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Recipes

The Best Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies Recipe Elizabeth Rider

These peanut butter oatmeal cookies have quickly become a favorite in our house.

Not only are they delicious and made with wholesome ingredients, but you may also already have everything you need to make them in your pantry. You can even make them vegan (egg-free here) if you want by using the substitution below.

I created this recipe when I was playing with making a more traditional peanut butter cookie, but with maple syrup instead of refined sugar.

To no avail, I tried four different types of peanut butter to get that thick cookie consistency with a cross-hatch top. The maple syrup just makes it too darn thin. However, adding whole rolled oats turned these simple cookies into a winner. We absolutely love them!

 

Peanut Butter Oatmeal Cookies Recipe Tips

This recipe is super simple and comes together in a snap. Here are a few notes for choosing your ingredients:

Thick Peanut Butter (No-Sugar & No-Salt Added)

The star of our show here. Choose creamy or chunky peanut butter depending on how you like the texture, and, if possible, choose the thickest peanut butter you can find. I used a drippy peanut butter in my first batch and the cookies barely held together. Choose something that holds together on the spoon. If using natural peanut butter with oil that has settled to the top, drain the oil out before scooping it out for this recipe (then add the oil back to the jar if needed and stir it into what’s left for another use.)

Also, I recommend an unsweetened, no salt peanut butter so you can control the nutrition and flavor. Read the ingredients—if your peanut butter has any sugar, then use 1/2 the maple syrup. If your peanut butter already has salt, omit the salt in the recipe.

Peanuts have a bad rap in the health community as the way they’re stored in the manufacturing process often leads to mold growth that you may not even be able to detect. Use all-natural, organic peanut butter if you can.

Or, you can substitute almond butter or sun butter (sunflower seed butter) one-for-one in this recipe if that suits your needs better.

Real Maple Syrup

Use real maple syrup here—none of that pancake stuff as it’s full of artificial ingredients. Read the label and make sure the only ingredient is maple syrup. I prefer real maple syrup in this recipe as it’s a natural sweetener and it’s deep flavor goes well with the other ingredients. Honey also works if needed and will yield a more floral, lighter flavor.

If desired, you can use one cup of lightly packed brown sugar instead of the maple syrup; the batter will be much thicker and you’ll need to roll each 1-tablespoon scoop into a ball and flatten a bit with your hand.

Whole Rolled Oats

The oatmeal part of this recipe comes from whole rolled oats. Whole rolled oats will give you the best consistency here. Steel-cut oats are too thick and won’t become soft during the baking process. Oats are gluten-free by nature, but they are generally stored with gluten-containing grains. If gluten is a problem for you, then look for whole rolled oats specifically labeled “gluten-free.” For most people, the slight chance of cross-contamination isn’t a problem.

You can also pulse the oats in a food processor to make a coarse oat flour before adding to the recipe if you prefer the texture. I just add them in whole because I prefer the thick texture of whole rolled oats.

Peanut Butter Oatmeal Cookies Recipe Elizabeth Rider 3

Egg (or Egg Substitute)

I use an egg here to bind these cookies together. If you avoid eggs, you can easily substitute it with a flax egg by combining 1 tablespoon ground flax seeds with 3 tablespoons tepid water. Let it sit for 30 minutes (up to 2 hours) and the flax will become thick and gel-like. The cookies will be a little more crumbly with a flax egg instead of a regular egg, but still delicious. This also makes the cookies vegan for those who prefer it.

Vanilla Extract

Use a high-quality vanilla extract that doesn’t contain extra preservatives. I like the Madagascar vanilla from the Savory Spice Shop online.

Sea Salt

Salt brings out the sweet flavors of the maple syrup. A fine sea salt or Kosher salt works best as it will dissolve into the batter. I use Real Salt. As I mentioned above, if your peanut butter already has salt, omit the salt or just use a dash.

I also like to sprinkle the tops of these peanut butter oatmeal cookies with flaky salt right out of the oven to give them an extra gourmet look and flavor. Omit if you prefer. I use Maldon sea salt to sprinkle on top.

 

Print

The Best Peanut Butter Oatmeal Cookies

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 1x
  • Category: Dessert

Description

These peanut butter oatmeal cookies are easy, fun and delicious. If you enjoy this recipe, please leave a star rating and comment below to share with other readers in our community.


Scale

Ingredients

1 cup thick peanut butter (preferrably no-sugar & no-salt-added)

1 egg (or substitute a flax egg if desired)

1 cup real maple syrup (or less if desired, see note below)

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1/2 cup whole rolled oats

optional: flaky sea salt to sprinkle on top


Instructions

Preheat the oven to 350F.

Combine all ingredients except the oats and mix until smooth. You can use a baking spoon to mix by hand, or use a hand  mixer to make quick work of it. Add the oats and mix again until well incorporated.

On a parchment-lined baking sheet for easy clean up, spoon 1 tablespoon cookies onto the baking sheet.

(Chocolate Chip Option: Sprinkle the top of each cookie with a few mini chocolate chips if desired before baking. I like to do it this way instead of mixing into the batter to see the chocolate chips if I use them, but you can also mix 1/3 cup of mini chocolate chips right into the batter, if desired.)

Bake for 10-11 minutes until the cookies are set. They should not brown too much around the edges as the bottoms will become too brown. The cookies will continue to set for a few minutes after you pull them out of the oven. I bake mine for exactly 10 minutes (at sea level) and they turn out perfect.

Optional: Sprinkle with flaky sea salt while they’re still hot out of the oven for extra flavor.


Notes

Choosing Your Peanut Butter (or Substituting):

Thick peanut butter works best here. Avoid drippy peanut butter for the best texture. Both smooth or crunchy peanut butter work.

Or, you can substitute almond butter or sun butter (sunflower seed butter) one-for-one in this recipe if that suits your needs better.

Reduced-Sugar Option

This recipe is written to be a dessert cookie. You can reduce the amount of maple syrup to 3/4 cup or 1/2 cup for a reduced sugar cookie.

Egg (or Egg Substitute)

I use an egg here to bind these cookies together. If you avoid eggs, you can easily substitute it with a flax egg by combining 1 tablespoon ground flax seeds with 3 tablespoons tepid water. Let it sit for 30 minutes (up to 2 hours) and the flax will become thick and gel-like. The cookies will be a little more crumbly with a flax egg instead of a regular egg, but still delicious. This also makes the cookies vegan for those who prefer it.

To make this recipe completely grain-free, just leave out the oats. Your batter will be a little runny and your cookies will turn out more smooth, but it works.

Peanut Butter Oatmeal Chocolate Chip Cookies Recipe Elizabeth Rider

You’ll Also Like:

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Gluten-Free Chocolate Chip Cookies Recipe

Easy Gluten-Free Shortbread Cookies Recipe

Vegan Vanilla Buttercream Frosting Recipe

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  1. I’m sorry, but these were awful. I followed the recipe, adding about a 1/4 cup more oats because it was so soft and runny. They never really set up, very soggy no matter how long they baked. The maple syrup was distinct in the flavor which didn’t really add a pleasant taste. I used all quality ingredients, including the syrup, organic, natural peanut butter and oats. It may have been better with sugar instead of syrup, but not trying again. Tossing the recipe 🙁

  2. Jill Montanez says:

    Can you cut the amount of maple syrup? one cup seems like a lot. I thought I would ask instead of trying it and it failing!

  3. Alissa says:

    These were so yummy. The kids loved helping make them. Half the batch was gone in about 5 minutes.

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