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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Wow these are good! Just made a batch, I made 12 cookies and added some flaky sea salt on top when they came out. So delicious and had that cookie texture i was looking for. Perfect for me since I’m a nursing mama, thank you for the wonderful recipe! I can’t wait for my 4 year old to wake up so I can share with him.
Aww I love hearing this, Alyssa! We’re obsessed with these cookies in my household too so it’s always wonderful to hear when they become a staple for others. I hope your 4 year old enjoys them too 🙂 xo
I baked these tonight as a slice just because it’s quicker. This is my kind of recipe! Will be making this regularly using different add ins each time as it’s so easy. Thanks for this recipe.
I love hearing that, Jilly! Thanks so much for sharing your experience! xo
Absolutely delicious! Don’t leave the cinnamon out. It is not too strong it’s just something in the background that makes you go hmm 🤔
That’s how I see the cinnamon too! I add it to most of my baked goodies. Thanks so much for sharing your experience, Theresa! xo
I looove this recipe. I use flax instead of eggs (2tbsp ground flax and 6 tbsp water) and it’s amazing.
I love hearing that, Liz! I actually just made a batch with flax eggs too – funny timing! xo
I have to bake dairy free so was excited to find this recipe. OMG these cookies are AMAZING! I have baked them a number of times, sticking to 10 minutes in the oven and I do add the teaspoon of vanilla. So happy I found this 😋…thank you!
You’re very welcome, Judy! I’m so happy you found a recipe that works well for you. I find them to be such a lovely treat too 😉
Julia – Just made these cookies 👍- they’re great – I uses a melon-ball scooper rounded up & I got 24 cookies – yeah! Also I was out of chocolate chips but I had Dark Columbian Chocolate on hand so I chopped them up into small pieces! We don’t use any white sugar so I loved using Maple Syrup- Thank you for this Amazing Healthy Recipe! – 🍪 – ❤️💙💜
Ooh, dark Columbian chocolate sounds amazing! I’m happy you enjoy the cookies, Judy! Thanks so much for the sweet note xoxo
Alright, you got me. I was skeptical but these are SO GOOD. One of the best uses for overripe bananas I’ve had. Doubled the batch, added an egg with my 4 small bananas (because all I had were quick oats and in my experience those measure more to the cup than quick oats) a whole jar of crunchy peanut butter, about a cup of dark and mini choc chips and DUDE. yeah yeah raw egg, whatever I absolutely ate some of the dough out of the bowl. I resisted the urge but definitely would consider adding mini marshmallows in the future. Btw I also added a couple squeezes of vanilla cream stevia and that brought the sweetness to perfect for me.
Thanks for the keeper recipe!
That was supposed to say quick oats measure more to the cup than old fashioned. (:
Thanks so much for sharing this, Anna! I always love when people are able to go off script and make a recipe work for them and it sounds like you hit a homerun with your adaptations! I appreciate you taking the time to provide feedback! xo
I made these with natural peanut butter and they were very soft and seemed undercooked even after 15 minutes.
I made these tonight and they are even better than I expected! I like that they’re not overly sweet yet they’re sweet enough to curb that craving! So glad I ran across this recipe. 😃
Aww thanks for sharing, Sarah! I’m happy you enjoy the cookies! xo
These cookies taste fantastic and are soooooo easy to make. I’ve made the recipe as directed and they are delicious. Today I used almond butter because that was all I had and the cookies turned out great again. I had to add extra oats because the almond butter was the stir-up kind (runnier) but it was super easy to adjust the recipe just by adding more oats until I got the desired batter consistency. These are our new favorite family treat!
I love the almond butter version too! I’m happy you were able to make the texture work based on the consistency of the almond butter – it can be helpful to go off script from time to time! These cookies are a staple for us too – we’re constantly making them and trying new versions! Thanks so much for the sweet note, Jackie! xo
Omg yum!! I’m so going to be making these all the time now!! 😀
I only had a box of instant brown sugar & maple oatmeal packets lol… I used 4 packets, and crunchy peanut butter, and mini chocolate chips.
I made 6 monster cookies, ended up cooking them for 16 minutes to get the bottoms nice and brown.
Omg HEAVENLY!!! Absolutely perfect texture and flavor.
It’s noon; I made these to have with a cup of coffee as an afternoon pickmeup, and I am thoroughly delighted ☺️ will be keeping these in the cookie jar at all times! Thank you so much!!!
I absolutely ADORE the fact that you used brown sugar and maple instant oatmeal! What a genius move! That sounds so delicious too – that was my favorite flavor of instant oatmeal when I was a kid so I imagine it made the cookies just divine. Thanks so much for sharing! xoxo
I enjoyed them as a breakfast cookie. I think I’ll add pecans the next time I make these.
We love the cookies for breakfast too, Donna! Pecans are such a lovely addition. Thanks so much for sharing!
I love this recipe/these cookies! I accidentally added 1/2 tsp baking soda,so they came out very fluffy,but very good. I also added a little (1/4 cup) brown sugar, (1Tbsp or so)molasses and raisins.
All of that sounds amazing! Gotta love it when experiments turn out well. Thanks so much for sharing! xo
what can I replace the eggs with ? I am allergie to bananas..
Hi Chloe! You could try 1/2 cup of applesauce. I haven’t tested this recipe with that change but I have done something similar in other cookie recipes and they turned out. Let me know how it goes! xo
Great recipe. I used half chocolate chips and half butterscotch chips. So good
YUM! I love butterscotch and still have yet to try it in this recipe. Sounds so great! xo
I make these for my sons instead of giving them store bought granola bars; they’re fantastic! I add vanilla and sub half the peanut for Nutella, to make it more chocolaty.
Yuuuum! Sounds fantastic, Lindsey! I’m a huge fan of Nutella over here, so I support the addition of Nutella 🙂 I love the idea of employing the cookies as a snack in lieu of granola bars. So genius!