I’ve mentioned before that I love tea time and I like having cookies with tea.
I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you’re interested. It did well, so I also wrote this pumpkin oatmeal cookie recipe.
And I like trying these combinations with peanut butter and oatmeal. So, I thought why not make one with chocolate chips as well?
These cookies are chewy, hearty, and surprisingly rich for how simple they are.
They’re perfect for busy mornings, after-school snacks, or late-night cravings when you still want to eat a little clean-ish.
(I have included variations and substitutes at the end of the recipe in case you want gluten-free options or want to make different variations)
Here are some tips to make it taste amazing.
- Use creamy natural peanut butter like this one for the smoothest texture and best flavor.
- Sprinkle flaky sea salt on top before baking for a sweet-salty finish. Try Maldon Sea Salt Flakes—a little goes a long way.
- Swap the chocolate chips for vegan dark chocolate chunks to get those melty pockets of chocolate goodness.
- Add 1/4 tsp of cinnamon or a dash of vanilla extract to deepen the flavor profile without complicating the recipe.
- For extra crunch, stir in chopped almonds or sunflower seeds before baking.
Now, let’s dive into the recipe!
5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten-Free & Dairy-Free)
Course: DessertDifficulty: Easy12
cookies10
minutes12
minutesIngredients
1 cup natural peanut butter (creamy or crunchy)
2/3 cup rolled oats
1/2 cup maple syrup or honey
1/2 tsp baking soda
1/2 cup dark chocolate chips (dairy-free if needed)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium mixing bowl, stir together the peanut butter, maple syrup (or honey), and baking soda until smooth and well blended. Fold in the oats and chocolate chips until the mixture is thick and sticky.
- Scoop heaping tablespoons of dough onto the lined tray, leaving space between each cookie. These won’t spread a ton, so gently flatten each with your fingers or the back of a spoon to form a round cookie shape. Bake for 10–12 minutes, or until the edges look golden and the centers are set.
- Let the cookies cool for at least 5 minutes on the baking sheet before transferring to a wire rack. They’ll firm up a bit more as they cool. Enjoy warm or store in an airtight container for 3–4 days.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium mixing bowl, stir together the peanut butter, maple syrup (or honey), and baking soda until smooth and well blended. Fold in the oats and chocolate chips until the mixture is thick and sticky.
- Scoop heaping tablespoons of dough onto the lined tray, leaving space between each cookie. These won’t spread a ton, so gently flatten each with your fingers or the back of a spoon to form a round cookie shape. Bake for 10–12 minutes, or until the edges look golden and the centers are set.
- Let the cookies cool for at least 5 minutes on the baking sheet before transferring to a wire rack. They’ll firm up a bit more as they cool. Enjoy warm or store in an airtight container for 3–4 days.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
Don’t have peanut butter? Try almond butter or sunflower seed butter instead—just make sure it’s natural and not overly oily.
Maple syrup can be swapped for agave nectar or honey (if not strictly vegan).
You can use quick oats in a pinch, though the texture will be slightly softer.
For a protein boost, add 1–2 tablespoons of your favorite protein powder and slightly increase the syrup to keep the dough moist.
Stir in shredded coconut or dried cranberries for a tropical twist.
These cookies are so tasty and pretty healthy. I hope you love them!
