Healthy Thin and Chewy Peanut Butter Oatmeal Cookies
I’m still on my quest for a thick and chewy (yet healthy) peanut butter oatmeal cookie.  But I’ve gotta say, these cookies are definitely an amazing placeholder.  First of all, they’re jumbo, and second, they don’t taste healthy at all!  They spew the rich and decadent essence of peanut butter with every whiff and obviously, every bite.
I’m not going to lie, I was a little disappointed to see them thin out in the oven.  These cookies happen to be my third trial.  Why can’t I get it right?  I even googled how to fix my cookie issues, but they always involved creaming the butter for longer or adding more sugar… two ingredients that these cookies don’t contain, therefore, unhelpful advice.  However, after a taste of these delicious cookies, I fell in love.  A surprising thing, because I’m a girl who loves her thick and hearty cookies  ;)  Although these weren’t thick, they were definitely hearty.  I mean, look at the size of that thing!
Healthy Thin and Chewy Peanut Butter Oatmeal Cookies
Seriously, they were like the size of a baby’s head  (weird reference, but it’s all I can think of right now)
Most importantly, we can agree on one thing:  when it comes to cookies, bigger=better!
Am I right?  Yes, I’m right.
Healthy Thin and Chewy Peanut Butter Oatmeal Cookies
Thin & Chewy Peanut Butter Oatmeal Cookies [version 1]

Yield: 16 jumbo cookies


  • 8g (1 tbs) Arrowroot Starch
  • 13g (2 tbs) Ground Flaxseed
  • 6 tbs Unsweetened Almond Milk, cold
  • 49g (3.5 tbs) Coconut Oil
  • 128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
  • 192g (1 cup) Granulated Erythritol
  • 28g (1 tbs + 1 tsp) Molasses
  • 144g (1.5 cups) Old Fashioned Rolled Oats
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt


  1. Preheat oven to 350 or 375 degrees Fahrenheit (see note**) and line two large cookie sheets with parchment paper, set aside.
  2. In a small bowl, stir together the arrowroot starch, flax and almond milk, set aside to gel up.
  3. In a large microwave-safe bowl, melt the coconut oil (it should look like water, I microwaved mine for about 20 seconds). Whisk in the peanut butter.
  4. In a medium-sized bowl, stir together the erythritol and molasses to make brown sugar. Scoop this into the coconut oil+PB mixture and whisk.
  5. Add the oats, baking powder, baking soda and salt to the bowl used to make brown sugar and stir. Pour this over the wet ingredients and fold until everything is incorporated.
  6. Drop modest-sized spoonfuls of the batter about 4 inches apart (they spread a lot!) onto the prepared pans and bake for ~12 minutes at 350, or ~7 minutes at 375, taking the cookies out when the edges have browned.
  7. Let cookies cool completely so they firm up (right now they are still soft, like half-baked cookie dough) then enjoy!


**I made these cookies at both 350 degrees F and 375. They turned out almost exactly the same in thickness, texture, taste and size, only the cookies baked at 375 were a little chewier in the center. You can bake them either way depending on your preference, just be careful to watch them in the oven so they don't overbake!

Keeps in an airtight container for 3-4 days. I put parchment paper in between each cookie so they wouldn't stick. Note that these cookies are somewhat delicate, so they won't stand being in an overstuffed purse for a snack later that day. Oh, how do I know that? Gosh, I don't know... ;)

This recipe is: eggless, low sugar, gluten free, vegan!
Healthy Thin and Chewy Peanut Butter Oatmeal Cookies
And now, Peanut Butter Oatmeal Cookie Version #2!
Healthy Thin and Chewy Peanut Butter Oatmeal Cookies
While most people probably prefer the cookie recipe above, I thought I’d include the previous trial recipe.  These cookies were smaller, crispier (yet still somewhat chewy in the center) and a tiny bit more “authentic tasting” due to the butter extract (I didn’t add this in the recipe above because I forgot it, oops!).  So, despite being small and crispy, which is not my preference, quite a few cookies went “missing” during it’s cooling period.  Who stole my cookies?  I sure don’t know, because I was home alone and with a full stomach (cough cough)… but whoever ate them (wink wink) should not feel guilty one bit, because they are 100% natural and healthy!
Thin & Chewy Peanut Butter Oatmeal Cookies [version 2]

Yield: 28 small cookies


  • 13g (2 tbs) Ground Flaxseed
  • 1/4 cup Unsweetened Almond Milk
  • 56g (1/4 cup) Coconut Oil
  • 128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
  • 1 tsp Butter Extract
  • 28g (1 tbs + 1 tsp) Molasses
  • 192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
  • 144g (1.5 cups) Old Fashioned Rolled Oats
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt


  1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.
  2. In a small bowl, stir together the flax and almond milk, set aside to gel up.
  3. In your largest microwave-safe bowl, add the coconut oil and heat until mostly melted (about 15-20 seconds). Stir in the peanut butter and butter extract.
  4. Stir in the molasses, then stir in the erythritol.
  5. In a medium bowl, mix together the oats, baking powder, baking soda and salt, then dump into the peanut butter mixture. Fold until everything is incorporated (it should look like there are too many oats, but don't worry that's fine!)
  6. Use a tablespoon measure (or spoon) to scoop the dough and place 2-3" apart on the baking sheet. Flatten the cookies with your fingers, and press together any cracks that form on the edges. Bake for ~9 minutes, or until edges are slightly browned (make sure to keep watch, I burned a few by leaving them in the oven for an extra minute or so)


This recipe is: eggless, low sugar, gluten free, vegan!
Healthy Thin and Chewy Peanut Butter Oatmeal Cookies
What kind of cookie do you prefer?  Thick, thin, chewy, crispy, big, small?

Labels: Coconut-Oil, Cookies-and-Crackers, Eggless, Erythritol, Flax, Gluten-Free, Low-Sugar, Molasses, Oats, Peanut-Butter, Vegan

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Comments (19)

  1. Clare AW: June 26, 2012

    My mother always recommended putting them in the fridge for a bit after they are mixed, that often helps cookies hold shape better!

  2. Jessica: June 26, 2012

    Sounds like a great idea! But to do that I’ll probably need patience (and self control) to leave delicious batter in the fridge… I’ll def try that next time though :)

  3. sensualappeal: June 26, 2012

    Another reason why i freaking LOVE you. Yes, I’ve said it.

  4. Kylee: June 27, 2012

    I’m not sure if this has anything to do with it — but when I made your blueberry muffin top/cookie/pancakes the other day, mine didn’t thin out like yours did at all. They stayed exactly how I put them on the pan for the most part. They still had a muffin-y texture though.. I’m wondering if it’s what you cook on? I cooked the muffin tops on a silicon baking mat on a cookie tray.. I’ll try making these sometime soon on the same and see if they still thin out :)

  5. MyFudo™: June 27, 2012

    You never fail to amaze me with your posts. I love my cookies thin and chewy. And healthy definitely!

  6. susan: June 27, 2012

    these look great. cannot wait to try them!

  7. This looks so yummy! I also love thick and chewy cookies, but I’m sure I could gobble these right up!

  8. Katie Mar: June 27, 2012

    i LOVE thin cookies… especially thin and chewy cookies. these look delicious

  9. Jessica: June 27, 2012

    I guess the type of jam/spread used has a real effect on the batter! Maybe warming up the jam will thin out the batter, but I’ll try the recipe again using a different brand of fruit spread to see. I also baked mine on parchment paper on a cookie sheet, but I doubt that’s what’s causing the difference.

  10. Angela @ Canned Time: June 27, 2012

    Jessica, these look so yummy. I love Oatmeal Cookies, I love Peanut Butter Cookies. Can’t go wrong. Do you think that substituting Stevia Powder for the Erythritol would make a difference? I have a new Stevia that measures cup for cup to sugar that I’m looking for a good recipe to try out on. Its from NuNaturals. Any advise?

  11. Jessica: June 27, 2012

    If it measures cup-for-cup for sugar I’m sure you can use that instead. Hope you like the cookies :)

  12. shelby everydayvegangirl: June 28, 2012

    Yum! I can’t decide which ones to make! Oh well, guess I’ll just have to do both!

  13. Stacy: August 21, 2012

    When do you mix in the arrowroot, flax, almond milk mixture? I read it over and over to make sure I wasn’t missing something. Maybe I am . :) Thank you!

  14. Jessica: August 21, 2012

    Hi Stacy, you stir the arrowroot, flax and almond milk first (directions, step #2). Hope you like the cookies!

  15. Stacy: August 31, 2012

    Maybe I am asking it wrong :) I mean after you do step 2 at what point is the step 2 mixture mixed in with the remaining ingredients? Sorry for the confusion!

  16. Florence: February 18, 2013

    Tried baking these today and they came out amazing!! Chewy just as you described and just the way I like my cookies. Thank you for sharing!

  17. dessertswithbenefits: February 18, 2013

    Oh good I’m so glad you liked the cookies! Thanks for sharing your results :D

  18. B: May 28, 2014

    i actually like when cookies spread while baking, i like thin cookies so i will deff try these:) thank you!

  19. dessertswithbenefits: May 29, 2014

    While you’re in the minority for liking thin cookies, you’re still awesome in my book for liking cookies in general ;)
    I hope you like the recipe!

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