Healthy Peanut Butter Oatmeal Cookies

Author: Katie

These healthier 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.

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5 from 5 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Dessert, Snack

Cuisine: American, dairy-free, gluten-free, vegan

Servings: 26 small cookies

Ingredients

Dry Ingredients

1 ½ cups large flaked oats
2 cups almond flour *see notes
5 tablespoon (2,8 oz) brown sugar (or sub coconut or white sugar)
2 teaspoon baking powder
pinch of salt

Wet Ingredients

⅓ cup peanut butter
⅓ cup milk of choice *see notes

Additional

¼ cup peanuts
¼ cup chocolate chips

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat oven to 350°F (180°C).
Place all dry ingredients into a large bowl and mix well.
1 ½ cups large flaked oats, 2 cups almond flour, 5 tablespoon (2,8 oz) brown sugar, 2 teaspoon baking powder, pinch of salt
Add in all the wet ingredients and stir with a spatula. Use your hands to gently knead the dough so that the peanut butter gets mixed in properly and a sticky mass forms.
⅓ cup peanut butter, ⅓ cup milk of choice
Fold in peanuts and chocolate chips. Stir again.
¼ cup peanuts, ¼ cup chocolate chips
Scoop out about 2 tablespoon of the mix using a cookie scoop. Use your hands to firmly press together the dough forming round-shaped cookies (see step-by-step photos) 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 350°F (180°C) top and bottom heat (not convection heat) for 15 minutes. Remove from oven and let sit for another 3 minutes on the hot tray. Then transfer the cookies to a cooling rack and let cool completely.
Serve alongside some vegan oat milk hot chocolate or homemade pumpkin spice latte.

Video

Notes

Almond flour is simply blanched ground almonds.
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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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