Name: Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Cuisine: american
Ingredients: 1/2 cup creamy unsweetened and all-natural peanut butter; 1/4 cup coconut oil, melted and cooled; 2/3 cup coconut sugar; 1 large egg + 1 large egg yolk; 1 teaspoon vanilla extract; 1/2 cup finely ground blanched almond flour; 1/2 cup old-fashioned oats; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 oz chocolate chips; 2 oz dark chocolate bar, chopped

Chewy and delicious peanut butter oatmeal chocolate chip cookies that are gluten free and so easy to make!

this recipe

Delicious Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter, oats, AND chocolate all in one cookie?! It’s like all my favorite things in one dessert, haha.

Seriously, if you are a PB lover and don’t mind a few extra chocolate chips in your cookies then you will love these perfect peanut butter oatmeal chocolate chip cookies. They are filled with chewy old fashioned oats, creamy peanut butter, chocolate, and then finished with flaky sea salt for the best bite.

If you love peanut butter cookies then you will love these!

Cookie Ingredients

Peanut Butter: we’re using creamy, unsweetened, and unsalted all-natural peanut butter for these cookies. When baking, I like to use a simple all-natural peanut butter that only has peanuts listed in the ingredient list.

Coconut Oil: to keep the cookies dairy free, this recipe uses melted coconut oil.

Coconut Sugar: for these cookies we are using coconut sugar to add sweetness, flavor, and texture.

Eggs: this recipe uses one egg and one egg yolk for the ultimate fudgy, chewy texture.

Vanilla Extract: a baking essential! I always have plenty of good quality vanilla extract on hand.

Almond Flour: for this recipe we’re using finely ground almond flour to give the cookies the best texture.

Oats: if you need to ensure these cookies are completely gluten free be sure to grab certified gluten free oats. For this recipe we’re using old fashioned oats and not quick oats.

Salt: salt is so important, but often overlooked, in baking. Be sure to add a hefty pinch to ensure the cookies have some good flavor.

Chocolate: I love using a combination of both dark chocolate chips and a chopped chocolate bar so there’s a little chocolate in every single bite. The chopped chocolate bar will give you those melty pools of chocolate that every cookie needs, in my personal opinion. Be sure to use a dairy-free chocolate if you want to keep the cookies dairy free.

Flaky Sea Salt: all cookies just taste better when they are finished with a touch of flaky Maldon sea salt as a finish.

Ingredient Swaps and Frequently Asked Questions

Peanut Butter – I have not tested this recipe with other nut butters but I’m almost positive that almond butter or cashew butter could also work well in this recipe. Just be sure to use an all-natural nut butter.
Coconut Oil – if you have an allergy to coconut and do not need to keep these cookies dairy free, you can try using melted butter instead. If you do need to keep the recipe dairy free try using a vegan butter alternative.
Coconut Sugar – swap the coconut sugar for dark brown sugar if you prefer.
Chocolate – dark chocolate is always my preference in cookies but feel free to use milk chocolate chips if you like. You can also swap the chocolate chips for chocolate candies if you like.

What’s the Difference Between Almond Flour and Almond Meal?

While they can often be used interchangeably, almond flour is finely ground and made from blanched almonds, which means the skin of the almond has been completely removed before the almond flour is made. Almond meal on the other hand is made from ground unblanched almonds where the skin has not been removed.

Almond meal often has a much coarser texture, is less fluffy than blanched almond flour, and has dark brown specks throughout. For this recipe, we’re using finely ground blanched almond flour that has a texture more similar to all purpose flour. There are a lot of great almond flour brands available but this is the one I find myself reaching for again and again.

My Favorite Cookie Baking Tools

How to Make Oatmeal Peanut Butter Chocolate Chip Cookies

Step One: Preheat oven to 350 degrees and line sheet pan with parchment paper.

Step Two: Add the peanut butter, coconut oil, and coconut sugar to a mixing bowl. Stir until well combined. Add the eggs and vanilla extract and stir again until everything is well combined.

Step Three: Fold in almond flour, oats, baking soda, and salt until well combined. Fold the chocolate chips and chopped chocolate bar into the dough until well combined.

Step Four: Use a tablespoon size cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan. Press the cookies down just slightly to flatten and form them a bit. You can press a few extra chocolate chips or pieces of chocolate into the top of the cookies if you like. Bake at 350 degrees for 8-10 minutes. You’ll know they’re ready when the cookies golden and the edge are set, yet still fudgy in the middle.

Step Five: Remove the cookies from the oven and let cool on the sheet pan before transferring them to a wire rack. Top with flaky sea salt, while warm.

Tips and Tricks for the Best Peanut Butter Cookies

Use parchment paper – to prevent the cookies from sticking, line your baking sheet with parchment paper or a nonstick silicone baking mat.
Form the cookies before baking – these cookies do not spread a lot in the oven, so use your fingers to press them down and form them in the shape you like prior to baking.
Don’t over bake – don’t over bake your cookies! the bottoms should be golden, the edges set, and the tops should still look fudgy or slightly underdone. The cookies will continue to firm up as the cool. Check the cookies after 6-7 minutes and keep a close watch on them.
Let the cookie sheet cool – depending on the size of your cookie sheet you will likely have to bake the cookies in multiple batches. For the best results let the sheet pan come to a complete cool before adding more cookie dough.

How to Freeze

Freezing Cookie Dough: scoop the cookie dough into balls and place them on a parchment lined baking sheet. Transfer the sheet pan to the freezer and freeze the cookie dough balls for an hour or until solid.

Once the cookie dough balls are frozen solid transfer them to a freezer safe storage bag and store for up to 3 months. You can bake the cookies from frozen, just add a few extra minutes to the cook time.

Freezing Baked Cookies: once the cookies have baked, let them come to a complete cool. Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.