These peanut butter oatmeal cookies are thin and crispy. The cookies need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy, or butter. The cookies store well and are easy to prepare.

These peanut butter oatmeal cookies are thin, crispy and taste like the large oat clusters in granola. The peanut butter flavor adds a bit of nutty flavor to the cookies.

Ingredients

  • Quick oats
  • Peanut butter powder
  • Coconut oil
  • Maple syrup

Quick oats: Quick oats are rolled oats that have been cut into smaller and thinner pieces. I find this recipe works better with quick oats because the thinner and smaller pieces crisp up better and also bind together better.

Peanut butter powder: Peanut butter powder is used to give these cookies their peanut butter flavor. Peanut butter powder is used instead of peanut butter spread because the spread adds too much moisture and prevents the oats from crisping up. Make sure to use a peanut butter powder where the only ingredients is peanuts and there is no added sugar.

Coconut oil: A little coconut oil is used to help the oats crisp up.

Maple syrup: Maple syrup is used to sweeten the oats and bind them. This recipe works best with maple syrup and not honey. Honey retains too much moisture so the cookies don’t crisp up as well.

How to Make Peanut Butter Oatmeal Cookies

The quick oats are pulsed in the food processor for about 5 seconds so that the pieces become about half the size. Add the oats and peanut butter powder to a mixing bowl.

Drizzle coconut oil on top and stir until the oats are all coated in coconut oil. Drizzle the maple syrup and stir until the maple syrup is evenly mixed in and the oats start to clump together. Taste and adjust sweetness or peanut butter powder as needed.

Expert Tips

  • You can add a little more maple syrup if you prefer the cookies to be sweeter. The baking time may need to be a little longer if you add more syrup.
  • Using peanut butter powder gives the cookies peanut butter flavor and also helps to firm up the cookies.
  • The cookies have a light peanut butter flavor. If you prefer a stronger peanut butter flavor you can add another 1 tbsp of peanut butter powder.

More Oatmeal Cookie Recipes

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4 Ingredient Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are thin and crispy. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter.
Servings: 11 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 1 cup (88g) quick oats
  • 2-3 tbsp (11-16g) pure peanut butter powder with no added sugar
  • 2 tbsp (30ml) melted coconut oil
  • 4.5-5 tbsp (66-74ml) maple syrup

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add quick oats to a small food processor. Pulse a few seconds (about 5 seconds) or just until the oats are about half the size as they were. I don't recommend using a blender because it will blend the oats into flour too quickly. Transfer the oats to a large mixing bowl. Stir in the peanut butter powder until evenly mixed.
  • Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
  • Add in the maple syrup. Mix with your spatula until the oats are evenly coated in syrup and the mixture start to get clumpy. Taste, and if needed, you can add a little more syrup or 1 more tbsp peanut butter powder.
  • Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture should mostly hold its scoop form though it may be a little loose. Repeat with remaining mixture, spacing each cookie about 1.5 inches apart. Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). The oats need to be compacted together and touching and should be shaped into a round cookie shape. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies and rewet it again so that the mixture is not sticking to the spoon.
  • Bake the cookies for about 15-18 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
  • Remove cookies from the oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. The cookies will initially still feel soft when they come out of the oven, this is normal. Once they are cooled, the cookies should be firm and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container within a few hours of them setting to prevent them from softening. You can store cookies for around 1 day at room temperature or around 3-4 days in the fridge.

Notes

Serving: 1cookie, Calories: 78kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Fiber: 1g, Sugar: 5g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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