Would you ever guess that these thick, soft and chewy Peanut Butter Oatmeal Cookies are healthy??  Well, all I know is that after one bite you sure won’t believe that they’re actually guilt-free and totally nutritious.  These cookies are packed with peanut butter flavor and no butter, no sugar and no refined flours.
Healthy Peanut Butter Oatmeal Cookies
Sadly, these cookies were a long time coming.  I haven’t had the best of luck making cookies lately (this happens to me quite a bit) so it took five trials to perfect this recipe.  All of the previous trials were not up to par…  they were too crumbly, not chewy enough, not sweet enough, or would dry out the next day and turn into rocks.  So sad.
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #1:  a little dry, too thick and too firm
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #2:  rubbery in texture and I could taste the baking soda
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #3:  wasn’t sweet enough and felt like a muffin top
Healthy Peanut Butter Oatmeal Cookies
But then I remembered my Chewy Peanut Butter Cookies, the soft and sweet cookies perfect for the PB lover out there.  I have actually made the cookies at least once a month since I posted the recipe back in May.  I was tired of making failed batches of the PB Oatmeal Cookies so I cheated and just copied the original PB Cookie recipe, but just added rolled oats to it  ;)  It worked perfectly!
Healthy Peanut Butter Oatmeal Cookies
^^ Trial #4:  perfect, soft and chewy Peanut Butter Oatmeal Cookie!
Not too sweet, not dry at all, not rock hard and certainly not crumbly.
Healthy Peanut Butter Oatmeal Cookies
These Peanut Butter Oatmeal Cookies are super peanut buttery, sweet and super rich.  My sister tried one off the cooling rack and her eyes burst open.  She said, “it’s SOOOO peanut buttery,” and took another bite, walking off with the cookie.  My dad brought some to work and texted me,
“Everyone loved your cookies.  Please send more before you go back to AZ!”
Trust me, I did.  I’m glad nobody noticed the two missing cookies that I snuck with me to the airport, shhhh!!
Goodbye, New York.  Hello, Arizona!
Healthy Thick, Soft and Chewy Peanut Butter Oatmeal Cookies (refined sugar free, gluten free, vegan)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 11 jumbo cookies

Calories per serving: 190 (vs. 320 calories in the original)

Fat per serving: 9g (vs. 19g in the original)

Healthy Thick, Soft and Chewy Peanut Butter Oatmeal Cookies (refined sugar free, gluten free, vegan)



  1. Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.
  2. In a large bowl, stir together the peanut butter, applesauce, almond milk and stevia.
  3. In a small bowl, whisk together the peanut flour, oats, erythritol, flax, baking powder and salt.
  4. Dump the dry ingredients over the wet ingredients and fold together. Use a 1/4 cup measuring cup to portion out the dough and place on the prepared baking sheets.
  5. Wet your hands with some water and flatten the dough rounds until they are the thickness you want. Bake for ~9-11 minutes, or until the surface of the cookies are firm, yet soft.
  6. Slide the Silpat/parchment paper off the hot cookie sheets and let cool completely.


Store cookies on a covered plate at room temp.

This recipe is: eggless, sugar free, high fiber, high protein, gluten free, vegan!

I thought I would make the nutrition label for these cookies because a lot of people have been asking for the nutrition stats of my recipes.  When I made the label I was pleasantly surprised and wanted to see how it would compare to a typical (unhealthy) PB cookie recipe.  The AllRecipes nutrition label is on the left,  the Desserts with Benefits nutrition label is on the right:
Peanut Butter Oatmeal Cookies  Healthy Thick Chewy Peanut Butter Oatmeal Cookies
Compared to the AllRecipes cookies, my healthified Peanut Butter Oatmeal Cookie recipe has:
  • 130 less calories
  • 10g less fat (and less saturated fat too)
  • less sodium, half the carbohydrates, 5x the fiber and nearly 3x the protein
  • NO cholesterol and NO added sugar
  • ZERO grams of the dangerous/deadly trans fats (compared to 4g in the AllRecipes recipe!!)

While I know I am total bias and preferential to my own recipe, I think we can all see that my recipe is healthier than the AllRecipes recipe.  Oh, and my cookies are just as delicious  :)

Healthy Peanut Butter Oatmeal Cookies
You’ve gotta make these cookies, they’re delicious, jumbo-sized and secretly healthy!

Labels: Applesauce, Cookies-and-Crackers, Eggless, Erythritol, Flax, Gluten-Free, High-Fiber, High-Protein, Nutrition-Label, Oats, Peanut-Butter, Peanut-Flour, Sugar-Free, Vegan

Comments (18)

  1. Tracey: January 14, 2014

    Nice Job!! Btw: How long do they last on the counter?

  2. Helen: January 14, 2014

    Could I use almond butter and almond flour instead? I’m not really a peanut butter fan :)

  3. dessertswithbenefits: January 14, 2014

    Just kidding, I totally understand. I didn’t like peanut butter for about 15 years. Then I randomly spooned some out of a jar and fell in love :)
    ANYWAYS, yes, almond butter will work just fine! Just note that the peanut flour gives off a peanut butter flavor. If you don’t like peanut butter then you might not like these cookies.

  4. Rossi @ A Baking Girl: January 14, 2014

    Peanut butter!!!! Heck yes!

  5. Johnna D.: January 18, 2014

    Do you think if I used unsweetened Vanilla coconut milk instead of almond that it would change the flavor?

  6. dessertswithbenefits: January 18, 2014

    Johnna D-
    I don’t think using the coconut milk will change the flavor at all. Hope you like the cookies!

  7. Cristina R: January 19, 2014

    THESE ARE SOOOO GOOD! I cannot believe they are so guilt free and sooo nutritious!!!! Thank you so much for sharing!!!!

  8. dessertswithbenefits: January 20, 2014

    Cristina R-
    YAYYY I’m so glad you like the cookies!!! :)

  9. Nour: March 11, 2014

    what can i use as a substitute for the peanut flour?

  10. dessertswithbenefits: March 11, 2014

    I’m afraid there isn’t a good replacement for the peanut flour :/
    It’s a pretty unique ingredient because it absorbs a lot of moisture (similar to coconut flour and oat flour) and provides a lot of peanut flavor. Sorry!

  11. odessa yonkers: April 28, 2014

    could vanilla or almond extract be used in place of the stevia extract?

  12. dessertswithbenefits: April 28, 2014

    Odessa Yonkers-
    I’m afraid not in this recipe. 1 tsp of stevia extract has the same amount of sweetness of 1 cup of sugar but without the calories and sugar rush/crash.
    In case you were wondering, the stevia I use is organic and non-GMO :)

  13. Chloe: June 4, 2014

    i read your almond butter substitution comment, but you didn’t respond to the almond flour question-will almond flour work? And what about coconut flour?

  14. dessertswithbenefits: June 6, 2014

    Oops! I guess I was so baffled at the “not being a PB fan” fact that I forgot about the second half of the question ;)
    While almond butter might work to replace the PB, almond flour will not replace the peanut flour :(
    I haven’t tried using coconut flour in this recipe but you can give it a shot. I would recommend starting out by using 1/2 cup of coconut flour instead of the 1+1/2 cups of peanut flour (it tends to absorb a lot more liquid). If the dough is too wet, add an extra 1 tbs at a time until you get a fudgy cookie dough texture.
    Hope these subs work out for you!!

  15. kaleh: August 2, 2014

    oh my they came out very crumbly, what couldve happened? the only ingredient i changed was peanut flour, i used coconut flour because thats what i had in the pantry… could it have made them dry? They taste great but aren’t holding up! Help

  16. dessertswithbenefits: August 2, 2014

    I’m afraid coconut flour doesn’t work to replace peanut flour :(
    Coconut flour is a very crumbly flour, it’s usually used with a lot of eggs to help bind it up… and even then it’s pretty crumbly. Coconut flour is best used in cakes, like this Coconut Flour Vanilla Cake!
    Peanut flour is pretty absorbent, like coconut flour, but not as much. It also acts as a binder, kind of like oat flour or flax.
    I think the three flours that can’t ever be replaced are coconut flour, peanut flour and out flour. They’re super finicky but totally worth using in the end :)
    I hope this helps!

  17. Maddy: August 13, 2014

    I’m gonna try out this recipe this week! Can I leave out the stevia extract by using sweetened almond milk and up the amount of sweetener to 1 cup (coconut palm sugar)?

  18. dessertswithbenefits: August 14, 2014

    I haven’t tried this recipe without the stevia extract but I think replacing it with the 1 tsp of almond milk and 1 cup of coconut sugar will work out just fine :)
    I hope you like the recipe!!

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