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!).

• 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

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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!

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

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