Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)

Plate of gluten-free 1-Bowl Peanut Butter Chocolate Chip Cookies next to almond milk and a baking sheet with more cookies

Peanut butter cookies seem so effortless. Just throw peanut butter and some other random ingredients in your kitchen into a bowl, bake, and voila! — peanut butter cookies! Or so I thought.

This recipe was tested and retested and scrapped and tested again. It caused us so much trouble, but we’re happy to report we stuck with it and are so happy with the results.

Oats, brown sugar, gluten-free four, natural peanut butter, egg, and other ingredients for making our Peanut Butter Chocolate Chip Cookies recipe

Thanks to a little inspo from the talented Liz Moody, we finally got the perfect base formula right, and it’s butter- and oil-free!

The problem with our previous attempts was adding fat in addition to the peanut butter, or adding too many dry ingredients, or too many wet ingredients. Friends, it was touch and go. But this simple, unfussy, 1-bowl technique is perfection!

Using a wooden spoon to stir gluten-free Peanut Butter Chocolate Chip Cookie batter

Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder.

Then add wet ingredients: peanut butter, egg, vanilla. And stir again. Throw in some chocolate chips and you’re good to go! No chilling required!

Chocolate chips in a bowl of gluten-free Peanut Butter Cookie batter

This batter comes together in less than 10 minutes. Baking is just another 10 minutes. That means cookies that are ready in like 20 minutes!

Faster cookies = better cookies. It’s science.

Baking sheet of unbaked Peanut Butter Chocolate Chip Cookies
Peanut butter cookies cooling on a parchment lined baking sheet

We hope you LOVE these cookies! They’re:

Peanut buttery
Tender with a slight chew
Studded with chocolate
& Incredibly delicious

These would make the perfect treat to have on hand throughout the week. They also keep well in the freezer for when sweet cravings strike!

More Cookie Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Full and half eaten Peanut Butter Cookies on a plate

Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)

Healthier 1-Bowl Peanut Butter Chocolate Chip Cookies made without butter or oil. Perfectly chewy, salty-sweet, and studded with chocolate chips!
Author Minimalist Baker
Plate with three Peanut Butter Chocolate Chip Cookies
4.81 from 112 votes
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 12 (Cookies)
Course Dessert
Cuisine Baking, Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1/4 cup rolled oats (ensure gluten-free friendly as needed)
  • 1/4 cup gluten-free flour (or sub other flour, such as almond or unbleached all-purpose)
  • 1/4 tsp sea salt (plus more for topping)
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar (or try subbing coconut sugar, but we only tested with brown)
  • 1/2 cup creamy salted peanut butter (we like Wild Friends — ingredients should only be peanuts and salt)
  • 1/2 tsp vanilla extract
  • 1 large egg (organic, pasture-raised when possible)
  • 3 Tbsp dark chocolate chips (dairy-free), chopped (plus more for topping)


  • Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
  • To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
  • Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
  • Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
  • Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
  • Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).



*Nutrition information is a rough estimate.
*Recipe adapted from Liz Moody.

Nutrition (1 of 12 servings)

Serving: 1 cookies Calories: 129 Carbohydrates: 14.2 g Protein: 3.8 g Fat: 7.4 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.12 g Monounsaturated Fat: 2.95 g Trans Fat: 0 g Cholesterol: 15.5 mg Sodium: 111 mg Potassium: 91 mg Fiber: 1.7 g Sugar: 7.7 g Vitamin A: 22.54 IU Vitamin C: 0 mg Calcium: 25.8 mg Iron: 1.08 mg

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  1. Erin says

    Delicious! I doubled the recipe because I knew I would want lots. Easy to make and a perfect gift for a curbside drop off for a friend. I had natural peanut butter but it was unsalted, used coconut sugar and sprinkled Maldon salt on top to feel fancy. Worked out perfectly. TY Dana!

  2. dianna says

    boy oh boy! my partner and i made these and loved them. we used coconut sugar in place of the brown sugar and they came out great! the peanut butter is strong at all so if you’re really looking for a peanut butter cookie then this isn’t it but still so WORTH IT. we’ll definitely make these again!!

  3. Chelsea says

    These cookies are delicious!! I’ve made them three times in the last two weeks and keep coming back for more. Love love love them!

  4. Carly says

    Didn’t have any GF flour on hand and needed cookies IMMEDIATELY, so I used All Purpose and turned out wonderful!!

  5. Pia says

    Cant wait to try these cookies. I have all the ingredients but my peanut butter is the crunchy one with flax n chia seeds, will that work? Thank you!

  6. Elisha says

    I doubled the recipe, using almond flour and subbing tahini for peanut butter. I highly recommend sticking to the scoop size suggested here, because these puppies are spreaders. They were so delicious and because there was no oil, butter, or excessive sugar, I didn’t feel bad eating more than one! (I definitely ate more than one.) Will be making again!

  7. Annaliese says

    These were tasty and not too intensely sweet or peanutty. I halved the sugar and used almond flour. Perfect for what they are – a healthyish peanut butter cookie! Used a 80% cacao chocolate bar for the chocolate and Maldon for sea salt on top. Perfect for after dinner during the week and for breakfast with coffee!

  8. rebecca says

    Made these with 1/4 c of Just Egg, vegan egg substitute, instead of the egg and they were perfect. I also love that it makes a smaller batch of cookies- mine made about 15 small cookies. Plenty for a household of 2!

  9. Hillary says

    These are really yummy, but mine came out too soft. Right after I started making them I realized I didn’t have baking powder. So I used baking soda/lemon juice as a substitute. I also used the Bob’s 1-1 flour. One of those ingredients may have been the reason? I’m not sure. Either way, it was delicious to eat, even if it didn’t stay in form! I love how fast and easy it was.

    • Support @ Minimalist Baker says

      Hi Hillary, we wonder if the lemon juice added just a bit too much moisture? Next time, we’d say try compensating with a little more flour.

  10. SFgirl says

    Wow, these are AMAZING!!! My husband had a spontaneous wish for a cookie (he never eats cookies) and the options on UberEats were not appealing to me: they would most likely be extremely high in sugar and fat and carb content, as well as take time to deliver and cost a lot.

    I’m so glad I remembered to check Minimalist Baker website for a recipe and this recipe looked simple and delicious. And I had all the ingredients in my pantry already.

    5-10 mins to prep and mix, exactly 10 mins to bake and 5 mins to chill and we had the most delicious cookies I’ve ever tried and/or made!!! I didn’t have to make any changes to the recipe – it was perfect the way it is. The only thing is that I made less cookies but they were bigger. :) So yummy!!!! Totally recommend.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Jane says

    Great cookie recipe. Whole family loved. Next time I will double recipe. I used almond butter instead of peanut butter due to peanut allergy. Also , used 1/4 cup each of brown sugar and coconut sugar.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Jane! Thanks so much for the lovely review!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Bri says

    I absolutely love these cookies!

    Can you use quick cooking rolled oats instead of normal rolled oats? That’s all I have in the house and I’m craving them!

    • Support @ Minimalist Baker says

      Hi Bri, we’re so glad you enjoy them! We haven’t with quick oats, but it might work!

  13. sandra says

    I did double the recipe and used 2 eggs. I think it was too much egg as the cookies were rubbery. Has anyone else successfully doubled this recipe?

    • Support @ Minimalist Baker says

      Hi Sandra- sorry to hear that happened! We haven’t tried doubling it, but we wouldn’t expect it to cause an issue. Did you make any other modifications?

  14. Jeanne Douglass says

    This is my favorite cookie to make now. I use natural almond butter (contains just almonds and salt, creamy or chunky) instead of peanut butter. I also only used 1/4 of the brown sugar (light or dark) only because we are going low carb. I use all amond flour, but I want to try with almond and coconut flour mix. These are delicious healthy cookies.

  15. Alexa says

    @#%@%@#%@$#!@ these are INCREDIBLE! I used a flax egg, coconut sugar, and half pb/half walnut butter (because I ran out of pb). These cookies are so tender and chewy and perfectly sweet. Everything came together so easily and I will definitely be making this regularly.

    First V, GF cookies that turned out great.

  16. Janie says

    Love them! So satisfying and easy to make. I added a bit of cinnamon because I love the taste with peanut butter (: Thanks for the recipe!

  17. Sarah says

    Thanks so much for this! They’re so yummy!
    I used crunchy peanut butter and a flax egg. I needed to use your tip about including a splash of dairy-free milk. It’s little things like these cookies that give us some enjoyment during this weird time. Thank you!

  18. Marg says

    I just made this and it is the best gluten free cookie there is, I doubled the recipe and the only changes I made was cut the sugar back to 1/4 cup. I also added approx. 2 tbsp. coconut flour because I thought the dough might be too wet, plus I wanted to use up the coconut flour.
    Excellent recipe!! definitely a keeper.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marg. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Salena Baker says

    Delicious! I used coconut flour and 1/4 C stevia/ brown sugar mix with 1/4 coconut sugar to cut down on the sugar. Will definitely make again.

  20. S says

    An abomination to both Peanut Butter and Chocolate chip cookies.

    I have enjoyed many minimalist baker recipes but this is neither a peanut butter nor a chocolate chip cookie.

    Here’s a GF, V, DF – PBC

    Peanut Butter Cookie
    1 Cup Peanut Butter
    1 egg
    3/4 to 1 Cup sugar (brown or white)

    for Peanut Butter Chocolate Chip Cookie add:
    1/4 – 1/2 C chocolate chips

    • Karen says

      I’ve seen that recipe but couldn’t stomach trying it with all that sugar. This is why I tried this recipe! Perfect for us!

  21. Kay says

    Great recipe! Made exactly as recommended and cookies came out great. Next tim, I’d reduce the sugar by 1/3 (they were a tad too sweet) and remove them from the baking tray as soon as they come out of the oven as I like a chewy cookie.

  22. Justinator says

    I might skip the rolled oats. Should I add more flour? Also, how do you think it will come out if I used Stevia? Sugar substitutes are typically sweeter than sugar, but I still want to add brown sugar. Would 1/4 cup of brown sugar and 1/8 a cup of Stevia be ok?

    • Support @ Minimalist Baker says

      Hi, we haven’t tried with stevia, but we think that might work! If skipping oats, we’d suggest more flour and/or maybe adding some chopped nuts? Hope that helps!

      • Dana @ Minimalist Baker says

        We haven’t tried that but scan the comments as others have shared their successes!

        • Shreya says

          They turned out amazing ,! Thank you
          We had chocolate peanut butter at home so I reduced the sugar, and used flax egg instead of egg

  23. Lexi says

    These do not disappoint! I am vegan so I subbed the egg for 1/4 c aquafaba and used 1/3 c of brown sugar instead (I didn’t want them too sweet) and they came out amazing! Would definitely recommend and will be making again very soon!

  24. Jaime says

    Hi these cookies look amazing! I was wondering if you could use pics crunchy peanut butter instead of creamy peanut butter?

  25. Gabrielle says

    These are so good!! I made them with AP flour, a bit less sugar and had to eyeball the teaspoon measurements because I don’t have measuring spoons. The first time I had peanut butter cookies, ages and ages ago, I hated them – too sweet, too peanutty – and never wanted to touch another. I thought I’d give these a try because it seemed a low risk way to try the cookies again and I’d be making them myself. I found the peanut butter flavour just right, loved the chew of the oatmeal, and anything with chocolate has my name on it. Thanks so much! I’ll definitely be making them again and have shared the recipe with my friends.

  26. Gabrielle says

    These are so good! I made them w/AP flour and had to eyeball the teaspoon measurements because I don’t have any measuring spoons. I’d only had peanut butter cookies once before this, forever ago, and I hated them. I really wanted dessert though, and had all the ingredients already in my cupboard. I found the peanut butter flavour just right, I love the chew of the oatmeal and anything with chocolate has my name on it. My chips were 70% cocoa. I’ll definitely be making these again and I’ve shared the recipe with my friends! Thanks so much!

  27. Bituin says

    This recipe was absolutely divine! I used almond flour and ended up baking for 13 min. Thank you SO much!

  28. Liza says

    Thanks for this yummy cookie recipe :) The only part that did not turn out well for me is the size. It didnt expand as wide as yours in the picture. I think i might have pressed it too far down after putting more choc chips. Do you have an idea what might have happened? I want to make another batch in the future. Thanks, Dana!

    • Support @ Minimalist Baker says

      Hi Liza, it sounds like maybe we used more dough per cookie? We’re glad you enjoyed them though!

  29. Beatriz says

    Delicious ! I’ve made these twice now. Works just as well with a flax egg. Both times I only used 1/4 cup sugar as I don’t have a big sweet tooth. I also used almond flour as it’s what I have on hand. I’ll have to try this with almond butter next!

    • Support @ Minimalist Baker says

      Hi Julz, If you try subbing maple syrup you’ll likely need more dry ingredients to compensate a wetter texture. Let us know if you try it!

  30. Mar says

    Really good but way too sweet, half the amount of sugar would have been fine. Aside from that, awesome, easy and simple to make. :)

  31. Charisse says

    Thanks for sharing the recipe. I love Peanut butter and chocolate and this is a healthier cookie using that combo – I just had to try this recipe. I made 1 batch first to see how they would turn out – used almond flour, Xylitol sugar and baked for 14min. They came out perfectly and are absolutely delicious! Made some more 2 days later so that I could freeze some – didn’t make it to the freezer :) I will definitely make these again.

  32. Claire says

    Sadly, I wasn’t impressed like I always am with MB recipes. My PB was super fresh (brand-new jar!) but the peanut flavor wasn’t pronounced in the final cookie. In my haste I read past the step that said to flatten the dough, so that may have impacted the final result. I used all-purpose flour and added a little bit more to the dough since it seemed too wet. I was too lazy to chop my dark chocolate, and I used big chips, so scooping the dough was also a little awkward.

    Overall, this may have been down to baker error, but I just didn’t care for the overall taste/texture of these cookies :'(

    • Support @ Minimalist Baker says

      Hi Claire, sorry to hear they didn’t turn out as expected! We haven’t tried these with all-purpose and wonder if that may have been the issue?

  33. Brynne Parise says

    Absolutely delicious! I have Celiac so always looking for gluten free cookie recipes. These are light and have a wonderful texture. Used almond flour. Will definitely make again and have already shared it! Thank you!

  34. Rachel says

    These cookies are amazing. They came together so quick and made a perfect dozen! These cookies took me less than 30 minutes to prep and bake (and eat dipped with cashew milk). I didn’t have chocolate chips on hand so I used a chunk or dark salted chocolate I had in the cupboard chopped roughly. Because my chocolate was salted I didn’t add the sprinkle at the end. 10/10 would bake again!

  35. Annie says

    wow these are delicious!! The perfect amount of sweetness and chewiness. I used maple sugar and it turned out great. thank you Dana!

    • Katie says

      Delicious! I love peanut butter cookies, but I’ve never found a healthier alternative recipe (that was actually good) until now! By far the easiest and fastest baking session to date- so thank you!
      I used almond flour, half coconut sugar, half brown, and unsalted peanut butter. Baked for 12 minutes and they turned out soo good once cooled, perfectly chewy in the middle.

  36. Frances says

    DELICIOUS! Was craving PB cookies today and these came together so quick! I made some without chocolate chips and some with – both are so good. Will try with flax seed next time and see how they do – saw it worked in someone else’s version. Thank you for this perfect recipe!

  37. Emily says

    I can’t stop making these. I enjoy big cookies so I usually only get about 9 cookies but its perfect for a single pan bake session.
    I also enjoy this recipe with whole wheat flour and milk chocolate chips – thank you for the recipe!

  38. Tessa says

    I really liked these! Easy and delicious.
    I used a combination of coconut flour and regular plain flour instead of gluten-free flour and they turned out really well. I had to add more coconut flour because my peanut butter was a runnier texture. I forgot to flatten them before putting them in the oven and baked them for about 13 minutes. They have a really nice, chewy texture, however the bottoms were much more cooked than the tops. Still delicious and I recommend that you try them!

  39. Nicole K says

    I normally don’t post reviews for recipes but this one was that amazing. I had no butter and have a gluten allergy so I really thought I wouldn’t be able to make any cookies but this totally worked. Used ground up almonds for the flour and the recipe still turned out chewy and not dense.

  40. Kim says

    Just made these and they are delicious! I didn’t necessarily need them to be gluten-free, so I used whole wheat pastry flour. I think the peanut butter I used was pretty salty, so they probably didn’t need the 1/4 teaspoon of salt. It definitely makes them very flavorful though! A very quick and easy recipe, and I appreciate how it made a reasonable number (12) of a cookies!

  41. JD says

    I made these, I added a little unsweetened applesauce to the mixture instead of milk. The cookies turned out absolutely delicious! The cookies were moist, not overly sweet, just right.

  42. Lauren says

    I’ve made these four times now! So good! I have consistently needed to add more flour but it may be due to the consistency of the peanut butter I’m using.

  43. Aryanna says

    Literally amazing! Was craving something sweet and already had all of the ingredients in the house! I didn’t have natural peanut butter so I used regular. I had to add a bit of almond flour as suggested since they were a bit too wet at first. Turned out perfect! Great taste, simple ingredients, easy to clean up – 5/5 stars from me!!!

  44. Brittany Sharpe says

    Hi Dana!! These look so good! Can I sub maple syrup from brown sugar? Hoping to make these today! Love you and your amazing recipes. :)

    Britt & Berlin

    • Support @ Minimalist Baker says

      Hi Britt & Berlin! Thanks so much! If you try subbing maple syrup you’ll likely need more dry ingredients to compensate a wetter texture. Let us know if you try it!

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Emanuela! These should be quite flavorful. Did you make any modifications?

  45. Sally says

    Absolutely delicious…..I think? They never actually made it to the oven, the dough was too good to resist!?So, have to make some more…..for research purposes!

  46. Hana says

    The perfect cookie! I used almond flour and these turned out amazing. Great texture and perfectly sweet! This is now my go-to when I’m craving something quick, easy and tasty!!

  47. Kasie says

    Sooo yummy!! We did a flax egg in place of a regular egg. Will definitely make again. They were perfect to make with my toddler. ??

  48. Gina says

    Just made these and OMG!! Sooooo good, I love anything peanut butter but these blew my mind! I had three? wanted to go for my fourth to be honest but held back ha! These will definitely be on repeat. Thank you so much!

    • Support @ Minimalist Baker says

      Ha! We are so glad you are enjoying them, Gina! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Dana @ Minimalist Baker says

      Hi there – we have the option to toggle back and forth between standard and metric in the recipe box just above the ingredients list!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Helena. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Jaime says

    So tasty and chewy, a perfect snack during this quarantine. Super fast and easy to make, I look forward to making them again

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Samuel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  50. A. Valentino says

    Due to being restricted to what I already have in my pantry during the pandemic I made this with a few substitutions:

    -Peanuts processed to a powder in food processor with oil added to bring closer to nut butter consistency
    -all-purpose baking flour
    -coconut sugar
    -a dash of almond milk added to the egg because it was a small egg

    Turned out great – they are super nutty, salty-sweet, and comforting. Thanks for the recipe!

  51. Wendy Raymer says

    These are so good and chewy and peanut buttery! Just what I wanted! I baked them for 16 minutes because they didn’t seem quite done at 12. Thanks for another fabulous recipe!

  52. Ruth Bell says

    I just made these cookies. I used Nut Butter from Costco, almond flour and coconut sugar and cacao nibs in the cookies with chocolate chips on the top and the rest of the ingredients you called for. They are delicious. They took 15 minutes in our oven. They are chewy. Thanks for the great recipe. I will try them with peanut butter when I get some.

  53. Kathleen says

    Absolutely delicious. I did not use gluten free flour. So easy to throw together. Minimal clean up. I will make theses again and again.

  54. Maryliz says

    OMG! I just made these! I used coconut sugar and since I ran out of vanilla extract, I used maple syrup (which is what Google told me to do! Lol) Also, by mistake I had bought chunky peanut butter and never got around exchanging it. Guess what? I loved the extra bits of peanuts! Also forgot to chop the chocolate chips so it’s extra chocolaty chunky! They came out perfect! Wish I could attach a picture! Delicious!!! I actually don’t think I’ll share as I want them all to myself! Lol! ;-) I’ll share the next batch! ;-))) I love your recipes! Have tried many! Keep up the great job Ms Minimalista Baker! <3

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them!! Thanks so much for your kind words and lovely review! xo

  55. Janell Dixon says

    I watched Leanne Morgan on her FB page talking about having just made these cookies so I thought I’d try them. They were great. I used regular peanut butter and had to cook them a bit longer but they were delicious!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Janell! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  56. Emily says

    I love this recipe! Super simple and delicious. I make these with almond flour and they turn out fabulous!

  57. Melanie says

    Amazing! Truly one of my all time favorites – the cookies turn out beautiful and are so soft. Excellent recipe. Thank you!!!

  58. Cristina S. says

    Great recipe! I made them with my daughter in this trouble times, as an stay at home activity. I would also suggest to use a bit less sugar, I used 1/4 cup brown sugar and 1/4 cup coconut sugar and almond flour. My daughter and husband want to eat them all.
    Thanks so much from Costa Rica. ?

    • Nancy Collett says

      Being stuck in Toronto during a state of emergency what else to do but bake. You’ve inspired me. And to think those were made in Costa Rica a few short days ago. So almond flour works fine?
      So inspired. Well, must be made here then!

      • Amy says

        We made it with almond flour and added 1/4 cup shredded coconut, some crushed pecans, a tbsp of chia seeds, and added a splash of almond milk to compensate and they turned out delicious too! (We have so much Costco chia my goodness)

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Amy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  59. Parveen says

    These cookies are delicious! I also used less sugar than the recipe called for. Thanks for sharing this recipe Minimalist Baker! I love your blog, it’s the absolute best! keep up the good work!

  60. Danielle C says

    Wonderful Recipe! I used half the amount of sugar listed in the ingredients since I’m not too much of a sweet lover and they were delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Danielle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  61. Lauren says

    I’ve been looking for a healthier peanut butter cookie recipe like this, so glad to have found it! I am vegan, so I used mashed banana as another reviewer said that worked well. I also reduced the sugar by 1/4 based on other reviews, I think I would reduce it even more when making them for myself, as I have less of a sweet tooth. I love how easy these were to mix up and bake, it was so quick and easy! Thanks for the recipe!

  62. admattai says

    I made these cookies and they are delicious! I used what I had at home so I used 1/4 cup (1 packet of instant oatmeal) and 1/4 cup all purpose flour. I also used Enjoy Life dark chocolate chips and organic natural creamy pb.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Admattai. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Anne Sinclair says

    I loved making these and shared them with the family and stashed some in the Pandemic freezer pantry. But I want more so I am making another batch tonight. Stay well everyone. Please don’t panic shop.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Anne. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. EG says

    This recipe is fantastic! I made these on a whim with ingredients I already had on hand, so ended up swapping the peanut butter for almond butter and used regular flour instead of GF, and they turned out so so good! Chewy, chocolaty, sweet and salty, just delicious! This recipe is definitely a keeper, I’m already planning my next batch because this one won’t last long. Thanks Dana and team!

  65. Kim says

    So…..although oats are gluten free, they are hard for me to digest. Is there an option without the oats? Maybe a higher amount of GF flour blend? Thanks!

    • Support @ Minimalist Baker says

      Hi Kim, we haven’t tried substituting out the oats so we can’t say for sure. But we think maybe additional GF flour or almond flour might work! Let us know if you try it!

  66. Sophie says

    My new favorite cookie recipe! It’s so easy to make on a whim and I actually love making these with chunky peanut butter! Soooo yummy.

  67. Naomi says

    Would the recipe work if I omitted the chocolate chips (I know, horror of horrors! I just enjoy plain old peanut butter cookies.)?

  68. Leona says

    This cookies are simple and delicious! I made them the first time and they were delicious but a little too sweet for me. So, I made them a second time, but this time I used half the sugar and only 2 tbs of chocolate chips, and added I tbs of hemp seeds. They turned out perfect! Thanks for your recipe!!

  69. Mireille says

    Made these today. They were SO good!!! Thanks for all the amazing recipes! There’s not a week that goes by that I don’t make a recipe of yours! :)

  70. Morgan says

    These cookies are made with simple ingredients you most likely have on hand, quick to make, and deliciously satisfying! I substituted 1 tsp maple syrup for the 1/2 tsp of vanilla and they tasted great. I can definitely see these becoming part of my regular sweet treat rotation :-) Love how the recipe allows for so much creativity as well!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Stephanie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  71. Katrina says

    These were delicious and so easy to make! I substituted 1/4 cup mashed banana for the egg and ground oats for the gf flour, and they came out great.

  72. Anna says

    These are dangerously easy to make and so so good! The perfect combo of sweet and salty, with a nice soft chewy texture from the oats. Definitely one of the best (if not the best) gluten free cookies that I have ever had!

  73. Kathy says

    I’ve made these twice this week (and might make them again tonight!). They come together so quick and clean up is easy. They are so delicious. Love love love.

  74. Maria says

    Just made these cookies with my toddler and we had fun baking them! There are so easy and quick. We loved them! We used wheat flour and they turned out great! Will try with GF next time!

  75. Samina Ahmed says

    I made this last night – 5/5. All devoured. Used almond flour.

    Going to make them again tonight but will reduce sugar to 1/3 cup as we found 1/2 cup sugar delicious but a bit too sweet.

    Thank you!

  76. Chris says

    Made this for my peanut butter-loving Valentine… we both loved it!! I agree with the other reviews, easy recipe and the cookies taste great! Thanks for sharing!!

  77. Sherrie says

    Just made these and YUM! My daughter is vegan so I used a little under a quarter cup of Just Egg instead of the egg in the recipe. And since I didn’t have any gluten free flour on hand, I just blended a quarter cup of the GF oats for the flour. They turned out delicious — I’m keeping this recipe for sure!

  78. Nicole says

    These are delicious, and so quick and easy to make. I didn’t have oats, so used almond flour. I also substituted coconut sugar. Yum! Thank you for a super recipe!

  79. Cassie Doolittle says

    I’ve made them twice this week! Very peanut buttery and yummy. Kids like ‘em. Easy to make. Thank you!

  80. Amylee says

    I made these with coconut sugar instead of the brown sugar and almond butter instead of peanut butter (just using what I had on hand!). I also used almond flour. They turned out great! And easy clean up since it was all in one bowl :) I’ll definitely make these again!

  81. Lauriano Tano says

    I made a vegan version by replacing the egg with 1/4 cup aquafaba and they turned out perfect! I also used 1/4 cup organic cane sugar instead of 1/2 cup brown sugar and they turned sweet enough. I’m glad I didn’t add any more sugar!

    I’m wondering though if I could replace the sugar with real maple syrup so it’s more nutritious? Thanks.

    • Dana @ Minimalist Baker says

      Wonderful! Thanks for sharing. If you try subbing maple syrup you’ll likely need more dry ingredients to compensate a wetter texture. Let us know if you try it!

  82. Nicole Madsen says

    I made these yesterday! I substituted flax (1 tablespoon of flax meal plus 3 tablespoons of water) for the hen period. I also added 1 tablespoon of oat milk into the batter since mine seemed to be a bit dry. The cookies turned out delicious! Super peanut buttery and sweet! I will definitely make these again soon.

  83. Alyssa says

    These turned out great! Followed the recipe exactly (had to warm up my PB as it stays in the fridge and thus was not creamy) and had no issues. It came together really quickly. I can tell this will be a new go-to cookie recipe for me in the future. It made 12 cookies exactly, so it’ll be easy to double if needed.

    Another winning recipe, Dana and team!

  84. Mona says

    So I made these last night and now I’m making them again. This time, though, I’m doubling the recipe because 4 of my kids inhaled the 12 cookies in like 3.2 nanoseconds… faster than kid #5 could get to them! These were super-easy and super-quick to make. The only change I made was using regular non-drippy peanut butter (Jif) because that’s all I had. They were perfect! Thank you, Dana, for yet another fantastic recipe!

  85. Marina says

    yummy and not too sweet.

    I doubled the batch and subbed the brown sugar for organic coconut sugar. I reduced it from 1 cup (1/2 cup if single batch) to 3/4 of a cup and it was great.

    • Dana @ Minimalist Baker says

      Yay! Thanks for sharing, Marina! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  86. Elizabeth says

    What a great recipe, so easy and delicious! I usually have MB’s gluten free flour mix on hand but was out so used Bob’s Red Mill gluten free flour instead. I like crispier cookies so these stayed in the oven for an extra four minutes (I also live at a high altitude and that affects cooking time sometimes too). Just finished a second batch and saw in the recipe the addition of salt on top of the cookies when cooling…ran into the kitchen to sprinkle some Maldon sea salt flakes on the cooling cookies and am looking forward to tasting that special addition!

  87. Silvia says

    Amazing recipe! Didn’t last long after out of the oven ? I used almond butter instead and worked well.
    The only thing I noted is that I had to use double the time in the oven, but again the cookies were fantastic!

  88. Nicole says

    Delicious – my three boys all voted 5 stars and are currently demolishing them. These will be made regularly now, most likely tomorrow, as they’ll all be eaten. I love this recipe because it’s so easy to whip up and I didn’t change a thing. They came out perfectly – Thanks Dana!

  89. sunnybaby says

    Appreciated the simplicity of the recipe.

    Adaptations (based on what was available to me): 1) No peanut butter so used almond butter instead; 2) No chocolate chips, so used equal amount cocoa powder; 3) No vanilla so omitted. Did not add more sea salt on top of each cookie. Used the Minimalist Baker GF flour and otherwise followed the recipe as is. Made in a single batch, and liked it so much, I made another – this time a double batch.

    Results: Delivered the expected of servings. Tastes good despite the adaptations. Salty and sweet. Did not expand to double as recipe indicated, but didn’t make a difference to me.

    Definitely keeping this one back pocket – thanks!

  90. Beth says

    Excellent recipe. I doubled the recipe, but it only made about 16-18 small cookies. I also halved the sugar and used 50:50 coconut and brown sugar, which may have contributed the batch size. Would make again!

  91. Allison says

    Loved these. Mine came out a little flat. Probably because I used local organic oats which are very tender/soft and I used homemade peanut butter. I used white whole wheat flour. The taste was amazing, so easy to make. I used Lily chocolate chips because I had them on hand, don’t really like them much, but they were good in these cookies! These were such a hit, I made a double batch for the freezer the next day.

  92. Anne says

    Yummy. This is a keeper.
    Different continent, different peanut butter, my cookies did not expend. I could probably press them a little more before baking then. But event with pressing them only a little, i like them a lot. Taste and look.
    The peanut butter i used is actually 100% peanuts (no salt). The quantity of « fleur de sel » i used for the recipe still makes it perfectly balanced to my taste. Would not add more.
    If I am not mistaken, you mention (in the ingredients) salt for in the dough and somehow on top.. but I did not see it mentioned in the recipe so was wondering if you suggest to add some salt on top of the cookies as well before baking.
    Thanks a lot for the metric conversion too ! Made my life soooo much easier :-)

      • Anne says

        My third (or fourth already, who is counting anyways… :-) ) batch is in the oven right now ! Told you it was a keeper. Love them. Very quick to make and loved by anyone who has tried them so far.
        By the way (note to self) : love them with only 60 g of light muscovado sugar.
        One more minute and they are readyyyyyy. Can’t wait :-D

  93. Amy says

    These are very quick & easy to make. I doubled the recipe and it made around 32 cookies (perhaps I made them smaller than original recipe?). I didn’t add extra choc chip on top. They are SO GOOD! Will definitely make again.

  94. whit says

    Just made these. I have to say the raw dough tasted darn good. The cookies were quite good, but rather crumbly. I used half gf flour and half almond flour. I think next time I would put half the amount of sugar and wouldnt add in extra salt because I think the salt from the PB was enough. But definitely a good foundation and the flavour is there!

    • Dana @ Minimalist Baker says

      Yes! Let them thaw slightly (~15-30 minutes) then bake at 350F until slightly browned on the edges.

  95. Wilhemina says

    This recipe is so simple and the cookies are delicious.
    I experimented by adding some dried cherries, unsweetened shredded coconut coconut sugar and more peanut butter. The cookies were even better!
    Thank you so very much for this recipe. I’m always looking for
    a healthy treat that is dairy and gluten free.

  96. Julie says

    Loved how quick these are to make. I reduced sugar to 1 T, subbed half the pb with pb powder, and used 2T chocolate chips. Had to add a tad more oat flour because of the pb sub, but they turned out great.

  97. Chelsea says

    So quick, so easy, so tasty! I used standard all-purpose flour, and added some mini M&Ms which gave it a delightful crunch. I made these with my two-year-old daughter and she loved helping make and eat them. :)

  98. Vicky says

    Great cookies! I substituted the egg with awuafaba, (2/4 cups) and they turned out great! They didn’t double their size tho, They got a bit bigger but not doubbled. Otherwise they taste great and my toddler loves them and so does my husband, thank you for your awesome recipes ?

  99. Kris says

    These are great! I used all-purpose flour and replaced the egg with 3 tbsp aquafaba (unwhipped). The texture is soft but not crumbly and they taste delicious!

  100. Anna says

    Had all these ingredients on hand and whipped up these cookies last night- sooo dangerously easy and good! I had unsalted PB so just increased the salt to ~1/2 tsp and they were salty sweet and perfect

  101. Audrey says

    I have made these twice now. First time with double the recipe size of rolled oats & 1/4 Cup almond flour. I only had natural pb without salt but found the 1/4 tsp in your regular recipe enough. Used coconut sugar instead of brown. Second time I made oat flour out of 1/2 the rolled oats and just used that with the rolled oats – same other substitutions as above. Each made about 20 small cookies and took about 14 mins to bake switching 2 cookie pans 1/2 way between top and bottom. Great reviews from family and friends each time. Thank you so much for your creative and easy recipes.

  102. Amber says

    Just made these and they are DEEEEEEEeeeee-licious!
    I used teddy bear natural peanut butter super chunky and it worked great. it is not an overly pourable natural peanut butter and they still came out perfect. used a tad more vanilla extract and used regular white flour. yum! I only wish I had made a double or triple batch. these will be gone in no time. thank you!

    • Dana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Paloma! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  103. Judy Chan says

    thanks a lot for sharing! If I want to make it vegan, can I replace the egg with, for example, chia seeds? If so what is the proportion of chia seeds and water to be used? Please kindly advise! Many thanks! Have a good one!

    • Dana @ Minimalist Baker says

      Hi, Judy! I haven’t tried these with an egg replacer. But if you try a chia egg, let us know how it goes! I’d probably recommend aquafaba instead. Check out this Guide to Egg Substitutes for details on these substitutes and more.

  104. Emmanuelle says

    These are soooo good WOW! With the salt ?

    We replaced with flax egg, almond butter and all-purpose flour and it was perfectly delicious. Didn’t rise as much, but were tasty chunky cookies! Will definitely do them again.

  105. Jen says

    I made these today, as written, and they are great! Soft, chewy, perfectly peanut buttery and studded with chocolate chips! Yum!!

  106. Ellie says

    Hi Dana from BC, Canada
    Like the recipe. Made tonight for a play rehearsal.
    I used half and half garbanzo and coconut flours. Worked fine.
    Used coconut sugar. Will use date sugar in the future as well.
    Doubled recipe and only made 22 small cookies.
    Quality, not quantity, right?
    Thanks for all you do.
    I have your cookbook!
    The coconut red curry veg soup recipe is fantastic!!! Sooo flavourful.
    Will make repeatedly!!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Ellie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  107. Amber J says

    This is probably the best PB cookie over ever tasted. I used almond flour, Aldi brand PB and mini chocolate chips. The taste and texture are fabulous. PB cookies are usually slightly greasy, they were not. Next time I’ll have to double the recipe since I have 3 boys and a hubby I have to share they with. I appreciate the notes making it customizable for you dietary needs. THANK YOU for your trial and error perfecting this cookie!

  108. AnneKa says

    Could you replace the egg with a flax or chia egg to veganize this? Or would you suggest any other egg alternatives?

  109. Kat says

    If you sub aquafaba, do you have to whip it? Or can you use plain aquafaba straight out of the can?

    I don’t have an electric mixer :(.

    • Dana @ Minimalist Baker says

      You can certainly try it without whipping. I’d suggest whipping primarily to help them be more airy and rise. But let us know how it goes! I recommend (and personally use) a handheld electric mixer (which are usually quite affordable).

  110. Heidi says

    Hi there, these look delicious. What would happen if I skipped the sugar completely? Think it would still work?
    Thank you!

    • Dana @ Minimalist Baker says

      Hi Heidi! I think you’d want some sweetness from somewhere. But texturally they should be fine. Just add more dry ingredients of choice to compensate for a drier texture.

  111. Cher says

    Super good! I only had almond butter so used that instead and also used coconut sugar. I will be baking them again for sure!!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Cher! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  112. Rita says

    I had all the ingredients on hand so made it right away! I’ve never made/eaten GF cookie before so I didn’t know what to expect but it wasn’t quite traditional cookie-like. It almost tasted like just sugar and PB, and I wish there was little more flour/dough-y taste? Also it’s very sweet, so I might lessen the sugar next time and add more oats/GF flour maybe. Anyway, I recently went GF, so thank you for another easy recipe!

    • Dana @ Minimalist Baker says

      Thanks for sharing, Rita! You could always cut back on sugar and replace it with GF flour, as that will provide a more flour-y, less sweet texture/flavor!

  113. Ann says

    I ould love to make thses but I have an intolerance for oats for reasons other than they contain gluten. Will it change the results much if I leave them out? Thanks!

  114. Lisa says

    Can I use plain flour? I also have smooth almond butter – would that work. Trying to use my store cupboard, thanks

  115. Sara says

    I love peanut peanut butter/chocolate combos and have all of these ingredients! I might need to make some either tonight or this weekend.

  116. Robin Ludt says

    Hello: Thank you for all of the great recipes!
    Re: these cookies, would almond (or another nut) butter work in place of peanut butter?

  117. Lauree says

    Just made these with regular all purpose flour. They tasted amazing.
    Prep time was actually more of a 5 minute thing.

    Do you think these could be make with almond butter?

  118. Rae says

    Have you tried this with an egg replacer like aquafaba or a flax egg to make it vegan? Do you have a recommendation for the best egg replacer for this recipe? Thanks!

    • Dana @ Minimalist Baker says

      I’d recommend trying aquafaba. But a banana or applesauce may work! Let us know if you give it a try as we haven’t tested any other substitutions.