Healthy Peanut Butter Chocolate Oatmeal Cookies

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.

Print Recipe

5 from 4 votes

Healthy Peanut Butter Chocolate Oatmeal Cookies

Start your day with these delicious healthy peanut butter chocolate oatmeal cookies!  These flourless cookies are packed full of goodness and make a fantastic snack as well as healthy lunchbox idea.

Prep Time12 mins

Cook Time16 mins

Total Time28 mins

Course: Breakfast, Healthy Lunchbox, Snack

Cuisine: International

Keyword: breakfast, chocolate, cookies

Servings: 12 large cookies

Author: Monika Dabrowski

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.

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.