If you’re on the lookout for a delightful treat that blends wholesome ingredients with indulgent flavors, the Peanut Butter Oatmeal Chocolate Chip Cookies Recipe is an absolute winner. These cookies are wonderfully chewy, naturally gluten free, and completely flourless, combining creamy peanut butter with hearty oats and melty chocolate chips for a homemade snack that feels both nourishing and utterly delicious. Whether you’re craving something to enjoy with your afternoon coffee or a sweet finish to your day, this recipe will quickly become your go-to for comfort and satisfaction.
Ingredients You’ll Need
Just a handful of simple, natural ingredients come together to make these cookies nothing short of amazing. Each element brings its own magic: peanut butter adds richness and moisture, maple syrup sweetens naturally without refined sugar, and oats provide a lovely chewy texture and heartiness that sticks to your ribs.
- 1 cup creamy all natural peanut butter: Make sure it’s just peanuts and salt for the purest, creamiest base.
- 1/2 cup pure maple syrup: A natural sweetener that adds depth and subtle caramel notes.
- 1 tablespoon vanilla extract: Enhances all the flavors with warm, fragrant sweetness.
- 1 cup gluten free rolled oats: For a chewy texture and wholesome body, essential to the cookie’s charm.
- 1 cup semi sweet chocolate chips: Brings melty bursts of chocolate that contrast perfectly with peanut butter.
- 2 eggs: Helps bind every ingredient together and adds a slight lift.
- 1/2 teaspoon baking powder: Just enough to give a gentle rise without cakiness.
- 1/8 teaspoon sea salt: Balances sweetness and amplifies all the other flavors beautifully.
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit. This gives your oven plenty of time to reach the perfect baking temperature so your cookies bake evenly. Line a baking sheet with parchment paper or use a non-stick surface to ensure easy removal later.
Step 2: Mix the Wet Ingredients
In a medium bowl, beat together the creamy all natural peanut butter, pure maple syrup, eggs, and vanilla extract until the mixture is smooth and well combined. This creates the rich, gooey base that makes these cookies so uniquely satisfying.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the gluten free rolled oats together with the baking powder and sea salt. This dry mixture will infuse the cookies with a subtle lift and the perfect balance of flavors.
Step 4: Bring Wet and Dry Together
Gradually add the dry oat mixture into the wet peanut butter mixture, gently beating or folding until fully combined. The batter should be thick but well mixed, ready to become your delicious cookies.
Step 5: Add the Chocolate Chips
Gently fold in the semi sweet chocolate chips. This step is critical because it ensures every bite gets those luscious pockets of chocolate that everyone loves.
Step 6: Shape and Bake
Drop spoonfuls of cookie batter onto your prepared baking sheet, shaping them into rounds. Bake in the preheated oven for 8 to 13 minutes, or until the centers are lightly set but still soft. Keep an eye on them to avoid over-baking!
How to Serve Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a few coarse sea salt flakes on top just before baking. This little contrast will elevate the sweet and salty flavors and add a delightful texture. You can also drizzle melted dark chocolate for a chocolaty hello that dazzles.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a hot cup of coffee, or your favorite herbal tea. For a cozy afternoon snack, try them alongside a bowl of fresh fruit or a dollop of whipped cream for an indulgent experience.
Creative Ways to Present
Make a cookie platter with a variety of toppings such as chopped nuts, shredded coconut, or even mini marshmallows scattered around. You can also sandwich two cookies together with peanut butter or vanilla ice cream for a decadent dessert that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
After the cookies have cooled completely, store them in an airtight container at room temperature. They stay fresh for about 4 to 5 days while maintaining their chewy texture and irresistible flavor.
Freezing
If you want to stash some away for later, these cookies freeze beautifully. Place them in a single layer on a baking tray to flash freeze, then transfer to a freezer-safe bag or container. They keep well for up to 3 months, ready whenever a craving strikes.
Reheating
To enjoy cookies that taste freshly baked, simply warm them in the microwave for 10 to 15 seconds or pop them in a preheated oven for a few minutes. The warmth revives the gooey chocolate and softens the peanut butter for the ultimate comforting bite.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a pleasant nutty texture to your cookies, giving an even heartier bite alongside the oats and chocolate chips.
Are these cookies truly gluten free?
Yes, as long as you use certified gluten free rolled oats and check that all other ingredients are gluten free, these cookies are perfect for a gluten free diet.
Can I substitute maple syrup with honey or another sweetener?
You can swap maple syrup with honey for a slightly different flavor profile, but avoid using granulated sugars as the moisture content is important for the cookie texture.
How do I know when the cookies are done baking?
Look for cookies that are golden around the edges and just set in the center. They may appear slightly soft but will firm up as they cool, ensuring a chewy and tender result.
Can I add nuts or dried fruit to this recipe?
Yes! Chopped walnuts, pecans, or even dried cranberries would make excellent additions, adding more layers of flavor and texture to your Peanut Butter Oatmeal Chocolate Chip Cookies Recipe.
Final Thoughts
There’s something so wonderfully comforting about the perfect cookie, and these Peanut Butter Oatmeal Chocolate Chip Cookies Recipes fit that bill beautifully. They’re quick to whip up, full of wholesome ingredients, and packed with flavors that feel like a warm hug. I can’t wait for you to give this recipe a try and see how easily these cookies become a staple in your baking repertoire—enjoy every bite!
Print
Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Peanut Butter Oatmeal Chocolate Chip Cookies are a delicious, easy-to-make treat that’s gluten-free and flourless. Combining creamy peanut butter, wholesome oats, and semi-sweet chocolate chips, these cookies are perfect for a quick snack or dessert with natural sweetness from maple syrup.
Ingredients
Wet Ingredients
- 1 cup creamy all natural peanut butter (ingredients: peanuts and salt only)
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
Add-ins
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cookies evenly.
- Mix wet ingredients: In a large bowl, beat together the creamy peanut butter, pure maple syrup, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk the gluten free rolled oats, baking powder, and sea salt together to evenly distribute the leavening and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients and beat or stir until the batter is fully combined and thick.
- Add chocolate chips: Gently fold the semi sweet chocolate chips into the batter ensuring they are evenly distributed without overmixing.
- Form cookies: Using a spoon or cookie scoop, drop spoonfuls of the batter onto a non-stick baking sheet, shaping them into cookie rounds with some space in between.
- Bake: Place the baking sheet in the preheated oven and bake for 8-13 minutes, or until the centers are cooked through but still soft to the touch.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute maple syrup with honey if preferred, but it will slightly alter the flavor.
- To make these cookies nut-free, peanut butter can be replaced with sunflower seed butter.
- Make sure to use gluten free oats labeled certified gluten free to avoid cross-contamination.
- Check cookies at 8 minutes for desired softness as oven temperatures vary.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
