These chewy peanut butter chocolate chip oatmeal cookies with applesauce are so simple to make. They are full of hearty oatmeal, mini chocoalte chips, creamy peanut butter and the surprising ingredient...applesauce! Top these with flake salt and a few extra chocolate chips and you won't be able to stop at just one!
These oatmeal cookies with peanut butter and chocolate chips are made in just one bowl and do not require any fancy equipment or chill time. You can prepare the cookie dough in about 5 minutes and they bake for only 12-14 minutes, allowing you to have a warm cookie in your hands in about 20 minutes!
You can make these delicious chewy oatmeal cookies without flour or butter, which makes them a perfect option for someone who is looking for a sweet treat that is a bit on the healthier side! These are the best cookies and are a bit different than classic oatmeal cookies.
The best part about this easy recipe has got to be the texture. The oatmeal combined with the peanut butter and chocolate chips really gives these cookies the perfect chewy texture. The flake salt sprinkled on top has be the second best part! That extra touch really brings all the flavors out!
For more cookie recipes, try one of these: Brown Butter Pecan Spice Cookies, Snickerdoodles Without Cream of Tartar, or Chocolate Cookies with Buttercream Frosting.
Why You Will Love These
- The texture. These cookies are full of oatmeal. This gives them a very chewy texture that, when combined with the other ingredients is perfect! Is there anything better than chewy cookies?
- The peanut butter. These have creamy peanut butter that tastes so good with the oatmeal and the chocolate chips. The perfect combination and one of my personal favorites!
- They are easy. A seriously simple recipe to whip up. You can mix all the ingredients in one bowl using just a whisk and a spoon. They don't bake for too long, so you can have them dipped in a glass of cold milk in no time at all!
- Egg: You will need one whole egg.
- Sugar: You will use both brown and granulated white sugar. Light brown sugar or dark brown sugar will work.
- Peanut butter: The recipe says to use creamy peanut butter. Crunchy peanut butter would work too and will give a bit of an extra crunch. Almond butter, or your favorite nut butter, works great too!
- Applesauce: Unsweetened applesauce works best for this. The added sugar in sweetened applesauce would make the cookies a bit sweeter, but would work fine. This could be replaced with melted butter, if you prefer.
- Vanilla extract: I prefer to use vanilla bean paste but regular vanilla extract will work too.
- Chocolate chips: I think mini semi-sweet chocolate chips work best in these cookies. If you don't have mini, regular sized chocolate chips will work fine. Dark chocolate chips, or your favorite variety of chocolate chips would work great!
- Baking soda
- Oatmeal: Old fashioned rolled oats work best. Instant or quick oats will alter the texture and are not recommended, but could be used in a pinch. Steel cut oats would not work for this.
- Flake salt: This is optional and is sprinkled on the top of the cookies after baking.
Step by Step Instructions
Here is how to make and bake this easy cookie recipe. See the recipe card below for the full ingredient list and instructions.
STEP 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or coat it with nonstick cooking spray.
STEP 2: In a large bowl, combine the sugars and egg. Using a whisk, mix the ingredients together until fully combined.
STEP 3: Add the peanut butter, applesauce, vanilla and a pinch of salt. Stir with the whisk until fully combined.
STEP 4: Add the oatmeal, chocolate chips and baking soda and stir with a spoon until fully combined.
STEP 5: Using a medium cookie scoop, drop cookie dough onto the prepared baking sheet leaving about 2 inches between each cookie.
STEP 6: Bake in the prepared 350°F oven for 12-14 minutes or unil the cookies are just beginning to turn golden brown around the edges.
STEP 7: Remove the cookies from the oven and sprinkle with a few additional chocolate chips and flake salt, if desired.
STEP 8: Allow the cookies to cool on the baking sheet for at least 5 mintues before tranferring them to a cooling rack to cool completely.
- If you do not have a medium cookie scoop, drop dough in 1 ½-2 tablespoonfuls onto prepared baking sheet.
- To get the perfect cookie shape, you will need a round cookie cutter or a bowl that is slightly larger than the baked cookie. Immediately after removing them from the oven, place your round object over the cookie and scoot it around with the cookie inside, allowing the edges to form into perfectly round cookies.
- Be sure to allow the cookies to cool on the cookie sheet for at least 5 minutes. They will be too soft to transfer prior to that.
- Make the cookie dough, portion it into balls and freeze in an airtight or ziptop bag for up to 3 months. When you are ready to bake, remove them from the freezer and bake as the recipe directs.
Yes. You can make these cookies whichever size you prefer. If you are making them smaller, start checking them around the 10 minute mark to be sure they aren't getting too done. If you are making them larger, start checking around the 12 minute mark.
I wouldn't skip them altogther because this will alter the texture of the cookie. You could, however, reduce the 1 cup of chocolate chips. Try using ¾ cup to ½ cup if you prefer fewer chocolate chips.
Yes. You could chill the dough before baking. I would be sure to cover the dough tightly with plastic wrap before placing it in the refrigerator.
Store baked cookies at room temperature for up to 3 days or in an airtight container or zip top bag in the refrigerator for up to 5 days.
Baked cookies can be placed in the freezer in an airtight container or ziptop bag for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Portioned out dough balls can also be frozen in an airtight container or zip top bag for up to 3 months. Simply drop the dough onto a cookie sheet, place the cookie sheet in the freezer for about 30 minuutes and then transfer them to a airtight container or ziptop bag. Dough balls can be removed from the freezer and placed directly on the baking sheet and baked according to the recipe instructions.
Other Recipe to Try
For more sweet treats, try one of these recipes:
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Peanut Butter Chocolate Chip Oatmeal Cookies with Applesauce
- ½ cup packed light brown sugar
- ⅓ cup sugar
- 1 egg
- ½ cup creamy peanut butter
- 2 ½ tablespoons unsweetened applesauce
- ¼ teaspoon vanilla
- pinch of salt
- 2 cups old fashioned rolled oats
- 1 cup mini semi-sweet chocolate chips
- ¾ teaspoon baking soda
- Flake salt
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the brown sugar, sugar and egg. Stir with a whisk until fully combined.½ cup packed light brown sugar, ⅓ cup sugar, 1 egg
- Add the peanut butter, applesauce, vanilla and salt. Stir with the whisk until fully combined.½ cup creamy peanut butter, 2 ½ tablespoons unsweetened applesauce, ¼ teaspoon vanilla, pinch of salt
- Stir in the the oatmeal, chocolate chips and baking soda unitl fully combined.2 cups old fashioned rolled oats, 1 cup mini semi-sweet chocolate chips, ¾ teaspoon baking soda
- Using a medium sized cookie scoop, drop dough onto prepared baking sheet. Bake in 350°F oven for 12-14 minutes or until beginning to turn brown around the edges.
- Remove from oven, sprinkle with flake salt and a few additinoal chocolate chips, if desired. Let cool on pan for 5 minutes and then transfer to wire rack to cool completely.
Yes, I'm definitely using this recipe...it's quick, easy, and most of all healthy...being diagnosed with breast cancer 5 yrs ago.. I've learned to eat healthier...!!!... starting with one of my favorite snacks....... cookie's!!!...
Looks great and get 3 in one !🙂 Is the servine one cookie?
Yes. The serving size is one cookie.