These 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect combination of chewy, wholesome goodness. With just five simple ingredients, I can quickly whip up a batch of these naturally gluten-free cookies. They're made with peanut butter, oats, chocolate chips, a sweetener, and an egg—ingredients I always have on hand. Whether I need a healthy treat or something to satisfy my sweet tooth, these cookies fit the bill.
Ingredients
1 cup natural peanut butter (smooth or chunky)
1 cup rolled oats (gluten-free if needed)
½ cup chocolate chips
⅓ cup maple syrup or honey
1 large egg
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Servings: 12 cookies
Calories: Approximately 120 kcal per cookie
Variations
Vegan Option: Swap the egg for a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for a few minutes to thicken).
Add-ins: For extra flavor, I sometimes add a handful of chopped nuts like almonds or walnuts, or even dried fruit like raisins or cranberries.
Different Sweeteners: While I usually use maple syrup, honey can be substituted for a different flavor profile, or even agave nectar if I want something slightly milder.
Dark Chocolate: If I want a deeper, richer chocolate flavor, I use dark chocolate chips or chopped dark chocolate instead of semi-sweet chocolate chips.
Storage/Reheating
I like to store my cookies in an airtight container at room temperature for up to a week. If I want to keep them fresh longer, I’ll refrigerate them, and they’ll stay good for about two weeks. For reheating, I just pop them in the microwave for about 10-15 seconds, and they’re as soft and chewy as the day I baked them.
FAQs
How do I know when the cookies are done baking?
I look for golden brown edges, but the center should still look soft. They will firm up as they cool, so don’t worry if they seem a little underbaked when you take them out of the oven.
Can I use crunchy peanut butter instead of smooth?
Yes! I actually love the extra texture that crunchy peanut butter adds to these cookies. It’s entirely up to your preference.
Can I make these cookies without chocolate chips?
Absolutely! If I’m in the mood for a simpler version, I skip the chocolate chips and still end up with delicious, chewy cookies.
Can I freeze the dough?
Yes, I can freeze the cookie dough. Simply scoop the dough onto a baking sheet, freeze for 30 minutes, and then transfer the dough balls to a freezer-safe bag. When I’m ready to bake, I just place the dough balls on a baking sheet and bake as usual.
Are these cookies gluten-free?
Yes! As long as I use certified gluten-free oats, these cookies are naturally gluten-free.
Conclusion
These 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies are my go-to recipe when I want a quick and healthy treat. They’re easy to make, customizable, and absolutely delicious. With the chewy oats and the creamy peanut butter, every bite feels like a comforting snack. Plus, they’re naturally gluten-free and made with wholesome ingredients. Whether I’m craving something sweet or need a quick snack, these cookies are always a winner!
Recipe:
5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Total Time: 17 minutes
- Yield: 12 cookies
- Diet: Gluten Free
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)
½ cup chocolate chips
⅓ 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
