Peanut Butter Oatmeal Cookies

3.63 from 81 votes

These peanut butter oatmeal cookies are soft, chewy, and naturally gluten-free! Make this recipe for a guilt-free sweet treat.

Prep Time10

Cook Time11

Total Time21

Course: Breakfast, Dessert

Cuisine: American

Keyword: oatmeal cookies, peanut butter cookies

Servings: people

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.