I’d like to introduce you to my new favorite cookies. This peanut butter oatmeal cookie recipe yields cookies that are tender on the inside, chewy around the middle, and just barely crisp around the edges.
These cookies are loaded with pure peanut butter flavor. They’re sweet, but not cloyingly so. If you’re a fan of my monster cookie recipe, you’ll enjoy these as well. I can vouch that they’ll be a hit with your family, friends, kids and coworkers.
Oats make these cookies more hearty than most. In fact, oats are the only structure this flourless cookie recipe needs. As long as your oats are certified gluten free, these cookies will be, too.
These cookies are easy to make, too. You don’t need to soften your butter first (just melt it). You don’t need to pull out a heavy stand mixer (your hand mixer or some elbow grease will work great). And, you’ll only need one mixing bowl. Winning!
More than any other merit, though, these peanut butter cookies are delicious. They’re cookies and that’s what cookies should be, right?
Peanut Butter Oatmeal Cookie Ingredients
This recipe is quite versatile. You’ll notice that different amounts are offered for some of the alternative options. That’s because they vary by volume (and make my job more difficult, but who can complain about extra cookies?).
As it turns out, creamy or chunky peanut butters work. I generally buy “natural” peanut butters and this recipe has worked with all of them.
Coconut sugar or brown sugar
Coconut sugar is a less refined sugar with a few trace nutrients, and I always try to work with natural sweeteners when possible. Brown sugar works well if that’s what you have on hand.
Coconut oil or butter
Either way, melt it before using. I can’t really taste the coconut oil, but it does make the cookies taste more interesting in a hard-to-put-your-finger-on kind of way. That’s why I chose to list coconut oil first. If you want your cookies to be dairy free, use coconut oil.
Eggs act as a binding ingredient and as a leavener, which means that it helps the cookies rise. Eggs are essential if you want your cookies to turn out like mine. That said, I’ve shared some notes from readers about using flax eggs as an alternative in the recipe notes.
Baking soda is another leavener that helps your cookies bake up nice and fluffy. Don’t substitute baking powder; they behave differently. Always, always, always use the leavener specified in the recipe.
Quick-cooking or old-fashioned oats
Quick oats disappear more into the cookies, creating a more uniform texture. I prefer quick-cooking oats, so that’s what you’ll see in the photos. Old-fashioned oats offer a more hearty and discernible texture.
Peanut Butter Oatmeal Cookie Variations
Substitute other nut butters.
I’m in love with how these cookies turn out with peanut butter, but they’ll also work with almond butter or sunflower seed butter.
Stir in some extras.
You can add up to 1 1/2 cups chocolate chips, chopped nuts, raisins or dried fruit.
Make bigger cookies.
This recipe yields around 27 medium cookies (about 3 inches across). If you double the size of each cookie to use 1/4 cup dough each, you’ll end up with 13 to 14 large cookies instead (about 4.5 inches wide). The large cookies will require somewhere between 8 to 11 minutes in the oven.
Please let me know how your cookies turn out in the comments! I love hearing from you and appreciate your feedback.
Craving more cookies? Check these out:
- Monster Cookies
- Amazing Chocolate Chip Cookies
- Spiced Oatmeal Cookies
- Coffee Chocolate Chip Blondies
Peanut Butter Oatmeal Cookies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 27 cookies 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
These peanut butter oatmeal cookies are 100% delicious. Plus, they’re gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.
- 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
- 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
- ⅓ cup melted coconut oil or 5 tablespoons melted butter
- 3 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
- Optional: flaky sea salt, for sprinkling
- Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
- In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.
- Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
- If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
Great tasting cookies! Although my turned out flat, not nearly as good looking as yours. If I followed the recipe exactly, what could I have done incorrectly to make them flat?
Hi! Are you cooking at an elevation by chance?
I just tried the recipe and mine came out flat too. I am not cooking at an elevation. I’ll stay posted for an update on how to make them a little more fluffy.
I was cooking at sea level, which makes me extra confused! They still tasted great!
Yummy chewy GF cookies! I bake for my daughter in law who has Celiac’s so I’m always looking for new ideas. These were great. I didn’t have a problem with spreading/flattening out but I chilled the dough for a couple hours before baking and used a cookie scoop.
I’m glad she loves these cookies, Dianne! I appreciate your review.
All organic ingredients used. Coconut oil.
For some reason, they are VERY crumbly. They taste faintly metallic? Like baking soda? But I used the correct amounts of everything in recipe but adjusted sugar to half. What did I do wrong? :(
Hi Rosie, Changing the amount of sugar impacted your results.
Does it matter what type of peanut butter you use? I typically have natural peanut butter (no sugar or salt added) and have had trouble with other recipes.
Hi! I use natural peanut butter here. Just be sure it’s mixed/stirred well before using as the oil separating can impact it.
These cookies are incredible! The first couple times I made them they turned out very flat, but still delicious. I just made them again and decided not to flatten them as much and they turned out perfect. I only pressed on them slightly after rolling in a ball. These are by far our favorite peanut butter cookies and all my kids agree!
I’m glad you love them! Thanky ou for sharing. I’m sorry they turned out flat. Did you over stir them by chance?
This really is a perfect recipe. I use no-sugar, all-peanut pb and reduce the sugar just a bit. Quick oats work well. These are a great substitute for Belvitas in the morning or a good nighttime dessert snack. Also works as cookie bars. Baking time and temperature are very forgiving too.
Cookies turned out really yummy. I used extra virgin olive oil instead of coconut oil and it worked well. Your website is my first choice for cooking inspiration. Thank you so much for sharing.
You’re welcome, Lucy!
Can date sugar be subsituted for coconut sugar? I use many of your recipes, always good and usually repeats. I don’t bake much but want to make these cookies for visiting grandchildren.
I haven’t tried it, so I can’t say for sure. Sorry!