Peanut Butter Oatmeal Cookies

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5 from 654 votes
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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.

peanut butter oatmeal cookies.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make peanut butter oatmeal cookies
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More oatmeal-based desserts you’ll love
  8. 4-Ingredient Peanut Butter Oatmeal Cookies (Recipe Card)

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

4-ingredient peanut butter oatmeal cookies.

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.

peanut butter oatmeal cookie dough.

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.

shaped cookies on baking sheet.

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. 

peanut butter oatmeal chocolate chip cookies.

Frequently asked questions

Why can’t you use quick oats in cookies?

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.

Why are my cookies dry?

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

peanut butter oatmeal cookies recipe.

4-Ingredient Peanut Butter Oatmeal Cookies

5 from 654 votes
My peanut butter oatmeal cookies are an easy dessert that needs just 4 ingredients to make. They bake in just 12 minutes.
Servings: 12 servings
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes

Ingredients  

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

* see post for peanut butter substitutions
** If you use applesauce instead of banana, you may want to add some sweetener, like maple syrup or agave. 
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. 

Nutrition

Serving: 1servingCalories: 128kcalCarbohydrates: 15gProtein: 5gFat: 6gSodium: 50mgPotassium: 175mgFiber: 2gVitamin A: 10IUVitamin C: 1mgCalcium: 12mgIron: 1mgNET CARBS: 13g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated March 2023, updated and republished August 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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