Description
These 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect combination of chewy, wholesome goodness. Made with peanut butter, oats, chocolate chips, maple syrup (or honey), and an egg, these gluten-free cookies are simple and delicious.
Ingredients
1 cup natural peanut butter (smooth or chunky)
1 cup rolled oats (gluten-free if needed)
1/2 cup chocolate chips
1/3 cup maple syrup or honey
1 large egg
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine peanut butter, oats, maple syrup (or honey), and egg. Stir until fully combined.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop tablespoon-sized portions onto the prepared baking sheet, flattening each cookie slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges turn golden brown but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan option, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Feel free to add chopped nuts (like almonds or walnuts) or dried fruit (raisins or cranberries) for variety.
You can use dark chocolate chips for a richer chocolate flavor.
Store cookies in an airtight container at room temperature for up to a week, or refrigerate them for up to two weeks.
For reheating, microwave for 10-15 seconds to keep them soft and chewy.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
