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Easy chewy oatmeal cookies made with just a few staples. Flourless, naturally sweetened, simple to make and ready in minutes.

Easy Chewy Oatmeal Cookies

These easy chewy oatmeal cookies are proof that you don’t need a long list of ingredients to make one seriously good cookie.

We’re talking nut butter, eggs, pure maple syrup and sprouted rolled oats. That’s the basic cookie! No flour. No refined sugar. And no complicated baking techniques.

They’re soft, chewy, hearty and just sweet enough.

And if you want to dress them up? Add chopped dates and walnuts. The dates definitely bump up the sweetness, while the walnuts add wonderful texture and crunch. Best of all, everything comes together in one bowl. My kind of baking!

Why These Easy Oatmeal Cookies Are So Good

Sometimes the simplest recipes surprise you the most. These chewy oatmeal cookies have that satisfying combination of creamy nut butter and hearty rolled oats with just enough maple syrup to give them sweetness without making them taste overly sugary.

Peanut butter is my go-to, but you can certainly experiment with another nut butter you love. Smooth nut butter will give you a more uniform texture, while crunchy peanut butter adds those delicious little bits of peanuts.

A Simple Oatmeal Cookie with Wholesome Ingredients

What I especially love about these cookies is how straightforward the ingredient list is.

You’ll need:

• 1 1/2 cups peanut butter, smooth or crunchy
• 2 eggs
• 3/4 cup pure maple syrup
• 3 cups sprouted rolled oats
• 1/8 teaspoon salt
• Sea salt flakes for sprinkling

Optional add-ins:

• 1 cup chopped dates
• 1 cup chopped walnuts

The basic recipe isn’t overly sweet. If you add the chopped dates, you’ll get considerably more natural sweetness along with those wonderful little chewy bites.

Walnuts are another favorite addition because they bring crunch and even more texture to an already chewy cookie.

How to Make Easy Chewy Oatmeal Cookies

Preheat the oven to 350°F and prepare a baking sheet with parchment paper.

In a large mixing bowl, combine the peanut butter, eggs and maple syrup until well blended.

Add the sprouted rolled oats and salt and mix until everything is thoroughly combined.

If you’re using chopped dates and/or walnuts, fold them into the cookie mixture.

Scoop portions of the dough onto the prepared baking sheet and gently shape and flatten each cookie. Sprinkle the tops with a few flakes of sea salt.

Bake at 350°F for 15 to 18 minutes, or until the cookies are set and lightly golden around the edges.

Let them cool on the baking sheet for several minutes before transferring them to a cooling rack.

Yield: approximately 24–28 cookies.

How to Make These Oatmeal Cookies Your Own

This is one of those recipes that practically begs you to experiment. Prefer crunchy peanut butter? Use it.

Have almond or cashew butter in the pantry? Give it a try. Want more chew and sweetness? Add the dates.

Want some crunch? Toss in those walnuts. You can even make half the batch plain and add dates and walnuts to the other half. That’s an easy way to find out which version disappears first!

And don’t skip that little sprinkle of flaky sea salt on top. That tiny hit of salt against the maple syrup and nut butter makes these simple cookies taste extra special.

Easy Cookies for When You Want Something Sweet

I love a good cookie. And I don’t think enjoying one needs to become a complicated negotiation with yourself.

These easy chewy oatmeal cookies are made with simple ingredients I recognize and use regularly. They’re hearty, satisfying and not cloyingly sweet.

They’re perfect with morning coffee, tucked into a lunch, grabbed for an afternoon bite or enjoyed when you simply want a cookie.

Because sometimes you don’t need a fancy dessert. You just need a really, really good chewy oatmeal cookie.

And OMG, these are soooooooooooo good!

Easy Chewy Oatmeal Cookies FAQs

Can I use a different nut butter in oatmeal cookies?

Absolutely. Peanut butter is delicious and easy, but you can experiment with almond butter, cashew butter or another nut butter you enjoy. Because different nut butters vary in consistency and oil content, the final texture of the cookies may vary slightly.

Can I freeze these oatmeal cookies?

Yes! These cookies freeze beautifully. Let them cool completely, then place them in a freezer-safe container or bag. Separate layers with parchment paper if needed. Pull out a cookie or two whenever you want them and let them thaw at room temperature.

How long do these oatmeal cookies stay fresh?

They stay fresh and tasty for a few days on the kitchen counter. And here’s my decidedly low-tech storage method: I put them on a plate and cover them with a clean, pretty dishtowel—just like my grandma did. Sometimes Grandma’s way still works just fine!

Are these oatmeal cookies very sweet?

Not really, and that’s one of the things I love about them. Pure maple syrup gives the basic cookie a gentle sweetness without making it overly sugary. Adding the chopped dates ramps up the sweetness, so keep that in mind depending on what you prefer.

Do I have to use sprouted rolled oats?

No. Sprouted rolled oats are what I use and love in this recipe, but regular old-fashioned rolled oats should also work. Avoid instant oatmeal, which has a different texture and may change the consistency of the cookies.

Are these oatmeal cookies flourless?

Yes. There’s no wheat flour or other flour in the recipe. The rolled oats provide the structure and that wonderful chewy texture.

Can I make these oatmeal cookies without the dates and walnuts?

Absolutely. They’re optional. The basic cookies are delicious with just the nut butter, eggs, maple syrup, oats and salt. Think of the dates and walnuts as bonus players, not requirements.