
Fiber: 1.8g
Sugar: 13g
Protein: 4.8g
Recipe by: Monique Volz // Ambitious kitchen | Photography by: Eat Love Eats
This post was originally published on March 5, 2013, reposted on December 26, 2018, reposted on August 30, 2020, and reposted on January 16, 2023.