Peanut Butter Oatmeal Cookies
Quick and delicious peanut butter oatmeal cookies that are flourless and made in just one bowl. They're flexible, budget-friendly, and kid-approved!
Ingredients
Main Ingredients
- 1 cup peanut butter smooth for classic texture; natural-style works but may be oilier
- 1 cup rolled oats use old-fashioned oats for the best chew
- 1/2 cup honey or maple syrup honey = slightly firmer, maple = more nuance
- 1/2 cup protein powder optional — vanilla or unflavored
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped nuts optional, about 1/3–1/2 cup
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the peanut butter, rolled oats, honey (or maple), vanilla, baking soda, and salt until evenly combined.
- If using, fold in protein powder, chocolate chips, or nuts until distributed.
- Use a tablespoon or cookie scoop to portion dough into balls, spacing them about 2 inches apart on the sheet.
- Gently flatten each ball with the back of a fork (make a crisscross pattern if you like).
- Bake for 10–12 minutes. Look for lightly golden edges; centers will still be a bit soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free: use certified gluten-free oats. Swap peanut butter for almond or sunflower seed butter for nut-free households. If you prefer less sweetness, reduce honey/maple to 1/3 cup and taste the dough before baking. Store cookies at room temperature in an airtight container for up to 3 days.