Although my mom rarely baked during my childhood, she still kept a kitchen shelf full of cookbooks and recipe clippings, the latter of which she organized into manila folders (for the full-page spreads) and 4×6” photo albums (for the smaller magazine and newspaper cutouts).
When I grew tall enough to climb onto the countertops, I’d lift myself up to pull down the cookbooks and flip through them, one by one, slowly soaking in the recipe titles and staring at the occasional pictures included in each chapter. I pulled down the big red books by Betty Crocker and Better Homes & Gardens the most—they had color photos!
If I lost track of time (or Mom didn’t find me sitting up there), I sometimes reached for the small photo albums to skim through. I usually flipped from cover to cover in a matter of minutes though. Without any images, those were pretty boring… Especially with so few desserts!
However, one clipping eventually caught my eye: a recipe for oatmeal cookies made with peanut butter and packed full of chocolate chips. Since it combined my three favorite cookie flavors (I was really indecisive, even back then!), I put the rest of the cookbooks back on the shelf, hopped off the counter, and asked Mom if we could make them.
She looked a little skeptical, mainly because I wasn’t supposed to climb on the countertops, but she agreed. So we pulled out the mixing bowls, measured out the ingredients, and baked a batch… And another the next week… And another… And another…
By the end of the summer, I practically knew the measurements by heart, and that little sky blue photo album with the teddy bear on the cover started to flip open to that particular recipe clipping near the center whenever someone pulled it off the shelf. Those were my favorite cookies!
However, that particular recipe called for not-so-healthy ingredients, so when I recently had a craving for those cookies, I created my own—and even used my homemade PB. These Chocolate Chip Peanut Butter Oatmeal Cookies turned out even better than the originals! Super soft, extra chewy, and packed full of two kinds of chocolate chips. They’re the things a Cookie Monster’s dreams are made of!
These cookies are a combination of my ultimate healthy oatmeal cookies and my ultimate healthy peanut butter cookies—perfectly peanut buttery with lots of chewy oats! Have you tried either of those recipes yet? There’s a reason both they and the rest of my clean eating oatmeal cookies are the most popular recipes on my blog… They’re just so darn good!
And they don’t actually taste healthy. Just chewy and sweet—exactly like regular cookies!
Because I often receive the same questions, let’s go over some tips and tricks. It’s really important to measure both the oats and whole wheat flour correctly, using a kitchen scale or the spoon-and-level method. I highly recommend a scale! They’re really inexpensive, and they guarantee that your baked goods will turn out perfectly with the proper texture every time. I own and love this scale.
Too much of either flour or oats will dry out the dough and make your cookies taste cakey or crumbly. This is especially true for the oats since they act like little sponges and soak up lots of moisture. So please please please, measure the oats and flour correctly!
Hint: If you prefer gluten-free flour, I included my preferred blend in the Notes section beneath the recipe.
Instant oats work best for these cookies. But no need for a special trip to the grocery store—you can make your own! Add the same amount of old-fashioned oats to a food processor, and pulse 10-15 times, or until they’re about half their original size.
For the sweetener, you may use honey, maple syrup, or agave. They all work just fine! I opted for honey in these oatmeal cookies because I love the way it tastes with peanut butter (did anyone else occasionally eat PB&H sandwiches growing up??). Since these three ingredients tend to be more expensive, you may also substitute brown sugar and milk in their place. Readers have had success with stevia and milk as well.
Unlike most of my oatmeal cookie recipes, this peanut butter version doesn’t require chilling. That means you’re half an hour closer to eating dessert! They don’t spread while baking either, so you must flatten the cookie dough to your desired thickness and width.
Remove the cookies after no more than 14 minutes in the oven. They will look and feel slightly underdone—that’s good! This is my secret to extra soft and chewy cookies: pull them out a little early, then let them cool on the warm baking sheet longer. This trick allows the cookies’ centers to continue cooking through without the outsides turning crisp or crunchy. The cookies should stay chewy for at least a week if baked this way!
Now… Who’s bringing the milk?
My newly released Healthier Chocolate Treats cookbook is full of sweet and healthy recipes like these oatmeal cookies! Learn more and get your copy here!
| Chocolate Chip Peanut Butter Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ¼ cup (64g) homemade peanut butter
- ½ cup (120mL) honey
- 2 tbsp (28g) dark chocolate chips
- 1 ½ tbsp (21g) miniature chocolate chips
- Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips. (If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
Any natural-style creamy peanut butter may be substituted in place of the homemade easy blender peanut butter. The only ingredients in the peanut butter should be peanuts and salt. (Oil is fine as a third ingredient.) Do not substitute crunchy peanut butter; the cookies will turn out too dry and cakey.
If you prefer, pure maple syrup or agave may be substituted in place of the honey. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.
For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.
{gluten-free, clean eating, low fat, low calorie}
More peanut butter oatmeal cookies from other food bloggers…
♥ Cinnamon Raisin Peanut Butter Oatmeal Cookies by Bakerita
♥ Peanut Butter Oatmeal Sandwich Cookies by Mandy’s Recipe Box
♥ Butterfinger Peanut Butter Oatmeal Cookies by Sally’s Baking Addiction
♥ Chunky Monkey Oatmeal Cookies by Whole and Heavenly Oven
Woah! Did you just combine three cookies into one? These look absolutely divine and I am so happy that I no longer need to go through the stress of choosing just one type of cookie.
Thanks Lynn! I’m really indecisive, so it makes my life easier to combine all those cookies together. 🙂
These cookies look so delicious, oatmeal, peanut butter and chocolate chip cookies all in one, perfect when you want them all at the same time! I love it how they are so healthy and “clean”, no guilt cookies are a dream come true. Pinned 😀
Thanks for your sweet comment and pin Eve!
The second I got the email for this recipe I HAD to make them. I started these even before my morning coffee! While baking these, I messed up a few times, like I measured wrong and even discovered I had absolutely NO vanilla extract in the house. These cookies, thankfully, still turned out sooo good!!
I’m so glad you enjoyed the cookies Kristina! That’s quite a compliment if you started them before your morning coffee — so thank you! 🙂
I know you specialize in “healthy” recipes – and you should know that hubby and I don’t, because we don’t really care for the flavor of whole wheat. That being said, have you ever made these cookies with all-purpose white flour?
Can I simply substitute an equal measure (3/4 c.) of all-purpose? Or, should I go with the weight (90 g)? Can’t wait to try them – 3 super-tasty cookie flavors. Thank you for your blog!
All-purpose flour will work fine Judy! Both all-purpose and whole wheat flours weigh the same, so you may measure however you like (¾ cup or 90g). I really hope you and your husband enjoy the cookies!
if I make up 1/4 c. of PB2 peanut butter, can I use that instead of store bought or homemade peanut butter?
I don’t think I’d recommend that straight substitution. These cookies need more fat than what’s in PB2 in order to achieve their chewy texture, so if you go that route, I’d recommend adding 2 tablespoons of melted coconut oil or unsalted butter along with the egg white as well. I hope you enjoy the cookies if you try them Alyssa!
Hi Amy!
Firstly, I want to say that i absolutely LOVE your website and recipes – you are the best accidental discovery I made a couple of months ago, and I have not stopped trying your recipes(at least once a week)much to the enjoyment of me AND my family ! I never liked baking cookies before, until I tried yours – not only are they easy and delicious, but healthy(I’m a bit of a Heath freak). So THANK YOU for your wonderful recipes 🙂
Anywa, I made this a couple of weeks ago, and though we loved it, I told my family that it wasn’t something I was going to do again for a while because, it was very time consuming shaping it, as it stuck badly to either my fingers or the spoon! How in the world did you get yours looking soo perfect, or did I do something ‘wrong’……?
Thanks 🙂
I’m so touched by your kind words about my blog — thank you Steph! That’s really quite the compliment if you enjoy my cookies. 🙂 My secret to making any of my oatmeal cookie recipes look perfectly round and flat is a silicone spatula. The cookie dough doesn’t stick to that! I use these because they’re small and easy to handle. Hopefully you’re willing to make these cookies again a little sooner with that trick!
Hi again!
Just made these again, using 2 spatulas, and it was SO EASY!!!THANKS HEAPS for that tip!! And they tasted even BETTER than the FIRST TIME – LOL!! I even made TWO lots…don’t think they will last through the weekend, and we are only a family of 4!!
My family and I are really enjoying your ‘creations’ – THANKS again :-))
My pleasure Steph! I’m so, so happy to hear that the spatula trick worked. Thanks for asking about it — I can’t believe I’ve forgotten to mention that anywhere on my blog! 🙂 And that’s the sweetest compliment about your family loving my recipes. I’m touched!
I’m so glad Steph asked that because I had the same question. I tried using the bottom of a glass and that was a fail, lol. So my cookies aren’t perfectly pretty like yours, but they are delicious! I’ll try the spatula next time (because there WILL be a next time) I make them. =) Thanks so much for ALL of your amazing recipes, Amy! You’re awesome. I’m so glad I found your site!
I’m so glad you enjoyed the cookies Julie! And yes, a spatula makes things much, much easier. I can’t wait to hear what recipe you try next! 🙂
hi there. I’ve made these twice and the flavor is so good. Yours look so chewy and moist but mine are definitely a drier texture. I even baked for less time, only 9 minutes. And I carefully used the spoon and level technique with the flour and oats. Still delish but can’t seem to get the chewy texture. Any thoughts?
I’m glad you enjoyed the flavor, but I’m sorry the cookies didn’t turn out as chewy Kelly. That must have been disappointing. It could be due to multiple factors including how the fat source, PB, and sweetener were measured; the size of your egg; and the type of PB that you used. I also recommend reviewing my oatmeal cookies FAQ + video page where I answer this question and more. Hopefully we can get to the bottom of this together so your next batch turns out perfectly chewy!
Hi
Just wondering if you think these would turn out OK if I made them with just 1/4c honey and then 1/4c milk? I don’t like my peanut butter things too sweet and I’m on weight watchers and doing this makes them only 3points per cookie instead of 4 lol.
I think that should work Amanda! I’d love to hear how the cookies turn out if you try them!
Could I use coconut flour for these?
No, I don’t recommend substituting coconut flour. It behaves very differently than regular flour and would make the cookies very dry and crumbly.
Terrific recipe: made the peanut butter chocolate chip cookies and they were great!
Thank you for the recipe. I had to swap out white CC for dark but will try the dark chips next time.
I’m so glad you enjoyed the cookies Paula! There’s nothing wrong with extra dark chocolate — they’re my favorite kind of chips! 🙂
These cookies look absolutely amazing, one of my fave flavour combinations is chocolate and peanut butter! but it comes a close second to chocolate and banana, going to check out your other cookies now!,
your blog inspires me to bake more!
Rhianna x
http://www.rhianna-jayne.blogspot.co.uk
Thanks Rhianna! I hope you enjoy the cookies if you try them!
Can you substitute chia seed egg replacer for the egg in this or other cookie recipes?
I haven’t worked with chia seeds as an egg replacer, but I do know that Ener-G will work in just about all of my cookie recipes! It’s a shelf-stable white powder, and 1½ teaspoons of Ener-G whisked with 2 tablespoons of warm water is the equivalent of one egg. I hope you enjoy the cookies if you try them Janet!
I just made these! they taste really good, but are really dense. Is that normal? I feel like I can’t eat more than one without needing a glass of milk (definitely not a bad thing, but not so ideal if I want to pack a couple with lunch). Is there any reason why they would be so dense instead of light and chewy?
I’m glad you enjoyed the cookies! I’m not entirely sure what you mean by “dense” though. Were the oats and flour measured using the spoon-and-level method or a kitchen scale? Too much of either could make the cookies denser than the recipe is intended to be. The cookies are meant to be soft and chewy, but between the oats and peanut butter, they’re heartier than sugar cookies or snickerdoodles, which are more light and airy. Does that make sense?
Amy, your cookies look amazing.
Tried to make them but my cookies come out bit dry, they are no where close to the moist look as your.
I followed your recipe using the spoon and level method for the dry ingredients (except used 1/2 Cup whole wheat + 1/4 cup all purpose flour, instead of 3/4 whole wheat flour). Used bit less honey as suggested in your recipe.
Would these modification made the dough dry? anyway I can improve the dough to make it more moist?
Thanks,
Lin
If the cookies turned out dry, the most likely culprit would be the reduced amount of honey. The honey is needed for both moisture and sweetness, so if you reduce that, the cookies will turn out more cakey and dry. Also, be very careful with the spoon and level method; I find that the most accurate way to measure with this method is to gently shake the spoon back and forth above the measuring cup to lightly “shower” the flour into the measuring cup. Simply dumping it in will compact the flour and result in adding more than is necessary, which would dry out the cookies as well. Finally, the type or brand of peanut butter will affect the texture of the cookies. Homemade peanut butter is more “runny” than most store-bought varieties, so that may have affected the texture of your cookies as well. I hope your next batch turns out perfectly!
Best cookies ever! Thanks so much for posting this recipe! My husband doesn’t eat butter, and I try to stay away from sugar. This means that most of my cookies include banana and/or apple sauce. This recipe was nice for a change, and so very delicious! And it’s practically medicine (for allergy sufferers) if you use local honey. I’ve just had a double-dose of my favourite new Rx! Thanks again!
You’re so sweet Karen — I’m really glad you enjoyed the cookies! Your husband is very lucky to have you to bake him cookies without butter! 🙂
Just made these cookies! I usually go for healthy cookies with banana but I was honestly getting sick of banana in my cookies & I found this recipe and was dying to try it! The cookies are so soft & chewy! Wonderful recipe, these are my new go to healthy cookies!! thank you for the recipe!!:)
I’m really glad you enjoyed the cookies Taylor! That’s quite a big compliment — thank you so much!
I do not believe in cookies that measure chocolate in table spoons. So i assumed you meant cups instead of tablespoons. My cookies turned out wonderful. Thanks.
I’m glad you enjoyed the cookies Emily!
Wow, these look just divine! The hubby wouldn’t even know that they are healthier for you!
Thanks Ashley! I hope you and your husband enjoy the cookies!
where’s the recipe? too much stuff on here. be simpler
Can I use oat flour instead of whole wheat flower?
That should work, but because oat flour can be more absorbent than whole wheat flour, you may need to add a few tablespoons of milk to the cookie dough if it seems dry. I hope you enjoy the cookies Shanna!
These were fantastic! At first I was kind of skeptical about how the texture and sweetness would be, but they turned out delicious. Great and easy recipe!
I’m so glad you enjoyed the cookies! 🙂
JUST made these, ….added a few chopped pecans, turned out PERECT! Thank you =)
I’m so glad you enjoyed the cookies Tammy! 🙂
These look amazing! Would i be able to substitute almond flour for the whole wheat flour?
Yes, I think that should work Lindsay. I hope you enjoy the cookies!
Hello! These look great – I’m wondering what would happen if I put a whole egg in instead of separating out the yolk? Did you do so simply to make it healthier or is it important for the recipe?
Thank you!
Yes, you’re right — it’s mainly to make the cookies healthier. They’ll still turn out fine if you include the yolk. I hope you enjoy the cookies Emily!
This recipe is EXCELLENT! I can’t stop eating them! I did make some modifications. I substituted 1/3 of the flour with vanilla protein and another 1/3 with IMO powder. I only used 1T of honey and used 1/4t of EZ Sweetz no calorie sweetener with 1/4 cup water. Last, I had cashew butter on hand, so used that for peanut butter. Was able to bake with protein powder without the drying out. Even my husband who doesn’t like sweets devoured these. Beyond perfect!
I’m so glad you and your husband enjoyed the cookies! Thanks for sharing your recipe modifications — I always love hearing what works! 🙂
Loved this recipe and can’t wait to try it again! When I made it this time the cookies came out a bit dry. Do you have any recommendations on how to make them less dry?
Yes! I include all of my tips for that on my Oatmeal Cookie FAQ page, which is already linked to in the Notes section beneath the Instructions. I hope your next batch turns out even better Jessica! 🙂
Hi could you use agave as the sweetner? Thanks!
Yes! I answer that on my Oatmeal Cookie FAQ page, which is linked to in the Notes section beneath the Instructions. 🙂
Had fun making these today with my Mom and little toddler! So happy to find a healthy recipe for cookies and this recipe is sooo good! We used the brown sugar and milk sweetner suggestion and worked great. So nice to have a recipe that doesnt call for butter or shortening haha. Thank you so much for posting this recipe, looking forward to trying others on here too!!
I’m glad you enjoyed the cookies London! And I hope you saw my response about agave for the future. 🙂 I can’t wait to hear what recipe you try next!
Do you have an estimate on the calories in these? They are incredible cookies and some easy to make 🙂
All of my recipes include the full Nutrition Information beneath the recipe box Alyssa! 🙂 I hope you enjoy the cookies!
My two year old son and I made these last night. They were fantastic! We’ve tried so many “healthy” cookies, but these were the first ones that were actually good! The only change that I made was to use maple syrup instead of honey. My picky son, who loves to cook, but refuses to eat anything we make, actually ate these. He was so proud of them that he keeps offering cookies to everyone. It’s adorable! We’ll be keeping this recipe to make for years to come. Thank you so much!
Oh my goodness Aimee, your son sounds so precious!! I’m truly touched that he enjoyed the cookies, especially since he’s on the pickier side, and started offering them to everyone. That makes my heart smile! 🙂
Just wondering if I can use spelt flour instead of whole wheat flour?
Thanks
I haven’t worked much with spelt flour, but I think that should work. I hope you enjoy the cookies Louise!
Was looking for a guiltfree cookie recipe and i think i hit jackpot with this one! They turned out so well! I cannot stop eating them! I left them a minute longer than required which resulted in crispy bottoms… not complaining tho! 🙂 Thank you once again for posting this recipe. Cant wait to try your other recipes.
I’m so glad you enjoyed the cookies Neha, and I’m excited to hear what recipe you try next! 🙂
Made these tonight with my two and five year old sons. My five year old describes them as follows…”They were so yummy, it was like I was on the Sooper Dooper Looper (his favorite roller coaster).” Our two year old just kept asking for more. 🙂 I can’t wait for our seven year old to get home from dance practice with daddy and try them too! Great recipe for the whole family! Easy to make and even easier to devour ever last one! Thanks!
That’s the best kind of compliment — thank you so much for sharing Tina! 🙂 My brother is actually obsessed with roller coasters… As a little boy, he wanted to be a roller coaster designer, and last summer, he and his best friend took a two-week trip driving around the Midwest and East Coast to visit as many theme parks as possible and ride all of the roller coasters there!
Just made these. SOOOOO good!!!!!!
I’m so glad you enjoyed the cookies Kayleen! 🙂
These are the best cookies I have ever had! My new favorite! I made them in a hurry so I didn’t measure the flour properly (I know! You said not too!) but they turned out great. I can’t wait to make them again and actually do them the right way.
Oh my goodness, I’m so touched that you’d call these the best cookies you’ve ever had! Thank you so much Megan — I’m really glad you loved them!! 🙂
Stumbled on this recipe from a google search and it’s going into my favorites. I did make a couple alterations to suit my tastes. I used the whole egg since I was feeling lazy. Also used a 1/2 cup peanut butter since I like a strong PB taste. Didn’t have any honey but had some organic agave syrup and it worked out great.
I’m so glad you enjoyed the cookies Aaron! 🙂
Amy, love this recipe, not too sweet, just the way my husband likes it. I made them this morning and they came out great. I dropped 15 spoonfuls on parchment, wet my hands slightly, shaped into balls and then pressed flat with the damp hands, very easy to work with that way and no sticking. Thanks for sharing a healthful cookie. Happy baking!
I’m so glad you and your husband enjoyed the cookies! That means a lot to me if they turned out exactly the way he likes his cookies. Thanks for sharing your damp hands trick for flattening, too! 🙂
These were yummy!!
I’m so glad you enjoyed them! 🙂
I’m a little disappointed- mmy cookies basically taste like rocks :'( peanut butter rocks with chocolate, but still rocks. What a waste of ingredients. I am pretty sure I measured my oats and flour accurately, do you think they came out drier because I may have used a tad too much honey? Thanks for the feedback and the recipe, I’m sure it would have come out nicer if i had done something differently! 🙂
Oh goodness! That’s not how they’re supposed to turn out at all Sophie. If you added more honey, that would not cause the issues that you saw. It would actually be because there was too much flour or oats in the cookie dough. How did you measure them? Did you follow the measuring instructions included in the link in the Ingredients list? Also, what peanut butter did you use, and did you make any other substitutions?
I didn’t make any substitutions, so maybe measured the flour or the oats wrong? I spoon them into a cup to the desired level and level off, maybe something went wrong. I’ll try using the scale next time 🙂 oh and I just used peanut butter from the jar (the normal spread, not the natural ones). Thanks for the feedback Amy, I’m sure they’ll be more tasty next time ^-^
The scale will definitely help!! I cannot recommend that enough! 🙂 Traditional jarred PB will also be thicker than natural/homemade ones, so that will also slightly contribute to the issues that you saw. I’m excited to hear how the next batch turns out for you Sophie!
Could you make these without peanut butter?
This particular recipe requires nut butter, so you could substitute either creamy almond butter or cashew butter if you prefer. I don’t have much experience with sunflower seed butter, but that could potentially work as well. If you prefer oatmeal cookies without nut butter, I have plenty of those recipes here! 🙂 I’d love to hear what you think if you try them Anna!
Hi I just baked it and i don’t like the result cuz its little bit cakey taste to me.
i measured them exactly like the recipe but it turned out dry and sponge texture and can’t smell the vanilla.
I used the chunky peanut butter do you think that is the reason?
after i baked, i read all the comments cuz the result that i dont like and i was also wondering how urs look good and i got it!!! wish recipe says it earlier.
I dont think i want to try this recipe again
my husband said it’s ok taste.
Yes, the chunky peanut butter was the main reason the cookies tastes cakey. The pieces of peanuts took up volume in the measuring cup, so there wasn’t as much creamy peanut butter in the cookie dough to hold it together. Also, did you measure the oats as directed in the link in the Ingredients list, or did you scoop them directly from the container with a spoon? My Oatmeal Cookie FAQ Page (linked to in the Notes section of the recipe) also goes into detail about what causes that cakey texture and how to avoid it, and you can also find multiple videos there that show you what the texture of the cookie dough should look like at each stage of the recipe. 🙂
What is the caloric breakdown? Sound fabulous! I recently
List 80 lbs and don’t want to blow my maintenance with
Cookies that are too good!
Thanks!
Good for you Rose!! That’s amazing! 🙂 The full nutrition information is included beneath the recipe. I can’t wait to hear what you think of the cookies!
I tried these today. I opted for coconut sugar. I’ll definitely make them again. Thank you!
I’m so glad you enjoyed the cookies Jan! That means a lot to me that you want to make them again. Thanks for sharing that with me! 🙂
Usually I love what you post. But not these. They were really really dry and the taste of honey was overwhelming. I followed the recipe exactly and even cooked less time. Too bad.
That sounds frustrating Sarah. Did you use homemade creamy peanut butter and measure the instant oats as directed in the link in the Ingredients list? Also, did you watch the video? That shows you what the texture of the cookie dough will look like at each stage of the recipe. We’ll figure out what happened with your batch so your cookies turn out perfectly chewy in the future! 🙂
The Honey flavor was Overwhelming 😉 My thougths exactly. About them being dry… I only baked them for 10 minutes on the first batch… 12 on the second and 8 on the third (Small oven). I had best results with about 1/4 inch thick and 10 minutes. Other than that I found them good.
So I just made these peanut butter oat meal cookies they’re fresh out of the oven and are cooling before i try one. I used whole earth organic smooth peanut butter and instead of wholewheat I used wholemeal flour because i couldn’t find wholewheat. They definitely don’t look as moist as they do in the photo look more on the dry side but I’ll wait to try it. Not sure if i’ll ever make my own peanut butter it seems like a mission to make it from scratch..I hope they come out good even though they look a little dry 🙂
Sorry another comment. They came out crispy on the outside and soft and moist on the inside they’re amazing. definitely a recipe to keep
No need to apologize for a second comment Ayan — I’m honored that you’d take the time to leave two! I’m so glad you enjoyed the cookies, and that means a lot to me that you’d call the recipe a keeper. Thank you! 🙂 It only takes about 5 minutes of blending in my blender (this one) to make my homemade peanut butter recipe, if you’d ever like to try it!
Hi, I tried this and can’t say I am really tickled. As is, the honey flavor drowns out the PB to being almost non-existent. I also found the dough so sticky it is really a pain to work with. Basically a good Idea but I think the “Healthy” went into bad ideolgy. Why just Egg whites? Whole eggs work Positively on your Cholesterol levels, the belief that this is not true is long outdated and Egg Yolk make Desserts richer. I surely will try again with the following ideas…. Replace 50% Honey with Raw Cane Sugar (and no, Honey is not healthier than Sugar when it is heated), leave the yolk in the egg as well as add 2 tbls. WG Four to compensate the added liquid, and I will roll them out inbetween baking paper and use a Cookie cutter to avoid the mess. I will also try the same recipe substituting Peanuts (totally Unhealthy) for Walnuts (Mixer doesn’t know the difference) and Honey for Maple Syrup (again 50%). I don’t know when but I will post the results.
Oh, and one other thing… when supplying Nutrional information it would be helpful if correct. Their is NOOO way these have 7% Carbs. The main ingredients are almost ALL Carbs and I would bet it ranges around 80%. With the amount of Honey in there I also would never recommend these to a Diabetic.
Disregard that last one 😉 I live in Germany and here they list the % of the Nutritional Value and not the % of recommended. Still, I would like to point out something about health! One thing is.. what is Healthier? Reducing Fat and adding Sugar (Syrup, Honey, Sugar, Agaven Syrup) doesn’t make things better. Using Healthy Fats is important and the average person should be eating 25-30% fat daily. Sometimes I think people are still affected by the Nutritional Propagahnda that is so rampant in the US. Fat doesn’t make fat… eating more calories than you burn will…. and that is the only way.
I appreciate your interest in my recipe Matthew! The dough is supposed to be sticky, so it’s best to use a spoon and spatula when transferring it to the baking sheets and flattening it as it will stick to your hands. From the scientific articles that I’ve read, the cholesterol in egg yolks isn’t actually good for us, so I’d be interested to see where you got your information about the opposite being true. I hope you enjoy your cookies made with those modifications!
Hello Amy! I woke up early this morning so that I could bake these and have them for breakfast; and let me tell you I don’t regret missing that hour of sleep! Of course mine’s didn’t turn as perfectly shaped as the ones shown in the picture, but I didn’t actually care, because I was blown away by the amazing flavour! Even my sister, who isn’t particularly fond of healthy recipes loved these! I’m definitely looking forward to baking these again, as well as trying more of your recipes! Maybe I’ll go with the carrot Cake cookies next. Thank you very much for sharing such a great recipe, and also for all your great tips! Lots of love from Uruguay 💗
Oh my goodness Delfina, that means SO much to me!! Thank you! I’m truly honored that you and your sister loved the cookies — and that you think they’re worth losing a little sleep over! ♡ I can’t wait to hear what you think of the carrot cake oatmeal cookies too!
Hey Amy. On the other cookies I asked about the PB&J ones, you directed me to this recipe for my oatmeal peanutbutter base.
I didn’t exactly follow yours, but I used it as a guideline and ended up going kind of…well far.
I don’t have honey on me, but I do have brown sugar.
So here’s the important stuff I added
3/4 cup of all purpose flour; 1 1/4 cup of instant oats; 2 medium eggs; about 3/4 cup of peanut butter, and 3/4 cup of brown sugar, 1 teaspoon of baking powder, and one tablespoon of light corn syrup.
I USUALLY put light corn syrup in my cookies that call for any amount of brown sugar because it’s always made them sort of bendy and chewy. I tasted a bit of the dough (I know it’s bad) just to get an idea, and it seemed too sweet? And it looked so wet, likely from the eggs. So I added 1/4 of the oats.
So when I did a test bake of a few after I made a little thumb print about halfway into the ball and semi-flattened the edges it a little (so it would cook evenly) the centers puffed up anyways. In addition, the test cookies were also very crumbly and dry, despite the dough being wet.
I know it seems complicated but I was wondering if you had any suggestions? I don’t have agave or honey on me…only brown sugar. What would you suggest for my current batch and next one?
Hi Lily! I actually answer the question of what to do if you only have brown sugar on my Oatmeal Cookie FAQ page. It’s linked to in the Notes section underneath the recipe. I’d recommend following my recipe as written, using the brown sugar modification from my FAQ page. However, make the well in the center of the cookie dough and fill with jam before baking. Having the jam already in the center will help prevent the sides from puffing up and filling the well. If your cookies were dry and crumbly, it’s because there were too many oats in the cookie dough. (I go over that on my FAQ page too!) Make sure you’re measuring the oats correctly following the instructions given in the link in the Ingredients list. Those modifications should really help with your cookies! 🙂
Hello, Amy! How to make the cookies crunchier with this recipe? I like to eat crunchy cookies! And can i substitute some of the flour with protein powder? How much can i substitute?
I really appreciate your interest in this recipe too Lily! I don’t recommend substituting protein powder for some of the flour. All protein powders behave differently in baking recipes and absorb different amounts of liquid. This recipe is specifically designed for chewy cookies, so I can’t guarantee that they’ll turn out crunchy. However, you can flatten the cookie dough on the baking sheet to be thinner and bake them for longer, which should get them closer to crunchy than chewy! 🙂 I can’t wait to hear what you think of them!
Yes, I prefer crunchier cookies than chewy cookies. So it means it’s okay to substitute some flour for protein powder?
No, as I mentioned in my previous comment, I don’t recommend substituting protein powder for some of the flour. 🙂 I can’t wait to hear what you think of these Lily!
I see. Do you have recipe for chocolate chips peanut butter using protein powder? Can you please link it to me? Thanks!
I don’t have a recipe for chocolate chips using protein powder, but I do have a recipe for homemade two-ingredient chocolate chips! It’s here. In the future, the best way to find a specific recipe is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located on the right side, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). 🙂
Great! Thank you!!
You’re welcome Lily! 🙂
Fab recipe! I swapped the milk chocolate chips for dark chocolate, turned out super yummy! I followed your recipe for peanut butter, it too was excellent! Thanks so much Amy for the amazing recipe! Xx
I’m so glad you enjoyed these cookies and the peanut butter Zara! That means a lot to me! 🙂
Made these today with Bob’s Redmill gluten-free flour (same amount as in recipe) and added a few white chocolate chips and walnuts. They came out just like yours. Absolutely amazing. Thank you for the great directions.
I’m so glad you enjoyed these cookies Kelly! White chocolate chips sound like an amazing addition — I need to try that sometime! 🙂 I’m really happy you found the instructions helpful too. That means a lot to me!
I was so excited to try this cookies! Unfortunately mine came out cakey like some other people talked about. If you use old fashioned oats and don’t pulse them in the food processor will the result be the same as yours? I don’t have a food processor so I used a small blender and I think it turned out more like oat flour which is possibly why it came out cakey. If I try again can I use just plain old fashioned oats? The flavor is still great though.
I really appreciate your interest in my recipe Sherece! A blender is fine to pulse your old-fashioned oats. You want the oats to be about a quarter of their original size. Check my Oatmeal Cookie FAQ page for more tips on how to prevent cakey cookies! It’s most likely due to the amount of oats or flour that you used, rather than how finely your blender ground them. 🙂
I used my food scale and measured everything exactly. When I used my blender, i ended up with half oat flour and half whole oats.
Thanks for the info Sherece! It sounds like you’ll need to get regular instant oats if your blender turns the oats into oat flour that readily. 🙂
I made this recipe and my husband loved the cookies. They are very good and it doesn’t make you feel so guilty about having a cookie
I’m so glad you and your husband enjoyed these cookies Nicaury! That means a lot to me! 🙂