These peanut butter oatmeal cookies are soft, chewy, and naturally gluten-free and also dairy-free! Make this recipe for a guilt-free sweet treat.
Sometimes you just need something sweet that doesn’t take too long to make. Cookies are a great option because they’re quick, easy, and delicious right out of the oven.
The best part about these homemade peanut butter cookies is that you can have an indulgent snack while also taking care of yourself. And if you are looking for more healthy cookies, check these ones out: Almond Butter Cookies Recipe, Chocolate Chunk Hazelnut Cookies, Sugar-free Nutella Thumbprint Cookies and Almond Flour Shortbread Cookies.
They were a huge hit with my family, and I bet they will be in your family, too. Why do I believe everybody will love these Healthy Peanut Butter Oatmeal Cookies? Because they are incredibly flavorful, chewy, soft, gluten-free, and healthy! Or at least healthier than the traditional cookie recipes. Honestly, I’m loving my healthier cookies like these Cranberry Almond Chocolate Chip Cookies, Low-Carb Peanut Butter Cookies, and Chocolate Almond Butter Cookies. You can hardly tell that they’re healthy.
What makes this a healthy cookie recipe?
Making these peanut butter cookies with oatmeal instead of flour results in several added health benefits.
- Oatmeal cookies have higher amounts of fiber and minerals than those made with flour
- Both the peanut butter and oatmeal provide some protein, which makes you feel full and give you longer lasting energy.
- This healthy cookie recipe is a delicious way to enjoy some treats without feeling guilt about it.
These homemade cookies are really simple to make. Just mix up the batter and bake!
- Make the cookie dough – Combine the dry ingredients in a small bowl. In a separate bowl, whisk together the wet ingredients until well combined. Mix the two sets of ingredients together, then fold in the chocolate chips.
- Bake and cool – Use a tablespoon to scoop the dough onto a lined baking sheet. Gently press down on each dough ball to flatten the top. Bake until the edges start to brown, then remove from oven. Let them cool completely before removing from the baking sheet.
- Egg-free – Replace the eggs with flax eggs at a 1:1 ratio. To make a flax egg, mix together 1 tablespoon ground flaxseed with 3 tablespoons warm water. Let sit until thickened, then use as directed. Since this recipe uses 2 eggs, you’ll need to make 2 flax eggs.
- Dairy-free – Simply substitute the regular chocolate chips with a vegan variety. Most stores carry at least one brand, and you won’t be able to taste the difference. Doing this and replacing the eggs will also make this recipe vegan.
- Reduced calorie – Applesauce can be used in place of the egg at a ratio of ¼ cup per 1 egg. Not only is this another way to make the recipe egg-free, but it reduces the overall fat and calories in the cookie recipe as well.
- The cookies will appear under baked when it’s time to remove them from the oven. This is normal. The heat from the baking pan continues to cook them as they cool. If you leave them in the oven until they are cooked all the way through, you’ll end up with dry, hard cookies.
- You can use an electric mixer to make the dough instead of mixing by hand. Keep the speed on low to medium-low and mix each time until just combined. Mixing at a high speed or over mixing will result in flat cookies. If using a stand mixer, use the paddle attachment instead of the whisk.
Peanut butter cookies are amazing. Please, try them, and let me know how they turn out.
- Preheat oven to 350ºF.
- In a small bowl, add the oats and baking soda. Mix well until combined, and set aside.
- In a medium bowl, whisk the peanut butter, brown sugar, eggs, and vanilla for about 5 minutes or so.
- Add the dry ingredients into the wet ingredients bowl, and mix all together.
- Add the chocolate chips.
- Place a silicone mat or parchment paper on a baking sheet.
- Scoop out 1 tablespoon of the batter onto the sheet 2 inches apart.
- Then, flatten the top of the cookie with two fingers.
- Bake for 9-11 minutes, and let them cool completely before removing from the baking sheet. If you don't, the cookies may break apart.
- The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Makes 16-20 cookies.
- Adapted from Ambitious Kitchen.
- Brown sugar can be used in place of coconut sugar if you prefer.
- The cookies do not naturally spread a lot, so you will have to press them down before baking.
- I like saving a few chocolate chips to press on top of the cookies before baking so they look nicer afterwards.
- Instead of using dark chocolates, you can substitute with other types of chocolates such as white chocolate, milk chocolate, caramel, and more!
- To store: Store the cookies for up to a week in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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