Peanut Butter Oatmeal Cookies with Chocolate Chips
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 Butter Cookies with Chocolate Chips are made with only one-half cup of added sugar.
These cookies are made with less sugar but without sacrificing the delicious factor. The cookies have been tested with both coconut sugar and cane sugar so feel free to use what you have on hand or what your preference is. There is only one-half cup of sugar in this entire recipe which makes about 2 dozen cookies give or take. With only 7 g of sugar per cooking, these cookies make for a sensible treat when you’re craving something a little sweet.
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Ingredients you’ll need for these peanut butter cookies
- Oats – old fashioned or regular rolled oats will work for this recipe, use gluten-free if needed.
- Sugar – coconut sugar or cane sugar, both have been tested in our kitchens and work great.
- 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.
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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 10-14 minutes or until cookie centers are done and the outsides are golden. Baking time will depend on the size of the cookies.
How to store these soft and chewy 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 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, or 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.
Are you ready to give these soft & chewy healthy cookies a try?!
You simply can’t beat a freshly baked cookie right from the oven and especially one rich with peanut butter, dark chocolate chips, less sugar, and only clean ingredients!
Other cookie recipes to try
- 2 cups old fashioned or regular rolled oats
- 1/2 cup coconut sugar or cane sugar
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 2 whole eggs
- 1/4 cup unsalted butter, softened (sub coconut oil for dairy-free)
- 1 tsp. pure vanilla extract
- 1 cup natural peanut, room temperature or heated slightly to achieve pourable consistency** (please read the note below)
- 3/4 cup dark or semi-sweet chocolate chips
- Preheat oven to 350 degrees. 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 10 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 10-14 minutes or until cookie centers are done and outsides are golden. Baking time will depend on the size of the cookies.
**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
- Sugar: 5g
- Sodium: 65mg
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
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