These 6-ingredient Healthy Peanut Butter Oatmeal Cookies are moderately sweet and come together in minutes. They are simple to make, full of protein and fibre, and above all - absolutely delicious!
These delicious Healthy Peanut Butter Oatmeal Cookies are soft on the inside with nicely crisped up edges. They do not contain any flour and make a fantastic gluten free breakfast or snack. These cookies are sweetened with a moderate amount of sugar and chocolate chips (check Ingredients below for alternatives).
Peanut butter and oats are a great pairing in terms of flavour, texture as well as nutrition. Peanut butter is rich in protein, fibre, vitamins including E, B3 and B6, magnesium, manganese and others. Combine that with the nutrient-dense oats and you can create delicious and healthy breakfasts or snacks on-the-go, such as these oatmeal cookies with peanut butter.
Why you will love this recipe
- It's nutritious - high in protein and fibre but low in fat and sugar.
- Preparation is quick and easy.
- It requires only 6 ingredients.
- It's ideal for lunchboxes.
Healthy peanut butter oatmeal cookies ingredients and substitutions
- Peanut butter: use either crunchy or smooth.
- Oats: use rolled oats/jumbo oats - they produce better texture and are more nutritious than quick cooking/instant oats. They also worked well in my chocolate oatmeal cookies as well as raspberry cookies.
- Sugar: I used light brown sugar for its caramel flavour but coconut sugar or crystalized cane sugar would make good alternatives. I do not recommend using maple syrup or honey as these would change the consistency of the batter - it might be a little too runny.
- Dark chocolate chips: raisins, sultanas, dried cranberries or currants are all good substitutes.
- Egg.
- Baking soda.
Step-by-step recipe instructions
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.
In a bowl combine the oats with the baking soda and sugar and stir thoroughly.
2. In a separate bowl beat the egg (using a fork) then add into the oats mixture along with the peanut butter and chocolate chips.
3. Stir until well incorporated. The batter will be sticky but not overly thick.
4. Drop spoonfuls of the batter onto the baking sheet leaving plenty of space in between and flatten a little using a large spoon or fork. The cookies will expand in the oven.
5. Bake in the centre of the oven for 12 minutes or until lightly browned around the edges.
6. Remove from the oven and set aside for at least 10 minutes to cool. Enjoy chilled or slightly warm.
Storing
Once completely cooled these oatmeal peanut butter cookies can be stored either in a paper bag or airtight container (this will make them more chewy). You can enjoy them for up to 3 days (or longer if you keep them refrigerated).
Top tips
- Use old fashioned rolled oats, not instant oats.
- I recommend using good quality peanut butter - without any sugar or trans fats.
- If your batter is a little too runny add a bit more oats or almond flour (1 tablespoon).
- If your peanut butter does not contain any salt add a pinch of fine sea salt into the batter.
- Do not overcrowd the baking sheet. Bake in 2 batches if using a small baking sheet.
- You can enjoy these peanut butter oat cookies dairy free by ensuring your chocolate chips contain no dairy.
- Best served on the day they are made. Heat them up in a microwave for a few seconds before serving, if possible.
- Freeze in an airtight container for up to 3 months.
Other peanut butter and oats recipes to try
- Blackberry Granola Bars Recipe
- Creamy Strawberry Overnight Oats
- Chocolate Hazelnut Cookies (Flourless)
- Low Sugar Peanut Butter Banana Muffins
Why not check out ALL my healthy breakfast recipes!
Keep in touch!
If you make these healthy peanut butter 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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Recipe
Healthy Peanut Butter Oatmeal Cookies (Flourless)
Equipment
- Mixing bowl
- Large baking sheet
Ingredients
- 7 tablespoons peanut butter crunchy or smooth
- 8 tablespoons old fashioned rolled oats gluten free if required
- ½ teaspoon bicarbonate of soda
- 4 tablespoons light brown sugar
- 1 large egg
- 3 tablespoons dark chocolate chips dairy free if required
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.In a bowl combine the oats with the baking soda and sugar and stir thoroughly.
- In a separate bowl beat the egg (using a fork) then add into the oats mixture along with the peanut butter and chocolate chips.Stir until well incorporated. The batter will be sticky but not overly thick.
- Drop spoonfuls of the batter onto the baking sheet leaving plenty of space in between and flatten a little using a large spoon or fork. The cookies will expand in the oven.
- Bake in the centre of the oven for 12 minutes or until lightly browned around the edges.Remove from the oven and set aside for at least 10 minutes to cool. Enjoy warm.
Notes
- Use old fashioned rolled oats, not instant oats.
- Use good quality peanut butter - without added sugar or trans fats.
- If your batter is a little too runny add a bit more oats or almond flour (1 tablespoon).
- If your peanut butter does not contain any salt add a pinch of fine sea salt into the batter.
- Do not overcrowd the baking sheet. Bake in 2 batches if using a small baking sheet.
- You can enjoy these cookies dairy free by ensuring your chocolate chips contain no dairy.
- Best eaten slightly warm on the day they are made.
- Storing: Keep in a paper bag or airtight container (for a chewier texture) for up to 3 days. Refrigerate to enjoy longer.
- Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Mandy Mazliah says
These look delicious Monika. One of my kids doesn't like peanut butter but I know the others would love them, although we're not allowed to include any nuts in their lunchboxes so they'd have to be an after-school treat instead!
[email protected] says
Thanks Mandy! I think peanut butter is just as good for adults as it is for children (those who like it) so I make these cookies as much for me as for the kids' lunchboxes. They go SO well with coffee. I am surprised Nespresso hasn't come up with peanut butter coffee yet:)
Corina says
They look really tasty! I agree that homemade snacks are so much better for children than all the shop-bought ones but it can be difficult to compete!
[email protected] says
Thanks Corina, I completely agree...