Oatmeal Peanut Butter Chocolate Chunk Cookies

This recipe is so simple that it takes mere minutes to throw together and bake. Even better? You'll only need one bowl and a spoon to mix it with (I didn't even pull out the mixer for this one)!
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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 15 min
  • Yield: Makes about 24 cookies
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3 cups gluten-free oats, such as Bob's Red Mill

1/2 cup raw sugar or granulated white sugar

1/2 cup unsweetened natural peanut butter, at room temperature

1 1/2 tablespoons ground cinnamon

1/2 teaspoon kosher salt

1 teaspoon baking powder

2 large eggs, whisked

4 tablespoons unsalted butter, melted

One 3-to 4-ounce bar 70 percent chocolate, broken up into small chunks


  1. Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silicone mats.
  2. Combine the oats, sugar, peanut butter, cinnamon, salt and baking powder in a large bowl and stir well until combined. Beat in the whisked eggs and melted butter and stir until the dough is evenly mixed. Fold in the chocolate chunks.
  3. Drop 2 tablespoon-size mounds of dough about 2 inches apart on the baking sheets. Use a damp finger to flatten each mound slightly. Bake until golden on top, 12 to 15 minutes.
  4. Transfer the cookies to a cooling rack and let cool completely.

Cook’s Note

Not all oats are gluten-free. Be sure to check the label of the oats you choose to use for this recipe.

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