Healthy Peanut Butter Oatmeal Cookies are gluten-free and made with no flour, less sugar, semi-sweet chocolate chips, and natural peanut butter. A cookie recipe that’s perfect for year-round baking whether it be for the holidays or a weekly staple for lunchboxes and afternoon treats.
This post was originally published on October 30,2017. Updated on November 18th, 2020
These Healthy Peanut Oatmeal Butter Cookies with Chocolate Chips are made with only one-half cup of added sugar.
These peanut butter oatmeal chocolate chip cookies are made with less sugar but without sacrificing the delicious factor.
There is only one-half cup of sugar in this entire recipe which makes about 2 dozen cookies give or take. When you break it down per cookie, that means only 5 g of sugar per serving. That means that these cookies make for a sensible treat when you’re craving something a little sweet.
These cookies have been tested with both coconut sugar and cane sugar, so feel free to use what you have on hand.
Healthy Peanut Butter Cookies are naturally gluten-free, and options for dairy-free
Unlike traditional cookie recipes, there’s no flour (all purpose or other varieties!) to be found in these cookies. Instead, these delicious treats use oats to provide some chew and structure to the cookie.
Pure oats are naturally gluten-free. However, oats are can be contaminated with gluten if they are processed in the same facilities as grains like wheat, rye, and barley. If you follow a gluten-free diet, make sure to choose certified gluten-free oats!
We chose to use butter in this recipe, but you can always substitute coconut oil for a dairy-free cookie recipe.
The combination of chewy oats, nutty peanut butter, and gooey chocolate chips makes these cookies so irresistible, you won’t even think of them as “healthy”!
This post may contain affiliate links that won’t change your price but will share some commission.
- Oats – old fashioned or regular rolled oats will work for this recipe, use gluten-free if needed.
- Sugar – cane sugar or coconut sugar , both have been tested in our kitchens and work but we do feel can sugar works best!
- Baking soda
- Sea salt
- Butter – unsalted butter or a substitute of coconut oil for a dairy-free cookie option.
- Vanilla extract – look for pure vanilla extract with no added corn syrup.
- Peanut butter – use natural creamy peanut butter at room temperature or heated slightly to have a pourable consistency.
- Chocolate chips – use dark or semi-sweet chocolate chip. Use dairy-free chocolate chips if needed.
Shop Thrive Market to get the best prices on natural, organic, and specialty foods. PLUS get a free gift valued at $24 when you sign-up! Shop Thrive Market for all of your baking essentials!
How to make Peanut Butter Oatmeal Cookies
First step: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Second step: Combine the ingredients in a medium bowl, except for the chocolate chips. You can also use s standup mixer. Mix until well combined.
Third step: Fold in the chocolate chips.
Fourth step: If the dough is really sticky, let it sit for 10 minutes or place in the fridge until the dough has firmed up enough.
Fifth step: With a small cookie scoop, scoop the dough onto the prepared sheets to make about 2 dozen cookies (give or take). With your hands, slightly flatten each cookie dough mound to form a round cookie shape.
Lastly: Bake for 10-15 minutes or until cookie centers are done and the outsides are golden. Baking time will depend on the size of the cookies.
To store these cookies, you’ll want to keep them in an airtight container. You can keep them fresh for up to 5 days.
These irresistible healthy peanut butter cookies are also freezer-friendly! When you make a batch, feel free to double it and stash away half of them to enjoy later. Simply let the cookies cool completely then place them in a freezer-friendly container/bag and freeze for up to 2 months.
To thaw, simply take out the desired amount of cookies and let thaw on the counter until soft. Alternatively, you can defrost in the microwave for that fresh-baked cookie taste with melty chocolate chips!
What is the best kind of peanut butter to use in these Peanut Butter Chocolate Chip Oatmeal Cookies?
In these Healthy Peanut Butter Oatmeal Cookies, the kind peanut butter you use does make a pretty significant difference. You want to use peanut butter that has a nice drizzly, pourable consistency. I like to use natural peanut butter where the only ingredients are peanuts and maybe a little salt.
Now, if the peanut butter you are using is pretty solid at room temperature, no worries. Simply heat it up in a small saucepan over low heat or in the microwave for about 20-30 seconds just until it is drizzly. You don’t want the peanut butter to get too hot, as it will melt the chocolate chips.
You simply can’t beat a freshly baked cookie right from the oven! Especially one rich with peanut butter, dark chocolate chips, less sugar, and only clean ingredients!
- 2 cups old-fashioned or regular rolled oats
- ½ cup cane sugar* (may sub coconut sugar)
- 1 tsp. baking soda
- ¼ tsp. sea salt
- 2 whole eggs
- ¼ cup unsalted butter, softened (may substitute coconut oil for dairy-free)
- 1 tsp. pure vanilla extract
- 1 cup natural peanut butter, room temperature or heated slightly to achieve pourable consistency** (please read note below)
- ¾ cup dark or semi-sweet chocolate chips
- Preheat oven to 350℉. Line two sheet pans with parchment paper.
- Combine the ingredients in a medium bowl, except for the chocolate chips. You can also use a standup mixer. Mix until well combined.
- Fold in the chocolate chips.
- If the dough is real sticky, let it sit for 5 minutes or place in the fridge.
- With a small cookie scoop, scoop dough onto pans to make about 2 dozen cookies give or take. With hands, slightly flatten each cookie dough mound to form a round cookie shape.
- Bake for 10-15 minutes or until cookie centers are done and outsides are golden. Baking time will depend on the size of the cookies. Start with 10 minutes and add time as needed.
- After removing from the oven, let the cookies set on pan for 10 minutes before transferring to a cooling rack.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
*Cane sugar works best but coconut sugar is an option.
**Note: Peanut butter must be a drizzly consistency, not solid. If it’s solid, warm it over low heat or in the microwave until drizzly consistency is achieved. Depending on the consistency of peanut butter, you may need to add 2-4 Tbsp. of water or milk of choice if the dough is too thick.
- Serving Size: 1 cookie
- Calories: 135
- Fat: 9g
- Sodium: 65mg
- Carbohydrate: 13g
- (Fiber: 2g
- Sugar: 5g)
- Protein: 4g
Pin now, make later!
This post may contain affiliate links that won’t change your price but will share some commission. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!