Go Back
+ servings
healthy peanut butter oatmeal cookies on a cooling rack
Print Pin
5 from 4 votes

Healthy Eggless Peanut Butter Oatmeal Cookies

These easy Peanut Butter Oatmeal Cookies are filled with chunky chocolate chips as well as peanuts. They are made without butter or eggs yet soft, chewy and super delicious. They are also flourless and can easily be made gluten-free.
Course Dessert, Snack
Cuisine American, dairy-free, gluten-free, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cookies
Author Katie


Dry Ingredients

  • 1 ½ cups large flaked oats
  • 2 cups ground almonds/ almond meal
  • 5 tbsp (2,8 oz) brown sugar (or sub coconut or white sugar)
  • 2 teaspoon baking powder
  • pinch of salt

Wet Ingredients

  • cup peanut butter
  • cup milk of choice *see notes


  • ¼ cup peanuts
  • ¼ cup chocolate chips


  • Preheat oven to 180°C (350°F).
  • Place all dry ingredients into a large bowl and mix well.
  • Add in all the wet ingredients and stir again. Use your hands to gently knead the dough so that the peanut butter gets mixed in properly and a sticky mass forms.
  • Fold in chocolate chips and peanuts. Stir again.
  • Scoop out about 1 tablespoon of the mix using a cookie scoop. Use your hands to firmly press together the dough forming round-shaped cookies. Make sure your hands are damp.
  • Repeat with the remaining dough. Don't try to form the dough into cookie balls like with regular cookies.
  • Place them onto a baking sheet lined with parchment paper.
  • Bake at 180°C (350°F) top and bottom heat (not convection heat) for 15 minutes. Remove from oven, transfer to a cooling rack and let cool completely.
  • Serve alongside some vegan oat milk hot chocolate or homemade pumpkin spice latte.



  • Milk of choice: You could use any non-dairy milk of choice such as oat, almond or soy milk. Whole milk would also work if you don't need this recipe to be dairy-free or vegan.
  • Oats: We recommend using large flaked old-fashioned oats since they add a lovely texture. For a less chewy cookie texture, you could try using quick oats (but we haven't tested this recipe using quick oats!). For gluten-free pb oatmeal cookies, use certified gluten-free oats.
  • Dough Texture: If you feel that your cookie dough is still very dry and the oats don't stick together properly, add 1-2 tablespoon more milk. 
  • Baking time: We found that 15 minutes of baking time results in the perfect texture. However, this can slightly vary depending on your oven, cookie size and preferred texture. Generally speaking, less time in the oven results in softer cookies. Feel free to leave them in the oven for another 1-2 minutes for a crispier texture. Make sure to not overbake though!
  • Storage: Store in an airtight container for up to 4 days.
  • Freezer friendly? Yes. 


Serving: 1 cookie | Calories: 176kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 92mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11IU | Calcium: 79mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations! Or leave a rating and comment telling us how you liked it!