These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand — no flour, brown sugar, or baking soda needed!
The best part about making cookies is, in my opinion, eating the dough. I know it’s not right. Or safe for that matter.
That’s why I love these cookies: They taste like peanut butter cookie dough. And they only contain four ingredients–all of which you probably have right now in your kitchen.
These are also so hearty, even just one little cookie is really satisfying.
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What is natural peanut butter?
Natural peanut butter contains either just peanuts or peanuts and salt. Other peanut butter contains additional ingredients like oil and sugar. If you’re using natural peanut butter, these are best made with a variety that has salt. But you can also use regular peanut butter in this recipe.
Which kind of oats are best to use in these cookies?
You can use either quick or old-fashioned oats in this recipe.
I can’t eat eggs. Now what?
You can make these cookies without using the egg. As a substitute, use a flax egg. How to make a flax egg: Combine one tablespoon ground flaxseed with three tablespoons water, stir, and let it sit for at least five minutes to thicken. Use the mixture in place of the egg in this recipe.
Are these cookies gluten free?
These peanut butter cookies are gluten-free as long as you buy oats labeled “gluten free”. Oats do not naturally contain gluten but may have cross-contact with gluten if they’re processed in a facility or on equipment that also makes gluten-containing products. If you need to avoid gluten, look for oats labeled “gluten-free” such as Bob’s Red Mill Gluten-Free Old-Fashioned Oats or Quaker Gluten-Free Quick Oats.
Are these cookies Low-FODMAP?
Yes! If you are following a Low-FODMAP diet, which limits or eliminates certain carbohydrates, these cookies are a great choice for you.
Can you add chocolate chips to these cookies?
Sure! Some readers have added chocolate chips or crushed chocolate bars to the batter (or on top of the cookies before baking).
- 1 cup peanut butter (regular or natural both work)
- 1 egg (or one flax egg; see recipe note below)
- 1/2 cup oats (old fashioned or quick)
- 1/2 cup sugar
- Preheat oven to 350 degrees.
- Mix all ingredients together in a medium bowl.
- Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).
- Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
- Bake about 10-12 minutes or just until the tops start to look dry.
- Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.
You can use a flax egg in place of the egg in this recipe. To make a flax egg, combine one tablespoon ground flaxseed with three tablespoons water. Stir to combine and allow it to sit at least five minutes to thicken. Add to mixing bowl and combine with other ingredients.
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Nutrition Information:Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 51mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 4g