These wholesome Peanut Butter Oatmeal Raisin Cookies are a delightful combination of oatmeal raisin cookies and peanut butter cookies. Made with just 6 ingredients, no flour, butter, or sugar!
After sharing my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies recipe, I’ve heard back from countless individuals that they’ve gone off script to add raisins (or other dried fruit), chopped nuts, and shredded coconut.
Finding inspiration in others baking adventures, I took it upon myself to try a new rendition of my original recipe.
So here we are with a cinnamon raisin cookie recipe that combines old fashioned oatmeal with the comfort of peanut butter.
I love the resulting texture and flavor of this easy cookie recipe! Nice and soft on the inside with a crisp on the outside, a little crunch from the nuts and a little goo from the raisins, we end up with the most addictive treat!
They are, by far, my favorite cookies, as the recipe is easy to adapt to make all sorts of variations. The chocolate chip cookie version I mentioned above is one of the most popular recipes on this site.
Don’t be shocked if your family makes the whole batch disappear in less than a day, as we annihilate our batch each and every time.
If you love oatmeal raisin cookies and peanut butter cookies, you may just get a kick out of combining the two in this delicious cookie recipe.
Let’s discuss the simple ingredients for this healthy cookie recipe.
Ingredients for Peanut Butter Oatmeal Raisin Cookies:
Unsweetened Creamy Peanut Butter: The all-star main ingredient in this easy cookie recipe is peanut butter. Not only does peanut butter take the place of all purpose flour, but it also acts as both the fat content and the majority of the flavor in these cookies.
Essentially, it is a crucial ingredient to make the recipe come together in delicious bliss. It also results in chewy cookies with a crispy exterior.
For the best results, I recommend using well-stirred natural peanut butter, but regular peanut butter (like Jiff or Skippy) will work too. Crunchy peanut butter will do, although I prefer creamy in this application.
While the peanut butter can be replaced with any other nut butter or seed butter, this ingredient cannot be replaced by anything else.
Almond butter and sunflower seed butter work great as long as you enjoy the flavor.
Quick Oats: The oatmeal cookie portion of the recipe. Old fashioned oats, quick oats, or instant oats all work. I like using quick oats because in my option they result in the best texture. Rolled oats require a little extra chewing.
For gluten-free cookies, use certified gluten-free oats. I use sprouted gluten-free oats in all of my oatmeal recipes.
Raisins: One of the main events here! Sweet raisins are added for that iconic cinnamon raisin flavor. They add sweetness to the cookies and a little pop of chewy texture.
Add more raisins for sweeter, more raisin-forward cookies.
Pure Maple Syrup: The sweetener in this wholesome cookie recipe. I typically make my desserts on the less sweet side of the spectrum, as is the case with this tasty cookie recipe too. You may consider adding 1 to 3 tablespoons of brown sugar or coconut sugar for sweeter cookies if you prefer a higher level of sweetness.
Eggs: A couple of eggs helps to leaven the cookies and keeps them held together nicely.
Cinnamon and Sea Salt: Ground cinnamon is responsible for brining the oatmeal raisin flavor profile full circle.
I like adding a generous round amount because I love the warmly spiced essence cinnamon brings to baked goods. A pinch of sea salt levels up all of the flavors in the cookies too. If your peanut butter is salted, you won’t need to add as much (or any) salt.
Walnuts or Pecans (optional): Chopped nuts bring a lovely textural element and nutty flavor to the cookies. Both raw walnuts and raw pecans taste lovely here! Skip them if you aren’t into nuts in your cookies.
Recipe Adaptations:
- The eggs can be replaced with 1/2 cup of mashed ripe bananas for an egg-free version. If you go this route, be sure to use very ripe bananas that have plenty of brown spots for the best flavor. Also add 1/2 tsp of baking powder or 1/4 tsp baking soda if you choose the egg-free banana option. You will be able to taste the banana flavor, as a heads up.
- Replace the raisins with dried cranberries or chocolate chips if you’d like.
- Use almond butter or sunflower seed butter to replace the peanut butter if you have a peanut allergy.
- Add ½ cup of shredded coconut.
- I have tested the recipe using a flax egg replacement for the regular egg (two tablespoons of ground flaxseed and 6 tablespoons of water). The cookies turn out a bit dryer, but they still taste great.
- Save cookie dough balls in a zip lock bag in the freezer to bake them off any time you’re craving that delightful peanut butter flavor.
- For sweeter cookies, add 1 to 3 tablespoons of brown sugar. If adding 3 tablespoons, also add a couple tablespoons of melted but cooled room temperature butter to offset the addition of solids.
- If you have it on hand, add 2 teaspoons of pure vanilla extract to these chewy peanut butter oatmeal cookies.
- Add 1/2 cup of extra chocolate chips to bring a chocolate element to these chewy oatmeal cookies.
Now that we’ve covered the basic ingredient for these oatmeal peanut butter cookies, let’s bake a batch!
How to Make Peanut Butter Oatmeal Raisin Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. As an alternative, you can spray the cookie sheet with cooking spray.
Add the eggs, peanut butter, and pure maple syrup to a large bowl and mix well until everything is combined. This substance should be thick and sticky.
Note: you can use an electric mixer or a stand mixer fitted with the paddle attachment if you prefer it over hand mixing. If you do so, beat on medium speed and scrape the sides of the bowl as needed.
Transfer the oats, cinnamon, sea salt, raisins, and nuts (if adding) to the large mixing bowl and mix the dry ingredients into the wet ingredients until a thick dough forms.
Use a spoon, cookie scoop, or small ice cream scoop to drop mounds of cookie dough onto the prepared baking sheet.
Note that the cookies will remain in the same form throughout the baking process, so if you want flatter cookies, you will need to flatten the dough into disc shapes. I don’t mind thicker cookies, so I leave the balls of cookie dough fairly large and I don’t flatten them out.
Bake on the center rack of the preheated oven for 7 to 10 minutes, or until the edges are golden brown.
Allow the cookies to cool for at least 15 minutes before moving them. If you try moving or eating the cookies while they are still warm, they will fall apart relatively easily. If you’d like, you can move them to a wire rack after cooling.
This is a fairly crumbly cookie recipe, so when you would like to enjoy one, I recommend having a paper towel or plate handy to catch any crumbs. Eating them over the sink always works too.
Store cookies in a large zip lock bag or airtight container for up to two days on the counter at room temperature. You can also refrigerate the cookies for up to 5 days or freeze them for up to 3 months.
And that’s it!
A healthier cookie recipe that combines two nostalgic flavors into one.
The perfect snack, dessert, or even breakfast, these oatmeal raisin peanut butter cookies are one of those treats you’ll want to have at arms length at all times.
Parents, they are great for school lunches, road trips, and even hikes!
Consider making a double batch and baking using two cookie sheets if you want the cookies to last. The recipe makes 9 large cookies or 14 small cookies.
The next time you’re craving the combination of peanut butter and oatmeal cookies, whip up a batch of these delicious peanut butter oatmeal cookies!
If you enjoy healthier cookie recipes like this, also try out these reader favorites:
More Healthy Cookie Recipes:
- No-Bake Nutty Cookies Without Oats
- Healthy Double Chocolate Oatmeal Cookies
- Applesauce Oatmeal Cookies
- Almond Flour Blueberry Cookies
- Paleo Morning Glory Cookies
Oatmeal raisin peanut butter cookies for breakfast!
Peanut Butter Oatmeal Raisin Cookies
Equipment
Ingredients
- 2 large eggs
- 1 cup unsweetened creamy peanut butter
- ⅓ cup pure maple syrup
- 1 ½ cups quick oats
- 1 tsp ground cinnamon
- ½ tsp sea salt
- ⅔ cup raisins
- ⅔ cup chopped pecans or walnuts optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. As an alternative, you can spray the cookie sheet with cooking spray.
- Add the eggs, peanut butter, and pure maple syrup to a large bowl and mix well until everything is combined. This substance should be thick and sticky. Note: you can use an electric mixer or a stand mixer fitted with the paddle attachment if you prefer it over hand mixing. If you do so, beat on medium speed and scrape the sides of the bowl as needed.
- Transfer the oats, cinnamon, sea salt, raisins, and nuts (if adding) to the large mixing bowl and mix the dry ingredients into the wet ingredients until a thick dough forms.
- Use a spoon, cookie scoop, or small ice cream scoop to drop mounds of cookie dough onto the prepared baking sheet. Note that the cookies will remain in the same form throughout the baking process, so if you want flatter cookies, you will need to flatten the dough into disc shapes. I don’t mind thicker cookies, so I leave the balls of cookie dough fairly large and I don’t flatten them out.
- Bake on the center rack of the preheated oven for 7 to 10 minutes, or until the edges are golden brown.
- Allow the cookies to cool for at least 15 minutes before moving them. If you try moving or eating the cookies while they are still warm, they will fall apart relatively easily. If you’d like, you can move them to a wire rack after cooling.
Nutrition
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