Inside: These Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, flour-free, and gluten-free. One bowl and quick to make!
Recipe at a glance
- Ingredients: Peanut butter, oats, brown sugar, chocolate chips, egg, baking powder, white sugar
- Preparation time: 10 minutes
- Brands: About 2 dozen cookies
My 4 Ingredient Peanut Butter Cookies are one of the most popular recipes on my site and are a little spin-off. What’s new:
- Brown sugar instead of white to add a caramel flavor
- A little baking powder to give them a little volume.
- Mini chocolate chips for obvious reasons!
Ingredients you need
- Peanut butter: Both regular and natural work.
- Oatmeal: Quick works best with this recipe, but old-fashioned is fine if that’s what you have.
- Brown sugar: This gives it a nice caramel flavor.
- Chocolate chips: I recommend mini chips here.
- Egg: You can also make them with a flax egg (see Recipe Card notes for instructions)
- Baking powder: Gives them a little push
- White sugar: You will use this to roll the dough balls before baking them.
How to make these cookies
You only need one bowl to make these cookies. Simply mix until everything is combined and has a consistency that you can spread.
Some natural peanut butters are thinner and drippy, so if the dough seems wet, add oats a tablespoon at a time until you get a texture you can form into balls and roll.
I like to use my OXO cookie scoop so all the cookies are the same size and bake evenly. Roll the balls in granulated sugar and make a cross on the top with a fork.
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Questions you may have
Are these cookies gluten free?
Yes, the ingredients in these cookies are naturally gluten-free.
One problem: Although oats are naturally gluten-free, some of them are processed in the same facilities as gluten-containing ingredients. Buying oats that specifically say “gluten-free” can ensure there is no cross-contamination.
Are these cookies vegan?
They can be if you use a flax egg and dairy-free chocolate chips. To make a flax egg: Combine one tablespoon of ground flaxseed with three tablespoons of water, stir, and let sit for at least five minutes to thicken. Use the mixture in place of the egg in this recipe.
Can I make them without peanuts?
I have made them with sunflower seed butter and they turn out very well. In fact, I have a separate recipe here for SunButter “Kiss” cookies.
What type of peanut butter works best?
I have made them with natural and regular peanut butter. Both work well. If you are using natural peanut butter with no added salt, add a couple pinches of salt to the dough.
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Ingredients
-
1 cup peanut butter (regular or natural, both work)
-
1 egg (or a flax egg; see recipe note below)
-
1/2 cup oats (quick works best)
-
1/2 cup brown sugar
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3/4 teaspoon baking powder
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1/4 cup mini chocolate chips (or 1/2 cup if you want them super chocolatey)
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2 tablespoons white sugar (for rolling)
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients in a medium bowl.
- Shape into 1-inch balls or use rounded teaspoons (I use a cookie scoop).
- Place white sugar in a small bowl and coat the balls with sugar before placing them on an ungreased baking sheet.
- Press the tops of the cookies with the back of a fork twice to make a crisscross design.
- Bake for about 10-12 minutes or until the top starts to look dry. (They may not appear completely “cooked” when you take them out of the oven, but they will firm up as they cool, but remain soft.)
- Let cool for 1 to 2 minutes, then remove from baking sheet and place on cooking rack.
- Store in an airtight container and eat within several days.
Grades
You can use a flax egg instead of the egg in this recipe. To make a flax egg, combine one tablespoon of ground flaxseed with three tablespoons of water. Stir to combine and let sit for at least five minutes to thicken. Add to bowl and combine with other ingredients.
Nutritional information:
Produce: 24
Serving size: 1
Amount per serving:
Calories: 100Total fat: 6gSaturated fats: 1gTrans fats: 0gUnsaturated fats: 4gCholesterol: 8mgSodium: 71mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g
