These flourless, soft, 6-ingredient healthy peanut butter oatmeal cookies come together in minutes. They are low in fat and sugar, full of protein and fibre, and above all - absolutely delicious!
There are countless versions of peanut butter oatmeal cookies recipes and today I am sharing one with a healthy twist. The main source of fat in these cookies is the peanut butter, which is rich in protein and fibre. I only used 4 tablespoons of sugar plus a handful of dark chocolate chips for more flavour.
These cookies are soft on the inside with nicely crisped up edges, perfect to enjoy as a snack with a glass of milk or cup of coffee.
Why you will love this recipe
- You won't need to use an electric mixer - a bowl and spoon will suffice.
- Preparation takes only 5 minutes!
- It's high in protein and fibre but low in fat and sugar.
- These healthy peanut butter cookies are not too crumbly which makes them ideal for lunchboxes.
Healthy peanut butter oatmeal cookies ingredients
The list of ingredients couldn't be simpler.
Use thick, spreadable peanut butter (crunchy or smooth) and old-fashioned rolled oats, rather than instant. I sweetened these healthy peanut butter cookies with light brown sugar as well as dark chocolate chips. The egg binds the mixture together and the bicarbonate of soda gives it a little softness and rise.
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 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 for 12 minutes until lightly browned around the edges.
6. Remove from the oven and set aside for at least 10 minutes to cool. Enjoy warm.
Top tips and FAQs
- Use old fashioned rolled oats, not instant oats.
- If your batter is a little too runny add a bit more oats (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 an airtight container for up to 3 days.
- Freeze in an airtight container for up to 3 months.
Substitutes
For me crunchy peanut butter works better than smooth but you can use your favourite.
These cookies contain dark chocolate chips but milk or white chocolate chips, raisins, sultanas, dried cranberries or currants are all good substitutes.
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.
You might also like
- Healthy Chocolate Oatmeal Breakfast Cookies
- Very Raspberry Oatmeal Cookies
- Chocolate Hazelnut Cookies (Flourless)
- Healthy Soft Pumpkin Cookies with Pecans
Check out also this collection of 27 everyday healthy cacao 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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Healthy Peanut Butter Oatmeal Cookies (Easy, Flourless)
Equipment
- Mixing bowl
- Large baking sheet
Ingredients
- 7 tbsp thick peanut butter crunchy or smooth
- 8 tbsp old fashioned rolled oats gluten free if necessary
- ½ tsp bicarbonate of soda
- 4 tbsp light brown sugar
- 1 large egg
- 3 tbsp dark chocolate chips dairy free if necessary
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 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 for 12 minutes 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.
- If your batter is a little too runny add a bit more oats (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.Â
- Best eaten slightly warm on the day they are made.
- Storing: Keep in an airtight container for up to 3 days.
- 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.
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!
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:)
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!
Thanks Corina, I completely agree...