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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Hi
I’m wondering if the nutritional information stated is for 1 cookie or the full yield of 12.
They’re delicious but high in Weight Watchers points. I want to be sure I’m not missing out on having more than 1 per day.
Thank you for sharing!!
Hi Corrine! The nutrition facts are calculated for one cookie when you make a batch of 12. Many people have made smaller cookies with great success, so you could definitely go that route if you’d like. xo
These are fabulous! Exactly what I needed for a not-too-sweet treat — they remind me of a no-bake energy balls recipe that I love, but warm and gooey. I added shredded coconut and baked two minutes longer and they were still quite soft.
My new go-to! Thanks for a great recipe.
I’m so happy to hear you enjoy them, Tanya! I love the idea of adding shredded coconut! I’ll do the same the next time I bake a batch 🙂 Thank you for sharing xo
Made these today and they are so so good! My family loved them as well!
This recipe is a KEEPER!
I will definitely be making more and will also be sharing this recipe with family and friends.
I followed the recipe and didn’t change a thing.
That’s amazing news, Kim! Thanks so much for sharing – I’m glad you and your family enjoyed the recipe as written! I appreciate the sweet words and the feedback! xo
Oops, I meant 20 cookies not 30
I just made 30 smaller cookies, they are delicious ! Next time I might add a little cocoa powder too. Love these!
Thanks so much for sharing! I have tried them with cocoa powder and I just love how they turn out! I do add a little extra pure maple syrup to offset the bitterness. Hope you enjoy the next batch just as much! xo
They are good if you don’t like a sweet cookie. They are not sweet at all. I don’t like super sweet stuff and am drawn to recipes with simple ingredients, but these needed just a little more sweetness. Otherwise they held together and the texture is good.
Hi Haley! With the understanding that some people would want sweeter cookies, I wrote this in the post:
“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.”
It is super helpful if you read the entire post all the way through before starting a recipe. Not just for yourself, but also for the person who created it. Perhaps had you read this note, you would have made that adjustment to the sweetener and wouldn’t have left a 2-star review.
I get that most people want to jump right to the recipe, but the problem therein is you miss a tremendous amount of information that could make or break the experience for you. Just food for thought 🙂
Absolute success!
My plan was to make these cookies for school/work snacks. My oldest kid ate two in 10 minutes and wanted a third. Husband also ate two. Fortunately youngest kid was already sleep. Will definitely bake again.
Aww I absolutely love hearing that! I have a difficult time moderating my consumption too…they just go down so easily! I appreciate the sweet words! xo
Love this recipe! Gluten free and not overly sweet for my son and I. Used chunky peanut butter and added some dry cranberries on some. Second time making them.
Thank you so much for this recipe!~
My pleasure, Marcia! I’m so happy to hear you enjoy the recipe. I love the idea of adding dried cranberries! xo
Delicious!! I made it with honey instead of maple syrup, dark chocolate and a couple handfuls of sugar free coconut flakes and it turned out amazing!!
I have yet to try the cookies with honey (or coconut flakes) and it sounds so great! Thanks so much for sharing, Kelsey! xo
Tried half a batch with a mashed ripe banana, instead of egg, steel but oats, cinnamon and vanilla, I also added PB chips and chopped walnuts to the batter before spreading in a Pampered Chef silicone snack bar pan (made 9), and sprinkled each with sea salt before baking. They baked up nice and uniform at 12 minutes. Once out of the oven, I pressed a few mini chocolate chips on some and mini M&Ms on other. They not only look beautiful, but they are scrumdiddlyumptious! The worst part is waiting for them to cool. Will be making these again and freezing for a fast healthy treat.
Thanks so much for the thorough feedback, Carmen! I’m happy to hear the cookies turned out so well for you. It’s great to know they turn out using steel cut oats – I haven’t tried this before! Love the idea of adding mini m&ms for some fun pops of color. Thanks again for the sweet note! xo
Oh – I used the 1/3 cup of maple syrup- sorry for the omission
Fantastic!!!! Thanks so much for sharing!!!
My variations:
Two whole bananas as suggested (medium ripe – wish they had been really really ripe but it’s what I had)
Two eggs
Probably closer to 1 and a 1/3 cup peanut butter (peanut butter fiend!!!)
1 tsp vanilla instead of cinnamon
1/2 tsp baking soda (since I used extra oats)
My batter seemed really wet so I used almost 2 cups of rolled oats
Substituted dark chocolate chips (less sugar and xtra flavor in my opinion!)
Got a nice wet but formed consistency for drop cookies about 2 inches apart
Baked for 14 minutes
ABSOLUTELY LOVE THEM! Hubby wasn’t excited about the sea salt but I thought it really added something special.
I think the original version is probably perfect but when I substituted vanilla for cinnamon it kind of started something 😜. When I want oatmeal cookies with raisins I will probably use the original recipe!
Oooh, all of that sounds incredible, Jewell! I’ll have to try your variation too. Thanks so much for sharing! This is super helpful to others who want to experiment. xoxo
Just made this, and the cookies turned out great. I am looking forward to a yummy breakfast with coffee! I used a two tablespoon measuring spoon to scoop them out. Like someone else said, pushing the mounds down helped the cookies to bake more evenly. 12 minutes in my oven worked well. They aren’t super sweet, but I prefer that for a breakfast cookie. Thank you for sharing the recipe! I will for sure make them again!
Thanks so much for sharing your experience, Tracie! These details are so helpful to others who want to make the recipe. Happy baking! xo
Amazing recipe. I used half all natural organic peanut butter and half homemade almond butter. No cinnamon. The dough was a bit gooey after adding in the oatmeal so I added almost 1 cup more. Delicious! Thank you 😊
Thanks for sharing, Cindy! This is super helpful to others who want to try the recipe. The cookie dough is meant to be gooey, although I imagine the extra oats didn’t hurt 🙂
Easy and yummy! I made the original version w/o choc chips and it was plenty sweet. Very peanut buttery!
Thanks so much for sharing that! I’m happy you enjoyed them without the chocolate chips. For me, the cookies are plenty sweet but everyone has a different sweet tooth so it’s great to hear they’re still lovely without the chocolate chips. 🙂 xo
I made them without eggs and tried the dough and it was pretty tasty too. I baked some and made some like an energy ball and rolled them in cocoa powder. Just bite size. I used PB2 for the peanut butter, with bite size since they are super filling. A fun alternative to have a dough that could be used raw and cooked.
That sounds amazing! Thanks so much for sharing your experience, Linda! This is super helpful to others who want to try the same changes 🙂 xo