
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!
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 π
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
These were delicious, I did not have quick cooking oats. I used regular oats and I didn’t even grind up the oats. Great recipe. I will be making these again!!
I’m so happy to hear that!
Making these tonight! Canβt wait to try π€
Hope you loved them!
So yummy and easy to bake! I substituted brown sugar for coconut sugar (per the reviews) and the cookies are great! They don’t last that long in our house. π
Hi Liz! I’m so glad you liked them π
Just made these. So easy and healthy. Thank you!!
So glad you liked them, Kay!
These are perfection! So simple and easy, my 9 and 7 year old made them together. Might need to make another batch tomorrow!
Thank you Pessie! Iβm so glad your family liked them!
absolutely a hit. everyone loves these cookies and have already been asked to make another batch!
Amazing! So glad you and your family enjoyed them βΊοΈ
These were so delicious and the perfect chewy texture! Also, I used a flax egg and monk fruit instead, and all that seemed to work out fine.
So happy you enjoyed them! good to know a flax egg and sugar substitute worked!
excited to try this recipe! wondering if I could use a substitute for the coconut oil? Would applesauce or melted vegan butter work? (coconut oil can break the bank for me sometimes LOL) thank you!!!
Hey Nikki, unfortunately applesauce won’t work, but you can substitute vegan butter! You want it to be softened, not fully melted. You can leave it on the counter for 20-30 minutes, or microwave it for 10 seconds at a time until it starts to soften.
How many calories is there in one cookie?
Hey Lenah, I don’t calculate nutritional information for my recipes! You can plug in the ingredients online to a tracker and find the breakdown π
Hi, is there a substitute you’d recommend for the coconut sugar?
Hey Amy, you can sub brown sugar!