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.
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.
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.
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.
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.
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.
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. 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.
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!
More Delicious Cookie Recipes:
- Gluten-Free Cowboy Cookies
- The Best Giant Paleo Chocolate Chip Cookies
- Keto Double Chocolate Chip Cookies
- Coconut Flour Cookies
- 3-Ingredient Nutty Banana Cookies
- Almond Flour Chocolate Chip Cookies with Walnuts
Peanut butter, chocolate, oatmeal, oh my!
Peanut Butter Oatmeal Chocolate Chip Cookies
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
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.
Video
Notes
Nutrition
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These scrumptious delights are my current fave sweet food,even over ice cream. Making them twice a week,some weeks, because I share them with peeps in my apartment building as well as family and friends. So looking forward to trying more of your wonderful offerings.
When I was much younger, I used to spend two days prepping Chinese meals for my loved ones (no, I’m not Chinese). Now,at almost 76,I so appreciate easier goodies that don’t disappoint at all.
Bless you and keep ’em comin’.
That’s so sweet of you to share the cookies with your friends, Maureen! This note just warms my heart! Preparing food for people you care about is such a thoughtful way of showing you care, and it makes me so happy to hear the cookies are making the rounds. Thanks so much for the sweet note!! xoxoxo 🙂
Hi. I may have missed this, but would the recipe do best with cold from the refrigerator eggs or room temperature eggs? (This question applies to standard, store-purchased white eggs.) Thanks!
Hi Kristina! When I make the cookies, I use eggs straight from the refrigerator, but bringing them to room temperature first will also work 🙂 In fact, that might make the wet ingredients easier to stir together. Hope you enjoy the cookies! 😀
Can I use sugar free maple syrup instead of regular? I am diabetic and can use sugar free chocolate chips but was wondering about the syrup? Any other diabetic friendly ideas if you think the sf syrup wouldn’t work?
Hi Tracy! Sugar-free maple syrup will work great! Also be sure to use sugar-free chocolate chips as well 🙂 Hope you enjoy! xo
Could a person use honey VS. the maple syrup??
Hi there! Honey will work as a replacement but just keep an eye on the cookies because honey burns at a lower temperature than other sweeteners. This basically means the cookies will take slightly less time to bake 🙂 Enjoy!
Delicious! My husband loved that they were more savory and less sweet. I loved how easy they were and that they didn’t make too many cookies. Will be making these again! I made them for a friend who is gluten and egg free and we loved the peanut butter forward flavor!
Thanks so much for reporting back, Lynda! All of that is great news! I also love that the cookies aren’t overly sweet and are a great option for those with dietary restrictions. Thanks so much for the note! xo
Great recipe, but I might update the directions to specify that you have to flatten them out a bit yourself on the cookie sheet before popping them in the oven.
I just dropped them as balls, expecting them to spread while baking like a normal cookie, and they don’t really. So give ’em a little smoosh with a fork or something first.
That’s great advice, Ian! I appreciate the input 🙂
@Ian, I was going to post the same suggestion as mine just turned out to be balls, even after baking.
I just took them out of the oven. They look and smell delicious. The batter sure tasted good. I made 8, which calculate to about 400 calories each. Since they basically contain what I would add to a bowl of oatmeal, I’m excited to have a breakfast cookie. I did add 2 over ripe bananas for added sweetness without adding sugar. I also used sunflower butter instead of peanut butter. I’d post a photo if I could. Thanks for a delicious recipe. Happy New Year!
Ooh, all of that sounds great! I’m happy they worked out with banana and sunflower seed butter – sounds delicious! Happy New Year to you too! xo
These are SO GOOD. I took the comments into account and used a cookie scoop to do a smaller cookie. I also mistakenly used 1 cup of mixed ss and milk chocolate chips. They are just out of the oven and so delicious. The peanut butter really comes through. Thank you for a tasty and easy recipe 🙂
The cookies were okay. They had way too much peanut butter in them because when you bite into them you get a big mouth of peanut butter.
That’s too funny – my husband thought they didn’t have enough peanut butter, and I thought the amount was just right! Did you make the egg-free version or the version with eggs?
Can sugar be used or another clover syrup?
Hi Sandra! You can use agave nectar or coconut nectar in place of pure maple syrup. I wouldn’t use honey because it has a tendency to burn easily when baked, but you’re welcome to try it if you don’t mind experimenting 🙂 xoxo
@Julia, have you tried this with molasses? Do you think that would be too strong?
I made these with maple syrup plus some agave because I didn’t have enough syrup. I used milk chocolate chips because they are sweeter. I baked them longer than 9 minutes and I got 14 nice sized cookies. I was interested in this recipe because of the “no flour” needed.
Very tasty and would recommend trying this recipe especially if you love PB & chocolate.
I’m so happy you enjoyed them, Susan! Thanks so much for sharing your changes – this is super helpful to others who want to try the same thing 🙂 xo
I like to add 1 tablespoon of white vinegar to really make the best peanut butter cookies. I am curious how these are going to come out.
Hi Theresa! I’ve never heard of that trick! I think 1 tablespoon may be a bit much for this particular recipe, especially since it doesn’t include any leavening agents. If you want to try it, I would start with 1 teaspoon and see how they turn out 🙂
I made these cookies not feeling very positive,because I’ve been on the hunt for that perfect peanut butter cookie that I will use every time I wanted a delicious cookie. Well I am happy to report I’ve found that recipe these are the it peanut butter cookie one bite and I knew this was the recipe I would use for me ,friends and family I’m so happy I gave this recipe a try.
I’m so thrilled to hear it was a success story for you, Carol! Thanks so much for the sweet note and the feedback! xo
I followed the recipe carefully. They did puff up as predicted. I made 20 average sized cookies out of the batch, and cannot imagine the size of the cookie if only 6 were made. 😜
I did find they were very soft and not cooked through after 10 minutes, so put them back for another 3 minutes. I suppose it all depends upon how one likes their cookies to be. 😀
Thanks so much for sharing your experience, John! This is very helpful to other people who want to make the recipe 🙂 xo
@John, if you cook the cookies to long they will burn especially the bottom of the cookies
Is that sugar sprinkled on top? Definitely could use some sugar. The pure maple syrup not sweet enough for these.
Hi there! The cookies are sprinkled with sea salt 🙂 As I mentioned in the post, the cookies are not overly sweet as written, so if you want them to be as sweet as a standard cookie, you’ll need to add brown sugar or regular cane sugar. Hope that helps!
you mention “already using bananas for sweetness” after listing maple syrup as ingredient….but recipe has no bananas !
@Amie, I saw that too about the bananas but no bananas in the recipe
Mash up two large ripe bananas and use the mashed bananas instead of eggs for an egg-free option. The cookies will taste slightly like banana (which I love), but not overly so.
@Amie, she mentions it in the 4th bullet point under “optional additions”, for a vegan option. 😃
Thanks for catching this, Amie! I changed the verbiage so that it’s more clear 🙂
@Amie, I says you can add 2 ripe bananas if you want. It’s not a requirement for the recipe.