My parents recounted a bittersweet story from my childhood at dinner a couple weeks ago. When I was around two years old, my sweet grandpa was diagnosed with terminal cancer and not long afterward, my mom suffered a miscarriage. They were in the hospital at the same time and my dad shuttled me between floors in a little red wagon. On my grandpa’s birthday, my family gathered in his hospital room and tried their best to celebrate, but the mood was heavy.
There was a birthday cake in the room and I knew it. Once my tiny self couldn’t take the temptation any longer, I sidled up to that cake and poked my finger in it. Then I tried to sneak around the corner so I could lick the frosting off my finger. My whole family was watching and burst into laughter. It must have been a side-splitting, pink-faced, thank-God-someone-lightened-the-mood kind of roar because they’re still talking about the relief it brought to the room.
I wish I could still swipe frosting off of cakes and get away with it (you know I would if I could). One of my dear friends is going in for another round of chemotherapy this week and I wish I could do more to help. If I could poke a cake to make her laugh, I would. If I could cook nourishing meals for her, I would, but she lives a plane ride away. If I could meet up with that cancer in a dark alley and beat it into remission myself, I would. I can’t do any of those things for her, but she’s strong and I know that she has all the help she needs. I decided to send her some homemade cookies in the hope that they might brighten her day.
Sometimes food is all we can do. When it comes to handmade goods, I really believe it’s the thought that counts. I participated in a blogger event hosted by King Arthur Flour called Bake for Good last month that really drove that point home. The Bake for Good Tour was designed to encourage people everywhere to bake for good, whether that means that you bake for a friend who’s having a bad day, a women’s shelter, a classroom, you get the idea. Baked goods can both delight and nourish, which makes them an extra rewarding gift to give.
Honestly, I agreed to attend the tour so I could learn how to bake a pie (and eat it, too) as well as hang out with my college roommate while I was in town. I quickly realized, however, how passionate King Arthur’s employees are about their Bake For Good campaign. On day one, we all bonded as we learned how to braid bread and bake pies from Susan. On day two, we prepared a meal and served it (along with the bread and pies) to families in need.
I’ve attended other food blog events that made me feel gluttonous and uncomfortably spoiled, but this event was something else. I’ve been mulling over the experience in the weeks since and decided it was time to share the cause. So often, we want to help others but we don’t know how.
If you like the idea of baking for good and want to learn more about King Arthur’s mission, you can visit their Bake for Good page. If you’re in the mood to bake for good but aren’t sure how to go about it, check the #bakeforgood tag on Instagram for inspiration. My new friends have shared their experiences, too: Amanda, Kristin, Jim and Jena, Erin, Brenda, Stef, Alice and Taylor and Shaina.
We should talk about these cookies. They are tasty, peanut buttery treats stuffed full of chocolate chips and hearty oats. In fact, oat flour is the only flour involved, so these cookies are gluten free. They’re also naturally sweetened with maple syrup, which has more redeeming properties than the brown sugar called for in the original recipe. I found the inspiration in King Arthur’s Whole Grain Baking book, which reminded me of my friend Tessa’s new maple-sweetened peanut butter cookies recipe.
After comparing the two, I thought I just might be able to replace the sugar with maple syrup, and what do you know? It actually worked. These cookies are more like a no-bake chocolate oatmeal cookie than a buttery Tollhouse chocolate chip cookie. They’re soft and fluffy, with a creamy interior that almost seems to stick to the roof of my mouth like a spoonful of peanut butter. I brought my first batch over to my friends’ house on Sunday and my friends loved them.
PrintMaple Peanut Butter Chocolate Chip Oatmeal Cookies!
- Author:
- Prep Time: 13 mins
- Cook Time: 12 mins
- Total Time: 25 minutes
- Yield: 38 1x
- Category: Cookie
Delicious flourless, maple-sweetened cookies full of peanut butter, chocolate chips and oats! These gluten-free cookies are pretty healthy, as far as cookies go. They’re also very easy to make (no mixer required)!
Ingredients
- ⅔ cup natural peanut butter
- ⅔ cup real maple syrup, preferably grade B
- 4 tablespoons (2 ounces) unsalted butter or coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine-grain sea salt
- 1 ¼ cups old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
- 1 ½ cups old-fashioned rolled oats
- 2 cups (12 ounces) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit with two racks in the middle. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).
- Measure out the peanut butter and maple syrup—I found this easiest to do in a 2-cup liquid measuring cup. Add peanut butter to the ⅔ cup line, then pour in maple syrup until you reach the 1 ⅓ cup total liquid line.
- Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk in the vanilla, baking soda, baking powder and salt. Switch to a big spoon and stir in the ground oats, rolled oats and chocolate chips until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.
- Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 12 minutes. Remove the cookies from the oven and let them cool completely on the pans.
Notes
Recipe adapted from King Arthur Flour Whole Grain Baking‘s Nutty for Oats Cookies and Salted Plains’ Peanut Butter Maple Cookies with Dark Chocolate and Sea Salt.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it dairy free: Readers report that coconut oil and olive oil works in place of the butter in this recipe (I haven’t tried). Use dairy-free/vegan chocolate chips, such as Enjoy Life brand.
Make it vegan: Substitute a flax egg for the regular egg, coconut oil for the butter, and make sure to use non-dairy chocolate chips, such as Enjoy Life brand.
Storage suggestions: These cookies keep well in an air-tight plastic bag for a couple of days. Freeze for longer-term storage.
Change it up: These cookies should be totally adaptable! Use only 1 cup oats, ground, for flatter cookies. Try substituting some chopped pecans or walnuts for some of the chocolate chips, and/or stir in the unsweetened coconut flakes. If you do both, you can call these cookies flourless cowboy cookies!
▸ Nutrition Information
P.s. Here’s a banana and honey version of these cookies!
P.p.s. I stole the photo of me and Erin from Erin’s instagram account—find more photos of the Bake for Good Tour over there!
Christin
My toddler demands cookies from the moment he wakes up. These are the only ones I am truly comfortable feeding him.
Thanks!
Pollyanna Hayward
Hi, love this recipe will try it out for my daughter birthday but if I were to make chocolate cookie instead of choc chip how do you think I would turn out? Any recommendation?
Archita
Hi! can you suggest a substitute for egg? thanks!
Kate
I’m sorry, I’m not sure if egg substitutes will work in this recipe since it’s gluten free. You could try a flax egg or perhaps some mashed banana.
Anna
I made these yesterday and they are awesome!
I used coconut oil and reduced chocolate chips to 1 cup.
★★★★★
Kate
Great!
Marie-Josée
Thank you Kate, for this wonderful recipe. I bake them regularly for my two-year old grandaughter, who loves them (her parents too). I brought some at work and they got raving reviews.
Meg
Just thought you should know that this is my ALL-TIME FAVORITE cookie recipe (and believe me, I’ve tried lots). I always have the ingredients on hand, they’re the perfect treat without being *too* much of an indulgence, and they’re so easy — I can have a dozen cookies in under 20 minutes. I make them all the time, and everyone who’s had them loves them. Thank you!
★★★★★
Kate
Thanks for such an amazing review of these, Meg! I’m glad these found a regular spot in your baking rotation. :)
Mia
Can you substitute flaxseed for the egg if you are doing vegan?
Kate
I believe so, Mia! Other commenters seem to have had success with that.
Rosie
I just made these with spelt flour with my daughters, they are amazing! Thank you for the recipe!
Kate
Yum! Sounds delicious.
Hannah
Hey, Fab recipe to stumble upon. Thank you! I didn’t have any maple syrup or honey, so used some date paste (just dates and water)- equivalent measure.Great result. Super-happy
Kate
Perfect! Thanks, Hannah. Good to know the date paste works well.
Sera
They look great! I’m going to try making them tomorrow. I have one question though.. if I have any left over dough, do you think it’ll be safe to freeze them and use later? Thank you!
Kate
Hi Sera, I think so! To my knowledge, that should work pretty well for any cookie recipe.
Karin
Tried these this evening and followed the recipe as is, using the 4 TBSP of coconut oil and these might be my new favorite cookies!!!! These are an awesome twist on a normal chocolate chip cookie but healthier as I was looking to use the natural sweetener of maple syrup instead of granulated sugar. I have to steal the slogan from Lays, I bet you can’t eat just one!!!
Kate
Thanks so much, Karin! Delighted to hear these are such a big hit.
Erin
Made these tonight with my 3 year old son and we both approve, so good!!
Kate
YES! I love hearing that the toddler community approves. Haha! Thanks, Erin.
Diane
Great gluten free cookies! Thanks for sharing.
★★★★
Kate
You’re welcome, Diane!
Alyson
Is there a substitute I can use to reduce the sugar in these? I used maple syrup and the cookies were so perfect and delicious, but they still made me feel totally wired and jittery, even after a big meal.
I just tried with about 1/4 C of brown rice syrup, and boy did that not work. I don’t think it was enough liquid to keep everything together and ended up just looking like granola.
★★★★★
Kate
Hey Alyson, that’s an interesting response. I have a tendency toward reactive hypoglycemia but these don’t cause me problems in reasonable quantities. You could try halving the amount of maple syrup and replacing it with mashed banana, if you like bananas! Or applesauce.
Alyson
Great, thank you! I will definitely try this with banana and let you know how it turns out!
Alyson
Hi Kate – I tried this recipe with 1 over ripe banana and about 1/4 c. maple syrup, and they turned out MARVELOUS! I even cut the chocolate chips back to 1/4 c. and I still found a decent distribution in the cookies.
They are super fluffy with a slight banana flavor. Thanks for your help!
Yvonne
Hi Kate! I really like this recipe, my Daughter really loved it! Can I also use this as a base recipe? What can I use to substitute the peanut butter? Can I replace the peanut butter with a banana?
Davi
These were delicious! I followed your suggestion for flatter cookies and used 1 cup ground oats, and they came out perfectly. I’ll be making them again and again : )
★★★★★
Kate
Awesome! Thanks, Davi.
Ewa
This recipe look great. I was wondering however – would it work with raisins instead of chocolate chips? They’d be sugar free this way…
Karen
I made them today with raisins (because it’s what I had) and they were good!!! I also didnt feel like they screamed raisin. Still wouldnt be sugar free-would be no sugar added- raisins contain natural sugars.
Paul
Your recipes have come up and I have used them a couple times. My daughter threw out all our non organic processed ingredients.( I gave her a hundred bucks to find replacements as I do like to bake… wasn’t enough) so only having whole wheat etc your posts seem to come up. I find they are working well. About to try some cookies.
One thing I often do and will pass on. Do to often heavier results I have taken to separating the eggs. Beat the whites just short of stiff add late in the mixing. Lighter results more apt to get cooked through.
Devan
Made these yesterday – turned out awesome. I added dark chocolate chips, white chocolate chips, and raisins. My 18 month old loves them too :)
★★★★★
Kate
Lovely! Thank you, Devan.
Melanie
These were super tasty!
★★★★★
Kate
Thank you!
Aly
These are AMAZING! Making these for the second time this week right now. Awesome recipe just like the others I’ve tried!
★★★★★
Kate
Second time! That’s great. Thank you, Aly for sharing.
Marisa
I just made these cookies and they are fabulous!!! So delicious! They are crispy on the outside, but soft and chocolaty in the inside. Super easy too! Will definitely make again! Thank you for another amazing recipe!!!!!
★★★★★
Kate
Perfect! Thank you, Marisa.
Randi Bussin
I made the oatmeal choc chip cookies in your book which are similar to these. I was not able to get them to form into balls. I added some melted butter and that helped a bit. Any other ideas? Thanx,
Kate
Hi Randi, I’m sorry to hear that! You could add more maple syrup or coconut oil next time and that should do it.
Jeesun Kim
I wish I could post pictures in the comments section. I make so many of your recipes. These cookies were delicious. I used coconut oil and they turned out great. Thank you, Kate!
★★★★★
Kate
Tag #cookieandkate in Instagram! :) Thanks for sharing, Jessun.
Jen
Wow! These are Ah- mazing!! I’m newly GF, DF and refined SF and wanted a little treat. These fit the bill perfectly! I used coconut oil and 1/2 the choc chips and added pecans. Sooo good! Even my kids loved them. Thank you for such great recipes!! xoxo Jen
★★★★★
Kate
You’re welcome! Thanks for sharing, Jen. I appreciate your review!
Sandeep
Made these cookies with almond butter instead of peanut butter. Delicious!!! Best recipe I have tried so far with oats. Sooo good!
★★★★★
Kate
Thanks for sharing!
Danielle
I made these last week and they were divine!!! I will be making these again often! :) I used a 9oz bag of Enjoy Life dairy free chocolate chips and added about 1/4th cup of cacao nibs and they turned out perfect! The cacao nibs gave them a nice crunch, kind of like there were nuts in there. I’m glad I found your blog…I’m going to be making more of your yummy recipes! :) Thanks!
★★★★★
Kate
I’m glad you found it too, Danielle! Thank you for commenting. Be sure to report back as you try other recipes.
Rachel Klein
Hey, Kate! I love your blog— I am lactose intolerant and vegetarian. You’re helping me find the joy in cooking vegan again! Your sunny personality shines through your well composed posts. I made this as a great snack to have with a handful of big juicy green grapes! Your post inspired me to share them with a friend and spread some light. I made the following swaps & thought I’d share them with all you beautiful readers.
I used reg pb — Skippy’s, instead of fancy natural, since I couldn’t get to a Whole Foods and opted for the kosher store instead. I subbed a flax egg, and it turned out beautifully. Then instead of oil, I did sun butter, equal amounts. Added a lovely nutty note to this delish treat! I loved it with carob chips and semisweet choc chunks! Thanks, Katie! Keep on doing you
★★★★★
Kate
Thank you for sharing, Rachel!
Tanya
I’ve made this recipe many, many times always with rave reviews. I’m craving them right now but I only have steel cut oats. Could I use them to make the oat flour? Thanks!
★★★★★
Kate
Hi Tanya, I haven’t tried it, but you could try. I would be mindful of them in your high powered blender as they are a lot harder.
Emily
I’m not sure how this recipe escaped me on my frequent hunts for sweets recipes, but I’m sure glad I found it! Yum! These are delicious, easy to make and are healthier than usual cookies. A win on all fronts! I’ll be making these again and again, as everyone in my family gave them a big thumbs up as the first batch disappeared.
★★★★★
Kate
I’m happy you found it too, Emily! Thanks so much for sharing.
Mary Binz
These were horrible cookies–they were just baked crumbs that could not be formed and fell apart. I’m trying to find a way to fix the dough before baking the rest of the batch!
★
Sharon
Thank you for this wonderful cookie recipe, Kate! I made this for a group the other night using and it was a hit. I used almond butter instead of peanut butter.
Also, congrats on your cookbook! It’s so thoughtfully organized and produced. I’ve made several recipes from it and they’ve all been great.
★★★★★
Kate
You’re welcome, Sharon! I’m so happy you love the blog and the cookbook. :)
Jill Glover
These cookies are great. My daughter’s made them several times. She used mashed banana instead of egg when making them for her vegan friend and they turned out fine. Important to use natural peanut butter, though, or they won’t stay together. Love your stories and recipes.
Kate
Thanks for sharing!!
Merschon
I stopped eating wheat many years ago and refined sugars about 2 years ago and have found my health to be much improved. And boy have I missed my peanut butter chocolate chip cookies. I tried many recipes using honey or maple sugar and never found a texture that compared to a sugar laden cookie. Until now. I made these with honey and used 8 ounces 70% dark chocolate callets and 4 ounces coconut. My husband and I could not stop eating them, they are incredibly delicious. Many thanks, Kate!
★★★★★
Kate
I’m glad these were just what you needed, Merschon!
Georgia
Kate! These cookies were such a delight! I made them using coconut oil instead of butter. I realized upon getting home that my old roommate took our blender, so I hand chopped about 1 cup of oats and used whole rolled oats for the rest (it was a funny sight!). They came out great, super chewy. I may have overdone the chocolate chips, but they were delicious. My roommates loved them, and I brought some into work for my coworkers and everyone had fantastic feedback! Thank you so much!
★★★★★
Kathleen
One of my go-to cookie recipes. Love these!
★★★★★
Steph
This recipe is unable to be improved. It is magnificent. I’ve made about 6 batches in the last 2 weeks my family are addicted!!!
★★★★★
Kate
I love it, Steph! Thanks for sharing.
Sarah
Wow I just made these and I am so pleasantly delighted!! Next time I plan to use less chocolate chips, though. I felt they did take over the flavor a bit, but still SUPER delicious. I didn’t have traditional oats, so I used the quick oats instead and they still came out great. They kept their shape, were firm but soft on the inside, and melt in your mouth delicious. I’m curious what the difference will be with the traditional oats. Thank you for sharing this recipe!
★★★★
Kate
I’m glad you loved this one, Sarah! I’m happy they turned out well for you with quick cooking oats. Sometimes I find quick cooking don’t hold up as well or tend to get drier. But, I’m happy this worked for you!
Kimberly
Tried these today!! Yummy!! The family ate most of them up! Thankfully there’s a few left over for later. I added dried peanuts and some cinnamon. So healthy and delicious!! Thanks for sharing this recipe!
★★★★★
Kate
You’re welcome, Kimberly!
Annette
Can these be made with regular peanut butter, omitting maple syrup & salt?
May
Thank You Kate for share this delicious recipe
Im just make it today.
Using flaxegg and less maple syrup for this recipe.
This is the most simple recipe i ever made. No mixer required.
Thanks a lot kate
GBU
★★★★★
Kate
You’re welcome, May! Thank you for sharing and for your review.
Jacqueline
I made them for the first time today and immediately told everyone I know to make them right away. They are insanely delicious.
★★★★★
Sandra
Kate, I love that you offer so many GF cookie options; I linked to this one from your Monster Cookie recipe and have another new favorite. It’s so quick and easy, with simple, wholesome ingredients and fast cleanup. In case anyone has a similar experience, I was worried that I’d done something wrong when the dough stuck to my hands but barely stuck together on the cookie sheets. I resorted to rinsing my fingers between each scoop, which worked well, and am going to invest in a cookie scoop as you recommend :) P.S. You’re the only food blogger whose recipes I follow avidly, and make often … I’ve not been disappointed in a single one!
★★★★★
Kate
I’m glad you found a solution! I’m sorry it was trick to start, but happy they turned out so well. I do lots of testing before the recipes get to you, so I’m happy to hear it’s paying off!
Toni Knox
Hi Kate,
Do you recommend chilling the mix the night before? I am having a Canadian thanksgiving dinner tomorrow and i thought these would be the perfect addition!
So I was going to prep today and stick them in the fridge overnight, or do you think it’s best to just make the mix tomorrow?
Thanks :-)
★★★★★
Kate
They might be hard to work with. I think it’s best to make them right away. You can always store the baked ones in an airtight container. They will still seem fresh!
Beth
I can’t make these again because I cannot stop eating them(!!)
They are so perfect, I would just put in 1 1/2 cups of chocolate chips next time.
★★★★★
Kate
I know what you mean, Beth! Thank you for your review.
Kate
Hi! Tried this recipe with my 4 yr old today with a few adaptations. Substituted date syrup (1/2 cup) for the maple syrup as we were out, and swapped the ground oats for almond meal. Also added a finely grated carrot, some coconut flour and grated coconut; I wanted to have some veg in there (for my fussy 18 mth old) and I figured the coconut would help absorb a bit of the extra moisture from the carrots. Beautiful!
★★★★
Kate
Thank you for sharing, Kate!
Vivian Graham
I just made these cookies….first time making a cookie without sugar. Yeah! I am very happy with the texture, taste and appearance.
I used coconut oil and did lessen the ground oats to 1 cup as I like a flatter cookie. Also used 1&1/4 cups chocolate chips instead of 2 cups. I will make these again and will add some nuts and coconut flakes as suggested.
Thank you Kate for these tasty, easy and white sugarless cookies. Vivian
★★★★
Donnie Boulter
Hello, I do have a question. The recipe says 2 oz. unsalted butter or coconut oil, melted, do you mean to measure out the butter/coconut oil first and then melt it?
Kate
That is a melted measurement, I hope this helps!
Deborah
Yummy and easy, even grounding the oats was simple. The precise directions were quite helpful.
I substituted SUGAR-FREE maple syrup (Joseph’s brand, because sweetens with maltitol),and SUGAR-FREE semi-sweet chocolate chips (a new product from Lily’s, sweeted with stevia). 1 1/2 cups chips worked fine.
Appreciate having this nutritious recipe!
★★★★★
Eric
These were fantastic!
★★★★★
Euan
I just made these using Sunflower butter – worked out really good. Perfect for those with peanut allergies!
Kate
Great! Thank you for sharing, Euan!
Ariela
These cookies are delicious. When I added the chocolate chips to the batter, the batter was still warm from the melted coconut oil. The chocolate chips melted some creating a chocolate chocolate chip oat cookie. So yummy.
Though I do have a question. How many cups does the 1 1/4 blended oats make?
I used 1 c. oat flour, which I had in my pantry, and a bit less then 1/4 c. tapioca.
I love that they are actually healthy. My kids love them too : )
★★★★★
Kate
Ariela, so glad you enjoyed these cookies! 1 1/4 cup oats, blended, yields just a bit over 1 1/4 cups flour.
Anne
I made these for me and my husband while we’re cooped up and they are delicious. Super easy to make, with ingredients that we always have on hand. Definitely worth repeating
★★★★★
Kate
It’s nice when you have everything on hand. Thanks for sharing, Anne!
Natasha Chernis
This recipe did a wonderful job of helping me turn things I usually keep around into an easy, tasty treat. I will say that the 2 cups of chocolate chips was really excessive for me. I used a bag of chocolate chips that only amounted to about 1 2/3, and even still, the chocolate by no means fit into the dough, chips were just spilling out, and I resorted to pressing the dough into a bar cookies form to try to mitigate the chocolate chip overload. I would definitely suggest reducing the chocolate chips amount!
★★★★
Kate
Wonderful, Natasha! I’m sorry the chocolate chips seemed too much. Were they on the larger side?
Tia
Full batch of these cookies only lasted two days between me and the hubby. Making them again now. This one’s a keeper!
★★★★★
Jan
These are so “comfort food-y”!!! They are delicious and you can’t eat just one but after two (ok, maybe 3) you are totally satisfied as they are so deliciously dense. Gluten free, white sugar free and so yummy, what more could you ask for in a cookie?
Thank you so much for this awesome recipe! ❤️
★★★★★
Julie B
I made these exactly as your recipe but they did need an extra 3 minutes to bake. THEY WERE DELICIOUS! I love that they didn’t require wheat flour. And no refined granulated sugar. My teenagers loved them. I loved them. Definitely making these again.
★★★★★
Lauren Marie
Made these cookies 3 times already. These have been a hit at our house!
★★★★★
Kate
I love it! Thank you for sharing, Lauren.
Jon
They are in the oven now. 2 cups of chocolate chips is definitely way too much in my opinion. I did not realize that until I was mixing them into the batter. Also,’Bake Believe’ brand has delicious NO SUGAR added dark chocolate chips. I prefer their dark chocolate chips to their semi-sweet. You can buy them at Walmart for around $4 for 9 oz. They are much cheaper than Lily’s stevia sweetened chocolate chips.
Lauren
These are amazing! I have gestational diabetes and was able to eat one with dinner and my blood sugar was still within range. Thank you for this amazing recipe!
★★★★★
Chelsea
Another recipe I am reviewing and loving! Thanks so much. I use raisins as an alternative to chocolate even though I’m missing the chocolate . I noticed this last batch seemed to be crumbly. Any insight into why? I wonder if I left them in too long? They weren’t totally browning by 12 mins so I probably left them for 14. Anyway I will continue making these as an alternative to sugary cookies! Thank you!
★★★★★
Kate
Hi Chelsea! Glad you’re enjoying these cookies! I’m really not sure why your latest batch is crumbly, but it could be because they were in the oven a little longer. Or it could possible be due to a slight variance in the measurement of the oats (more oats – more crumbly).
JT
These are delicious! A neighbor made them and shared a few. I had to make my own batch the next day! I used a combo of peanut, almond and sunflower seed butters as I didn’t have 2/3 cup of pb and they turned l out great.
★★★★★
Kate
So good you have to make it for yourself, I love it! Thank you for taking the time to review, JT.
Angela
Hi kate, can I use instant oats instead of rolled oats?
Thanks so much – really love your recipes!
Angela
Kate
Hi Angela! I think that would be fine (the oats will sort of disappear into the cookies, so the texture will be a bit different).
Amishi Treasurer
Hi Kate,
Thank you for the recipe . I tried it, replaced maple syrup with honey. I weighed everything & also added 1/4 cup Raw Cocoa powder instead of 1.25 cups of ground Oats (1 cup) . The resulting dough was quite sticky and not as firm.
I baked one batch for 14 mins, although they taste amazing, their centers were stuck to the silicone mat & they were very soft.
What do you think might have gone wrong? You think I should reduce the amount of honey to be used next time?
Kate
Hi Amishi, it may have been the substitution you made omitting the oats. Baking can be quite precise to get just right.
Amishi Treasurer
CHANGE IT UP: These cookies should be totally adaptable! Use only 1 cup oats, ground, for flatter cookies. Try substituting some chopped pecans or walnuts for some of the chocolate chips, and/or stir in the unsweetened coconut flakes. If you do both, you can call these cookies flourless cowboy cookies!
I replaced the quarter cup of rolled oats which had to be ground, with Cocoa powder, not all of it. I still used 1 cup of oats. I understand baking is precise as I have been baking for some time now. I just wasn’t sure why this cookie dough was almost between a bread & cookie dough.
Thank you for taking the time to respond.
V
Hi
I really love your recipes ! Have tried so many dishes from your recipes and have never been disappointed :)
Thank you so much
Is it possible to substitute the chocolate chips for some nuts in this recipe and in the peanut butter banana honey & oat chocolate chip cookies as well ?
★★★★★
Kate
Hi! I haven’t tried it, but let me know if you do. I suggest chopping them prior to adding them in.
Jody
I used sunbutter in my cookies and was shocked to see that the cookies had turned green in the morning. It took quite a bit of googling to figure out why. ha! Just a heads up for anyone who is wanting these to be nut tree.
★★★★★
Kate
Thank you for sharing, Jody!
Karen
Love these cookies. They are now my husband’s favourite!
★★★★★
Deborah Andreasen
Good. Good. Good. Good. Good. Good. Good.
★★★★★
Kat
These are wonderful! I was skeptical about a cookie with no granular sugar (I usually use coconut) but these are perfect. They are slightly fluffy and perfectly – but not too – sweet. Mine spread a little more than the ones in the picture but that’s fine with me since my boyfriend prefers a crispier cookie. I made these in no time at all while on the clock working from home. Thanks!
★★★★★
Kate
I’m glad you loved them, Kat! Thank you for sharing.
Lisa Dayton
These were delicious, my entire family (kids included) approved! I used Ghee as I didn’t have enough coconut oil and they were delicious. I was a little worried I did something wrong because the batter seemed too liquid-y, but they puffed right up in the oven!
★★★★★
Alyssa
I used almond butter and oat flour instead of ground oats – these cookies are SO good. Thank you Kate! Your recipes are so reliably wonderful :)
★★★★★
Kate
You’re welcome, Alyssa! Happy you enjoyed them.
Gary
These are almost identical to a cookie I created in my restaurant 15 years ago
★★★★
Colleen
These are delicious. I replaced about 1/3 cup chocolate chips with walnuts and cut maple down to 1/3 cup and they were awesome!
★★★★★
Meredith
If I want to only use oat flour for this recipe, how many cups should I use – 2 3/4 cups?
Also, how much does the maple come through in this recipe?
Kate
Hi Meredith! Oat flour itself won’t likely work here as you need the oats for structure. Follow the instructions and you will make a coarse oat flour as part of the steps. I hope that helps!
Lisa Ward
These are SO good!!! When my colitis flares up and I can’t eat regular sugar, but want something sweet, natural sweeteners like maple syrup do the trick. I would eat these even when I can have sugar though.. they are that good!
★★★★★
Lam Le
Sorry but personally, there were too many chocolate chips in there.
Additionally it tastes much better with Mayo on top
★★★★
Kate
I’m sorry you didn’t love this one. I appreciate the feedback!
Lam Le
No I thought it was fine but just a little less chocolate
★★★★
Jess
I have tried so many gluten free cookie recipes and this is by far my favorite! Thanks for sharing:)
★★★★★
Kate
I’m glad you loved it, Jess!
Holly
Absolutely perfect whole family approved healthy cookie recipe! Lightly crisp edges, perfectly tender, not too sweet, super chocolatey – delicious!
★★★★★
Nicole
Opted for 1 cup each of the oat flour and oats, and lessened the maple syrup & chocolate chips. Also made 12-13 bigger cookies and they came out perfect! A nice crisp on the outside, but soft and a bit chewy inside. Will definitely be experimenting more with this recipe in the future. I see this being great with raisins or dates and some seeds. Thanks Kate!
★★★★★
Sammantha
My absolute go-to, guilt free comfort cookie. This recipe is foolproof. I’ve replaced with all kinds of oats, crunchy peanut butter, oil only, barely measured and they always turn out great. Thanks!
★★★★★
Haley
These cookies are AMAZING – almost TOO GOOD! Working on my second batch now :) The first batch I made per the recipe, but the second batch I cut the chocolate chips by 1/2 and am adding ~1/4 cup of walnuts
Heidi
I made these cookies yesterday. I reduced the chocolate chips to 1 cup which seemed to work fine. They are so easy to prepare and very delicious. I will definitely make them again. Thanks for the recipe! :)
★★★★★
robin
Hello. How many cookies are in a serving? one?
Kate
Hi Robin! Serving information can be found in the nutritional section.
A.J.
Hi, I want to make these for a friend but have no food processor with which to make oat flour. However, I do have almond flour. Would that work?
Kate
Hi! Sorry to disappoint, but I don’t find almond flour works well as a 1:1 substitute.
Natalie
Kate, I don’t know how you do it, but everything I’ve tried from your site turns out fantastic! Thank you so much for sharing your creativity with us! This recipe is delicious!
I also love your focus on whole food and making healthier versions of all the classics!
Thank you :)
Natalie
★★★★★
Kate
Aw, thank you! I’m glad you are enjoying my recipes, Natalie.
Rachel H
I am so happy to have found these! Even with one-third of the chocolate chips these were sweet and lovely.
I have been searching for cookies (I love sweets) without added sugar (due to arthritis, I’m trying to have less sugar). I am scanning your other dessert offerings to see whether you have other recipes without added sugar. Any suggestions?
★★★★★
Kate
Hi Rachel, sorry to disappoint that you are having a hard time finding recipes. No-Bake Greek Yogurt Tart may be a good option!
Ann Jackson
This is the BEST cookie recipe EVER!! I found it back in 1/2017 and have been using it since. It’s a little too sweet for me so I just reduce the syrup or molasses depending on who I am making them for. Not having to have GF flour here for my is perfect also. I would love to email to a friend in TN….not sure how to do that but I’ll figure it out!! Thank you so much for this KEEPER!! God bless you and yours!! Here’s to health!
★★★★★
Kate
I love that you have been making these since 2017! Thank you for taking the time to comment and review, Ann.
Ains
Love this recipe! I substituted the 1 1/4 ground rolled oats with designated coconut due to running out of oats and it turned out delicious!
Msm
Anyone know how to adapt this DELICIOUS recipe for baking at high altitude (8000 feet)? Thank you.
★★★★★
Kate
Sure, it may just be lacking some flavor.
Ariel H
This recipe is delicious! I’ve been making these for the past year as “lactation cookies” and my milk supply has been great; I just add some brewers yeast. My one year old son says thank you as well:). Absolutely amazing.
★★★★★
Alahna McKay
Great recipe! Never been able to find a ‘healthier’ cookie recipe with a nice texture like these.
However, I do find them a little too sweet.
Xx
Clarijane
Can I use quick rolled oats instead of old fashioned ones? Thanks!
Kate
I know someone else enjoyed quick oats and it worked. . I haven’t tried so I can’t say fo sure.
Anna
Love these!! I had them at a friend’s house and she passed me the recipe. I doubled it, but did NOT double the chocolate chips (left them at 2 cups) or the maple syrup (just increased it from 2/3 cups to 1 cup). I also threw a random handful of dried cranberries in there to get them out of the cupboard. I am super lazy – so instead of spooning them into cookie form, I greased a 9×13 baking pan and pressed it in evenly to make bars! Yes there were some crumbs from cutting it after baking, but you just scoop those up and put them on top of plain Greek yogurt. My kids gobble these up and I don’t feel bad letting them have one with their breakfast or after school.
★★★★★