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Peanut Butter Oatmeal Chocolate Chip Cookies on a plate

Peanut Butter Oatmeal Chocolate Chip Cookies

These quick and wholesome cookies are naturally sweetened with maple syrup, featuring a chewy texture from oats and rich flavors from peanut butter and chocolate chips.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs
  • 1 cup peanut butter (smooth or chunky) natural or commercial both work
  • 1/3 cup pure maple syrup can swap with honey or brown rice syrup
  • 1 1/2 cups rolled oats use certified gluten-free oats if needed
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon optional
  • 1/2 tsp sea salt
  • 2/3 cup chocolate chips optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
  2. In a mixing bowl, whisk the eggs lightly until the yolks and whites are combined.
  3. Add the peanut butter and maple syrup to the eggs. Stir until the mixture is smooth and uniform.
  4. Add the rolled oats, baking soda, cinnamon (if using), and sea salt. Stir until a thick, cohesive dough forms.
  5. Fold in the chocolate chips so they’re evenly distributed.
Baking
  1. Drop tablespoon-sized mounds of dough onto the prepared sheet, spacing them about 2 inches apart. Press them gently if you prefer a flatter cookie.
  2. Bake for 9–12 minutes. The cookies should be set at the edges but still slightly soft in the center — they’ll firm up as they cool.
  3. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For a vegan version, replace each egg with a flax 'egg' (1 tbsp ground flax + 3 tbsp water).