Prep Time: 10 mins Chill Time: 20 mins Cook Time: 18 mins Total Time: 48 mins Yield: 20 cookies
Gluten Free | Vegan | Dairy Free | Egg Free
These Peanut Butter Oatmeal Chocolate Chip Cookies bake up thick, and are soft and chewy and loaded with peanut butter, oats and chocolate in every bite!
Three cookies in one! Peanut butter cookies, oatmeal cookies, and chocolate chip cookies come together for the ultimate peanut butter lovers cookie…Peanut Butter Oatmeal Chocolate Chip Cookies!
It’s no secret that I love peanut butter, like these Peanut Butter Chocolate Chip Cookies, or this One Bowl Peanut Butter Oatmeal Bake.
So if you love peanut butter and cookies, you will love these!
Happy baking 🙂
Want more peanut butter recipes?
- No Bake Peanut Butter Chocolate Bars
- Gluten Free Peanut Butter Cookies
- Peanut Butter Cookie Granola
- Copycat Reese’s Peanut Butter Cups
- Chocolate Peanut Butter Cereal Bars
Ingredients in Peanut Butter Oatmeal Chocolate Chip Cookies:
Peanut Butter- I prefer to use natural peanut butter with no salt added. If your peanut butter has salt, adjust the salt to half the amount called for, or none at all.
Dairy Free Butter- I use my favorite- Country Crock Plant Butter. It bakes wonderfully and can be used 1:1 in replacement of regular butter.
Granulated Sugar- you can use your favorite granulated sugar. I usually opt to go with coconut sugar to make these refined sugar free, but regular brown sugar also works and gives the cookies a deep flavor.
Maple Syrup- make sure to use 100% pure maple syrup and not pancake syrup.
Flax Egg- combine 1 Tablespoon of ground flaxseed with 2.5 Tablespoons of warm water. Let set for 10 mins at room temperature or in the fridge.
Vanilla- use pure vanilla extract for the best results.
Almond Flour– I use blanched almond flour for the best results.
Rolled Oats- if gluten free, make sure to use certified gluten free oats like Bob’s Red Mill Rolled Oats to avoid any cross contamination.
Salt and Baking Powder
Chocolate Chips- I love Hu Baking Chips for a refined sugar free option or Enjoy Life’s Dark Chocolate Morsels because they are allergy friendly and taste so good!
- Measuring spoons and cups
- Glass bowl
- Spatula or wooden spoon
- Cookie scoop
- Parchment paper
- Baking sheets
- I use these cookie cutters to shape the cookies into perfectly round cookies as soon as they come out of the oven.
- Cooling rack
How to make Peanut Butter Oatmeal Chocolate Chip Cookies:
Make the dough: Mix the sugar and butter together until a dough forms. Add the rest of the wet ingredients and mix until combined. Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
Chill: Chill the dough for 20 minutes.
Bake: Bake the cookies according to the directions down below in the recipe card.
How to make Peanut Butter Oatmeal Chocolate Chip Cookies:
How to store leftover Peanut Butter Oatmeal Chocolate Chip Cookies:
I like to store these cookies in a container or plastic bag in the fridge (I think they taste better chilled). They will keep in the fridge for up to 4 or 5 days.
You can also freeze the cookies in a freezer friendly container, or freezer ziploc, with a square of parchment paper in between each cookie to keep them from sticking to each other. They will keep in the freezer for up to 2 months.
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Craving more delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Peanut Butter Oatmeal Chocolate Chip Cookies
Course: Dessert18-20
cookies10
minutes18
minutes20
minutes48
minutesThese Peanut Butter Oatmeal Chocolate Chip Cookies bake up thick, and are soft and chewy and loaded with peanut butter, oats and chocolate in every bite!
Ingredients
- Wet Ingredients
1/4 cup dairy free butter, room temperature
1/2 cup sugar, coconut or brown sugar
1/4 cup maple syrup
1 flax egg (combine 1 T ground flaxseed with 2.5 T warm water)
1 teaspoon vanilla
1/4 cup natural peanut butter
- Dry Ingredients
1 cup almond flour
1 cup rolled oats
1 teaspoon salt
1 teaspoon baking powder
- Chocolate Chips
1/2 cup dairy free chocolate chips
Directions
- Mix the sugar and butter together until a dough forms. Add the rest of the wet ingredients and mix until combined. Mix in the dry ingredients until just combined. Fold in the chocolate chips.
- Chill the dough for 20 minutes.
- Preheat the oven to 325 degrees while the dough is chilling.
- Taking a medium cookie scoop, scoop the dough and roll it into a ball. Place on a parchment covered baking sheet and slightly press down. Repeat until all dough is used (I use two sheets).
- Bake in the oven for 18-20 minutes or until the edges are just golden. Remove and let sit for 5 minutes before transferring to a cooling rack.
- Enjoy!
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