Name: 5-Ingredient Peanut Butter Oatmeal Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter (natural, unsweetened preferred); 3/4 cup rolled oats; 1/3 cup maple syrup or honey; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda

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These 5-Ingredient Peanut Butter Oatmeal Cookies are my favorite quick fix when I’m craving something sweet and simple. I love how they’re made with pantry staples and come together in just one bowl. The combo of creamy peanut butter and hearty oats makes for a chewy, rich cookie that feels indulgent but stays wholesome.

Why You’ll Love This Recipe

I love that these cookies are ridiculously easy to make—no mixer, no chill time, and barely any cleanup. They’re naturally gluten-free, dairy-free, and can even be made vegan. I also appreciate that there’s no flour or refined sugar, just pure and satisfying ingredients that I always have on hand. They’re perfect for a healthy snack, breakfast on-the-go, or a last-minute treat. 5-Ingredient Peanut Butter Oatmeal Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

creamy peanut butter (natural, unsweetened preferred)
rolled oats
maple syrup or honey
vanilla extract
baking soda

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I mix the peanut butter, maple syrup, and vanilla until smooth.
I stir in the oats and baking soda until everything is well combined.
I scoop out tablespoons of dough and place them on the baking sheet, flattening each slightly with the back of a spoon.
I bake for 8-10 minutes or until the edges are golden.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 10-12 cookies.

Prep time: 5 minutes
Cook time: 8-10 minutes
Total time: 15 minutes

Variations

Sometimes I add a handful of dairy-free chocolate chips or chopped nuts for extra flavor and texture. I’ve also stirred in a spoonful of ground flaxseed for added nutrition. If I want to change the flavor, I swap the peanut butter for almond or cashew butter.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. I can also freeze them for up to 3 months. When I want one warm, I microwave it for 10 seconds. 5-Ingredient Peanut Butter Oatmeal Cookies

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve used quick oats and they work fine, though the texture will be a bit softer.

Is it okay to use sweetened peanut butter?

I prefer unsweetened to control the sweetness, but sweetened peanut butter will work too—just consider reducing the maple syrup slightly.

Are these cookies vegan?

Yes, if I use maple syrup instead of honey, they’re completely vegan.

Do I need to chill the dough?

Nope, that’s one of my favorite things about this recipe—it’s mix and bake!

Can I double the recipe?

Absolutely. I double it all the time when I want extra cookies for the week.

Conclusion

These 5-Ingredient Peanut Butter Oatmeal Cookies are the easiest way I satisfy my sweet cravings in a healthier way. I love how they’re quick, adaptable, and made with real, simple ingredients. Whether I’m baking for myself or sharing with others, they always disappear fast.