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Home Recipes Desserts Cookies
★★★★★ 5 from 5 Reviews

Chocolate Chip Peanut Butter Oatmeal Cookies

20 min
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
October 26, 2020 (Updated: March 2, 2022)
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side view of a chocolate chip peanut butter oatmeal cookie with chocolate chips, chopped nuts, and oats with a bite taken out, leaning on its side against another cookie on a white counter with other cookies blurred in the background
These flourless chocolate chip peanut butter oatmeal cookies are so simple, outrageously delicious, and naturally gluten free + dairy free!

Chocolate chip peanut butter oatmeal cookies are here!!! Listen, cookies are constantly on my brain. I can’t help but think about my next chocolate chip, peanut butter, or oatmeal cookie.

So, I decided to combine all three.

I made us some seriously outrageous, loaded up peanut butter oatmeal cookies with melty chocolate chips and the perfect sprinkle of flakey salt on top.

After I made these cookies, I bit into it and the only word I could think of was “outrageous.” They are so outrageously delicious and outrageously decadent and amazing on so many levels.

overhead view of a chocolate chip peanut butter oatmeal cookie with chocolate chips, oats, and a bite taken out laying on a white counter

These healthier peanut butter cookies are:

  • perfect mounds of happiness
  • a dump and mix cookie recipe
  • dairy free and gluten free
  • hearty, chunky, and cozy
  • have soft baked, peanut buttery middles
  • will be one of your new favorite cookies

Ingredients in these easy peanut butter oatmeal cookies:

Since these cookies don’t use any flour or refined sugar, they are so simple to make and a healthier cookie (even though you’d never know!).

  • natural crunchy peanut butter: I love crunchy peanut butter in this recipe because it adds some extra nutty texture. If you prefer, feel free to use creamy peanut butter. Or if you want to make these peanut free, you can technically sub in any other nut or seed butter you like!
  • eggs: I use two eggs in this recipe. I haven’t tested this yet with flax eggs, so if you do some experimenting, let me know how it goes!
  • vanilla extract: every cookie recipe needs a splash
  • Good & Gooey Chocolate Chip Peanut Butter Cookie mix
  • blue bowl with raw cookie dough and a rubber spatula
  • overhead view of a baking sheet lined with parchment paper with balls of cookie dough balls with chocolate chips on top

How to make these gluten free chocolate peanut butter cookies:

It couldn’t be more simple! All you need to do is preheat, whisk, fold, and bake!

  1. Preheat your oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, use an electric mixer to combine the chunky peanut butter, eggs, and vanilla.
  3. Add the Good & Gooey baking mix and combine.
  4. Grab an ice cream scooper and scoop 6 – 8 cookie dough mounds onto your lined baking sheet. The ice cream scooper gives you perfectly sized and even mounds. No more guessing if your cookies will be the same size!
  5. Add a couple more chocolate chips on the tops of each cookie and press them down with your hands to flatten them into round cookie shapes.
  6. Bake for 10 minutes. 10 minutes is the perfect time if you like soft, peanut buttery middles, like me.
  7. Allow the cookies to cool on the baking sheet for about 5 – 10 minutes before transferring them to a cooling rack.
  8. Sprinkle with some finishing salt and enjoy!
overhead image of chocolate chip peanut butter oatmeal cookies on a cooling rack and sprinkled with flaky salt on white counter

How should I store them?

I’m going to be honest, these cookies are absolute perfection freshly baked and warm.

I store them in an air tight container in my pantry for a couple days and then transfer to the fridge if they last beyond that.

Once they hit the fridge, I feel like they loose a bit of life.

Other easy cookie recipes you’ll love:

  • Homemade Samoas Cookies (gluten free)
  • Gluten Free Oatmeal Chocolate Chip Cookies
  • Salted Chocolate Chunk Shortbread Cookies
  • Chewy Chocolate Brownie Cookies
  • Gluten Free Oatmeal Cookie Sandwiches
  • Copycat Tagalong Cookies
  • side angle of a stack of four cookies sitting on a white counter with other cookies blurred in the background, the top cookie has a bite taken out
  • overhead view of a chunky chocolate chip cookie sprinkled with salt on a cooling rack
  • side view of a chocolate chip oatmeal cookie sprinkled with flakey salt

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

overhead view of a cookie with chocolate chips, oats, and a bite taken out laying on a white counter Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Outrageous Chocolate Chip Peanut Butter Oatmeal Cookies

These flourless chocolate chip peanut butter oatmeal cookies are so simple, outrageously delicious, and naturally gluten free + dairy free!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 5 reviews
Prep: 10 minCook: 10 minTotal: 20 min
Print recipe Rate recipe Pin Save recipe
Servings: 15 cookies 1x

Ingredients

  • 1 1/2 cup natural crunchy peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 pouch Good & Gooey chocolate chip peanut butter cookie mix

Instructions

  1. Preheat your oven to 350F. 
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, use an electric mixer to combined the chunky peanut butter, eggs, and vanilla.
  4. Then add the baking mix to the bowl and mix again until combined.
  5. Use an ice cream scooper and scoop 6 – 8 cookie dough mounds onto your lined baking sheet. 
  6. Add a couple more chocolate chips on the tops of each cookie (if you want) and press them down with your hands to flatten them into round circle shapes.
  7. Bake for 10 minutes. 
  8. Allow the cookies to cool on the baking sheet for about 5 – 10 minutes before transferring them to a cooling rack.
  9. Sprinkle with some finishing salt and enjoy!

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 441
  • Sugar: 22g
  • Sodium: 280mg
  • Fat: 30g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28.7g
  • Fiber: 3.3g
  • Protein: 14.2g
  • Cholesterol: 22mg
© The Toasted Pine Nut

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  • overhead image of a cookie with oats and chocolate chips sprinkled with salt and laying on a white counter, text overlay
  • side view of a gooey peanut butter oatmeal cookie with a bite taken out sprinkled with salt, text overlay
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15 no bake desserts

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarJanys says

    Posted on 1/31/21 at 2:21 pm

    Do you need to use so much sugar…..on a sugar restricted diet

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/31/21 at 8:08 pm

      You can try to pull back on the sugar! I haven’t tested it though but I’m still sure very delish! Let me know how it goes 🙂

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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