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Peanut Butter Oaty Cookies

Servings 18
Prep Time 10 mins
Cook Time 14 mins


  • 2 cups rolled oats
  • ¾ cup peanut butter
  • 3 Tbsp olive oil or melted butter
  • cup maple syrup or honey
  • 2 eggs
  • 2 tsp vanilla extract
  • tsp baking soda
  • ½ cup buckwheat flour or almond meal
  • Flaky sea salt (optional)


  • Before you start preheat oven to 180°C (or 170°Cfan bake). Line two oven trays with baking paper.
  • Blend oats in a nutribullet or food processor until a finer consistency. Alternatively, use buckwheat flour or almond meal. 
  • In a mixing bowl, combine peanut butter, oil/butter and maple syrup/honey until well mixed. Whisk in eggs and vanilla, ensuring mixture is well combined.
  • Stir in baking soda until well combined then fold through oats and flour/meal.
  • Using a tablespoon measure, dollop mixture onto oven trays, spread a little to allow cookies to rise. Bake cookies for 12-14 minutes, switching trays halfway through cook time, until just beginning to go golden. Allow to cool completely on trays before storing in an airtight container for up to 6 days.


Makes 18 cookies
Per cookie:
Energy: 135 cals (564kJ)
Fat: 7.5g
Protein: 4.9g
Carbs: 11.6g
Calories: 135kcal