3-Ingredient Peanut Butter Oatmeal Cookies

These 3-ingredient peanut butter oatmeal cookies are baked with creamy peanut butter, light brown sugar, and rolled oats. They contain no eggs or flour and have chewy centers with lightly crisp edges.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 12

Total Time 22

Ingredients

▢ 250 g shelf-stable creamy peanut butter
▢ 100 g light brown sugar
▢ 80 g old-fashioned rolled oats

Instructions

Preheat the oven to 180 °C. Line a baking sheet with parchment paper.
Mix 250 g shelf-stable creamy peanut butter and 100 g light brown sugar in a medium bowl until smooth and fully combined.
Stir in 80 g old-fashioned rolled oats until evenly incorporated and a thick dough forms.
Divide the dough evenly into 14 portions. Shape each portion into a ball, arrange them about 2 inches apart, and gently flatten them.
Bake for 10–12 minutes, until the edges are set and lightly golden. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

Peanut butter consistency: Use shelf-stable creamy peanut butter. Natural peanut butter can make the dough crumbly.

Oat selection: Use old-fashioned rolled oats because they provide the visible oat texture in these thick, chewy cookies.

Even portions: Divide the dough evenly into 14 portions so the cookies bake at a similar rate.

Cooling structure: Let the cookies rest on the baking sheet before moving them because they firm as they cool.

Nutrition