Peanut Butter Oatmeal Cookies
By Sammi Brondo — August 6, 2026
Something I’ve learned over the past few weeks is that you guys love an easy, minimal ingredient recipe. What can I say – you’re my kinda people.
And that’s why these easy, 4 ingredients Peanut Butter Oatmeal Cookies are about to be your new favorites.
I’m challenging myself to see if another recipe can rival the most popular recipes on my website: the 3 ingredient banana oaties and peanut butter banana bars. We all know peanut butter deserves to be its own food group, so I really think this is the one that’s gonna give peanut butter a run for its money 🙂
I love making these bars at the start of the week. That way, I can snack on them for breakfast, after lunch or after dinner for a yummy dessert.
Anything that saves time for breakfast or snacks – or that gives me a ready-to-go dessert – is such a win in my book. Another perk: because these cookies are so simple, they work nearly any time of day.
Have these Peanut Butter Oatmeal Cookies as an after lunch or dinner dessert. Pair them with some fruit for breakfast. Or try 1 or 2 alone for an easy snack. These cookies are loaded with beneficial nutrients like protein, healthy fats and fiber from the peanut butter, eggs and oats, which means they’re super filling too.
Why You’ll Love These Peanut Butter Oatmeal Cookies
These easy cookies are made with just a few simple ingredients: peanut butter, oats, maple syrup, and egg. In fact, I’d bet you already have all of these ingredients in your kitchen already.
They’re a healthy, more nutritious version of a cookie too. While they do contain sugar from the maple syrup, they’re also full of nutrients like fiber, potassium, and unsaturated fats, thanks to the peanut butter, oats, and egg.
These make a delicious snack or dessert when you’re in the mood for something sweet – and want it fast.
Try them for an afternoon snack or simple dessert on their own. Or pair them with Greek yogurt or cottage cheese for a little more protein and staying power.
Frequently Asked Questions
What kind of oats should I use?
Rolled oats or instant oats work best. Avoid steel cut oats, as they’re too thick for this recipe.
What if I’m allergic to peanut butter?
Any nut butter will do! Try cashew butter, almond butter, or even sunflower butter. Note that if you’re using a sweetened nut or seed butter, you may want to add slightly less maple syrup to compensate.
How many calories are in these/what are the macros?
As an intuitive eating dietitian, I don’t share calories or macros – I find that numbers take away from our internal cues. If you do want to calculate that though, simply input this recipe into any calorie counter app 🙂
How to Make Peanut Butter Oatmeal Cookies
Prep ingredients
To start the Peanut Butter Oatmeal Cookies recipe, preheat the oven to 350 F.
Add ingredients to bowl
In a large mixing bowl, combine 1 cup of creamy peanut butter, 1 large egg and 2/3 cup of maple syrup.
If you don’t have maple syrup on hand, use honey. It’s a 1:1 swap.
Mix well
Mix well until thick.
Add oats
Once the PB, egg and maple syrup are mixed, it’s time to add in the oats. Make sure to add the oats in slowly, until the mixture is thick. The consistency should be like a sticky cookie dough.
Scoop into balls
Using a tablespoon or ice cream scoop, place heaping tablespoons of the mixture on a greased baking sheet.
Use your hands to gently form into rounds and press down slightly to flatten.
Bake
Bake in the preheated oven for 10-12 minutes, until cooked through.
Cool and serve
Let cool and serve these delicious Peanut Butter Oatmeal Cookies.
If You Love These Peanut Butter Oatmeal Cookies, Try These
- 4 Ingredient Peanut Butter Banana Bars: Another winning banana and oat combo.
- Peanut Butter Pumpkin Bars: A similar bar but with pumpkin flavors.
- Chocolate Chip Banana Oaties: These little bites are so fun as a snack.
- Chocolate Covered Peanut Butter Crunch Bars: Another simple, high fiber peanut butter dessert.
- No Bake Peanut Butter Pie Bars: These no bake bars are heavenly for PB lovers!
Ingredients You’ll Need
- Creamy peanut butter: This recipe is fairly forgiving and any type of peanut butter will work – sweetened or unsweetened. If you do use sweetened peanut butter, you may want to use slightly less maple syrup so that the cookies aren’t too sweet.
- Egg: Just one large egg is enough to bind these cookies together.
- Maple syrup: Maple syrup adds sweetness and also binds the cookies. If you don’t have any, you can substitute for honey.
- Rolled oats: Rolled oats or quick oats will both work well. Avoid steel cut oats, as they’re too thick for this recipe. Make sure to add the oats in slowly to get the right consistency (anywhere from 1 1/4 cups to 1 1/2 cups depending on how creamy or dry your peanut butter is). It should resemble a stickier cookie dough (see the photo above for reference).
Peanut Butter Oatmeal Cookies Tips and Variations
- Mix it up: If you don’t feel like chocolate chips, feel free to skip them. Or, if you feel like adding more toppings there’s a TON that compliment this recipe perfectly. Tons of people have tried this recipe on Pinterest – here’s some ideas that they’ve tried mixing in: chopped walnuts, or peanuts, a dash of cinnamon, pumpkin purée (for the fall or winter), unsweetened or sweetened shredded coconut, flax seeds, hemp seeds, even a little bit of honey would work well!
- Storage: Store these Peanut Butter Oatmeal Cookies in an airtight container and keep them on the counter at room temperature for 3-5 days or in the fridge for up to 1 week.
Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 cup maple syrup
- 1 1/4 cup rolled oats
Instructions
- Preheat the oven to 350 F.
- In a large bowl, combine the peanut butter, egg and maple syrup. Mix well until smooth.
- Add the oats and mixed until well combined. The consistency should be like a sticky cookie dough.
- Using a small scoop, place heaping tablespoons of mixture on a greased baking sheet. You should have about 10-12 cookies. Use your hands to gently form into rounds and press down slightly to flatten.
- Bake in the preheated oven for 10-12 minutes, until cooked through. Let cool and serve.
Did you make this recipe?
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I’ve made these multiple times. They are fantastic. High in protein and not too sweet. My go to guilt free treat.
I used fit peanut butter powder instead of creamy peanut butter and sprouted rolled oats. I let the oats soak in the bowl with the ingredients and then had to add some psyllium husk to thicken up the batter. They taste great, but don’t look like the picture at all. If I made them again, I would use quick oats with the peanut butter powder or follow the recipe without substitutions.