Meet the great cookie equalizer: Healthy Peanut Butter Oatmeal Cookies. Whatever the members of your household might agree (or not agree) on, everyone can rally around a soft, chewy cookie that’s made of wholesome ingredients, especially when said cookie includes peanut butter and chocolate.

Healthy peanut butter oatmeal cookies with chocolate

This recipe is based on my 5-star Healthy Oatmeal Cookies.

Like those cookies, this recipe is flourless, naturally sweetened with honey (there’s no refined sugar), and they’re a breeze to whip up anytime a craving strikes.

What makes these healthy cookies special is peanut butter. They harness peanut butter’s rich, thick texture and healthy fats to bind the cookies and make them moist.

Thanks to PB, there’s no need to make these peanut butter oatmeal cookies with oil or butter. Peanut butter holds them together!

Peanut butter oatmeal cookies with chocolate chips

While I’ve never been one to turn a cookie down (you know it, Chocolate Chip Walnut Cookies), like many of you, I have my cookie hierarchy (oatmeal raisin cookies trend towards the bottom; anything with chocolate pops to the top).

A few weeks ago, my mom, sister, and I were in a bakery with the most magnificent-looking, GIANT cookies, so we decided to split one.

For the cookie flavor, we each had a different first choice, but you know which one ALL of us felt good about sharing? The monster cookie. Why? Because it contained the trifecta of oatmeal, peanut butter, and chocolate.

(If you also are a fan, be sure to scope my recipe for the world’s best Monster Cookies.)

A peanut butter oatmeal cookie with chocolate chips

When it comes to today’s soft peanut butter oatmeal cookies, there’s no need to share.

Like the other homey, healthy cookies you’ll find here (Banana Oatmeal Cookies with Chocolate Chips and Peanut Butter Banana Cookies come to mind), the ingredients are nutritious, the prep is simple, and the payoff is supreme.

Craving a peanut butter oatmeal cookie after all this talk, but don’t feel like turning on your oven? I got you! Make these Healthy No Bake Cookies instead.

But if you can brave 10 minutes of heat, these chewy peanut butter oatmeal cookies are well worth turning your oven to 350 degrees F.

Peanut butter, oats, and chocolate chips

How to Make Healthy Peanut Butter Oatmeal Cookies

These cookies have only a handful of simple ingredients and will be ready to eat in no time!

The Ingredients

  • Quick Oats. Oats help give the cookies their shape and perfect oatmeal cookie texture. With oodles of fiber, the oats also help make these cookies extra satisfying (find out more about the health benefits of oats here). I prefer to use quick oats for a more tender texture, but you can use rolled oats if you don’t mind them having a heartier texture.
  • Peanut Butter. The star of the show! Creamy, irresistible peanut butter is packed into every bite of these cookies. (If you love peanut butter flavor in cookies, try these healthy Granola Cookies too.)
  • Cinnamon. A pinch of cinnamon adds delightful warmth and sets these cookies apart from the rest.
  • Egg. The all-important binding agent.
  • Vanilla. Accentuates the peanut butter flavor.
  • Honey. To keep these cookies free of refined sugar, I used honey as the sweetener. It’s delicious paired with peanut butter and makes the cookies moist. You could also make these healthy peanut butter oatmeal cookies with maple syrup instead.
  • Chocolate Chips. Because peanut butter + chocolate = BEST LIFE.

The Directions

  1. Whisk the dry ingredients together in a bowl.
    Bowls of wet ingredients, dry ingredients, and chocolate chips
  2. Mix the wet ingredients together in a separate bowl. We’re practically done here.
    A bowl of cookie dough with chocolate chips
  3. Add the wet ingredients to the dry, stirring until combined. Stir in the chocolate chips. Chill the dough. 30 minutes will do it.
  4. Drop cookie dough balls onto a parchment-lined baking sheet, and flatten.
  5. Bake the peanut butter oatmeal cookies at 350 degrees F for 9 to 10 minutes. ENJOY!

Peanut butter oatmeal cookies with chocolate chips and honey

Cookie Make Ahead and Storage Tips

  • To Make Ahead and Freeze. Prepare the cookie dough. Scoop the dough into balls as directed and arrange them on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cookie dough is frozen solid. Transfer the cookie dough balls to an airtight freezer-safe storage container or ziptop bag and freeze for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed. You can also bake directly from frozen—simply add a few minutes to the baking time.
  • To Store. Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • To Freeze. Place baked leftover cookies in an airtight freezer-safe storage container in the freezer for up to 3 months.

More Healthy Cookie Recipes

Easy cookies with nut butter and chocolate chips

Recommended Tools to Make Healthy Peanut Butter Cookies

These peanut butter honey oatmeal cookies are here to be your healthy snack, dessert, or even breakfast (I won’t tell!). Whenever you choose to enjoy them, I know they’ll hit the spot!

Healthy peanut butter oatmeal cookies with chocolate

Healthy Peanut Butter Oatmeal Cookies

4.63 from 56 votes
Healthy Peanut Butter Oatmeal Cookies with honey, oats, and chocolate chips (no sugar, no flour, and no oil!). Flourless and chewy, these hit the spot!

Prep: 5 mins
Cook: 10 mins
Total: 45 mins

Servings: 14 cookies

Ingredients
  

  • 2 cups quick-cooking oats*
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup creamy peanut butter
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup honey
  • 1/2 cup dark or semi-sweet chocolate chips

Instructions
 

  • In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended.
  • Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
  • When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
  • Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

Notes

  • *I prefer quick oats for the most soft, chewy cookies. Rolled oats will also work, but the cookies will just have a heartier texture. Do not use steel cut oats or instant oatmeal. To make your own quick cooking oats: pulse rolled oats in the food processor 3 or 4 times to lightly break them up (do not pulse all the way into a flour).
  • TO STORE: Store leftover cookies an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days. 
  • TO FREEZE: Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months.
  • TO MAKE GLUTEN FREE: If you are making this cookie for someone who cannot tolerate gluten, be sure your oats are certified gluten free.
  • TO MAKE VEGAN: Use maple syrup instead of honey. For the egg: I haven’t tried this with a flax egg instead of the regular egg yet, but I’d love to hear how it goes if someone does play around!

Nutrition

Serving: 1(of 14)Calories: 154kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 12mgPotassium: 175mgFiber: 1gSugar: 13gVitamin A: 161IUVitamin C: 1mgCalcium: 71mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




151 Comments

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  1. Hi! These look great, I plan to make them today! I have all the ingredients except for honey, do you think brown sugar would  work as a sub? Thanks!!

    1. SP, it needs to be a liquid sweetener. Maple syrup would work! Agave will in a pinch, though it will make the cookies sweeter. I hope you love them!

    2. Instead of honey, I used 1/2 cup light brown sugar and 2 Tbsp. water. They came out perfect! Yummy cookie!5 stars

    1. Hi Julie! For baking, I use either creamy Jif Natural or Skippy Natural (the kind that is stable at room temp). The ingredients include a little oil and molasses to keep it stable, which means it’s more consistent and works well for baking.

  2. I am still having a hard time getting flour in my area (the whole wheat white, which I always use), so I appreciated the flour-free option here. Thank you.

  3. Made these today- SO GOOD! Made them smaller and they are too easy to just keep popping in your mouth. Didn’t have honey so subbed pure maple syrup and they were delicious. 5 stars

  4. Also wanted to let you know that I substituted Agave for Honey, and  so good!!  Thank you!!! 5 stars

  5. I’m not terribly impressed with this recipe; I think part if it is my fault (used coarse kosher salt instead of fine), but I found all I could taste was honey, and I’m wondering if this is also why the cookies burnt on the bottom (too much honey). I followed the recipe exactly (except the salt) and I have a regular stainless steel oven and followed the temperature and time frame to a T as well. 

    1. Hi Andrea, I’m sorry to hear that these weren’t to your tastes. Next time, you could try using maple syrup instead to see if that helps the flavor. I (and many other readers) have truly enjoyed them, so I wish they would’ve been a hit for you too!

  6. Nope, not the cookie for me. I used the amount of cinnamon that it called for, but that is all I could taste.

    1. I’m sorry this recipe wasn’t to your tastes, Christy. I (and other readers) really enjoyed the flavor, so I wish it would’ve been a hit for you too!

  7. These cookies are so simple and so delicious! My goal is to greatly reduce processed sugar and keep our snacking as healthy as possible and still be yummy. We like to have a little something at night after dinner and this was just the perfect thing for last night!5 stars

  8. Great healthier cookie option. I used rolled oats and slightly processed in blender as suggested. Also to further cut the sugar to our taste, I cut the honey down to 57g (less than 3T) and the chocolate chips down to 60g. I used Wild Friends creamy peanut butter which has plenty of salt so I am debating on cutting the salt to 1/4tsp for next time. I used an ice cream scoop and it made 8 large cookies that took 12m in my oven. My husband loved them.5 stars

  9. Made this today & I loved it! Made it with the peanut butter that has oil separation because that’s all I had, and it worked well. Yummy!5 stars

      1. I did enjoy them! My wife and I love them. Have you ever heard of bobo’s? They reminded me of them but only your cookies are better.

        I did reduce the honey by half and put a bit less cinnamon in them. They turned out great! These are going to be a regular thing in this household.5 stars

  10. Made this for family and they loved it. We only have instant oatmeal but it still worked though. I wonder why you didn’t recommend them? I also used coconut syrup from coconut sap instead of honey since we have loads of that at home. Thanks for the recipe!5 stars

  11. I’m trying these for a healthier lactation cookie option! So for this, I added 2 Tbls of brewers yeast and also used the flaxseed meal egg substitute. (Both good for lactation, and also, I like some dough with a little ice cream :). So far I haven’t baked them, but the dough is just as tasty to me as sugar/flour recipe options I’ve made. I’ll let you know how well these lactation add-ins bake up!

    1. Hi Kal! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert the ingredient amounts into grams. I hope this helps!

  12. These are wonderfully delicious cookies. I bought local honey and used Bob’s Red Mill Oatmeal. I was looking for a cookie without, sugar, butter or flour and I found one great cookie recipe.

    Thank you.5 stars

  13. Loved the cookies, tweaked the recipe and used seed butter, which worked very well. These will be a staple in my house from now on. Thank you!5 stars

    1. Hi Catherine! I use an online nutrition calculator to create my estimates. They are based on the ingredients I used, so if the numbers are important to you, I recommend inputting your exact ingredients into an online calculator like MyFitnessPal for the most accurate information. I hope this helps!

  14. I tried this recipe a couple of months ago, and it turned my husband into a cookie fanatic! Now, this is the only cookie he wants me to make! I’ve offered to try other recipes here, but no, he only wants this one! They really are delicious, and I like the fact that there’s no flour in them. I do have one question. We just bought a convection oven, and these cookies take several minutes longer to set up with it. I’ve given up on using the convection feature with this recipe. I’m probably doing something wrong. Do you have any tips for baking these with a convection oven? The temp auto-adjusts down by 25 degrees when I use convection, but then it takes several minutes longer to bake the cookies — I ended up burning a batch because I over-baked them. I’m still experimenting with it. Thank you!5 stars

    1. I’m so happy that you’ve enjoyed them, Nena! Thank you for sharing this kind review! Since this recipe was developed using a conventional setting, I’d recommend not using the convection setting. The convection function is wonderful for many recipes, but it can cause issues with baking recipes (lack of moisture, uneven baking, etc.). I hope this helps!

  15. I wanted to use quick oats for a pb cookie & found your recipe. Made it right away though
    I only had 1/4 cup chocolate chips, but delish anyway. Using a cookie scoop made faster work because dough is still fairly gooey after chilling. Tx for recipe!5 stars

  16. I have a genetic cholesterol condition and have struggled to find a healthy cookie recipe that tastes amazing. This hit the spot. I used the egg whites of two eggs instead of using one whole egg and it turned out beautifully.5 stars

  17. We made this recipe and WOW were they worth it ! They were so delicious and crunchy and the PERFECT sweetness. We used Maple Syrup as a substitute to Honey and they were DELICIOUS ! We made them at night and tried one but preferred them the following morning as they were all cooled and crunchy. We have a food account called @thef.oodstation and couldn’t find any Peanut Butter cookies and found this one on the @wellplated Instagram account and the whole family was obsessed : ) Really worth baking, perfect for during zoom classes. Definitely one to try again !!!!!5 stars

  18. These are delicious! Soft and chewy and loaded with flavor. And super easy to make! Thanks for sharing, I’m always looking for ideas with less/no flour and refined sugars and very glad I found this one. Will definitely make again!5 stars

    1. I made this recipe for the boyfriend and I, safe to say he likes them seeing how I only got 2 for myself lol. Thanks for the great recipe!!5 stars

    1. Hi Barbara! If you scroll to the bottom of the post, you can find the recipe card with all the ingredients and instructions. If you click the “Jump to Recipe” button at the top of the page, it will take you directly there. I hope this helps!

  19. Very dry and crumbly. Cookies taste OK I guess if a little underwhelming, but impossible to pick up without them falling to pieces.2 stars

    1. I’m sorry you didn’t enjoy these cookies, David. Did you make any adjustments to the recipe? I (and other readers) have really enjoyed them, so I wish they would’ve been a hit for you too!

  20. I tried these without the chocolates chips and with gluten free jumbo oats. Very light on the stomach, maybe that’s why the batch was finished in 3 days. They just seem to disappear.
    Mr Nobody moved in – I think.5 stars

  21. Amazing recipe! I’m allergic to egg whites so I replaced the egg with yogurt. Also to cut calories, I used PBfit and mixed in water.5 stars

  22. Thank you for the recipe. Didn’t have enough honey so added some strawberry jam to get a bit of that PBJ taste 😄5 stars

  23. So good!

    I made them with a flax seed egg substitute because there’s a dairy allergy in the family. I also used natural peanut butter. They are delicious and filling! A good breakfast cookie. I was surprised how well they held… a little crumbly but nothing terrible.5 stars

    1. Hi Fiona! Yes you can use rolled oats if you don’t mind them having a heartier texture. Let me know if you try them!

    1. Hi Alexis! No, the baking powder and soda are essential in making these cookies. If you decided to try them out, let me know how it goes!

  24. Yummy!!!! These turned out amazing— so soft and chewy!
    I subbed the egg for one ripe banana, used chunky peanut butter because that’s what I had, and subbed the honey with brown sugar (with the dry ingredients and 1/4 cup water with the wet). I also put in a 3/4 cup of dark chocolate chips and sprinkled sea salt flakes on top before baking. My husband who doesn’t even like cookies was absolutely sold. Will be sharing and repeating this recipe!5 stars

    1. Hi Angela! Thanks for the feedback on the swaps! Glad it worked well for you! Thank you for this kind review!

  25. Saludos desde México

    Están muy ricas!

    Next time I’ll cut down on chips and Maple syrup, to make them a bit less sweet.

    Hubby is delighted to be able to have a bite as a bite is FODMAP FREE (Can only have 3 tbsp of oatmeal)

    Used all possible ingredients organic, and that eases me to eat with peace of mind.

    I’ll translate to Spanish and keep it in my cookbook.

    Gracias5 stars

  26. These are very chewy and quite tasty. I used 1 cup of oatmeal flour in place of just plain oats. Everyone loved them.5 stars

    1. Hi Barry! So glad it worked for you! So glad you enjoyed it! Thank you for this kind review!

    1. Hi Lisa! I have not tried this recipe with the peanut butter you asked about. If you decide to experiment with it, let me know how it goes!

    2. I made this with organic, no sugar added peanut butter. Do not add more honey. The peanut butter has a stronger flavor but it is definitely sweet enough as is.

    1. I’m sorry to hear you didn’t enjoy the recipe, Alan. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

      1. They were very good. Often, people who don’t think healthy desserts are ‘good’ are those who are very addicted to processed sugar and not natural sugar found in honey and fruit. There is so much hidden sugar in many things we buy in America, that it’s great to be conscious about what we are consuming.

        Thanks for sharing your recipes so many others can enjoy healthy, yummy eating.

  27. YUM!!! Enjoyed these, loved the ingredients, and can’t wait to make them again. Thanks for a keeper!
    (I omitted the cinnamon)5 stars

  28. Made these on a whim. Had all the ingredients, so…..why not! They were great! Don’t expect the texture to be like pb or oatmeal cookies your used to, and you’ll love them! Love that they’re healthy! I used half maple syrup/half honey and cooked them for 4 minutes longer and they came out great. Will be a GREAT work snack. Woot!!5 stars

    1. Hi Sharon! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I hope you enjoy this recipe if you give it a try!

  29. MmmmMmmMm. Delish. Thanks for this recipe. I really didn’t change the basic recipe, just used what I had on hand. The recipe is great. I used rolled oats(a little quick trip through the food processor), crunchy pb and mini choc chips. Because I LOVE cookies and I am on WW, I scooped them into 24 cookies (= 4 SPs on blue plan). Still a great size for a cookie.5 stars

  30. This has become my favourite healthy cookie recipe. I used raisins instead of chocolate chips. I also modified just adding 2 T chia seeds (without chips or raisins). They are delicious with a satisfying texture. Thank you for this recipe!5 stars

  31. The recipe was great! I made a quick date paste with a few dates blended with a little hot water since I realized I ran out of honey. Baked for an extra 5 minutes and it was perfect. Thanks for the recipe, will definitely make again!5 stars

    1. I’m so sorry you had trouble with this recipe, Jane. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  32. Loved this recipe!! ❤ Super easy to whip up & a big hit with the family. Will definitely be making again! 🥰5 stars

  33. I made these with old fashioned oats because that’s what I had, and they turned out great! Also left out the chocolate chips, to make them a little healthier and my husband still said “they’re yummy”. We have to watch our sweets, and feel these make a nice satisfying treat for us.5 stars

  34. They are fantastic! I reduce the amount of honey to 1/3 cup because the chocolate chips are sweet enough. I also just use a cookie sheet and it’s fine.

    When I take them out of the refrigerator and start placing them on a cookie by the last few the batter gets very crumbly.5 stars

  35. Delicious! I added a splash of almond extract and used natural peanut butter and they were plenty sweet and delicious. The texture is softer than a normal cookie but I love that these are healthy AND honestly addicting. My 1-year-old loved them as well.5 stars

  36. I love the simple ingredient s no refined sugar.no flour . I used what I had on hand .swapped honey for maple syrup no vanilla on hand. They still came out delicious! Will be using this again and again thanks for sharing5 stars

  37. I made these with chia “egg” and rice malt syrup instead of honey and they were still really good. Not sweet really but perfect if you like cookies but not too sweet. When I made them with honey my 2 year old who doesn’t eat anything ever ate them all in two days!!5 stars

  38. Absolutely love these cookies. My daughter does too. Delicious snack that you can feel really great about serving (and eating!!). I just started making them with homemade peanut butter too. Fun!5 stars

  39. yuck…the amount of salt and baking soda make these salty… do not like and I used the right amount…1 star

    1. Hi Donna, so sorry you didn’t enjoy these cookies. Did you use kosher salt? Myself (and others) have enjoyed this recipe so I wish you would have to but I know we all have different taste.

  40. Followed your instructions with your measurements and the dough was Very dry and crumbly (not moist and sticky at all). I even added apple sauce but that did not help much. Don’t think I will be using this recipe again unfortunately.1 star

    1. I’m sorry you to hear had trouble with the recipe, Elaine. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

  41. I really like the cookies. Great recipe! A touch too sweet for me, I used a bit more peanut butter and a bit less honey, and added some walnuts. Real yum thanks! :)3 stars

  42. Just made these, amazing. I did leave out the chocolate chips (rare person who doesn’t care for them) and I subbed 2 egg whites for the one egg, lowering the cholesterol a bit. I loved how the recipe made a small batch and didn’t take long to whip up and bake, I ended up with 17 cookies. I used a small cookie scoop to place them on the cookie sheet, lined w parchment. Will keep this in rotation, I think these will be great for a hearty snack, breakfast cookie or a satisfy your sweet tooth dessert. Thanks!5 stars

  43. A truly superior peanut butter cookie! I followed the recipe as written and these turned out chewy with a great crisp honey flavor. Things to note: I used natural honey roasted peanut butter (from Whole Foods), walnuts instead of chocolate chips, and I’m at a high altitude (Colorado USA) but it doesn’t seem to have had any negative impact on it. This is definitely my new favorite oatmeal cookie recipe!5 stars

    1. Hi Christine! Yes, but the nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!

  44. This is my favorite cookie recipe ever! Healthy in so many ways, chewy, delicious, and…. so important for me: Easy!! Honey is a bit expensive but these cookies are worth every penny! Plus, I can give them away to even my health- conscious friends!!
    I also like that I have a few days to make them from the fridge, so I can make the batter in advance, and then bake them in shifts if needed. Thank you so much!!5 stars

  45. Hi Erin, not quite sure what I’m doing wrong, but this cookies will not stick together. I’ve even tried putting in some coconut oil for a liquid consistency. They pretty much come out broken and looking like granola. Also, I add walnuts and raisins which add great flavor.

    Please help!
    Joan

    1. I’m sorry you to hear had trouble with the recipe, Joan! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed it, so I really wish it would’ve been a hit for you too! It’s hard to know what went wrong without being in the kitchen with you.

  46. THESE HEALTHY PEANUT BUTTER OATMEAL COOKIES ARE SO DELICIOUS!!!! I USED MAPLE SYRUP, INSTEAD OF HONEY, THATS WHAT I HAD ON HAND. THESE ARE MY FAVORITE COOKIE TO MAKE NOW. YUM5 stars

  47. These healthy peanut butter oatmeal cookies were delicious!!!!! I used rolled oats and maple syrup, that’s what I keep on hand. They were moist and delicious. These are my new favorite cookie, without tons of sugar. I like that there is not so many ingredients also.5 stars

  48. I used rolled oats. I used flaxseed (1 tbs. and 3 tbs water) I used less honey cuz I didn’t want too sweet, also crumbled some mixed nuts and a small handful of raisins. Did not fridge. Rolled out onto parchment paper, cut squares with pizza cutter, then baked. It was done after 25 min. Turned out pretty good. I’ll make again, but fridge next time to see if different.4 stars