Name: Healthy Peanut Butter Oatmeal Cookies (Easy, Flourless)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
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)

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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.

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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