Chocolate Chip Peanut Butter Oatmeal Cookies

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.

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!).

• coconut sugar: it’s my favorite refined sugar free granular sugar! I love the caramel undertones and it’s one of my go-to baking sweeteners! If you don’t have it or don’t like it, brown sugar would be a good sub!
• 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
• baking soda: it helps the cookies expand and puff up a bit
• salt
• gluten free rolled oats: I always get old-fashioned rolled oats because I love their texture. These aren’t essential to the recipe, so you can leave them out. But, because this is such a hearty, cozy cookie, I highly recommend adding them in.
• chocolate chips: I love these dairy free and allergen-friendly chocolate chips, but feel free to use whatever you life! Try some milk chocolate or even white chocolate chips could be fun!
• finishing flakey salt: I’m always reaching for a finishing salt with my baked goods. But, this is optional and definitely not necessary to the recipe.

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 bow, whisk together the coconut sugar, chunky peanut butter, eggs, vanilla, salt, and baking soda.
3. Then use a rubber spatula to fold in the oats and chocolate chips.
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.
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!

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

Outrageous Chocolate Chip Peanut Butter Oatmeal Cookies

★★★★★ 5 from 2 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: 15 cookies 1x
• Category: desserts
• Method: baking
• Cuisine: cookies
• Diet: Gluten Free

Print

Pin

Rate

---

Description

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

---

Scale 1x2x3x

Ingredients

• 1 cup coconut sugar
• 1 1/2 cup natural crunchy peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup gluten free old-fashioned rolled oats
• 1/2 cup chocolate chips
• (optional) flakey finishing salt

---

Instructions

1. Preheat your oven to 350F. 
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together the coconut sugar, chunky peanut butter, eggs, vanilla, salt, and baking soda.
4. Then use a rubber spatula to fold in the oats and chocolate chips.
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 and press them down with your hands to flatten them.
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

• 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

Keywords: peanut butter cookies, peanut butter chocolate chip cookies, peanut butter chocolate oat cookies, peanut butter chocolate chip oatmeal cookies, flourless peanut butter chocolate chip cookies, flourless peanut butter cookies