Healthy Peanut Butter Oatmeal Cookies
Soft and chewy peanut butter oatmeal cookies made with rolled oats, natural peanut butter, and maple syrup or honey. Naturally sweetened, high in fiber, and perfect for a healthy snack, meal prep treat, or quick energy bite.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Dessert, Snack
Cuisine American (healthy / fitness-oriented)
Servings 12
Calories 150 kcal
Mixing bowl
Baking sheet
Parchment paper
Fork or cookie scoop
Wire cooling rack
- 1 cup rolled oats 90 g
- ¾ cup natural peanut butter unsweetened and creamy (180 g)
- ¼ cup maple syrup or honey 60 ml
- 1 large egg
- ½ tsp baking soda
- ½ tsp cinnamon optional
- 1 tsp vanilla extract
- pinch of sea salt
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl combine the natural peanut butter, maple syrup or honey, egg, and vanilla extract. Stir until the mixture becomes smooth and creamy.
Add the rolled oats, baking soda, cinnamon, and sea salt to the bowl. If using protein powder, add it at this stage. Mix everything together until a thick cookie dough forms.
If using dark chocolate chips or chopped walnuts, gently fold them into the dough until evenly distributed.
Use a tablespoon or small cookie scoop to form 12 evenly sized dough balls. Place them on the prepared baking sheet. Lightly flatten each cookie using a fork to create the classic crisscross peanut butter pattern.
Bake for 8–10 minutes, until the edges are lightly golden while the centers still look slightly soft.
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up while maintaining a soft chewy center.
- Use room temperature peanut butter so the dough mixes smoothly.
- For extra flavor sprinkle a pinch of flaky sea salt on top before baking.
- Store cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
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