These delicious healthy chocolate oatmeal cookies with peanut butter are a one-bowl recipe, super quick and easy to make. They are packed full of protein and nutritious ingredients and make a fantastic breakfast/snack as well as healthy lunchbox idea.
Today on the blog super easy to make, healthy chocolate oatmeal cookies with peanut butter.
Chocolate is usually associated with dessert. Understandably so. But it is absolutely possible to enjoy it for breakfast too! If you use less sugar and fat you can make chocolate part of a healthy breakfast.
Which is what I’ve done in this healthy oatmeal cookies recipe.
Healthy chocolate oatmeal cookies with peanut butter
These semi-sweet oatmeal breakfast cookies do not contain any flour. They are made using porridge oats (the large kind!), a good amount of nuts and healthy peanut butter, in addition to a moderate amount of butter. (You might also like peanut blackberry oat bars). They also contain cocoa, of course (use the more nutritious cacao if you prefer. You may also like this collection of 27 everyday healthy cacao recipes).
If you are a fan of oatmeal snacks you might also like healthy raspberry oatmeal cookies.
As it’s autumn and pumpkin season upon us I thought I’d add a little seasonal twist to this breakfast cookie recipe. I used pumpkin spice!
The spice mixture I used adds warmth and lots of deliciousness, complementing the chocolate and nutty flavours in this recipe. The spices are not too strong, not overpowering at all, quite subtle actually. So you can truly appreciate all the delicious ingredients in these flourless breakfast oat cookies.
If you prefer, however, you can omit the pumpkin spice altogether or just use cinnamon or a pinch of nutmeg if you like.
Equipment you’ll need
- Measuring cup and spoon
- 2 large bowls
- Electric mixer, spatula, ice cream scoop and spoon
- Large baking sheet and parchment paper
- Cooling rack
How to make healthy chocolate oatmeal cookies: step-by-step
1.Preheat the oven to 180 C. In a large bowl combine the dry ingredients.
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2. Beat together the egg, butter, peanut butter and sugar and gradually pour in the dry mixture beating all the time.
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3. Using an ice cream scoop form balls, place on top of a cookie sheet (lined with parchment paper), flatten and bake for 16 minutes.
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4. Remove from the oven, leave to cool for 5 minutes, then transfer onto a cooling rack.
Enjoy your healthy chocolate oatmeal breakfast cookies! (See full Instructions below)
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Top tips
- Use jumbo rolled oats, NOT instant
- I tend to use cacao as it’s a little healthier than cocoa but either one is fine to use.
- *You can omit the pumpkin spice altogether or just use 1 or 2 ingredients from the mixture.
- These cookies are semi-sweet – adjust the amount of sugar to suit your preference.
- You can swap currants for raisins, sultanas or other dried fruit (finely chopped).
- If you use unsalted butter add a good pinch of salt into the mixture.
- These cookies are quite crunchy and will retain this texture if you keep them in a paper bag (for up to 3 days). You can keep them in a plastic container if you prefer them to be a little chewy.
Keep in Touch
Have you made these chocolate oatmeal cookies? I’d love to know how they turned out for you. Let me know in the comments below, thanks!
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Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Healthy Peanut Butter Chocolate Oatmeal Cookies
Ingredients
- 1.5 cups porridge oats not instant
- 2/3 cup almonds/hazelnuts lightly crushed
- 3 tbsp cocoa/cacao
- 1/4 cup flaxseed
- 1/2 cup currants
- For the Pumpkin Spice (all in powder form), 1.5 tsp cinnamon, 1 tsp ginger, 1/4 tsp each: cloves, nutmeg, allspice optional, *see Notes below
- 1 large egg
- 1/2 cup peanut butter crunchy or smooth
- 6 tbsp salted butter
- 1/3 cup light brown sugar
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large cookie sheet with parchment paper. Set aside.
- Combine the oats, nuts, cacao/cocoa, flaxseed, currants and pumpkin spice (if using), stir thoroughly and set aside.
- Beat together the egg, sugar, butter and peanut butter for 2 minutes until fluffy. Add the dry mixture gradually until well combined.
- Using an ice cream scoop form balls, place them on the cookie sheet and flatten until they are about 1.5 cm thick. Bake for 16 minutes.
- Remove from the oven, leave to cool for 5 minutes, then transfer onto a cooling rack.
Notes
- Use jumbo rolled oats, NOT instant
- I tend to use cacao as it's a little healthier than cocoa but either one is fine to use.
- *You can omit the pumpkin spice altogether or just use 1 or 2 ingredients from the mixture.
- These cookies are semi-sweet - adjust the amount of sugar to suit your preference.
- You can swap currants for raisins, sultanas or other dried fruit (finely chopped).
- If you use unsalted butter add a good pinch of salt into the mixture.
- These cookies are quite crunchy and will retain this texture if you keep them in a paper bag (for up to 3 days). You can keep them in a plastic container if you prefer them to be a little chewy.
Nutrition
Recipe Link Parties
I am bringing these flourless oatmeal breakfast cookies to #CookBlogShare. Also sharing with Recipe ReDux and Fiesta Friday. This week’s co-hosts are Jhuls @ The Not So Creative Cook and Jen @ Apply To Face Blog.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Hi there,
The cookies are full of good, healthy ingredients, and yet so yummy. We love them very much. However, they tend to crumble easily. What have I done wrong? How can make them stick together better and not to fall apart so easily?
Thanks very much.
Thank you for getting in touch! There could be a number of reasons for this, for instance the kind of peanut butter or oats you use. I used giant oats, not the highly processed small ones, as well as very thick peanut butter. Also, try rolling the batter into firm balls and then gently squashing to form round cookies, rather than just using an ice cream scoop and dropping the mixture loosely onto the cookie sheet. Hope this helps:)
Thanks for your quick response.. Will try it again with your suggestions. Happy New Year,
Hope these will turn out better for you this time. Happy New Year to you too:)
Same to you too.
Hi Monika! I am having trouble with WordPress! hoping you get this and know that I am liking your recipes, even if my button is not working ?
Oh no, hope you get it sorted soon! Thanks for liking my recipes:)
Including chocolate in breakfast, kids would love it. Such a lovely idea of using coco powder & peanut butter in the cookies.Healthy option too. Lovely share! Happy Fiesta Friday!
Thank you Debanita! Happy FF!
Gosh Monika what a fabulous and clever recipe. I didn’t know peanut butter was healthy either.I would love to eat these for breakfast they sound delicious. Thanks so much for sharing with #FiestaFriday
Thank you Jenny! And thanks for co-hosting FF!
Chocolate and peanut butter…and they’re healthy?! These sound amazing! What a delicious sounding breakfast!
Oh, but peanut butter is actually quite healthy. Glad you like this recipe, thanks!
These look lovely. My 8 year old wants to do some baking with me so something like this would be perfect #cookblogshare
Thank you. This recipe is perfect for getting kids interested in baking.
My preschooler would love to help make these breakfast cookies! We will definitely have to try them tomorrow for some easy, on-the-go breakfasts and snacks this week!
Thank you! Let me know how they turn out!
These sound delicious! My kids love making cookies with me too and I love the fact that these are chocolatey and healthy too!
Thanks Corina. I’ve just made another batch of these.