This post may contain affiliate links. See my disclosure policy.
My peanut butter oatmeal cookies are soft and chewy, and need just four ingredients to make. No flour and no eggs needed, they bake in just 12 minutes.
Love oatmeal cookie recipes? Try my healthy oatmeal chocolate chip cookies, healthy oatmeal raisin cookies, oatmeal breakfast cookies, and no bake oatmeal cookies next.
My peanut butter oatmeal cookie recipe combines my favorite flavor (hello, peanut butter!) and satisfies all the cookie cravings, but a little healthier.
Now, healthy cookies can be quite tricky to make. You want to be healthy with your choices, but you also want a cookie that tastes good. As such, this recipe is a slightly adapted version of my oatmeal breakfast bars, but with a hefty dose of peanut butter.
Table of Contents
Why I love this recipe
- No chill time required. So bake them up whenever the cookie cravings strike.
- Quick and easy. You can whip up a batch of these cookies in just 12 minutes.
- Secretly healthy. Unlike traditional peanut butter cookies that are made without brown sugar, eggs, or butter. The use of oats adds extra fiber, and the peanut butter adds some healthy fats and protein. Also, these are naturally sweetened!
- Flourless. These cookies are also flourless and can easily be made gluten-free.
★★★★★ REVIEW
“Love these! Just baked my second batch this week.” – Stacey
Ingredients needed
- Peanut Butter. Any smooth and creamy peanut butter will work. I LOVE the sweet and salty combination, so my peanut butter is slightly salted.
- Rolled Oats. Also called old-fashioned oats, they provide a chewier texture than quick-cooking oats. I used gluten-free oats, but if you don’t follow a gluten-free diet, any rolled oats will be fine.
- Banana. The riper they are, the sweeter your cookies will be!
- Chocolate Chips. Use as many or few as you like! Be sure to reserve a handful to top the cookies with.
- Optional flavor boosters. Salt, vanilla extract, and cinnamon.
How to make peanut butter oatmeal cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. In a large mixing bowl, combine your peanut butter with oats and banana and mix well, until fully incorporated. Using a rubber spatula, fold through the chocolate chips.
Step 2- Shape and bake. Using your hands or a cookie scoop, form 12 balls of cookie dough and place them on a lined baking sheet. Press each ball into a cookie shape and top it with extra chocolate chips. Bake the cookies for 10-12 minutes or until just golden around the edges.
Arman’s recipe tips
- Your peanut butter MUST be smooth/drippy. If it is crunchy or too thick (often found in natural peanut butter brands), you’ll find it hard to mix. Generic brands like Jif and Skippy will work just as well as all-natural peanut butter.
- Press down on the cookies before baking them. They don’t have any rising agents in them, so won’t spread.
- Avoid overbaking the cookies, as they continue to cook as they cool, and you want them to be soft and chewy.
- For even thicker cookies, add a pinch of baking soda.
- Add mix-ins like nuts, raisins, or even candy.
Variations
- Swap out the peanut butter. Almond butter, cashew butter, or any nut butter has a similar texture to peanut butter and barely affects the texture of the cookies.
- Make them nut-free. Use tahini or sunflower seed butter.
- Replace the banana. Equal amounts of unsweetened applesauce can be used. Be wary that the cookies will then be a little less sweet, so you may need to add a few tablespoons of maple syrup or granulated sugar to compensate.
- Omit the oats. If you have an oat intolerance, try using buckwheat or quinoa flakes.
- Make them gluten-free. Make sure you are using certified gluten-free oats.
Storage instructions
To store: Leftovers should always be stored in the fridge, as they spoil easily (do not keep them at room temperature!). Place them in an airtight container or plate covered with plastic wrap.
To freeze: Place baked cookies in a ziplock bag or freezer bag. Frozen cookies will keep fresh for at least 2 months.
Frequently asked questions
Thanks to their processing, quick oats lack the structure of rolled oats. Therefore, they aren’t the best choice for cookies, as they aren’t as sturdy or chewy.
if you don’t use enough bananas or overly rolled oats, your cookies are prone to drying out.
More oatmeal-based desserts you’ll love
4-Ingredient Peanut Butter Oatmeal Cookies
Ingredients
- 2 cups rolled oats gluten free, if needed
- 1/2 cup peanut butter * See notes
- 1 1/4 cups banana can substitute for applesauce ** See notes
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
- In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
- Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.
Notes
Nutrition
Originally updated March 2023, updated and republished August 2024
I made them yesterday and it was the best cookie I made by myself. Really.
I just bought instant oats vanilla and chocolate flavour. I think for this recipe it would be amazing.
I made these cookies today! So tasty my God! You are so good cook haha. Thanks!