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If you’re a peanut butter fiend, these Peanut Butter Oatmeal Cookies are for you! They’re soft and chewy and 100% peanut butter lover approved!
I love trying to figure out how to turn recipes that would normally be considered “junk” food into nutritious snacks that you aren’t afraid to give your kids. I’m not big on totally depriving kids of junk food (I feel like that only leads to a slew of other problems in the long run), but if I can come up with a version of a cookie that doesn’t include all of the unnecessary fillers found in store bought brands, I’m making it homemade for my kids.
These Peanut Butter Oatmeal Cookies will have your family’s eyes popping wide open when they see them coming out of the oven. These cookies have a healthy carbohydrate from the oatmeal and a protein punch from the peanut butter — great for kids who have been active running around all day. All they’re going to care about though is that they are delicious!
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I made a batch of these for an after-school snack and everyone went wild. My kids have always been obsessed with peanut butter so these were a natural fit. If you’re looking for more creative ways to use your favorite peanut butter, try out Chocolate Peanut Butter Smoothie, Coconut Peanut Butter Oatmeal Balls, Frozen Chocolate Peanut Butter Banana Bites or Peanut Butter and Jelly Pop Tarts.
I love these cookies too because they’re super simple to whip up when we want something special for a snack or after dinner treat. And the ingredients are pretty much always in our pantry and refrigerator which makes it even easier! They’ve become one of our go-to’s lately and I’m not complaining.
Let me know what you think of this recipe by tagging me on social media!
Peanut Butter Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup agave nectar OR 1/2 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 1/2 cups all purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.
- Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
- In a separate bowl, combine all the dry ingredients and mix to combine.
- Slowly add the dry ingredients to the wet and mix to incorporate.
- Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.
- Bake for 10-12 minutes.
- Cool and serve.
Notes
- Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.
Awesome! Good luck!
I followed your recipe but added one banana and only half a cup of peanut butter, they were great…….considering i don’t know how to bake or cook.
I love your website, i’m just starting some of the recipes this weekend…which me good luck.
Thank you
Monique
Yes it is 🙂
is it okay to use instant oatmeal?
I wouldn’t be so sure about how it will come out, you can try and let me know. The texture would probably be different.
Can I sub out glutton-free flour/oats in this? Then I think it would fit nicely into my preggo diet.
You can use any type of nut butter for this recipe! I used sunflower butter the other day and they came out great! Almond butter works great too!
My daughter is allergic to peanuts. Do you think I could accomplish similar results using almond butter? Thanks!
If I comtanicumed I could thank you enough for this, I’d be lying.
I use organic peanut butter, its without sugar.
Do you use peanut butter with or without sugar? Thanks! This looks like a great recipe, I can’t wait to try it.
Sure its fine!
Wondering if it’s okay to run the oats through a food processor? Would that mess us the consistency of these cookies? My kids still don’t like flakes at 20 months.
YUM! Thank you! FYI – we are still eating loads of pumpkin waffles. My 1 year old son loves them.
You can use 1 Tbsp Ground Flax Seed and 3 Tbsp Water and combine, I’ve heard it acts just like the egg. I have never tried it though.
Oh, I’m so happy you posted a sugar free peanut butter cookie recipe! Now all I have to do is replace the egg, woo hoo!