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Peanut Butter Oatmeal Chocolate Chip Cookies:

I was having a major craving for some oatmeal chocolate chip cookies and I’ve been on a major peanut butter kick. So I thought why note combine all the things I have been craving and create some yummy gluten-free cookies? And let me tell you these little cookies satisfied all my cravings.

What you will need:

  1. Sprouted Gluten-free oats
  2. Creamy Peanut butter (substitute any nut or seed butter you prefer)
  3. Flax eggs
  4. Coconut oil
  5. Vanilla extract
  6. Coconut sugar
  7. Cinnamon
  8. Baking soda
  9. Mini chocolate chips

How to make flax eggs:

The first thing I prepared were my flax eggs. But if you aren’t sure how to prepare the flax eggs don’t worry its super easy. 1 egg= 1 Tbsp of flaxseed meal + 5-6 Tbsp of water. I add everything to a small bowl, mix, and let it sit for about 10-15 minutes. It should be a gel like consistency after sitting for the allotted time.

Preparing the cookies:

Once the flax eggs are ready, I add everything (except the chocolate chips) to a bowl, and mix. I then fold in the mini chocolate chips, but feel free to do chopped chocolate instead if you want chunkier bites of chocolate. Once the batter is mixed, I chill the dough in the refrigerator for 30 minutes. With a small ice cream scooper, scoop out the batter, gently flatten with hands, add to a lined baking sheet, and bake 350 F for 8-10 minutes.

Storing the cookies:

I store my cookies in an airtight container in the refrigerator but if you aren’t planning on eating the whole batch feel free to freeze for another day you are craving some cookies. But if freezing, I would suggest you individually wrap and store in an airtight container so they don’t stick together.

Check out these cookies too:

Chocolate Chip Oatmeal Raisin Cookies

Chocolate M&M Oatmeal Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Makes 12 small cookies


  • 1 cup sprouted gf oats
  • 1/4 cup creamy peanut butter
  • 2 flax eggs 2 Tbsp flaxseed meal + 6 Tbsp water
  • 2 Tbsp coconut oil semi melted
  • 2 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips


  • Prepare the flax eggs by adding the flaxseed meal and water. Let sit for 10 minutes
  • Mix rest of the Ingredients in a bowl and add on the flax eggs
  • Fold in chocolate chips
  • Refrigerate dough for 30 minutes
  • With a small ice cream scoop, scoop out batter, gently flatten with hands, add to a lined baking sheet
  • Bake 350 F for 8-10 minutes