Name: Oatmeal Peanut Butter Cookie | Flour-Free, 6-Ingredients
Prep time: 10 min
Cook time: 16 min
Ingredients: 2 eggs; 1 cup peanut butter (natural); l cup oats (traditional); 1/3 cup honey; 1 tsp baking powder; 1/3 cup chocolate chips (dark (optional))

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If your style of baking is to add everything to a bowl and stir then you will love this oatmeal peanut butter cookie recipe. Only whole-food ingredients that won’t spike your blood sugar levels – this is one of my favourite diabetes-friendly desserts.

Diabetic Friendly Cookies

Free Of Refined Carbs

There are so many options for flour-free dessert alternatives. Flour breaks down into sugar (and white flour relatively quickly) so is not ideal for blood sugar levels. White flour has been stripped of all its nutrition, leaving an empty calorie source. In this recipe oats are used in place of flour – see below on why I love oats so much. This recipe also uses honey in place of white sugar which is a better choice for our blood sugar levels.

Fibre and Protein

These cookies contain 23.5 grams of net carbohydrates (total carbohydrates minus fibre) and 7 grams of protein. Both fibre (from the oats) and the protein (from the peanut butter) help to slow the breakdown of the carbohydrates (from the oats and the honey) into sugar, so we won’t see as much of a sugar spike after eating these cookies.

Ingredients for peanut butter oatmeal cookies: peanut butter, oats, honey, eggs, baking soda and optional chocolate chips.

Ingredients and Health Benefits

Peanut Butter

The fat in peanut butter is predominantly monounsaturated fat, the same type of fat found in olive oil and avocados. This type of fat is featured in the Mediterranean heart-healthy diet and a good ratio of healthy fats is important for the structure of cell membranes. Healthy fats also help to keep our skin and hair nice and healthy, as well as with the absorption of fat-soluble vitamins A, D, E and K. I also love using it in these Three Ingredient Peanut Butter Cookies.

Oats

Oats are one of the best sources of the fibre β-glucans which are known for their cholesterol-lowering abilities. A recent analysis found that an intake of oat β-glucan at daily doses of at least 3 grams might reduce total and low-density lipoprotein (LDL, or ‘bad’) cholesterol levels by 5-10% (1).

Oats are also a source of resistant starch, which has prebiotic benefits and has been found to increase populations of friendly bacteria in the gut (2).

Eggs

Eggs are a power food and contain quality protein and essential nutrients (choline!). I’ve shared why I love eggs here The Health Benefits of Eggs and Why I Eat Eggs.

Honey

Honey is a great natural sweetener and has a lower glycemic index than regular table sugar, meaning it has a lesser effect on our blood sugar levels.

How To Make These Peanut Butter Cookies

Crack the eggs into a large mixing bowl.

Whisk the eggs to combine.

Add the oats, honey, peanut butter and baking soda to the bowl. Mix well.

Add chocolate chips, or any other addition (see variations).

ingredients for cookies mixed in white bowl

Mix the cookie ingredients well. Let sit for 5 minutes if the mixture seems too runny.

Form 6 cookies on a baking tray.

baked peanut butter oatmeal cookies on baking tray.

Bake for 16 minutes at 325°F, and repeat with the remaining tray of cookies.

Recipe Tips

Cooking Temperature

When cooking with honey, bake at 325°F – any higher and the honey can burn. If you substitute in maple syrup you can increase the heat to 350°F and check the cookies after 14 minutes.

Making Them Vegan

I love using ‘flax-eggs’ if I don’t have any eggs on hand, like in these Healthy Soft Pumpkin Cookies. By mixing 1 tablespoon of ground flax with 2 1/2 tablespoons of water and letting it sit for about 5 minutes, this creates the binding ability of 1 egg (double this for this recipe). Replace the honey with maple syrup for a true vegan cookie and adjust the cooking temperature as per above. Make sure to use vegan chocolate chips.

Making Them Gluten-Free

The ingredients are all naturally gluten-free. Oats can become contaminated with gluten during the processing process. If you have celiac disease or are making these cookies for someone with a severe gluten intolerance, then purchase certified gluten-free oats.

Storing These Cookies

Store them on the counter in an air-tight container for up to 5 days – cookies never last this long in my house!

Cookie Variations

These cookies are a great base for fun additions, try one of these;

Omit the chocolate chips and add 1/4 cup of chopped walnuts and 1/4 cup chopped apricots for a breakfast cookie,
Use 1/4 cup of chocolate chips and 1/4 cup of chopped hazelnuts
Add 1/4 cup of pumpkin seeds and 1/4 cup of sunflower seeds
Omit the chocolate chips and add 1/4 cup of dates, 1/4 cup of slivered almonds and 1/4 cup of shredded coconut.

Other Favourite Cookie Recipes

Love healthy cookies as much as I do? Cookies don’t need to spike our blood sugar levels and can be full of nutritious ingredients. Try some of these other favourite recipes;

Healthy Soft Pumpkin Cookies

Print Recipe

5 from 1 vote

Oatmeal Peanut Butter Cookie | Flour-Free, 6-Ingredients

These healthy cookies are made can be made in 1 bowl, with minimal ingredients, and are free of refined flour and sugar. They also won't spike your blood sugars thanks to the high protein ingredients, fibre and quality fats.

Prep Time10

Cook Time16

Course: Dessert

Cuisine: Turtle Island

Keyword: gluten-free peanut butter cookies, healthy chocolate chip cookies, oatmeal peanut butter cookies no flour

Servings: 12 cookies

Calories: 184kcal

Author: Rachel Dickens

Ingredients

2 eggs
1 cup peanut butter natural
l cup oats traditional
1/3 cup honey
1 tsp baking powder
1/3 cup chocolate chips dark (optional)

Instructions

Preheat the oven to 325°F. Line 2 baking trays with parchment paper and set aside.
In a large mixing bowl, crack two eggs and whisk them until they are well incorporated.
Add the remaining ingredients to the bowl and stir well. If the mixture seems too runny, let it sit for about 5 minutes to allow the oats to absorb some of the liquid.
Take about 2 heaped tablespoons of the batter and form 6 cookies on the baking tray. You do not need to flatten the cookies, you can leave the batter in 6 2-inch balls. Repeat on the remaining baking tray.
Bake one tray at a time, for 16 minutes. The cookies will be slightly firm to touch, but not hard. They will continue to harden once you remove them from the oven. Do not over-bake them. After the first tray is done, repeat with the second tray. Place the cookies on a cooling rack before storing.

Notes

Variations