Peanut butter cookies have this magical reputation for being the easiest thing in the world to whip up. You just toss a few things together, right? Well, I used to think so too, until this recipe taught me a little humility. This version, though, it’s the real, no-fuss deal we all dream about.
After more testing than I care to admit, and a wonderful nudge from Liz Moody’s clever ideas, we landed on something truly special. These cookies manage to be both indulgent and feel a bit lighter, skipping any extra butter or oil entirely.
Why This Recipe Just Works
The secret, it turns out, was in keeping things incredibly simple. No competing fats, no tricky balancing act between wet and dry ingredients. Just one bowl and a handful of honest ingredients that you probably have on hand right now.
That simplicity means you get a salty-sweet, tender cookie with a lovely slight chew, all packed with peanut butter flavor and melty chocolate chips. And from bowl to baking sheet to your mouth in about 20 minutes? That’s a kind of magic I can fully get behind.
Ingredients Needed for the Recipe
Gathering everything first makes the one-bowl process even smoother. Here’s what you’ll need, and why each one matters.
- Rolled Oats (1/4 cup): These give the cookies a wholesome heartiness and that perfect, slightly chewy texture. Just ensure they’re certified gluten-free if needed.
- Gluten-Free Flour (1/4 cup): Our main structure-builder. A good 1:1 blend works perfectly here, keeping everything tender and together.
- Brown Sugar (1/2 cup): This is where the deep, caramel-like sweetness and moisture comes from. It’s a non-negotiable for that classic cookie taste.
- Creamy Salted Peanut Butter (1/2 cup): The star! Using a natural style (just peanuts and salt) provides all the fat and flavor we need, making extra butter completely unnecessary.
- Egg (1 large): Our binding agent, holding everything together and helping the cookies rise just a bit. It’s the glue of the operation.
- Dark Chocolate Chips (3 Tbsp): Because joy. Chopping them a bit ensures little pockets of chocolate in every single bite.
- Baking Powder (1/2 tsp) & Sea Salt (1/4 tsp): The tiny leavening powerhouse and the flavor enhancer. A little extra salt on top after baking? A game-changer.
- Vanilla Extract (1/2 tsp): The quiet background note that makes all the other flavors sing in harmony.
How to make Healthier Peanut Butter Chocolate Chip Cookies?
This is where the one-bowl promise truly shines. No fancy equipment, no waiting around. Just a bowl, a spoon, and a very short wait for a warm cookie.
Step 1: Prep & Combine the Dry Goods
First, heat your oven to 350°F (176°C) and line a baking sheet with parchment paper. Now, grab your medium mixing bowl. This is the only one you’ll dirty, I promise.
Directly into that bowl, add the oats, gluten-free flour, sea salt, baking powder, and brown sugar. Give it a good whisk. You’re not just mixing; you’re ensuring every bit of baking powder is evenly distributed for the perfect rise.
Step 2: Bring In the Wet Team
Now, plop the peanut butter, vanilla, and the egg right on top of the dry ingredients. This is where the dough comes to life. Start stirring. It might seem dry at first, but keep going.
A tacky, cohesive dough will form. If your peanut butter is very runny, a pinch more flour can help. If it’s super thick, a tiny splash of milk or a bit more peanut butter will bring it together. Trust the process, and your instincts.
Step 3: Fold in the Chocolate
Add those chopped chocolate chips to the bowl. Stir them in until they’re evenly dotted throughout the dough. That’s it. The batter is done. See, I told you it was simple.
Use a tablespoon or a small scoop to portion out 1 ½ Tbsp mounds of dough onto your prepared sheet. Press a few extra chocolate chips on top, then gently flatten each mound into a disc shape. They won’t spread a ton, so this gives them a head start.
Step 4: Bake to Perfectly Golden
Slide the sheet into your preheated oven. Bake for 10 to 12 minutes. You’re looking for puffed cookies, with the edges turning a light, golden brown.
When they look perfect, take them out. This next part is crucial: let them cool on the pan for a full 10 minutes. They’ll firm up beautifully. A tiny sprinkle of flaky salt here is my not-so-secret weapon.
Tips
- For the best texture, use a natural peanut butter that’s stir-able but not overly oily. The kind with just peanuts and salt is ideal.
- Don’t over-bake! They’ll seem soft when they come out, but they set as they cool. That softness is the source of their wonderful chew.
- If the dough feels too sticky when scooping, dampen your hands or the scoop slightly. It makes everything much easier to handle.
- Really let them cool on the pan. I know it’s hard, but transferring a warm cookie too soon can lead to breakage. They’re worth the patience.
Simple Swaps & Variations
The beauty of a recipe this straightforward is how easily it adapts. Feel free to make it your own with a few smart swaps.
For a vegan version, a flax egg works wonderfully as a binder. You can try coconut sugar instead of brown, though the flavor will be a touch more caramel-like. Almond butter or sunflower seed butter are fantastic peanut butter alternatives, just ensure they’re a similar, drippy consistency.
Storing Your Cookies for Later
These cookies keep remarkably well, which is both a blessing and a slight danger. Once fully cooled, store them in an airtight container at room temperature for 4-5 days.
For longer keeping, they are a freezer champion. Just seal them up well and freeze for up to a month. Let one thaw on the counter, or pop it in the microwave for a few seconds for a just-baked treat anytime a craving strikes.
Peanut Butter Chocolate Chip Cookies Recipe
Description
These healthier peanut butter chocolate chip cookies are tender, salty-sweet, and studded with melty chocolate chips—all made in just one bowl with no chilling required! Naturally gluten-free, oil-free, and ready in under 20 minutes, they’re the perfect balanced treat for peanut butter lovers.
ingredients
Instructions
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Preheat oven to 350°F (176°C) and line a large baking sheet with parchment paper.
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In a medium mixing bowl, whisk together rolled oats, gluten-free flour, sea salt, baking powder, and brown sugar.
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Add peanut butter, vanilla extract, and egg. Stir until a tacky dough forms. Adjust consistency if needed: add a bit more flour if too wet, or a splash of dairy-free milk if too dry.
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Fold in chocolate chips. Scoop dough in 1½ Tbsp portions onto the baking sheet. Gently press into discs and top with extra chocolate chips (optional).
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Bake for 10–12 minutes, until edges are golden and cookies have spread. Let cool on pan for 10 minutes (sprinkle with flaky sea salt if desired).
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Store in an airtight container at room temperature for 4–5 days, in the fridge for up to 1 week, or freeze for up to 1 month.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 6gg10%
- Saturated Fat 1.2gg6%
- Trans Fat 0gg
- Cholesterol 16mgmg6%
- Sodium 85mgmg4%
- Potassium 95mgmg3%
- Total Carbohydrate 12gg4%
- Dietary Fiber 1gg4%
- Sugars 7gg
- Protein 3gg6%
- Calcium 2% mg
- Iron 3% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Vegan option: Use a flax egg (1 Tbsp ground flax + 2½ Tbsp water, let sit 5 min) in place of the egg.
- Peanut butter tip: Use a runny, natural peanut butter (just peanuts + salt). Stiff or oily separates won’t bind properly.
- Gluten-free note: Ensure oats and flour blend are certified GF if needed.
- No chill needed! These cookies go straight from bowl to oven—perfect for fast cravings.
