These Healthy Peanut Butter Oatmeal Chocolate Chip Cookies are super thick and super delicious! They are made with gluten-free rolled oats, almond flour, and creamy peanut butter, sweetened lightly with maple syrup and dairy-free chocolate chips. The best part about this recipe is that there’s no chilling time involved, and they freeze well – so if you put a few away in the freezer, you’ll always have a delicious treat on hand when that sweet tooth hits! And did I mention that you only need one mixing bowl? Talk about a low-maintenance cookie!
By now we all know that I am the self-proclaimed cookie queen. The buzz around my cookies started about four years ago, when I accidentally created my viral recipe, the Life Changing Tahini Chocolate Chip Cookies. To this day, people are in love with this recipe, and I’m on a constant quest to one-up them! These peanut butter oatmeal chocolate chip cookies are equally delicious, and now I can’t live without these either!
What you need to make these Healthy Peanut Butter Oatmeal Chocolate Chip Cookies – and all the possible substitutions!
- Almond flour: I created this recipe using almond flour because I like the extra fat and protein it provides. However, I think you can use oat flour or gluten-free flour, in the same amount, as a substitution. I haven’t tested it, but that would be my best guess based on how these flours work in recipes.
- Gluten-free rolled oats: Technically, oats are all gluten-free. However, if you have a gluten-intolerance, it is always best to purchase gluten-free oats that are specifically labeled as gluten-free. The reason? Oats are often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains like wheat.
- Peanut butter: For this recipe, I love the taste of peanut butter. When looking for what kind to purchase, I recommend buying one that is creamy, liquidy, and easy to stir, and also purchasing a natural option. If your peanut butter is dry, then your cookies will come out dry, too. I love the Wild Friends brand peanut butter, and I linked it for you in this post. If you avoid peanut butter or want a paleo-friendly option, you can definitely swap it for almond butter, cashew butter, or tahini! Even sunflower seed butter would work, but note, they will turn green in the middle, because of the chemical reaction between the sunflower seed butter and the baking soda. I think it’s fun! Just like a science experiment!
- Maple syrup: These cookies are lightly sweetened with maple syrup, because I love that maple taste. You can substitute for honey or another liquid sweetener. If you use a granulated sweetener, you run the risk of the cookies turning out dry. The liquid is key.
- Vanilla extract: Vanilla extract makes every baked good taste a million times more flavorful!
- Egg: This recipe requires one large egg. If you avoid eggs, you can omit it and substitute for one flax egg instead! To make a flax egg, all you have to do is whisk together 1 tablespoon ground flax meal and 3 tablespoons water, and let that sit for about 5-10 minutes.
- Baking soda: Baking soda is what’s going to make these baddies rise!
- Chocolate chips: I use dairy-free chocolate chips in this recipe, but feel free to use any chocolate chips that you would like!
The best every healthy peanut butter oatmeal chocolate chip cookies – how to make them
This recipe truly couldn’t be easier to make, and it doesn’t require any chilling time!
Literally, all you have to do is add all of the ingredients to a mixing bowl, and stir until the ingredients are combined. Then, using a cookie scoop of a spoon, form 16 cookies and line them up evenly between two cookies sheets. Note, these cookies will not spread, so if you have one cookie sheet and manage to fit them all on there, you will be okay!
Bake the cookies for 8-9 minutes. I know it’s a short amount of time, but trust me. Once they come out of the oven, let them sit for a few minutes to get firmer. Then devour!
A note on adding protein to this recipe
My readers are always asking me if they can add protein powder to my cookie recipes. The answer is yes, but I do recommend using unflavored collagen (or a plant-based unflavored protein), because it won’t impact the taste of the cookies. We want the cookies to be the star of the show. As far as amounts go, I just add one scoop!
Check out my full cookies section to see the entire lineup of Kalejunkie cookies!
If you make this recipe, please be sure to leave a rating and a comment below! This helps other users know whether to give this recipe a try! Oh, and tag me in your creations on Instagram so I can see it and repost on my IG stories! Enjoy! xx
Ingredients
- 1 cup almond flour
- ½ cup gluten-free rolled oats
- 1 ¼ cups liquidy, natural peanut butter
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350 F.
- Line two baking sheets with parchment paper and set aside.
- Add all of the ingredients to a large bowl.
- Stir until everything is combined well.
- Form 16 cookies with a cookie scoop.
- Bake 8-9 minutes. They should still look soft when they come out of the oven, but will firm up.
- Enjoy!
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What others are saying
Super easy to make and super delicious!
I’m so thrilled you enjoyed it, Christine! Thank you so much for your review!
Can I use quick oats and If so is it the same amount?
Hi Tara, I do not recommend quick oats in this recipe.
Mine came out dry and crumbly
Oh no! I’m sorry to hear that, Tara!
These are my favorite cookies now. You mention that you can add collagen protein powder to recipe. Would you take out the equivalent amount of almond flour or oats or just add the scoop of protein powder to existing recipe?
Hi Doug, just add in the protein powder in place of the collagen!
Thank you for sharing such healthy and quick recipes I adore these cookies and my kids always look forward to these as their evening snack or sometimes their lunch YES! I said lunch these have been a hit when I’m out of lunch ideas. These are super good thank you.
Love this recipe! Thanks for sharing! I don’t feel as guilty eating these haha. I cook with oats often, and I always find recipes work better if you let the oats sit to slightly soak for about 15 minutes before putting in the oven. Also, for anyone out there wondering what “liquidy” pb looks like, I used organic Kirkland PB (costco) and it was not wet enough (hard to stir the cookie dough). I had to add 1/4 c water to make the recipe initially stir-able. I also bake often, and notice that almond flour absorbs more moisture than other flours. So that bit of water is helpful. I did need to bake them about 5 min longer. Last, I finished with some flaky salt when they came out of the oven. They were great. Again, thanks for creating this yummy recipe!
I am so thrilled that you loved it, Cece! Thank you so much for leaving such a detailed review, it really does mean the world!