Your cookie game just got a whole lot better with these oatmeal dark chocolate peanut butter chip cookies! They're crispy on the outside and chewy on the inside with an equal amount of chocolate and peanut butter. Made gluten free with dairy free options!
If you're a Reece's lover, lemme introduce you your new favorite cookie...meet these dark chocolate peanut butter chip oatmeal cookies. They're loaded with peanut buttery and chocolatey flavor.
They are what I like to call a "fully loaded cookie" in that there is a lot going on with the peanut butter and oatmeal and chocolate. BUT they all compliment each other so beautifully and create this immaculate cookie. It's not overwhelmingly peanut buttery or chocolaty...just hints of both in a chewy oatmeal cookie. Aka, perfection!
Speaking of Reece's - you'll love my salted dark chocolate reece's cups and my chocolate cashew butter tart.
- Naturally gluten free with a dairy free option
- Made in one bowl
- Full of chocolate and peanut butter flavor
- Crispy on the outside chewy on the inside
Ingredients and notes
- Oats - Old fashion rolled oats are what we need for this recipe. Use gluten free if needed.
- Almond flour - This helps create a soft cookie. Even though this is an oatmeal cookie, the almond flour is needed to help keep the cookies moist.
- Peanut butter - Creamy style natural peanut butter is best.
- Maple syrup - Used to sweeten the cookies. Substitute with honey or agave or date nectar if needed. I have tried this with coconut sugar and it does work but the cookie will be chunkier.
- Egg - Substitute with ½ cup apple sauce to make these vegan.
Step by step directions
These cookies are so easy to make you can whip them up in a single bowl! All you need is a large mixing bowl or stand mixer with the paddle attachment and a baking sheet.
Step 1 : Mix the wet ingredients
Beat together the egg, vanilla, peanut butter, coconut oil, and maple syrup in a bowl. This is best done with a hand mixer or whisk or a stand mixer.
Beat well until the peanut butter is well incorporated into the mixture.
Step 2 : Fold in the dry ingredients
Add the oats, almond flour, baking soda, and sea salt to the bowl and mix gently until no flour clumps remain. Be sure not to over mix the batter. It will be thinner than traditional cookie dough which is okay.
Step 3 : Add the chocolate and peanut butter chips
Next fold in the peanut butter chips and dark chocolate into the dough and mix to distribute.
Step 4 : Bake
Use a 2 oz cookie scoop for large bakery style cookies or a 1.5 oz cookie scoop for smaller cookies. Scoop the dough onto a baking sheet lined with parchment paper for easy clean up. Leaving about 2 inches in between each cookie since they will spread in the oven.
I like to add a few more peanut butter chips and dark chocolate on top before baking. Bake in the oven or about 9 minutes until the edges of the cookies are golden brown and the middle looks slightly set.
Can I use substitute with oat flour?
You can, but the cookie will be much chunkier. If you want a crispy, chewy cookie then you need almond flour to complement the oats.
If you do use oat flour, substitute 1:1 for almond flour.
What can I use instead of peanut butter?
You can use any type of nut or seed butter in place of the peanut butter. Just make sure it's creamy and preferably a natural style.
How can I make this dairy free?
To make these cookies dairy free, make sure to look at the ingredients in your chocolate chips and peanut butter chips.
Reeces peanut butter chips are not dairy free. I found these peanut butter chips though which are dairy free and vegan.
How to store these cookies
Allow the cookies to cool down completely before transferring them to an airtight container. They will keep for up to 4 days out on the counter or a week in the fridge.
If you store them in the fridge, warm them up in the microwave for 6 seconds before enjoying to take the chill off.
Can I freeze these cookies?
Yes, you can freeze the dough for up to 3 months. I recommend portioning out the dough into cookie scoops and freeze them individually.
This is best done by scooping the dough onto a cookie sheet with parchment paper and placing the pan in the freezer until the balls of dough are firm. Once the cookie dough balls are firm, place each one in a freezer bag or container and place back in the freezer.
When ready to bake, let the cookie dough balls thaw for 10 - 15 minutes out on the counter while the oven preheats then bake as directed.
For more cookie recipes, check out my:
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Oatmeal Dark Chocolate Peanut Butter Chip Cookies
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup peanut butter - creamy
- ⅓ cup coconut oil - melted
- ⅓ cup maple syrup
- 1 cup rolled oats - use gluten free if needed
- ¾ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup peanut butter chips - use dairy free if needed
- ⅓ cup dark chocolate - chips or chopped bar, use dairy free if needed
- Preheat oven to 350 F. In a mixing bowl or in the bowl of a stand mixer, beat together the egg, vanilla, peanut butter, melted coconut oil, and maple syrup until well combined. Keep mixing until the peanut butter is completely incorporated into the mixture.
- Slowly fold in the oats, almond flour, baking soda, and sea salt until no flour clumps remain. The dough will be slightly thinner than typical cookie dough which is okay.
- Add the peanut butter chips and chocolate to the bowl and fold into the batter.
- Using a large 2 oz cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. These cookies do spread when baked, so be sure not to overcrowd the pan. Sprinkle more chocolate and peanut butter chips over cookie dough before baking in the oven for 9 - 11 minutes. The cookies will be done with the edges turn a golden brown color and the middle looks slightly set. The cookies will continue to cook as they cool down on the baking sheet.
- Sprinkle sea salt over the cookies and allow them to cool down before serving.