If you’re a peanut butter fiend, these Peanut Butter Oatmeal Cookies are for you! They’re soft and chewy and 100% peanut butter lover approved!

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I love trying to figure out how to turn recipes that would normally be considered “junk” food into nutritious snacks that you aren’t afraid to give your kids. I’m not big on totally depriving kids of junk food (I feel like that only leads to a slew of other problems in the long run), but if I can come up with a version of a cookie that doesn’t include all of the unnecessary fillers found in store bought brands, I’m making it homemade for my kids.


These Peanut Butter Oatmeal Cookies will have your family’s eyes popping wide open when they see them coming out of the oven. These cookies have a healthy carbohydrate from the oatmeal and a protein punch from the peanut butter — great for kids who have been active running around all day. All they’re going to care about though is that they are delicious!


I made a batch of these for an after-school snack and everyone went wild. My kids have always been obsessed with peanut butter so these were a natural fit. If you’re looking for more creative ways to use your favorite peanut butter, try out Chocolate Peanut Butter SmoothieCoconut Peanut Butter Oatmeal BallsFrozen Chocolate Peanut Butter Banana Bites or Peanut Butter and Jelly Pop Tarts


I love these cookies too because they’re super simple to whip up when we want something special for a snack or after dinner treat. And the ingredients are pretty much always in our pantry and refrigerator which makes it even easier! They’ve become one of our go-to’s lately and I’m not complaining. 


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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies are simple to whip up and a huge crowd pleaser.
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Course: Dessert
Cuisine: American
Servings: 30 cookies
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • Preheat oven to 350 degrees.
  • Place the butter and agave (or honey) in a bowl or a standing mixer and beat for 1 minute.
  • Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
  • In a separate bowl, combine all the dry ingredients and mix to combine.
  • Slowly add the dry ingredients to the wet and mix to incorporate.
  • Drop 1 tbsp of the cookie dough onto a Silpat or parchment-lined cookie sheet. Flatten down each ball of cookie dough with the back of your hand or with the back of a fork making a checkerboard pattern.
  • Bake for 10-12 minutes.
  • Cool and serve.


  • Freeze dough after step 6 for 30 minutes then place par-frozen cookies in a ziploc bag, label and freeze for up to 4 months. When ready, pop them on a silpat or parchment lined cookie sheet and bake adding an additional 1-2 minutes.


Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Cholesterol: 5mg | Sodium: 60mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. My toddler enjoyed these cookies. 3 in one go 🙂
    I have used half the syrup amount and replaced the all purpose flour with coconut flour (equivalent to 1 cup of flour rather than 1.5). The recipe is definitely a keeper.

  2. I love this website. I have made a ton of recipes from this site. However, this one was a big flop! I followed the recipe exactly and the cookies turned out very dry and crumbled in our hands. The flavor was a bit bland as well.

  3. Hi, if I want to make these dairy free and sub coconut oil for butter, how much would I use? Thanks!

  4. […] and I (and Rufert) are all set to make Weelicious’s Peanut Butter Oatmeal Cookies for Santa on Christmas Eve. Following Catherine’s advice to keep kids involved in cooking, […]

  5. First off, let me start by saying that I adore weelicious and most of the recipes on here. But unfortunately I didn’t have much luck with these cookies. I baked them three different times underbaking them a little more each time, and every time they came out just to dry. They are also a little bland for my taste (and my 3yo’s) and believe it or not my husband was surprised that there was peanut butter in them. I think the poster who suggested using less flower might be onto something. I also used honey and maybe the agave would give a sweeter flavor. Oh well, I’ll still keep trying weelicious recipes! And I really appreciate the attempts to make our favorite sweet treats healthier too!

  6. Just made these with wheat bran and whole wheat flour instead of oats and flour. Turned out crumbly but so soft and yummy! Thanks

  7. […] Peanut Butter Oat Cookies (based off of this recipe by […]

  8. I just made these, and to be honest, they are not my fave. They are very bland. It could be the type of honey used. I also started making my own peanut butter rather than the crap that is at the store that is loaded with sugar and trans fats. Hmm, maybe that’s the culprit.

  9. I just made these without the oatmeal so I could roll them into balls to make peanut blossoms! I added another half cup of flour and it worked really well! I also cut the bake time to about 7-8 min and the were perfect! I think that they are a little dryer then regular ones, but peanut butter cookies are sometime like that! Thanks for the great recipe! Healthy peanut blossoms! What could be better?

  10. just made these for the first time, and i’m impressed! they’re on the dry side while still being soft, so it’s easy for my 13-month old son to gum and chew them. they’re delicious without being overly sweet (i used honey in my recipe rather than agave). rather than cookies, they remind me of petit peanut butter scones. my son loves them, and they’re healthier than the creme sandwich cookies his grandparents like to sneak to him, so i’m sold!

  11. Made them today! Just eating them with a glass of milk with my 2 years old daughter. Delicious! she said. They came out soft and delicious. I made them with the crunchy peanut butter and you can taste the little pieces of peanuts! Thanks Catherine for these great recipies!

  12. Just to let everyone know …. I made these cookies omitting the oats completely, and not substituting with anything else! They turned out beautifully – and more importantly YUMMY!!

    So if you have an allergy, or your kids simply don’t like the texture of the oats – just leave it out! 🙂

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