With just a few easy steps and easy-to-find ingredients like oats, PB2 powder, coconut oil, and maple syrup, you can whip up a batch of these delicious healthy peanut butter oatmeal cookies in no time. The fact that they're only 90 calories per cookie is just the icing on the cake!
Like peanut butter? Be sure to try my 5-Ingredient Healthy Peanut Butter Cookies, Peanut Butter Protein Cookies and Peanut Butter Banana Smoothie for kids next!
Quick Look
- 🕒 Prep Time: 10 minutes (plus a short rest for the dough to set)
- 🌡️ Cook Time: 8-10 minutes
- ⏳ Total Time: About 28 minutes
- 🍽️ Serving: 36 cookies
- ⚡ Calories: 88kcal
- 🌶️ Flavor Profile: Soft, chewy peanut butter and cinnamon with hearty oats
- ✋ Difficulty: Easy, right up there with my no-bake oatmeal cookies
Quick Answer
In a large mixing bowl combine the maple syrup, eggs, coconut oil (or vegan butter), and vanilla. Add in the oats, peanut butter powder, gluten-free flour, cinnamon, baking soda, and salt and mix well. Let the dough set in the refrigerator, then scoop it into 1-inch balls, place them on a lined baking sheet, smash them down to flatten, and bake at 350 degrees F for 8-10 minutes until lightly golden brown.
Jump to:
- Quick Look
- Quick Answer
- Why This Recipe Works
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How to Make Peanut Butter Oatmeal Cookies
- Recipe Tips and Tricks
- Serving Ideas and Suggestions
- Peanut Butter Oatmeal Cookies FAQs
- More Healthy Oatmeal Cookie Recipes
- Healthy Peanut Butter Oatmeal Cookies (PB2 Cookies)
Let's make a quick batch of healthy peanut butter oatmeal cookies! This simple recipe uses PB2 in the cookies, like these no-bake oatmeal cookies, and is the perfect tasty treat!
It's made without refined sugar and is full of additional nourishing ingredients like protein, oats, and coconut oil (or vegan butter). Plus it goes great with a fresh glass of homemade almond nut milk!
Why This Recipe Works
Click to see the technique science
- The dough rest is the secret. Letting the dough set for 10 to 30 minutes in the refrigerator moistens the oats and lets the coconut oil harden, making the dough easy to roll into balls.
- Smashing replaces spreading. With no refined sugar or butter to melt and spread, flattening each ball with your fingertips is what gives the cookies their perfect shape.
- PB2 keeps them low fat. Peanut butter powder delivers all the peanut flavor and protein with a fraction of the fat of regular peanut butter.
- Maple syrup keeps blood sugar stable. These cookies are refined sugar-free, sweetened only with maple syrup.
- Oats do the heavy lifting. Oats aid in reducing cholesterol, contain immunity-boosting beta glucans, can help reduce the risk of type 2 diabetes, and are packed with heart healthy dietary fiber to keep you full longer.
- A short bake keeps them soft. Just 8-10 minutes on the center rack, then a 10 minute rest on the pan, delivers a soft and chewy cookie every time.
Why You'll Love This Recipe
- Soft and chewy. These PB2 cookies are soft with the perfect chewy cookie consistency. Get ready for a delicious and nutritious treat that will have you keeping these in the house often!
- Low fat. To keep the fat content lower in peanut butter oatmeal cookies use PBfit Peanut Butter Powder or PB2 Peanut Butter Powder which is all natural, vegan, gluten free and low in fat!
- Refined sugar-free! These cookies are also refined sugar-free so they keep blood sugar levels stable.
- They keep you full. I eat 2-3 of these incredibly soft oatmeal cookies each morning and feel full until lunch, even after a morning workout.
Key Ingredients
- Dry ingredients - old fashioned rolled oats (gluten-free), peanut butter powder (PBfit or PB2), gluten-free flour, baking soda, cinnamon, and salt.
- Wet ingredients - maple syrup, eggs, coconut oil or vegan butter, and vanilla.
- Optional additions - you can add almond slivers or chocolate chips in addition to this basic PB2 cookie recipe.
As always, see full recipe card below for quantities.
Substitutions and Variations
- Oats - this recipe calls for rolled oats but you can also use quick cooking oats in the same quantity.
- Almond butter - some individuals prefer almond flour or almond butter over peanut butter. Well guess what, they now make an almond butter powder that you can use in place of the peanut butter if you prefer.
- Mix-ins - fold in almond slivers or chocolate chips for a treat closer to my gluten-free monster cookies.
How to Make Peanut Butter Oatmeal Cookies
See full recipe instructions in the recipe card below.
Preheat the oven to 350 degrees F and prepare a baking sheet by lining it with parchment paper or a silicone mat.
1Mix the dough. In a large mixing bowl add the maple syrup, eggs, coconut oil (or vegan butter), and vanilla and mix with an electric mixer until combined. Add in the oats, peanut butter powder, gluten-free flour, cinnamon, baking soda, and salt and mix well.
2Let it set, then roll. Let the dough set for 10 to 30 minutes in the refrigerator. This moistens the oats and allows the coconut oil to harden, making the dough easier to roll. Scoop it into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
3Smash them down. Flatten each ball using your fingertips, keeping each peanut butter oatmeal cookie about 1 inch apart still. These cookies do not spread in the oven, so this is their final shape.
4Bake. Bake on the center rack for 8-10 minutes until lightly golden brown. Let the cookies cool for 10 minutes before transferring to a cooling rack. These cookies are soft and chewy!
Recipe Tips and Tricks
- Don't skip the dough rest. 10 to 30 minutes in the refrigerator moistens the oats and hardens the coconut oil so the balls roll cleanly.
- Use a cookie scoop. Evenly sized 1-inch balls bake evenly, and a scoop makes quick work of all 36 cookies.
- Flatten before baking. These cookies do not spread in the oven, so smash each ball down with your fingertips to its final shape.
- Watch for the golden edge. Pull them at 8-10 minutes when lightly golden, then let them rest 10 minutes on the pan. They finish setting as they cool.
- Storing and freezing. Store cooled cookies in an airtight container on the counter for up to 3 days or in the refrigerator for 5-7 days. They freeze well too: seal them in a freezer bag with the air removed for up to 2 months.
Serving Ideas and Suggestions
I eat 2-3 of these incredibly soft oatmeal cookies each morning and feel full until lunch. I even workout after breakfast and school drop-off with one of my post workout protein shakes and am still full until lunch. These healthy peanut butter oatmeal cookies help curb an appetite and can help support weight management.
Serve them as an after-school snack with a glass of homemade almond milk, tuck them into lunch boxes, or enjoy them for breakfast alongside a creamy bowl of protein oatmeal or a slice of healthy baked oatmeal.
Building a healthy treat platter? My homemade granola bars, no-bake protein balls, and no-bake peanut butter oatmeal cups round it out beautifully next to a stack of these cookies.
Peanut Butter Oatmeal Cookies FAQs
Oatmeal has 6 grams of protein per half a cup and peanut butter has about 7 grams of protein per 2 tablespoons. Eating 2-3 of these healthy peanut butter oatmeal cookies provides about 6 grams of protein and fiber to help keep you full longer. They are great as a breakfast, snack, or dessert!
Oatmeal cookies can be extremely healthy as long as they are not filled with processed sugars and tons of unhealthy fats. They can contain protein and dietary fiber which is essential for heart health. We make our peanut butter oatmeal cookies with maple syrup, gluten-free flour, gluten-free oats, coconut oil or vegan butter. This combination without refined sugars and loads of butter makes them one healthy peanut butter cookie recipe!
Oatmeal and peanut butter are a tasty and healthy breakfast! It is packed with protein, dietary fiber, iron, vitamins, and minerals. Try this creamy combination with peanut butter drizzled on top in an oatmeal bake, protein oatmeal, or classic peanut butter oatmeal.
Letting the dough rest for 10 to 30 minutes in the refrigerator moistens the oats and allows the coconut oil to harden. This makes the dough much easier to roll into balls and gives the baked cookies their soft, chewy texture.
Peanut butter powder like PBfit or PB2 is what keeps these cookies low in fat while still delivering big peanut butter flavor, so I recommend sticking with the powder for this recipe. It mixes into the dry ingredients evenly, which is key to the dough's texture.
Let them cool completely, then store them in an airtight container on the counter in a cool dry place for up to 3 days, or in the refrigerator for up to 5-7 days. To freeze, seal the cooled cookies in a freezer bag with all the air removed and store for up to 2 months.
More Healthy Oatmeal Cookie Recipes
I hope you enjoy this healthy peanut butter oatmeal cookie recipe! Tried it? I'd love to see your creations! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Healthy Peanut Butter Oatmeal Cookies (PB2 Cookies)
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Ingredients
- ¾ cup maple syrup
- 2 eggs
- ½ cup coconut oil or vegan butter, softened
- 1 teaspoon vanilla
- 3 cups old fashioned rolled oats gluten-free
- 1 cup peanut butter powder PBfit or PB2
- ½ cup gluten-free flour
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup almond slivers or chocolate chips optional
Instructions
- Preheat the oven to 350 Degrees F. Prepare a baking sheet by lining it with parchment paper or silicone mat.
- In a large mixing bowl add the maple syrup, eggs, butter, and vanilla and using an electric mixer mix until it is combined. Add in the oats, peanut butter powder, gluten-free flour, cinnamon, baking soda, and salt (optional to add almond slices or chocolate chips). Mix well and let the dough set for 10 minutes to 30 minutes in the refrigerator.
- Once the dough has set, use a cookie scoop and scoop the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart. Then smash them down using your fingertips keeping each peanut butter oatmeal cookie about 1 inch apart still.
- Bake for 8-10 minutes until lightly golden brown. Let cool 10 minutes before moving to a cooling rack to cool completely. These cookies are soft and chewy.
Laura says
These cookies look delicious! Do you use sliced almonds or slivered almonds? The recipe says slivered but the pictures look like sliced.
Danielle Fahrenkrug says
Hi Laura! Thank you! Either can be used, but I suggest almond slices are best. Thanks- I adjusted the recipe to slices:-).