OPEN NOW! Did you know we have 24-hour access? Just ask!

Peanut Butter Oat Cookies


So I probably shouldn’t have made these. The diet-cardio combo leaves me with a ravenous appetite and I have to be careful with any cookies or banana bread or popcorn or chocolate or candy in the house. Case in point. Twenty large cookies were made an hour ago. Twelve cookies are left. You do the math. I shared with NO ONE. For reals. We’ll call it a cheat meal, ok?

That good news for me is that the rest of these will get eaten tomorrow by the four munchkins in the house and three cookies per kid is a much more reasonable portion than ten cookies per adult. At 100 calories, 5g of fat, 12 g of carbs, and 2 g of protein per cookie, two to three giant cookies is still a totally acceptable serving. Especially considering they are made of all healthy ingredients.

They also make a nutritious, delicious, and portable breakfast for days when you’re on the go. Plus, with a nice balance of all three macronutrients, these cookies make a well-balanced meal, meaning you’ll stay satisfied for a while and won’t suffer from those nasty blood sugar crashes.  My favourite part about these cookies? You won’t have to struggle to get your kids to eat their breakfast anymore, especially if you add in just a few chocolate chips!

Peanut butter Oat Cookies

Serves: 20 Prep Time: 10 mins Cooking Time: 15 mins


  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/4 cup Greek yogurt
  • 1 tsp of vanilla extract
  • 2 tbsp of chocolate PB2
  • 1 tsp of baking soda
  • 1/2 tsp salt
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup gluten-free quick oats
  • 1 cup gluten-free quick oats
  • 1 cup gluten-free old fashioned oats
  • 2 tbsp coconut flour
  • 1/3 cup mini chocolate chips, optional


  1. Preheat oven to 375 degrees F.
  2. In a large bowl mix together the melted coconut oil and maple syrup until the mixture thickens.
  3. Add in the eggs, yogurt and vanilla and stir to incorporate, then add the remaining ingredients one at a time, stirring until well combined.
  4. Line a cookie tray with parchment paper and drop tablespoonfuls of cookie dough onto the cookie sheet about 2 inches apart (they will spread), pressing each cooking down slightly with a fork.
  5. Bake in the oven for 15 minutes or until edge start to brown slightly.
  6. Cool on a wire rack for 5-10 minutes and enjoy.


Gluten-free, vegetarian

Michelle Vodrazka
Owner, PRO Trainer, Nutritionist

Michelle Vodrazka is an internationally recognized personal trainer, fitness instructor, nutritionist, with over 25 years of experience in the health and fitness industry. She is a national fitness competitor and best-selling author of three healthy eating cookbooks.