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! 🙂