My Healthy peanut butter oatmeal cookies are made without butter, eggs, flour, or dairy. Instead, they are loaded with the goodness of peanut butter, oatmeal, flaxseed, and almonds. Dark chocolate chips add more yumminess here. These cookies are healthier options to pair with your cup of coffee or as an evening snack.
Did I just say flourless and no butter or eggs??? And did I mention it is a cookie recipe??
Yes, I did!! Past few months I have experimented with a lot of variations to get you the best oatmeal cookies. Cookies that are better for you. Cookies that require minimal and easy to find ingredients. A recipe that caters to sensitive food groups. Yes, these healthy chocolate chip cookies are flourless making it gluten-free and have no dairy butter, or eggs making it vegan.
We are big-time cookie fans. Especially the day I bake my Ultimate eggless chocolate chip cookies and Nankhatai, they are polished in a day!!! So I look for healthier alternatives to indulge in. That way I feel less guilty of what I am feeding my kids on daily basis. I was very skeptical at first that my kids won’t like them. When I made these oatmeal cookies loaded with peanut butter and chocolate chips, my kids not only approved it but also wanted to eat them every day for breakfast.
These peanut butter oatmeal cookies are soft chewy and taste so much better than an ordinary oatmeal cookie. Seriously guys who knew a cookie with so many healthy ingredients would taste this good. Trust me it is guilt-free cookie heaven!!
Are you in the team chunky peanut butter or smooth? I definitely love the chunkier version. Isn’t it full of texture? This oatmeal cookie recipe is all about texture from rolled oats and earthy taste from the almond flour and flaxseed meal. I have thrown in more deliciousness by adding some dark chocolate chips. Overall, this healthy cookie recipe is a total keeper. It is for everyone who loves peanut butter and trying to live a healthier lifestyle.
Ingredients to make healthy vegan & gluten-free chocolate chip cookies
The star of the recipe and big on flavor. I use chunky peanut butter. But a smooth one is totally fine.
Oil is needed here to make the cookies more tender and crumbly. I have tried a batch without oil and wasn’t satisfied. You can use coconut oil instead.
It is packed with plant-based omega 3 fatty acids and fiber. A great substitute for eggs too. I use flaxseed meal to bind the cookies.
2 types of sugar
Like it or not, you do need sugar to sweeten the cookies. I have used refined free sugar to make these cookies better.
I have used very little sugar as compared to the sugar-laden bakery cookies.
A better option for sugar. It makes my cookies chewy as well. You may use packed brown sugar as well.
I use it to sweeten the cookies. Jaggery powder is a wonderful substitute here.
Vanilla – I highly recommend using pure vanilla extract.
Cinnamon – Love it in everything! Completely optional
Salt – A pinch of salt in desserts or any sweet recipe just brightens the flavor. Totally optional though!
I use it in two forms – Oatmeal and oat flour.
I made these cookies using rolled oats. Quick-cooking oats work well too. Do not use Instant or steel-cut oats.
Oat flour is nothing but ground oatmeal. I just grind some rolled oats in my blender until it looks like powder and oat flour is ready to use.
Almond flour is rich in protein and a great binder. Do not use almond meal in this recipe.
Baking powder and soda
The combination of these leavening agents results in chewy and soft cookies.
How to make vegan and gluten-free peanut butter oatmeal cookies?
I start by preheating the oven to 350 deg C.
Then I prepare the flaxseed meal gel.
Next, I cream peanut butter with avocado oil, flaxseed meal gel, vanilla, and both sugars.
Then I add the almond, oat flour, salt, cinnamon, and beat the mixture until everything is incorporated.
After that, I simply stir in the rolled oats using a spoon.
Lastly, I throw in the dark chocolate chips and fold them in. I even reserve some to put it on the top of each cookie.
It will be a soft and sticky batter.
I lightly grease my hands with some coconut oil. This prevents the dough to stick on my hands.
I scoop the desired size and roll it between my palms.
Then I flatten the dough with the base of a bowl to my preference. If I want thin cookies then I press it more. If I like thick cookies, I adjust the pressure accordingly.
This cookie dough barely spreads while baking. So, keep that in mind. Adjust the thickness of the cookie dough to your preference before baking.
I bake it at 350 degrees C for 9-11 minutes for thick cookies and 12-14 minutes for thicker cookies.
Do not overbake or it will result in dry cookies.
How to know cookies are done?
The cookies are done when they look dry on the top and the bottom is a little brown.
Cookies will still be soft once they are out of the pan. They will firm up upon cooling.
Storing Peanut butter oatmeal cookies
Cookies stay well in an airtight container on room temperature for 5 days.
In the fridge for 2 weeks.
You may freeze the cookies wrapping them individually with plastic wrap and placing it in a ziplock bag.
Freezes well up to 6 months.
Swap chunky peanut butter for smooth. You may use almond butter instead.
Swap oat flour for whole wheat flour. If so then you may require couple spoons of liquid like milk to adjust the consistency.
Use your preferred chocolate chips or chunks.
If you skip the chocolate chips then add an extra 1/3rd cup sugar to the cookies.
Quick-cooking oats work well in place of rolled oats.
Do not use steel-cut or instant oats.
Use almond flour and not almond meal.
Have fun with flavors
I hate bland cookies. Don’t shy away from adding a splash of your favorite flavor to the cookie dough.
You may add 1 teaspoon of pumpkin spice, chai spice, or even almond extract to the cookies.
Instead of chocolate chips, you can stud the cookies with raisins or cranberries.
A blend of slivered nuts is a good idea too.
KEEP IN TOUCH –
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Peanut butter oatmeal cookies recipe and tips
Healthy Peanut Butter Oatmeal Cookies (Vegan & Gluten-Free)
To make Flaxseed gel
- 2 Tablespoon Flaxseed meal
- 6 tablespoons warm water
- ½ cup Organic Chunky Peanut Butter or of choice
- 2 tablespoons Avocado oil OR coconut oil (see notes)
- ¼ cup Coconut sugar OR packed brown sugar
- ⅓ rd cup Sugar in raw
- 1 tablespoon almond milk OR of choice
- 1 teaspoon vanilla extract
- ½ cup Oat flour
- ½ cup Almond flour
- 1¼ cup Rolled oats
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- Pinch of salt
- ½ teaspoon cinnamon optional, Or flavoring of your choice
- ⅓ rd cup Dark chocolate chips
- First thing, preheat your oven to 350 deg C and line a cookie tray with parchment paper.
Make flaxseed meal gel
- Dissolve the flax into warm water with a spoon and keep aside for 5 minutes to gel.
- In the meantime, gather other ingredients.
- Beat the peanut butter with avocado oil, flaxseed meal gel, almond milk, flavoring, and both sugars.
- In another bowl whisk together all the dry ingredients (almond, oat flour, baking powder, soda, a pinch of salt, and cinnamon)
- Do not add rolled oats and chocolate chips at this time.
- Add this dry ingredient blend to the peanut butter mixture and beat until everything is incorporated.
- You can use a big spoon instead of beaters.
- After that, simply stir in the rolled oats using a spoon.
- Lastly, throw in the dark chocolate chips and fold them in.
- You may reserve some chocolate chips to add to the top of each cookie.
- It will be a soft and sticky batter.
- Now lightly grease your hands with some oil. This prevents the dough to stick on my hands.
- Scoop it to the desired size with a medium-size ice-cream scooper and roll it between my palms.
- Then flatten the dough with the base of a bowl to my preference.
- If you want thin cookies then press it more.
- If you like thick cookies, adjust the pressure accordingly.
- This cookie dough barely spreads while baking. So, keep that in mind. Adjust the thickness of the cookie dough to your preference before baking.
- Bake on the middle rack at 350 degrees C for 9-11 minutes for thick cookies and 12-14 minutes for thicker cookies.
- Do not over-bake or it will result in dry cookies.
- Once you take them out of the oven let the cookies rest in the pan for 5 minutes and then transfer them gently on to a cooling rack.
- The cookies will harden as they cool.
How to know cookies are done?The cookies are done when they look dry on the top and the bottom is a little brown. Cookies will still be soft once they are out of the pan. They will firm up upon cooling.
Storing Peanut butter oatmeal cookies
- Cookies stay well in an airtight container on room temperature for 5 days.
- In the fridge for 2 weeks.
- You may freeze the cookies wrapping them individually with plastic wrap and placing it in a ziplock bag.
- Freezes well up to 6 months.
- Swap chunky peanut butter for smooth. You may use almond butter instead.
- Substitute oat flour for whole wheat pastry flour. If so then you may require couple spoons of liquid like milk to adjust the consistency.
- Use almond flour and not almond meal.
- Use your preferred chocolate chips or chunks.
- If you skip the chocolate chips then add an extra 1/3rd cup sugar to the cookies.
- Quick-cooking oats work well in place of rolled oats.
- Do not use steel-cut or instant oats.
- Substitute coconut sugar with jaggery powder.
- Use healthy oil of your choice.
Have fun with flavors
- I dislike bland cookies. Don’t shy away from adding a splash of your favorite flavor to the cookie dough.
- You may add 1 teaspoon of pumpkin spice, chai spice, or even almond extract to the cookies.
- Instead of chocolate chips, you can stud the cookies with raisins or cranberries.
- A blend of slivered nuts is a good idea too.