Oatmeal Cookies with Chocolate Chips

If you don’t know by now, I love my chocolate. So naturally, I made sure that there was chocolate involved too when working on my new cookie recipe. These oatmeal cookies with chocolate chips tick all the boxes for me.

Flourless oatmeal cookies

Not only are they the easiest thing to make, but they also contain another of my favourite ingredients: peanut butter. I love this stuff so much, I could literally sit and eat it straight from the jar! Anyone else with me? I know you’re out there, come on, own up!

And if you don’t like peanut butter straight, combining it with another favourite is pretty magical. Like in these cupcakes or even my PB&J cake pops. With this in mind, peanut butter and chocolate had to happen, of course!

So now, these oatmeal cookies with chocolate chips are not only awesome for being flourless and dairy-free (helpful when there’s none to be found in the shops!), but they contain what is possibly the most awesome flavour combination on the planet!

Plus, they take such little time and effort to put together, you almost have no excuse for NOT making them!

You’re welcome 😉

Chocolate chip Oatmeal Cookies

Of course, you can use any nut butter you like, if you prefer another one go for it! You can also swap out the oats for gluten-free oats if you wish too, the recipe will work fine.

You can also substitute the chocolate chips for dairy free/not alternatives, as well as raisins or nuts if you prefer. I have tried this recipe with all different additions, including different types of chocolate chips. My favourite, however, will forever be the milk chocolate chips over anything else.

Happy baking, friends!

🙂 x

Oatmeal Cookies with Chocolate Chips

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Recipe by movers and bakers Course: CookiesDifficulty: Easy


Prep time


Cooking time



Delicious, flourless, peanut buttery yumminess!

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  • 240 g (1 cup) peanut butter (I used smooth)

  • 120 g (½ cup + 1 tbsp) brown sugar

  • 2 large eggs

  • 80 g (1 cup) rolled oats

  • 0.5 tsp baking powder

  • 120 g (½ cup + 3 tbsp) chocolate chips (see note)


  • Preheat your oven to 170C/325F and line 2 baking sheets with parchment.
  • Place the peanut butter, sugar and eggs in a large bowl and mix together to combine.
  • Add in the oats and baking powder, mixing in with a wooden spoon. Carefully stir the chocolate chips into your dough. It will be really soft and sticky, don’t worry!
  • Place spoonfuls on your prepared baking sheet, about 2″ apart, and bake in for 7-10 minutes (mine took 8 minutes), until the edges just start to brown. Cool a few minutes on the sheet until firm enough to transfer to a cooling rack to cool completely.


  • You can mix your peanut butter mixture by hand or using a handheld mixer, any method will work just fine!
  • This is an especially sticky dough, not like your regular cookie dough you can shape in your hands. Don’t let this put you off though! Just use two spoons to put drops of the mixture on your baking sheet and the magic will happen in the oven 🙂
  • You need to watch these carefully around the 7-8 minute mark, as they can start to brown fairly quickly! Once the hint of brown comes up on the edges, you can take them out and cool. They will firm up as they cool too – be patient!

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