These healthy peanut butter oatmeal chocolate chip cookies are gluten-free, refined sugar-free, delicious and so simple to make!
This post may contain affiliate links, which means I may receive a commission if you purchase through my link, at no extra cost to you.
If you’re a peanut butter and chocolate lover, these cookies are a dream! The chewy oatmeal, creamy peanut butter, and sweet chocolate chips makes a perfect match. I’m a big oatmeal chocolate chip cookie lover and adding peanut butter just takes these cookies to another level.
What makes this the best peanut butter and chocolate chip cookie recipe is its simplicity. It only requires one bowl, you mix it by hand, and you don’t have to chill the dough. It’s so quick and easy, using simple ingredients.
Why Are These Cookies So Good?
- Flavor: The peanut butter with the chocolate chips brings another level of decadence to these cookies and if peanut butter and chocolate is your jam, then you have to check out my Easy and Healthy No Bake Peanut Butter Oat Cups.
- Texture: Oatmeal cookies are known for their soft and chewy texture and these are no exception. These cookies are also really thick so you’ll feel satisfied with each bite.
- Simplicity: As I mentioned before, these cookies are so easy to make. Using one bowl and pantry staples, you’ll have cookies in minutes!
Once you taste these cookies, you won’t believe there’s no flour, butter, or sugar. Instead, to make them have the classic soft and chewy cookie texture without sacrificing flavor, use oats, peanut butter, and pure maple syrup. And if you use gluten-free oats, this recipe will also be gluten-free!
Feel free to customize these cookies to your preferred liking by adding dried fruit or nuts in place of or in addition to the chocolate chips. I think adding chopped walnuts to these oatmeal chocolate chip cookies would be delicious!
Delicious and Healthy Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 eggs
- 1 cup peanut butter
- 1/2 cup pure maple syrup
- 1.5 tsp vanilla extract
- 1 cup oats
- 1/4 cup hemp seeds could omit and add 1/4 cup additional oats
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 cup chocolate chips, heaping
Instructions
- Preheat oven to 350 °F
- Line a large baking sheet with parchment paper.
- Whisk the eggs in a large bowl until well beaten. Then add in the peanut butter, maple syrup, and vanilla and stir until well combined.
- Stir in the rest of the ingredients minus the chocolate chips, and combine until a thick, sticky dough forms.
- Add in the chocolate chips and stir until they are evenly distributed throughout the dough.
- Drip golf ball sized mounds of cookie dough onto the cookie sheet, pressing down slightly to flatten them out a bit. I like to take my hands and roll each cookie dough ball before placing it on the cookie sheet but you could use a spoon or scooper.
- Bake at for about 9-11 min, until the cookies are lightly brown around the edge and they look set. I baked my first batch at 11 min and my second batch at 8 min since this recipe makes about 17 cookies.
- Allow the cookies to cool for about 10 min before eating.