Gluten-Free Peanut Butter Oatmeal Cookie Dough (Safe to Eat Raw!)

Healthy Peanut Butter Oatmeal Cookie Dough

Oh yes.  It’s finally here, peanut butter lovers!  Today, I bring you this Healthy Peanut Butter Oatmeal Cookie Dough!

This healthy Peanut Butter Oatmeal Cookie Dough is safe to eat raw and made with a secret ingredient! Eggless, gluten free, sugar free, and high protein!

This is the answer to your insane cookie dough cravings prayers.

This healthy Peanut Butter Oatmeal Cookie Dough is safe to eat raw and made with a secret ingredient! Eggless, gluten free, sugar free, and high protein!

A giant bowl of this and you’re invincible.  Got a tough day ahead of you?  Not anymore with this stuff nearby.  Wait, it’s not nearby anymore, it’s gone.  Five minutes to make, less than five minutes to chow down.  Or at least, that was the case for me…

Healthy Peanut Butter Oatmeal Cookie Dough (sugar free, high protein, gluten free)
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5 from 3 votes
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Healthy Peanut Butter Oatmeal Cookie Dough

Servings: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
This healthy Peanut Butter Oatmeal Cookie Dough is safe to eat raw and made with a secret ingredient! Eggless, gluten free, sugar free, and high protein!


  • 96g (1 cup) Old Fashioned Rolled Oats
  • 32g (1 scoop) Vanilla Whey Protein powder
  • 24g (2 tbs) Granulated Erythritol (or sweetener of choice)
  • tsp Salt
  • 1 15oz can Garbanzo Beans (drained and rinsed well; ~1½ cups beans)
  • ¼ cup Unsweetened Vanilla Almond Milk
  • 64g (¼ cup) Natural Peanut Butter (no sugar/salt/oil added)
  • ½ tsp Liquid Stevia Extract
  • ½ tsp Vanilla Extract


  • In a large bowl, stir together the oats, protein powder, erythritol, and salt.
  • In a blender, puree together the beans, milk, peanut butter, stevia extract, and vanilla extract.  Scoop this mixture over the dry ingredients and stir together. That's it! For best texture, cover and refrigerate overnight, but you can serve it immediately with chocolate chips and chopped peanuts.

Recipe Notes

Recipe inspired by: Spoonful of Sugar Free.
Nutrition Facts
Healthy Peanut Butter Oatmeal Cookie Dough
Amount Per Serving (1 serving = ½ cup)
Calories 220 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 120mg5%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 3g3%
Protein 13g26%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Edible Cookie Dough

That’s it.  Really?

Yes, really.  This deliciousness is only five minutes away from your belly fingertips!

As if you didn’t need another reason to whip out your blender, here’s the nutrition label:

Healthy Peanut Butter Cookie Dough - Desserts with Benefits

Yes, this label is legit.  Impressive, right?

Um, I hope a can opener is in your hand, because you better make this now!

This healthy Peanut Butter Oatmeal Cookie Dough is safe to eat raw and made with a secret ingredient! Eggless, gluten free, sugar free, and high protein!

Healthy Peanut Butter Oatmeal Cookie Dough.  Seriously.  I think I’m crying…


With love and good eats,


– Jess


31 comments on “Healthy Peanut Butter Oatmeal Cookie Dough”

  1. Omg, look at that protein content! Amazing! So excited to make this!

  2. Yep, I could definitely go for some cookie dough right now! On my way to get the can opener…

  3. This looks great. I’ve made a garbanzo-bean based cookie dough before and loved it. I’m curious to try yours! Do you think this could be made in a magic bullet?

    • Jessica | Desserts With Benefits

      If you have any flavor suggestions, let me know 🙂
      And I’m glad you asked that, because I made it in my magic bullet! Be sure to mix the mixture (rotate the stuff at the bottom of the cup to the top) as you blend because a few beans may not be reached.
      PS: My magic bullet is on its last legs (aka, about to die) so you might not have as much trouble.

    • Ah awesome news! I’m going to make this soon and let you know how it goes =)

    • Jessica | Desserts With Benefits

      Oops! I totally forgot to add that! I didn’t mean to offend you or Katie, but it was actually inspired by another blogger. But just for clarification, I made the recipe myself and didn’t copy anyone. The only thing that’s similar is really just the PB and chickpeas.
      Thanks for letting me know, though, I updated the post.

    • Jessica | Desserts With Benefits

      This is where I was inspired:

      The title had “high protein” in it, which made me think of ways to make it even higher protein. Pairing the chickpeas with oats make the cookie dough a complete protein source, whereas just chickpeas alone is an incomplete protein. I added some protein powder to increase protein content and add flavor and sweetness without using vanilla extract.

      I hope you will still make the cookie dough, though! 🙂

  4. Oh sweet mother of all things peanut butter, this sounds delicious! Thanks so much for the great recipe. I will be making this cookie dough ASAP. I love the addition of the garbanzo beans for some added protein. This way I can feel like I’m still being healthy when I end up chowing down on the entire batch 🙂

  5. Class act. Thanks for not deleting my comment or thinking I was being mean!

  6. Found you through OSG and so glad I did! I down with healthy ‘dough!’

  7. This looks amazing! I will be making this recipe this week for sure! yum!

  8. Okay, I just made this today. I better go outside or something because the leftovers are screaming my name.5 stars

  9. can i sub anything for the protein powder? maybe like some sort of flour or something? thanks for any answers!

    • Jessica | Desserts With Benefits

      I haven’t tried this without protein powder but I’m sure it can be replaced with something else. You can try using ~4 tbs oat flour (or any other soft flour), just be sure to add 1/2 tsp of vanilla extract and maybe some more erythritol because the protein powder is pre-sweetened. Just taste it as you go along 🙂
      Hope you like it!

  10. Ok, I just died of happiness.5 stars

  11. Is this cookie dough bake-able? Or is it just for eating?

  12. This comment has been removed by the author.

  13. Can I sub anything for the Stevia Extract? this looks awesome and can’t wait to make it!

  14. This looks like the best thing ever! Genius!

  15. sweet baby jesus… I think i just spilt drool on my mousepad :O

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  17. What could you sub for the stevia extract? If I used powdered stevia, I assume that I need to add more wet ingredients?

    Does this need a sweetener? I get headaches from them 🙁

    • dessertswithbenefits

      Hi Lee-Anne,
      It depends on what powdered stevia you use. If you use the kind in the large bags that are a 1:1 replacement for sugar, I would use about 1/3 cup of it and add an extra 2-3 tbs of almond milk. If you use the stevia packets which are sweeter than sugar, I would use ~6-7 packets? This recipe is very adaptable since it doesn’t need to be baked so if you need more liquid just add it 1 tbs at a time, and if you need more dry ingredients you can add more protein powder or oat flour.
      I wouldn’t recommend omitting the stevia completely because then it would not be dessert-like. To me, oats and peanut butter without any sweetener can be considered a savory dish.
      I’m so sorry you get headaches from sweeteners 🙁 I have never heard of anyone reacting to stevia! Real white sugar gives me headaches too. If you want to add something sweet to the cookie dough I would recommend some fruit maybe? Like some applesauce instead of the almond milk (you will need a tiny bit more though, just add it by the tablespoon when needed). I hope you like the recipe!

  18. Do you think these bean-based batters can be done without beans? I’m definitely going to try the nut butter one you posted a recipe for but can something be substituted for the beans in these other ones? Like a banana maybe? I’m just having trouble jumping on the “beans-in-dessert” bandwagon. I have very sensitive taste buds and I feel like the beans would stand out too much to me, even if it doesn’t bother other people. But these look so good!

    • I totally understand your hesitation! I mean, it does sound strange… beans in dessert? 😉
      But if you rinse them really well, they’re pretty flavorless. Anyways, you could definitely try some mashed banana instead. This will obviously change the flavor of the cookie dough into a banana-y flavor. Since mashed banana has a higher water content than beans, you can omit the almond milk.
      And, since beans aren’t sweet like bananas, you can also omit the stevia extract.
      I haven’t tried this, but I hope it works! 🙂

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  22. This cookie dough sounds amazing! This is on my list to try. Thanks! 🙂5 stars

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