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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I made these using pbfit peanut butter.I also used lilys chocolate chunks. I don’t think I added enough peanut butter. So next time I’m going to use creamy peanut butter, sugar free chocolate chips and sugar free maple syrup. I thought when I made them my syrup was low sugar . So I can’t eat them because I’m diabetic. I was wondering could you go without putting the syrup in them.
Thanks so much for sharing your feedback, Tonya! You can replace the pure maple syrup with any granulated sweetener, so if you would prefer to use a sugar-free sweetener, feel free to do so 🙂 xo
@Julia, Any ideas I made these again tonight and used sugar free syrup and chocolate chips. I don’t know what I did wrong but they came out so dry and crumbly. You could not even pick them up. Any suggestions?
I just googled PB Fit Peanut Butter and it looks like it has 87% less fat than regular peanut butter. I think this is the culprit here. I would recommend using a regular peanut butter with full fat or almond butter to get the desired results 🙂 My apologies – I should have googled that particular brand after your first comment – I hadn’t used it or heard of it before so I didn’t realize it has less fat. Once you make the cookies using a full-fat nut butter I think you’ll love the results! xoxo
@Julia, thank you for giggling it I will try it again.
I made this recipe but used quick oats bc that is what I had. Other than that I kept it the same. It was very good!
Love that! Psyched to hear you enjoy the cookies 🙂
I just made these and they are delicious! I made small scoops (20) and baked for about 12 minutes. So yum. 2 year old approved. I also snuck in a table spoon of ground flax and the recipe didn’t seem to mind! Thanks for sharing! I will definitely be making these again!
Amazing! Thanks so much for sharing, Lisa! xoxo
We made these adding brown sugar and vanilla. They are now our go-to cookie! Absolutely love them. Thank you!
Wahoo! Thanks so much for reporting back, Krista! xo
Thanks for sharing this wonderful recipe!
It tastes delicious and healthy.
This recipe has inspired me that I changed the flavour to macha. I replaced peanut butter by almond butter, then added Macha powder (unsweetened). I also put half an banana because I prefer the cookie slightly moist.
All of that sounds fabulous! Thank you for sharing, Stephanie! xo
Why do you recommend refrigerating them after 2 days?
Hi Emily! I play it safe by keeping them at a cold temperature, but the cookies would likely last longer at room temp. I would say the amount of time you’re willing to leave them out depends on the heat and humidity of the area you live in (or the heat/humidity of your house). You can also refrigerate the cookies just after they’ve cooled off as well.
Any idea if PB2 would work in these to lower the fat content?
Hi Kari! I don’t have any experience with PB2, but if you’ve used it in other similar recipes and had success I would say it’s worth a shot. I assume you would need to mix it with a liquid like water or milk?
@Kari, did you try using PB2?
Interested if it worked!
I made these today and they are delicious! I made 12 cookies and I did them with the cinnamon and vanilla. So easy and so good! This recipe is a keeper. Thank you!
Wahoo! So happy to hear that! This is one I return to over and over so I’m thrilled you enjoy it enough to repeat it as well. 🙂 Thanks so much for the feedback!
I made them today. Got 13 nice size cookies. I did bake them for 15 minutes at 350. And instead of chocolate chips i added golden raisins. I found them delicious. I will be making them again
I love the idea of adding golden raisins! Thanks so much for sharing your experience, Samantha! xo
Baked these cookies for a friend who is gluten free. It’s her birthday today.
I made them according to the directions and they turned out so yummy! Not too sweet but sweet enough with chocolate chips.
I used crunchy peanut butter so there bits of texture with a wonderful peanut butter flavor and the oatmeal makes them chewy. They’re tender and soft and hold together well. It made 16 good sized cookies baked for 11 minutes. I saved a dozen for my friend.
My husband has told me before that he doesn’t like gluten free baked goods but he sure enjoyed these.
Thanks for the easy, delicious recipe!!
Thanks so much for sharing your experience, Jan! I love the idea of using crunchy peanut butter for those little bits of texture. I appreciate your kind words and feedback!! xo
I have made these on repeat the last 2 months since seeing them on your Instagram post. I have been asked for the recipe. This is one cookie my whole family happily eats since one loves peanut butter and the other loves oatmeal and they are dairy free and gluten free. These keep well in the fridge if you make a double batch. So delicious. Thank you!
Wahoo! I’m glad your whole family is enjoying the recipe! I just love how easy and delicious they are…we keep coming back to them over and over, too! xo
I have natural peanut butter (it’s just peanut) that is very liquidy. Any suggestions if I decide to use it?
Thank you
Dawn Haworth
Hi Dawn! I would give it a nice big stir first to see if it will thicken up a bit. If it’s still very liquidy, I would add more oats – I’d start with 2 cups and adjust up if need be. The cookie dough is supposed to be very sticky, so no sweat if it appears very wet – you just want to be sure the mounds of dough aren’t splooging out (but rather are holding together) on the baking sheet before baking them. Hope this helps!!
These are amazing. I added butterscotch chips along with the chocolate chips. They were plenty sweet for us with the 1/3 cup maple syrup. Definitely a keeper. Will share this recipe with my gluten-free friends. Thank you!!!
Yuuuum! I must try them with butterscotch chips ASAP! Sounds so tasty! xo
@Julia, hi just was wondering can u use applesauce instead of maple syrup thanks.
Hi Jennifer! I haven’t tested it myself, but the recipe should turn out with that substitution. I’d only caution that the cookies won’t be very sweet but if you’re okay with that, I say proceed forth! xo
@Jennifer, sorry if this is repeated, but can I use sugar free peanut butter? 🙂
Hi Karen! No worries! Any type of peanut butter will work, be it regular peanut butter (like Jiff/Skippy), natural peanut butter, unsweetened peanut butter, etc. Hope you enjoy the cookies! I use unsweetened natural peanut butter. xo
Made this tonight and it definitely got 2 thumbs up from my hubby. To keep on the sugar free theme, I used a sugar free maple syrup and I reduced the cinnamon to a 1/4 tsp. I used a medium scoop to make 23 cookies and baked the first batch for 12 min. The second batch I baked for 10 min to get more of a moist bake. I will definitely keep this recipe as a go to sugar free cookie.
Thanks so much for sharing your changes! I love that you were able to get 23 cookies out of the batter – that makes me think I should be downsizing my own cookies for some portion control, lol! xo
I made this yesterday for the first time, and my husband went nuts for it. We don’t eat much dessert in general, but get urges for a little something sweet once in a while. I made this with butterscotch chips and walnuts and cooked it in an 8×8 to make bars. Cooked it for maybe 25 minutes. It is healthy, not very sweet (which we like) and yummy. I’ll definitely make it again. Already thinking of other additions like unsweetened shredded coconut, dried sugared ginger, raisins. So, great find!!!!!!!!!!
Ooh, I love that you added butterscotch chips!! I’m definitely trying the same thing the next time I make them. Love the idea of shredded coconut, ginger, and raisins as well! All amazing options. So thrilled you and your husband enjoy the recipe!
Hi Julia, am planning to make these tomorrow for a road trip. Might make double the amount as not sure how long they’ll last!
When you suggest optional extras, is that with the recipe as it is? Ie. Can I invite the choccy chips, raisins and pecans, in the amounts you suggest, all to the same cookie party?
Many thanks Nicky
Hi Nicky!
I love the way this question was phrased – it gave me a good giggle! Yes, you can have a magnificent cookie party and add everything without making any other changes to the recipe 🙂 Because the cookie mixture is nice and sticky, it can handle a good amount of additional dry ingredients (partiers). Have a fun and safe road trip! I hope you enjoy the cookies! xoxo
@Julia,
Is there a substitute for maple syrup ?- I’m extremely allergic !
Hi Genie! You can replace the pure maple syrup with honey or regular brown sugar. If you go with brown sugar, I would recommend adding a couple tablespoons of melted butter or coconut oil to offset the loss of liquid. I hope you enjoy the cookies! 🙂