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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My husband needs dairy free options for sweets and these cookies are simply amazing. Filled with yummy ingredients and soooo easy to make.
Amazing! I’m happy this recipe works so nicely for you and your husband, Judi! 🙂
I made mine about 2.5 inches in diameter. Cooked for 10 mins. Will do 12 mins next time. They were delicious! Definitely recommend.
Thanks so much for sharing, Dana! This is super helpful to others who want to make smaller cookies 🙂 xo
These cookies are so good! We eat paleo as much as possible and don’t feel deprived in any way. I’ve used maple syrup and honey on different occasions. Both ways are delicious!
I hear ya – I eat very similarly…Mostly clean with some cleaner treats here and there. I’m thrilled you enjoy the recipe both with pure maple syrup and honey! Thanks so much for sharing, Deb!
If you don’t like banana can you use applesauce?
Hi Brenda! You’ll lose some moisture and some sweetness, but you can try it with 3/4 cup of applesauce. If you have a free moment, I’d love to hear how they turned out after you try them! xo
Not bad but not necessarily what I was looking for. There not quite sweet enough for me which she mentions that so if you don’t like anything too sweet these will be perfect!! Very quick and easy to make as well!
Thanks for the feedback, Michelle! Those who enjoy sweeter cookies typically add some brown sugar or more chocolate chips, or both 🙂 I appreciate you following up to share your experience! xo
Hi! Could this dough be made in advance and put in the fridge for a night before baking?
Hi Aspen! I haven’t tried it myself, but I’m betting you could do that. To ensure the cookies bake evenly, I would bring the dough out of the refrigerator about 15 minutes before you bake in order to bring it closer to room temperature. Happy baking!
I may have asked this before but if I use natural peanut butter (just peanuts) but it is salted, do I need to adjust the amount of salt? Conversely, if I use unsalted natural peanut butter do I need to adjust the amount of salt? Thank you. I look forward to trying this recipe. Oats, peanut butter and chocolate? Can’t get better than this! I’m also going to use dried cherries. A little more expensive but I prefer them to cranberries.
Hi there! My apologies if I didn’t answer your question before! I use unsalted natural peanut butter, so if you do so too, add 1/2 teaspoon of sea salt (be sure it’s sea salt, not table salt as table salt tastes much saltier). If you use a peanut butter that has salt added to it, I’d use only a sprinkle of sea salt. Worst case scenario if you feel the cookies are lacking flavor when they come out of the oven, you can always sprinkle them with flaky sea salt if you’d like. I hope this helps! Happy baking! xo
Made the egg-free version with white chocolate chips and they’re amazing. Thanks for this fantastic recipe that I’m going to have so much fun customizing.
Lovely! I personally prefer the egg-free version using mashed bananas too…The added sweetness and moisture from the bananas is just so tasty to me! Thanks so much for sharing your feedback!
These cookies are delicious! I made them this morning and used natural peanut butter (peanuts only). Was nervous the dough would be too goopy, but after refrigerating the dough for about half an hour, these cookies came out incredible!!!!! So easy, quick and yummy!
Amazing! I’m so thrilled to hear the recipe works well with natural peanut butter. Thank you for sharing your experience! 🙂
I used honey in place of maple syrup. My new favorite cookies! 🤩
That’s great to hear the cookies are enjoyable using honey! I know some folks prefer using honey over pure maple syrup, so this is great information. Thanks for sharing, Cassie! xo
These look fantastic , has anyone ever added protein powder to the recipe?
I actually have a new version coming on 8/21 which uses protein powder! Stay tuned!
These are perfect for breakfast! Not too sweet. I thought my dough was a little loose so I threw in another handful of oats, and honestly I might’ve been able to get in 2 cups. As it was, it made 8 pretty huge cookies at 388 calories and 10 grams of protein. I’m happy!! Thank you!
My pleasure, Laura! I’m thrilled you enjoy the recipe! Thanks for sharing your experience 🙂
These cookies are a staple and a family favourite. The peanut butter oatmeal combo satisfies all our favourite cookie flavours, even our dog loves to eat these (without the chocolate of course). I make it exactly as written, using a large cookie scoop. It makes 13-14 cookies depending how precise my pouring is. I love that it is refined sugar free and not overly sweet. Many friends have asked for this recipe after eating a few cookies. Thank you for this high quality recipe creation!
Thanks for the thorough review, Cristina! I appreciate you sharing your experience with the recipe – this is super helpful to others who would like to try it! Happy baking!
I love these cookies. Is it ok for them to be left out on the counter or is it a must to refrigerate them?
Hi Dawn! If you don’t live in a super humid area, you can leave them at room temp for 1-2 days. Following that, I’d keep them in the refrigerator or freezer.
I added 1/2 a cup of gluten free flour, 1/3 cup raisins, and 1/3 cup butterscotch chips instead of chocolate. Delicious!
Sounds incredible, Cassie! Thanks for sharing! xo
Oh my goodness – you just merged my three favorite cookies in the world! I cannot wait to make these! After making it once exactly as written I may add raisins and/or nuts the next time, because even before tasting these I know there will be a next time!
I’m so happy you enjoy them, Sylvia! This is precisely how I felt about the recipe when I made it too. Love that you’re interested in experimenting with raisins and nuts – I think that will taste divine! xo
Hi, I really love your recipes. I can no longer eat oats. I have understand this may sound silly, but still really want to try these cookies. Could I substitute almond flour 1:1 for oats in a recipe like this? This would also be useful to know because I have another recipe requiring oats that I can no longer make. I appreciate your help and all your knowledge! Lost without oats in NC 🙂
Hi there! I haven’t tested the recipe without oats yet, but I believe it could be done! If it were me, I would start with 1 cup of almond flour and if the dough looks like it could use some more, add more. I think the cookies will turn out so deliciously with a lovely texture! If you end up trying it, feel free to swing back around and let us know how it all went! xo