Chocolate Chip, Peanut Butter, and Oatmeal Cookies

by Jen on June 1, 2012

The title of this post says it all…


Peanut Butter.


The three necessary ingredients to make the best tasting cookie known to man.


Whenever I make these cookies, my family devours them that same day.  You think I’m joking, don’t you?  I’m not.  Normally I would get upset if all my hard work got eaten that quickly, but here’s a little secret…these are so easy to make even your kids could make them.  Now there’s a great idea!

These cookies are not only delicious, but I’ve used all natural ingredients.  I replaced the butter with coconut oil and unsweetened applesauce and I’ve used natural peanut butter.

A tip when buying peanut butter: always buy natural peanut butter that has no sodium!  The ONLY ingredient should be peanuts.  Period.  I buy mine at Costco; it comes in a pack of two.


Chocolate Chip, Peanut Butter, and Oatmeal Cookies


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: approximately 25 - 30 cookies

Serving Size: 1 cookie



Recipe adapted from Crazy Plates


  • 1-1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3 Tbsp virgin coconut oil, melted
  • 3/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/3 cup natural peanut butter
  • 1/4 cup buttermilk (see notes)
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 350F. Line a baking sheet with parchment paper or spray with olive oil and set aside.
  2. In a large bowl, cream together coconut oil, brown sugar, applesauce, peanut butter, and buttermilk. Add in flour, oats, baking soda, and salt. Stir to form a smooth dough. Fold in chocolate chips.
  3. Roll dough into 1-1/2 inch balls and place on prepared cookie sheet. Using a fork dipped in flour, flatten cookies to 1/4-inch thickness. Bake for 10 minutes.
  4. Remove cookies from tray immediately and cool on a wire rack.


To make your own buttermilk: in a measuring cup, add a little less than 1/4 cup skim milk. Add a couple drops of lemon juice or white vinegar and let sit for 5 minutes.

It’s important not to overbake these cookies or else they will dry out.  10 minutes in the oven is the perfect amount of time.  These cookies are incredibly moist and delicious.

If you are allergic to peanut butter, then feel free to sub in almond butter.  And if you don’t have mini chocolate chips, use regular.  Whatever.  Just make these and then let me know how long they last in your household!


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