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    Home » Recipes » Cookies » Oatmeal Dark Chocolate Peanut Butter Chip Cookies

    Published: Jan 18, 2022 · Modified: Jan 19, 2022 by Ansley Beutler

    Oatmeal Dark Chocolate Peanut Butter Chip Cookies

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    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!

    Peanut butter chip cookies scattered on parchment paper.

    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.

    Jump to:
    • Recipe characteristics
    • Ingredients and notes
    • Step by step directions
    • Can I use substitute with oat flour?
    • What can I use instead of peanut butter?
    • How can I make this dairy free?
    • How to store these cookies
    • Can I freeze these cookies?
    • Recipe
    • Reviews

    Recipe characteristics

    • 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

    Peanut butter chip ingredients on a pink surface.
    • 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.

    Mixing bowl with peanut butter cookie dough batter.

    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.

    Mixing bowl with oatmeal cookie dough batter.

    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.

    Overhead view of a mixing bowl with peanut butter chips and chocolate chips.

    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.

    Peanut butter chip cookie dough on a baking sheet about to be baked.

    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.

    These are my favorite dark chocolate chips that are dairy free. You can also use a dairy free chocolate bar and chop it up well.

    Reeces peanut butter chips are not dairy free. I found these peanut butter chips though which are dairy free and vegan.

    Oatmeal peanut butter chip cookie on a piece of parchment paper.

    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.

    Peanut butter chip cookies broken open on a piece of parchment paper.

    For more cookie recipes, check out my:

    • Gluten free Copycat Levain Cookies
    • Oatmeal Chocolate Chip SunButter Cookies
    • Fudgy Double Chocolate Brownie Cookies

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Oatmeal Dark Chocolate Peanut Butter Chip Cookies

    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!
    No ratings yet
    Print Pin Rate
    Course: Cookies
    Cuisine: American
    Keyword: chocolate cookies with peanut butter chips, peanut butter chip cookies, peanut butter cookies with peanut butter chips, reeses peanut butter chips
    Prep Time: 10 minutes
    Cook Time: 9 minutes
    Total Time: 19 minutes
    Servings: 12 cookies
    Calories: 243kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 1 egg
    • 1 tsp 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 tsp baking soda
    • ½ tsp 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

    Instructions

    • 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.

    Notes

    Dairy free : To make this recipe dairy free, make sure to use dairy free peanut butter chips and chocolate. Reeces peanut butter chips are not dairy free so I recommend these. The Enjoy Life brand has great dairy free chocolate chips or you can use a dairy free dark chocolate bar and chop it up.
    Storing : 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.

    Nutrition

    Calories: 243kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 192mg | Potassium: 131mg | Fiber: 3g | Sugar: 9g | Vitamin A: 22IU | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Welcome to The Fit Peach! Around here you'll find simple and easy recipes & treats for the health-focused foodie. Most recipes are paleo, gluten-free, Whole30, plant-based & more!

    Read more about Ansley here!



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