These 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.
We’ve been on a roll with no flour recipes here.
This peanut butter oatmeal cookie recipe combines my three favorite things and satisfies all the cookie cravings.
Healthy Peanut Butter Oatmeal Cookies
Now, healthy cookies can be quite a tricky thing to pull off. 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 breakfast bars but with a hefty dose of peanut butter.
- There is no chill time required, so bake them up whenever the cookie cravings strike.
- Unlike traditional peanut butter oatmeal cookies, these are made without brown sugar, eggs, or butter- They are a healthy alternative WITHOUT sacrificing taste.
- These cookies are also flourless, and can easily be made gluten free.
- You can whip up a batch of these cookies in just 12 minutes.
If you’ve made our peanut butter oatmeal balls, you’ll notice this is essentially a baked version of them with a few tweaks. Here is what you’ll need.
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.
How to make peanut butter oatmeal cookies
To start, you will preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper. Then, 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.
Using your hands, form 12 balls of dough and place them on the lined tray. Press each ball into a cookie shape and top it with extra chocolate chips. Bake for 10-12 minutes, or until just golden around the edges.
Finally, remove the cookies from the oven and let them cool on the pan completely. Don’t be afraid of the cookies if they seem undercooked- they are eggless and will firm up while they cool.
Dietary swaps and substitutions
- Swap out the peanut butter. Almond butter or cashew 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.
- Omit the oats. If you have an oat intolerance, try using buckwheat or quinoa flakes (this works well in our oatmeal and raisin cookie bars!).
- Gluten free. Make sure you are using certified gluten free oats.
- Your peanut butter MUST be smooth/drippy. If it is crunchy or too thick (often found in natural peanut butter brands) as some of them are incredibly thick and aren’t really suitable for these cookies.
- If you substitute the banana for applesauce, taste the batter first, as you may need to add extra sweetness to it, in the form of maple syrup or agave nectar.
- Like in blueberry or strawberry cookies, 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- they continue to cook as they cool, and you want them to be soft and chewy.
To store: Flourless peanut butter oatmeal cookies should always be stored in the fridge, as they spoil easily. Place them in a sealable container, or plate covered with plastic.
To freeze: Cookies are freezer friendly and can be stored in the freezer. Place in a ziplock bag or shallow container. Frozen cookies will keep fresh for at least 2 months.
Both oatmeal and unsweetened peanut butter are healthy foods. They compliment a healthy diet and are full of protein, fiber, and healthy fats (peanut butter).
Quick oats don’t have the structure of rolled oats, thanks to their processing. They aren’t the best to use for cookies as they aren’t as sturdy or chewy.
if you don’t use enough bananas or use overly rolled oats, your cookies are prone to drying out.
Peanut Butter Oatmeal Cookies (4 Ingredients!)
- 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.
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