The most delicious chocolate chip peanut butter oatmeal cookies are here to satisfy your sweet tooth! Soft baked cookies filled with peanut butter goodness and loaded with mini chocolate chips- you really can’t go wrong.
I love the peanut butter chocolate combo and these totally hit the spot! I was on a mission to create a cookie that was sweet enough, with just the right amount of peanut butter without tasting too chalky. They’re gluten-free, dairy-free and refined sugar free, and so delicious with a tall glass of almond (or any) milk.
Here’s what you’ll need for the chocolate chip peanut butter cookies:
- natural peanut butter– mine was made of just peanuts and salt! I prefer creamy, but chunky peanut butter would work for these as well
- quick oats– I’ve tested this recipe with rolled oats and the texture wasn’t quite the same. Quick oats cook a lot faster, and yield a softer cookie!
- coconut sugar– brown sugar would be an equal substitute for these
- coconut oil– its important to measure the oil softened, at room temperature! If you don’t want a strong coconut flavor, you can use refined coconut oil or substitute non-dairy butter
- mini chocolate chip– if you don’t have mini, larger ones work, too. Chocolate chips are optional, but always encouraged around here!
You can head to my shop page to check out some of my baking favorites!
My cookie scooper is about 1 tbsp in size, but if you wanted a larger, chunkier cookie I would double the scoop.
These peanut butter cookies are perfect for your midday pick me up. They take less than 10 minutes to prep, 20 minutes to freeze, and 8-10 minutes to bake. They’re easy to throw together and require a few of my pantry staples! I can’t wait for you to try them.
If you love the peanut butter chocolate combo like me, be sure to check out my peanut butter fudge pretzel bars!
Chocolate Chip Peanut Butter Oatmeal Cookies
Ingredients
- 1 cup quick oats, make sure they’re certified gluten-free if needed
- 3/4 cup creamy peanut butter (just peanuts and salt)
- 3/4 cup coconut sugar
- 1/4 cup softened coconut oil, at room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips, or 3/4 cup larger chocolate chips
Directions
- Preheat your oven to 350 F.
- Whisk together the eggs, sugar, peanut butter and coconut oil until smooth.
- Pour in remaining ingredients except for the chocolate and mix until a dough forms, then fold in the chocolate.
- Refrigerate dough for 20 minutes.
- Remove dough from fridge and line a large baking sheet with parchment paper. Using a small cookie scooper or spoon, scoop out the dough about 1″ apart- I bake 12 at a time. You’ll get about 20 smaller cookies, but with a larger scooper you can make around 12 larger ones.
- For smaller cookies, bake for 8 minutes then remove from oven. Tap the baking sheet on the stove top twice to flatten out the cookies. For larger cookies, bake closer to 10 minutes.
- Sprinkle each cookie with sea salt and let cool for at least 10-15 minutes.
- Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.
Thanks for sharing these chocolate chip peanut butter oatmeal cookies, these cookie recipe seems so delicious and amazing.
Thanks Rafael!
Really delicious cookies. I keep all of my cookies in the freezer & these are excellent frozen. I used regular rolled oats & they were super good!
So glad you tried them! I’ve never had them frozen but I’ll definitely give that a try next time 🙂
I made these are they are awesome! I only had on hand half the quantity of oats the recipe called for, so I made up the other 1/2 cup with plant-based protein powder and raw fiber (organic whole psyllium husk) which is great for adding that extra fiber and thickening the dough if you don’t have oats. Worked for me! These are superb and I love that they are nearly 100% vegan. Technically not because I used non-vegan Ghirardelli chocolate chips, but still! These are great. Thanks for posting the recipe.
-Michelle