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
These were perfect! I made them smaller and stuck them in the freezer for an easy after dinner treat. The perfect size and so good frozen or heated in the microwave. Another winner of a cookie recipe!
I am so happy! Thank you so much for letting me know that you loved them!
OHHHHMMMMMGGGGG! These are perfection! I always have these ingredients on hand which is the first part about this recipe that I LOVE!
These were also soooo easy to whip together when my Friday night sweet tooth hit. The cookies were a little soft coming out of the oven, but I trusted the process and they firmed up as promised!
I was able to get 18 cookies out of this recipe, so I’m definitely going to stick some in the freezer!!
Your comment on here made my day!!! I love that they don’t require chill time, making them even easier to whip up!
these cookies literally took 15 minutes to make — cook time included !!!! love that i already had everything in my pantry and they can be made in one bowl. these are super duper delicious!!! xoxo
YAY! I am thrilled to hear that you loved these! They are my favorite too!
Ok I’ve been a fan of KJ tahini cookies (which I usually sub PB for anyways). BUT OMG these are amazing, she’s done it again!!!! Love these they’re perfect also great for my grandpa who loves sweets but is diabetic…. he loves them more than any of my other cookie recipes and honestly can’t blame him!
HECK YES! I am so happy to hear that! They are my fav too!
YUM wow, these are AWESOME! I used a vegan egg substitute and did half tahini/half pb instead of all pb. I got about 18 cookies out of the recipe too! I absolutely love the flavor and texture of these, they firmed up perfectly- I’ll definitely be making these again and maybe trying out different nut butters each time. Love the minimal ingredient list too. Thank you for this! <3
I am so glad they turned out perfect! It’s definitely one of my favorite recipes.
Delicious healthy cookies! I use less maple syrup than recipe and unsweetened chocolate chip cookies. I also use almond butter instead. I love them! I have been cutting way back on my sugar intake and these really hit the spot when I’m in the mood for something sweet.
Love your modifications! I am so glad you enjoyed this recipe and very much appreciate the review!
These are amazing cookies! My family gobbled them up. Now my neighbors are begging for more! Absolutely perfect not too sweet and freshly baked dessert!
I am so happy to hear that, Judith! Thank you for sharing, it means a lot to me!
I just had to share that I made these with oat flour (ran out of almond flour making the lemon poppyseed muffins- DROOL) and they are perfectly delicious!
Oh. Em. Gee. I felt compelled to stop by to tell you how much I appreciate all of your recipe-testing-to-perfecting, because each and every time I’ve tried one of your recipes, it’s been SPOT ON. These are fantastic! I’ve been wanting to bake something lately but wasn’t sure what, so I came to your site looking for ideas. These definitely hit the spot! Just like you said, they firmed right up and are absolutely delicious. I got 16 cookies out of the batter. I’m sure I could’ve gotten 18 like some of the reviewers mentioned, but I like bigger cookies, so 16 it is! 🙂 One tiny modification I made was I sprinkled just a little bit of Maldon sea salt flakes on 1/2 of batch…it did not disappoint! Try it if you like a salty/sweet combo!! Thank you, thank you, thank you for all of your amazing recipes. Super grateful for all of the fun, new ideas!
Hi, thanks for the recipe ! I switched the doses between the flour and oats. Added a tablespoon if chia and did a mix of dark and milk chocolate ! Boyfriend loved it !!
Thanks so much for the review, Sophie! So glad it worked out well for you, and that your boyfriend loved it! Yay!
The BEST cookies! I’m obsessed and could eat 10 in one sitting. So easy and quick to make!
YAY! I feel the same way, Bri! Thank you so much for making this recipe and for leaving such a kind review!
Love these! I’m always excited to find no refined sugar, gluten free cookies! I used Hu no sugar added chocolate chips to make them even healthier. I keep some of these cookies in my freezer so I always have a snack. Next time, I’ll be sure to use a fresh jar of peanut butter, though, as my peanut butter was a little too sticky.
I am so happy that you loved this recipe, Ann! Thank you so much for your review!