Ingredients & Substitutions
Here I explain the best ingredients for oatmeal chocolate chip peanut butter cookie, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Creamy Peanut Butter – For the best results, use room temperature, well-mixed, thick peanut butter. I prefer this brand, which is just as thick as conventional but has no added sugar. Runny peanut butter might still work, but the texture of the cookies may be a bit different. If your peanut butter is unsalted, add 1/4 teaspoon of sea salt to the dough. Coconut Sugar – Adds a delicious caramel-like sweetness and natural flavor to the oatmeal peanut butter chocolate chip cookies, similar to brown sugar but it’s less refined. If you prefer a sugar-free option, you can substitute it with Besti Brown Monk Fruit Allulose Blend. Granulated Sweetener – I use Besti Monk Fruit Allulose Blend as a natural sweetener and my kids can’t tell the difference at all. Regular granulated sugar also works, it’s just not what I usually recommend. Avocado Oil – I haven’t tested it, but these peanut butter oatmeal chocolate chip cookies should also work with butter or coconut oil. Vanilla Extract – Use high quality vanilla extract for the best flavor. Egg – Use a room temperature egg for best results. I have not tried it out with a flax egg or any other egg substitute, but these should work. Baking Soda – Helps the cookies rise and become soft and chewy. Sea Salt Rolled Oats – You can try using quick oats if you want to, but avoid using steel-cut oats, as their texture is too different. If you’ve got extra oats to use up, try my cherry crisp or healthy granola! Chocolate Chips – You can use milk chocolate chips, dark chocolate chips, white chocolate chips, or semisweet chocolate chips depending on whether you prefer more sweet or more chocolaty. I used sugar-free dark chocolate chips.
How To Make Peanut Butter Oatmeal Chocolate Chip Cookies
This section shows how to make oatmeal chocolate chip cookies with peanut butter, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. You can replace up to 2 tablespoons of the oats with pumpkin seeds, whole flaxseeds, chopped pecans, walnuts, or dried fruit, such as dried cranberries or raisins. You can also top with flaky sea salt right after baking.
Storage Instructions
Store: Place peanut butter oatmeal chocolate chip cookies in an airtight container on the counter or in the pantry for up to 5 days. Freeze: Arrange in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or zip lock bag and store in the freezer for up to 3 months.
More Healthy Cookie Recipes
If you liked this peanut butter oatmeal cookie recipe, you’ll love some of my other cookie recipes below. You’d also probably like my chocolate chip peanut butter overnight oats! Although these cookies are quick and easy to make, there’s a few tips I’ve picked up along the way that make them even better:
Use room temperature ingredients. If you use very cold peanut butter or egg, the dough will seize up and the chocolate chips won’t mix well into the dough. Dot with extra chocolate chips for prettier cookies. If you want the tops studded with chocolate, press some extras on top after flattening the cookies. Shape after baking if needed. When you remove the cookies from the oven, you can gently shape them with a small spatula or the mouth of a large glass in case they lose some of their shape while baking. You can make big or small cookies. Using a cookie scoop this size, it’s 2 scoops per cookie for large cookies, or 1 scoop for small cookies.
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