These Peanut Butter Chocolate Chip Oatmeal Cookies are the easiest healthy peanut butter oatmeal cookies. They are made with just a few simple gluten-free ingredients. This simple, one-bowl recipe will make your house smell like a bakery!
My favorite recipes come from moments when I get into the kitchen and I am inspired to just play around with ingredients. One night when we were coming home from dinner I knew I wanted something sweet, but I had no idea what I wanted. I came up with these peanut butter chocolate chip oatmeal cookies and they were almost perfect on the first try.
When you are recipe testing it is rare to get things right on the first pass. With some recipe ideas, it still isn’t right even on the fifth try. These peanut butter chocolate chip oatmeal cookies were pretty perfect by the second try with just a few small tweaks. One of the main differences I made was switching from plain rolled oats to quick oats. I will elaborate more on this topic later.
These peanut butter chocolate chip oatmeal cookies are full of flavor, super easy to make and are made with just a few simple ingredients that you might have in your kitchen right now. I think that desserts should be consumed freely and without guilt, but if you are interested in a healthier treat, this is a great option!
- Quick oats or pulsed rolled oats
- Maple Syrup
- Creamy peanut butter
- Baking soda
- Vanilla extract
- Chocolate chips
- Flakey sea salt
What kitchen tools will you need to make these Peanut Butter Oatmeal Chocolate Chip Cookies?
- Measuring cups
- Measuring spoons
- Liquid measuring cups
- Mixing bowls
- Baking sheet
What if I only have whole rolled oats? Pulse the rolled oats in food processor to make quick oats.
I highly recommend that you use the quick oats instead of regular rolled oats. The quick oats will cook in the time that the cookies are in the over, but the rolled oats will not be fully cooked through.
If you only have rolled oats, place them in the food processor and pulse them a few times until they are cut down into smaller pieces.
Let’s make some Peanut Butter Oatmeal Chocolate Chip Cookies!
To make these cookies preheat the oven to 350F and line a baking sheet with parchment paper. Then, whisk together the egg, maple syrup, peanut butter, and vanilla extract in a large mixing bowl.
Add quick oats, baking soda, and salt to the bowl and fold in gently with a spatula.
Then, allow the batter to sit for about 10 minutes. This will allow the quick oats to absorb some of the liquid. Next, fold in the chocolate chips.
Scoop about 1 1/2 tbsp worth of batter onto the baking sheet for each cookie. I use an ice cream scoop for this.
Then, bake in the oven for 18 minutes. Remove the cookies from the over.
Allow the cookies to cool and then enjoy! Store the cookies in an airtight container for up to 5 days or freeze to keep them longer.
Once baked, these cookies will keep on the counter in an airtight container for up to 5 days. If desired, you can keep them in the fridge for up to 10 days or in the freezer for up to 6 months.
- Healthy Almond Joy Cookies
- Grain Free Chewy Chocolate Chip Cookies
- Pumpkin Spice Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
Keep reading to find the full recipe for these healthy, simple and delicious cookies! If you make them, please let me know in the comments or on Instagram.
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup creamy peanut butter
- 1 1/2 tsp vanilla extract
- 1 cup quick oats
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- Flakey sea salt for topping
- Preheat the oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl whisk together egg, maple syrup, vanilla extract, and peanut butter
- Add quick oats, baking soda, and salt to the bowl and fold in gently with a spatula
- Allow the batter to sit for about 10 minutes then add chocolate chips to the batter and fold in with a spatula
- Scoop about 1.5 tbsp of batter onto a baking sheet for each cookie until you have 12 cookies
- Sprinkle each cookie with flakey sea salt
- Place baking sheet in the oven and bake at 350F for 18 minutes
- Allow the cookies to cool on the tray for 5 mintues and then transfer to a cooling rack
- Enjoy once fully cooled!