Peanut Butter Oatmeal Chocolate Chip Cookies


These cookies are chewy, sweet, and perfectly nutty. Oatmeal raisin cookies take rare form in this recipe with creamy peanut butter and chunks of chocolate, rather than dried fruit via raisins. These peanut butter oatmeal chocolate chip cookies bridge the gap between the classic oatmeal raisin and chocolate chip. And, the treats are gluten and refined sugar free (check and check!).

Like most other sweet treats, this recipe starts by whisking together wet ingredients like eggs and butter then folding in dry ingredients like oats. Then, the batter is scooped onto a cookie sheet and baked 'til golden brown. When they’re fresh out of the oven, we insist on a generous pinch of flaky sea salt on each warm cookie (but of course!). After a brief cool-down, these cookies are soft, chewy, and moist throughout. While oats are the man of the hour, big chunks of chocolate and hints of peanut butter come through nicely in each bite— Think outside of the chocolate box and try a new treat like these!

Peanut Butter Oatmeal Chocolate Chip Cookies


  • 2 eggs
  • 1/2 cup creamy unsweetened peanut butter
  • 6 tbsp grass-fed butter, melted and cooled
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup ground flaxseed
  • 1/2 cup almond flour
  • 2 cups sprouted rolled oats
  • 1 tsp baking soda
  • 1 cup chocolate chips (we love a refined sugar-free option)
  • Flaky salt for topping


  1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. 
  2. In a large mixing bowl, whisk together the eggs, peanut butter, melted butter, maple syrup, and vanilla until combined. 
  3. Pour in the flaxseed, almond flour, oats, and baking soda. Stir until completely combined, then fold in the chocolate chips.
  4. Scoop about 2 heaping tbsp per cookie onto the lined baking sheet. Bake for about 10-13 minutes or until the edges are brown. 
  5. Sprinkle with flaky salt. Let cool and enjoy!

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