These peanut butter oatmeal cookies are a delicious option for dessert tonight!
These cookies are put together quickly and produce a cookie that is firm and slightly crumbly. They are delicious and surprisingly filling.
Peanut Butter Oatmeal Cookies
These delicious cookies are a spinoff from my Oatmeal Cookies recipe I did a while back.
They have plenty of peanut butter flavor and are on the sweeter side. They would be delicious turned into an ice cream sandwich with some peanut butter, chocolate or vanilla ice cream in the center.
These cookies are incredibly soft when they come out of the oven. So letting them cool completely is critical if you want to pick them up without them falling apart. If you’re in a hurry to eat one, you can also cool them in the fridge or freezer. But when they finally do cool down, they are nice and firm and actually more of a crisp cookie than a totally soft one.
Peanut Butter Chocolate Chip Cookies
If you want to add chocolate chips to this, nobody is going to stop you. It’s delicious! Add 1 cup of chocolate chips to this recipe.
Cookie Make-Ahead Directions
If you want to make the dough ahead of time, it can sit in the fridge in an air-tight container for up to 3 days.
And if you prefer to freeze the dough, I highly recommend scooping the dough and then freezing the scoops. This will let you bake up only the number of cookies you actually want to make instead of trying to thaw a full brick of dough that forces you to make all the dough (do not re-freeze the dough a second time after thawing)
- Freezer – Most baked cookies hold up really well in the freezer. These are no exception. Freeze these for up to 6 months in an air-tight container.
- Fridge – Keep these in the fridge at the very least (don’t leave them out on the counter). You can store these up to about 6 days in the fridge.
How To Make Peanut Butter Oatmeal Cookies
These are super easy to whip up in a single mixing bowl. Here’s how it’s done.
What You’ll Need
1 cup whole oats – These are the old fashion or traditional oats that take a little longer to cook. Do not use quick cook or steel cut oats with this recipe.
1 cup coconut sugar – I used xylitol because it’s easier on my blood sugar. But you can also use Sucanat or even Monk fruit granular sweetener. Pretty much any dry sweetener you are comfortable with will work here.
1/4 tsp. salt – I used pink Himalayan salt, but you can use any finer-grind salt you have on hand.
1 tsp. baking powder – Make sure this is on the fresher side. Old baking powder won’t work very well, leaving your cookies on the flatter side.
1 cup peanut butter – Use the natural stuff that only has peanuts listed in the ingredient list. Often sold as “natural” peanut butter, sometimes a little salt is added too, and that’s fine. You just want to avoid the sugar.
2 large eggs – These work best at room temperature.
1 tsp. pure vanilla extract – I used bourbon vanilla, but any extract you have will work here.
2 tbsp. coconut oil – This is the virgin variety that is hard at room temperature. Do not use the type that is liquid at cold temperatures. Part of the structure that holds these cookies together is the oil as it cools and hardens.
Preheat oven to 350 F.
Mix all the dry ingredients together, then add the wet ingredients and stir to combine. If you can’t mix the coconut oil in well enough with a wooden spoon, you can also knead this with your hands (but it’ll be a little sticky)
Scoop onto a parchment lined cookie sheet and then slightly flatten the cookies.
Bake for 20 minutes.
Cool completely before eating. These are so soft when warm that they fall apart, but firm up nicely when cooled down.
Peanut Butter Oatmeal Cookies Recipe
Peanut Butter Oatmeal Cookies
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- Cookie Sheets
- Parchment paper
- 1 cup whole oats
- 1 cup coconut sugar
- ¼ tsp. salt
- 1 tsp. baking powder
- 1 cup peanut butter (no sugar added)
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 tbsp. coconut oil
- Preheat oven to 350 F.
- Mix all the dry ingredients together, then add the wet ingredients and stir to combine. If you can't mix the coconut oil in well enough with a wooden spoon, you can also knead this with your hands (but it'll be a little sticky)
- Scoop onto a parchment lined cookie sheet
- Slightly flatten the cookies, then bake for 20 minutes.
- Cool completely before eating. These are so soft when warm that they fall apart, but firm up nicely when cooled down.