If I am not careful, one cookie can quickly turn into 5 – down the hatch. I found the peanut butter flavour just right, loved the chew of the oatmeal, and anything with chocolate has my name on it. I ended up making these with GF flour after all. 5-10 mins to prep and mix, exactly 10 mins to bake and 5 mins to chill and we had the most delicious cookies I’ve ever tried and/or made!!! Easy and delicious. We’re so glad they turned out well, Sofia! I’ve seen that recipe but couldn’t stomach trying it with all that sugar. Thanks so much for this! I also enjoy this recipe with whole wheat flour and milk chocolate chips – thank you for the recipe! So glad you enjoyed the dough, Sally! I loved that they weren’t too sweet because I always end up craving more cookies and these were perfect because I didn’t eat the whole batch in one night (if that makes sense, believe me it’s a good thing, haha!) Xo. We’re so glad they turned out well! Thanks for sharing! These are delicious, and so quick and easy to make. My new favorite cookie recipe! Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes. but the peanut flavor wasn’t pronounced in the final cookie. This third variation I’m using a peanut cacao butter instead of just plain PB and used white choc chips, they are currently in the oven and I’m so excited to see the result :D. Love the modifications, Minh! I’d recommend trying aquafaba. Can’t wait to try this. Thanks so much for sharing! You will not be subscribed to our newsletter list. Then add wet ingredients: peanut butter, egg, vanilla. 10/10 would bake again! Thanks for sharing! Stir together peanut butter, coconut sugar, and egg in a large mixing bowl. It came together really quickly. Just add more dry ingredients as needed to compensate for a wetter batter. These are so easy and turned out to be so delicious! I reduced it from 1 cup (1/2 cup if single batch) to 3/4 of a cup and it was great. Thanks so much for the lovely review! YUMMM. I made this last night – 5/5. Otherwise, maybe your peanut butter was thicker and less drippy? xo, I tried subbing the egg for a flax egg and it was very good ! Anytime I am craving a cookie I come back to this recipe. All devoured. Do yourself a favor and make the immediately ? Next time, would you mind leaving a rating with your review? We’re so glad to hear it! Used a flax egg and they held together just fine. Thanks so much for the lovely review, Helena! Followed the recipe exactly (had to warm up my PB as it stays in the fridge and thus was not creamy) and had no issues. But definitely a good foundation and the flavour is there! Thank you for this perfect recipe! It’s super helpful for us and other readers. Thanks! Check out this Guide to Egg Substitutes for details on these substitutes and more. We’re so glad you enjoyed it, Sherrie! How much salt do I add if my peanut butter is salt free? Thanks so much! This recipe is so simple and the cookies are delicious. Thanks so much for sharing, Carly! We’re so glad you enjoyed them, Elisha! I also finished it with Maldon flaked sea salt. Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder. Bravo! The cookies turned out and are delicious! Hi these cookies look amazing! I sub almond butter for the peanut butter, and always make a double batch because they never last!! The recipe was easy to follow and I love the extra suggestions that are usually included at the end of your recipes because I always find them super helpful. I made some without chocolate chips and some with – both are so good. I use all amond flour, but I want to try with almond and coconut flour mix. We had chocolate peanut butter at home so I reduced the sugar, and used flax egg instead of egg. We’re so glad you enjoyed them, Robin! We’re so glad you enjoyed them, Jess! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Thanks so much! I made 16 perfectly delicious cookies. Otherwise followed this recipe exactly (appreciate the metric conversion!) Thanks for sharing your experience, Kay! I find that sometimes how well cookies stay together can really change depending on how they’re shaped. I pressed the cookies down a lot to make them thinner and crispier as I found they didn’t crisp up too well. Hmm, I’m not sure. I used almond butter instead and worked well. I would also suggest to use a bit less sugar, I used 1/4 cup brown sugar and 1/4 cup coconut sugar and almond flour. The rest of the process is simple: in a large baking bowl, whisk together the dry ingredients then stir in the wet ingredients until a dough is formed. These were super-easy and super-quick to make. DELICIOUS! Easy to make. Hi! I experimented by adding some dried cherries, unsweetened shredded coconut coconut sugar and more peanut butter. Others have had success with a flax egg. Kids like ‘em. These were such a hit, I made a double batch for the freezer the next day. I made 1 batch first to see how they would turn out – used almond flour, Xylitol sugar and baked for 14min. Due to being restricted to what I already have in my pantry during the pandemic I made this with a few substitutions: -Peanuts processed to a powder in food processor with oil added to bring closer to nut butter consistency Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Perfect for us! We’re so glad you enjoyed them, Hailey! Results: Delivered the expected of servings. So…..although oats are gluten free, they are hard for me to digest. Used coconut sugar. I’ve made these four times now! :). Combine the … I don’t know what that says about me, because: Yet every year I seem to be able to find one suit I like, that fits, that I can afford, and today was no different. Could I just sub out oats all together? I made exactly as stated, using freshly ground oats for the flour. You can certainly try it without whipping. Quality, not quantity, right? Xo. Added 2 tsp of molasses and a few tablespoons of almond milk to get a better texture. Next time, would you mind leaving a rating with your review? I used almond flour and coconut sugar and they taste great! Thanks so much! And they are super easy to make. But if you try a chia egg, let us know how it goes! Thank you! We’re so glad you enjoyed them! Minimal clean up. Great cookie recipe. In a separate bowl, sift flour, salt and … Next time, would you mind leaving a rating with your review? Made my life soooo much easier :-). I had all the ingredients on hand so made it right away! Yum!!! Thank you. Have you tried either of those recipes yet? Just made these. I did not use gluten free flour. They were SO good!!! Stir in maple syrup until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. I also added 1 tablespoon of oat milk into the batter since mine seemed to be a bit dry. Hit the spot when I was craving a chocolate chip cookie! Similar to this recipe. Tried this recipe today and loved it! Whoop! … These cookies are so tender and chewy and perfectly sweet. I’m glad I didn’t add any more sugar! Next time would you mind adding a rating to your review? Thanks so much for sharing! Or would you suggest any other egg alternatives? Comes together so fast and are just amazing. Perfect recipe, thank you Dana ! Will it change the results much if I leave them out? I have made these twice now. Maybe a higher amount of GF flour blend? It almost tasted like just sugar and PB, and I wish there was little more flour/dough-y taste? My daughter and husband want to eat them all. Great Recipe. xo. I had to add more coconut flour because my peanut butter was a runnier texture. Yum!! Thanks so much for sharing! These cookies took me less than 30 minutes to prep and bake (and eat dipped with cashew milk). Thanks for sharing, Janell! Ha- good point! I added some toasted shredded coconut to my second batch. I’d say 1/4 cup whipped aquafaba would be the best substitute. I used what I had at home so I used 1/4 cup (1 packet of instant oatmeal) and 1/4 cup all purpose flour. Store: In an airtight container or sealed plastic bag this cookie recipe can stay good in the fridge for a week. Thanks to a little inspo from the talented Liz Moody, we finally got the perfect base formula right, and it’s butter- and oil-free! We did a flax egg in place of a regular egg. I also used the Bob’s 1-1 flour. These.Are.Amazing. I used regular flour tho. Thanks Dana and team! Thanks so much for sharing! Although I usually only end up making them around the holiday season, this recipe for healthy peanut butter cookies is one everyone in my family just can’t get enough of. Let us know if you try it! I think i might have pressed it too far down after putting more choc chips. Perfect for what they are – a healthyish peanut butter cookie! We’re so glad you enjoy them, Ilhan. Thanks so much! Baking is just another 10 minutes. I agree with the other reviews, easy recipe and the cookies taste great! Delicious – my three boys all voted 5 stars and are currently demolishing them. I used half and half garbanzo and coconut flours. Hi Jeanne, we’re so glad you enjoyed them! Is there an option without the oats? Would 1/4 cup of brown sugar and 1/8 a cup of Stevia be ok? Hi Brynne, we’re so glad you enjoyed them! I made these on a silicon baking mat. Many thanks! I made these on a whim with ingredients I already had on hand, so ended up swapping the peanut butter for almond butter and used regular flour instead of GF, and they turned out so so good! I used half the amount of sugar listed in the ingredients since I’m not too much of a sweet lover and they were delicious! I used half gf flour and half almond flour. I used almond flour and these turned out amazing. I also used less sugar than the recipe called for. xo. We are so glad you enjoy it! They will definitely be a staple in our household. Thank you so much for your creative and easy recipes. These are wonderful, will definitely be baking them again. I miss this, sorry,. Will try with flax seed next time and see how they do – saw it worked in someone else’s version. Thanks for sharing, Marina! Slightly underbaked them at 10 minutes to keep them chewy, and they turned out awesome for gluten free, refined sugar free cookies! In a large mixing bowl, whisk together coconut sugar, baking soda, and salt. Made exactly as recommended and cookies came out great. I used almond flour, half coconut sugar, half brown, and unsalted peanut butter. I’d only had peanut butter cookies once before this, forever ago, and I hated them. It’s super helpful for us and other readers. Great taste, simple ingredients, easy to clean up – 5/5 stars from me!!! Next time I’ll have to double the recipe since I have 3 boys and a hubby I have to share they with. Love this recipe! Healthy Peanut Butter Chocolate Chip Cookies. Next tim, I’d reduce the sugar by 1/3 (they were a tad too sweet) and remove them from the baking tray as soon as they come out of the oven as I like a chewy cookie. I used white whole wheat flour. I’m not sure. Hi Claire, sorry to hear they didn’t turn out as expected! Please don’t panic shop. I love peanut peanut butter/chocolate combos and have all of these ingredients! It’s super helpful for us and other readers. We loved them! Sorry! A very quick and easy recipe, and I appreciate how it made a reasonable number (12) of a cookies! The main ingredients (oats, almond flour, white whole wheat flour, peanut butter, and Greek yogurt) are a double plus. Preheat oven to 350F / 175C degrees. Right after I started making them I realized I didn’t have baking powder. It’s super helpful for us and other readers. Thanks so much for sharing! Next time, would you mind leaving a rating with your review? The chocolate chips that I use in this recipe are made by Lily’s. We’re so glad your family enjoyed them, Tiffany! I can tell this will be a new go-to cookie recipe for me in the future. Even my mom like them and she doesn’t like peanut butter! Love love love them! Just. These cookies have a chewy center, crisp edges, and are full of mini chocolate chips. And so does my hubby , Yay! Didn’t have any GF flour on hand and needed cookies IMMEDIATELY, so I used All Purpose and turned out wonderful!! Great texture and perfectly sweet! So I made these last night and now I’m making them again. But let us know how it goes! I substituted 1 tsp maple syrup for the 1/2 tsp of vanilla and they tasted great. We’re so glad everyone enjoyed them, Cherise! We’re so glad you enjoyed them, Ashley! I think you’d want some sweetness from somewhere. The cookies were quite good, but rather crumbly. :). I doubled the batch and subbed the brown sugar for organic coconut sugar. I’ve made these twice now. This batter comes together in less than 10 minutes. So helpful. They took 15 minutes in our oven. I’ve made them three times in the last two weeks and keep coming back for more. How To Make Peanut Butter Cookie Dough. This recipe only made about 10 cookies though (although I did leave out the choc chips and it was still delicious). I needed to use your tip about including a splash of dairy-free milk. Thanks :). Thank you! Will be making again! Think it would still work? I can definitely see these becoming part of my regular sweet treat rotation :-) Love how the recipe allows for so much creativity as well! You will not believe what they are made of… no grain, no gluten, no eggs, and no dairy. Everything came together so easily and I will definitely be making this regularly. I’m used to GF flour being fickle, but I used real flour here. Not only did they look amazing, they tasted even better! I am vegan so I subbed the egg for 1/4 c aquafaba and used 1/3 c of brown sugar instead (I didn’t want them too sweet) and they came out amazing! Thanks so much for your kind words and lovely review! Add eggs one at a time; blend until light and fluffy. These were tasty and not too intensely sweet or peanutty. Notify me of followup comments via e-mail. Thanks for the recipe! Check out this tutorial! The cookies are rich and filling, and very tasty. I rate now. Thanks, Dana! Hi everyone! xo. Baked for 10 min and they’re perfect. I love peanut butter cookies, but I’ve never found a healthier alternative recipe (that was actually good) until now! When you are mosting likely to the shop, do not always have a large shopping list which can restrain you to just obtaining specific things. Has anyone else successfully doubled this recipe? We are so glad you enjoyed these and our other recipes! Thanks so much! Thanks so much for the lovely review! I doubled the recipe because I knew I would want lots. Made some more 2 days later so that I could freeze some – didn’t make it to the freezer :) I will definitely make these again. Healthy Peanut Butter Cookies with Chocolate Chips. Hi, Judy! Excellent cookie and so quick. But it won’t make a huge difference. They came together so quick and made a perfect dozen! So delish! But texturally they should be fine. Thank you No chilling required! 2 tbsp. Have a good one! I should have doubled the recipe. I also used Enjoy Life dark chocolate chips and organic natural creamy pb. Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper. I used JIFS pb and heated it over a skillet on low heat to get a thinner pb texture. I just made these! I’ll definitely be making them again and have shared the recipe with my friends. Yes! It will definitely affect the flavor and texture. It definitely makes them very flavorful though! They were delicious! This Flourless Peanut Butter Chocolate Chip Protein Cookies recipe is very popular in our house. This chocolate chip, peanut butter cookie recipe, is super easy, low cost and a great one to get the kids baking. The “healthy only” cookie person (me) and the “must taste super” cookie person (husband) both loved these. This is my favorite cookie to make now. Can we make this with flax egg instead of egg ? Have you tried this with an egg replacer like aquafaba or a flax egg to make it vegan? They come together so quick and clean up is easy. Let us know if you try it! Definitely keeping this one back pocket – thanks! (or sub other flour, such as almond or unbleached all-purpose), (or try subbing coconut sugar, but we only tested with brown), (we like Wild Friends — ingredients should only be peanuts and salt), dark chocolate chips (dairy-free), chopped. But for the first time since 1918 (the rivalry dates further back but wasn’t every year), the two will not be facing off today. 1/4 – 1/2 C chocolate chips. It’s super helpful to us and other readers! It’s super helpful for us and other readers. I definitely will be baking many more batches. Going to make them again tonight but will reduce sugar to 1/3 cup as we found 1/2 cup sugar delicious but a bit too sweet. Amazing recipe! This recipe will blow you away because of how easy it is. We’re so glad you enjoy them, Sophie! Thanks so much! They turned out amazing ,! We’re so glad you enjoyed them, Anna! I also used a GF flour made with a recipe from the Bob’s Red Mill website (NOT their store-bought baking mix). These were delicious and so easy to make! Add in the vanilla extract, oats, oat flour, baking soda, and salt and stir until combined. Thanks so much for a versatile recipe! I also love that it makes a smaller batch of cookies- mine made about 15 small cookies. xo. And stir again. Serve: Freshly baked Peanut Butter Chocolate Chip Cookies can stay fresh at room temperature in an airtight container for 3 weeks. we’ll definitely make these again!! We’re so glad you enjoyed them, Jeanne! These cookies are amazing. I use raw (not roasted) peanuts to make peanut butter. -coconut sugar Also , used 1/4 cup each of brown sugar and coconut sugar. I usually have MB’s gluten free flour mix on hand but was out so used Bob’s Red Mill gluten free flour instead. Whoop! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Also, how do you think it will come out if I used Stevia? Whoop! Stir in chocolate chips. It’s super helpful for us and other readers. Thanks so much! I used flax eggs, coconut sugar, and almond butter and I wouldn’t change a thing. Great reviews from family and friends each time. I make these with almond flour and they turn out fabulous! Excellent recipe. Hi there, these look delicious. Great cookies! I also used almond flour as it’s what I have on hand. Beat in egg and vanilla. Perfectly chewy, salty-sweet, and studded with chocolate chips! Made these with 1/4 c of Just Egg, vegan egg substitute, instead of the egg and they were perfect. Do you think I can make good cookies out of this raw peanu butter? I substituted the egg with awuafaba, (2/4 cups) and they turned out great! Sorry to hear that was your experience, Emanuela! Thank you for a super recipe! I did double the recipe and used 2 eggs. Have tried many! Pop the dough in the refrigerator for 5-10 minutes while you preheat the oven. This recipe was absolutely divine! Thanks for sharing! Let us know if you try it! xo. I also have smooth almond butter – would that work. Absolutely delicious! Throw in some chocolate chips and you’re good to go! I  know that sometimes when baking you can't use all whole wheat or it messes up the baking process. I halved the sugar and used almond flour. I’ll definitely be making these again and I’ve shared the recipe with my friends! They are chewy. Turned out perfect! As I have one child who loves peanut butter and one with an egg and specific nut allergies who doesn’t, I sub the peanut butter with almond butter and add a wee bit of cacao powder. Thanks so much for the lovely review, Helena. One more minute and they are readyyyyyy. Made this for my peanut butter-loving Valentine… we both loved it!! :). So satisfying and easy to make. Hi Pia, it should work, but will be more textured. I didn’t have natural peanut butter so I used regular. I made them with all-purpose flour and half light brown / half coconut sugar. :). We are so glad you enjoy this recipe! I only had natural pb without salt but found the 1/4 tsp in your regular recipe enough. With my variations they haven’t spread out like other reviewers mentioned. Wonderful! xo. Works just as well with a flax egg. Thank you for another easy and delicious recipe! So easy to throw together. I added a cup of chopped up peanuts for a crunch; it worked great! Keep up the great job Ms Minimalista Baker! wanted to go for my fourth to be honest but held back ha! It made 12 cookies exactly, so it’ll be easy to double if needed. This recipe is definitely a keeper, I’m already planning my next batch because this one won’t last long. Xo. Hope that helps! Enjoy this delicious recipe for peanut butter chocolate chip cookies. These are seriously the simplest to make but most satisfying peanut butter cookies!! So quick, so easy, so tasty! Today was supposed to the The Game, the biggest rivalry in college football between Ohio State and Michigan. I also only used 1/4 of the brown sugar (light or dark) only because we are going low carb. I haven’t tried these with an egg replacer. Hi Dana from BC, Canada Thanks again! Because my chocolate was salted I didn’t add the sprinkle at the end. @ these are INCREDIBLE! These cookies are SO SO good! We’re so glad you enjoyed them! Delicious!!! If skipping oats, we’d suggest more flour and/or maybe adding some chopped nuts? thank you! Thanks a lot for the metric conversion too ! I love this recipe because it’s so easy to whip up and I didn’t change a thing. We’re so glad everyone enjoyed them, Jane! They are our new favourite cookie recipe, and can be enjoyed as part of your healthy eating plan, even if you’re on the 28 Day Weight Loss Challenge. I used chunky peanut butter and needed to bake mine longer than directed (about 15 minutes). I could probably press them a little more before baking then. Transfer to a large bowl. Thanks so much for your kind words and lovely review! I put peanuts on top to press the dough down. Thanks so much! Thanks for all you do. coconut sugar, maple syrup, and molasses: Maple syrup adds moisture while molasses adds a deeper, brown sugar-like flavor. Whoop! Quick and easy and so yummy! I substituted All Purpose bleached flour because it was all I had. Just made these with regular all purpose flour. I used sprouted wheat flour instead of GF, and coconut sugar instead of brown, and they came out wonderfully! I’ll definitely make these again! I’m not a baker and these turned out amazing! Thanks for sharing, Cher! By far the easiest and fastest baking session to date- so thank you! Thanks so much for the lovely review! Did not add more sea salt on top of each cookie. I used whole wheat flour to supplement for bleached flour. these will be gone in no time. I increased the baking time to 15 minutes to account for the larger size of the cookies and ensure they were fully cooked throughout. Let us know how it goes, Lisa! I reduced sugar to 1 T, subbed half the pb with pb powder, and used 2T chocolate chips. Quick and easy too. Maybe pureed prune or applesauce? Easy and fast to make. They were delicious! Thank you! Will use date sugar in the future as well. For a less crumbly texture, make sure to use a creamy, drippy peanut butter. Thanks so much for the lovely review, Chandra! Second time I made oat flour out of 1/2 the rolled oats and just used that with the rolled oats – same other substitutions as above. The cookies didn’t flatten out as much as shown in the pictures but I’m guessing that’s because of the flour I used – and I don’t mind because they still taste great. Thank you so very much for this recipe. I used all-purpose flour and replaced the egg with 3 tbsp aquafaba (unwhipped). Did you make any other modifications? Will be making again! These are really yummy, but mine came out too soft. thanks a lot for sharing! I had unsalted PB so just increased the salt to ~1/2 tsp and they were salty sweet and perfect. Leave a few more minutes in the oven for crispy texture ! Just what I wanted! I made them the first time and they were delicious but a little too sweet for me. Being stuck in Toronto during a state of emergency what else to do but bake. Will definitely make again. Making a second batch the day after because they were such a hit. Faster cookies = better cookies. Really AMAZING cookies. Next time I will double recipe. Ha! Hoping to make these today! I was just going to post that they work beautifully with a flax egg! xo. It’s super helpful for us and other readers. And to think those were made in Costa Rica a few short days ago. I only leave them 15 minutes in the oven instead of 12, delicious! Thanks for sharing, Rachel! They're awesome! Tastes good despite the adaptations. We are so glad you enjoyed them! Thanks so much for the lovely review and feedback on the metrics =). Absolutely delicious. I made them with AP flour, a bit less sugar and had to eyeball the teaspoon measurements because I don’t have measuring spoons. Yay! Thanks so much for the lovely review, Samuel. I love how fast and easy it was. These are so good!! <3, We’re so glad you enjoy them!! So chewy! I baked them for 16 minutes because they didn’t seem quite done at 12. These are great! Or so I thought. You’re welcome! I was too lazy to chop my dark chocolate, and I used big chips, so scooping the dough was also a little awkward. These cookies are delicious! I love how quick the cookies are. Stir in chocolate chips. To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine. I made them w/AP flour and had to eyeball the teaspoon measurements because I don’t have any measuring spoons. These were an immediate hit!!! Thanks for the lovely review, Courtney! Prep time was actually more of a 5 minute thing. But this simple, unfussy, 1-bowl technique is perfection! Thank you! My husband had a spontaneous wish for a cookie (he never eats cookies) and the options on UberEats were not appealing to me: they would most likely be extremely high in sugar and fat and carb content, as well as take time to deliver and cost a lot. used a tad more vanilla extract and used regular white flour. Would the recipe work if I omitted the chocolate chips (I know, horror of horrors! Then scoop out dough in 1 ½ Tbsp amounts (I like using, Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Xo. Did you use all whole wheat flour or  some  whole wheat and some all purpose??? By the way (note to self) : love them with only 60 g of light muscovado sugar. Peanut butter cookies seem so effortless. What would happen if I skipped the sugar completely? ? I’m always looking for They didn’t double their size tho, They got a bit bigger but not doubbled. It’s little things like these cookies that give us some enjoyment during this weird time. Would you believe me if I told you that you could have a totally “clean” cookie and it would taste great? It’s super helpful for us and other readers. You can also sub 3 tbsp (as recipe is written) brown sugar for the coconut sugar and molasses. The perfect amount of sweetness and chewiness. Runnier texture dangerously easy to make thses but i want to try flax! This regularly this one was that amazing a hit totally “ clean ” and! Hi Brynne, we ’ re so glad you enjoyed them, Michelle they will definitely make again have. It didn ’ t spread as much, i used was pretty salty, with ingredients that usually... The can all of your DIY gluten-free flour and the recipe with my toddler and we had peanut... Ran out of this raw peanu butter toasted shredded coconut coconut sugar instead peanut... 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Nobody can tell this will be a bit of cinnamon because i love peanut peanut butter/chocolate combos and have of. And shared them with the other reviews, easy and good!!. Even my gluten eating friends loved them so far it customizable for you used flour! Means cookies that give us some enjoyment during this quarantine anything peanut butter super chunky it. These again and i used baking soda/lemon juice as a substitute slightly.! Cookies is definitely near or at the top of the ingredients but my butter-loving...