Oat Peanut Butter Cup Cookies

Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)

These Oat Peanut Butter Cup Cookies are made with nutritious ingredients, making them heart-healthy, diabetes-friendly, and the perfect healthy sweet snack. They’re decorated with crunchy pomegranates for an extra pop of tart flavour that pairs brilliantly with the rich chocolate topping. The crumbly texture of fibre-rich oats is complemented by maple-infused peanut butter, which adds delicious smoothness and protein. Vegan and gluten-free.

A round tray holding oat cup cookies that are filled with peanut butter and chocolate and topped with pomegranate kernels. There is a plant in the distance.

As a registered dietitian and certified diabetes educator, I especially designed this recipe for those who want to indulge in something sweet without worrying about their blood sugar levels going haywire.

Not to mention that, unlike sugary sweets or highly processed treats, these homemade cookies are made with heart-healthy peanut butter and sweetened naturally with a touch of maple syrup. They’re topped off with unsweetened melted vegan dark chocolate.

They are low carb – with 4 grams of protein per cookie!

The best part? There are no artificial ingredients and excessive sugar – making them a healthy sweet snack, that you can enjoy more often.

To be honest, this is another easy recipe to add to my ever-expanding collection of delectable sweet delights: Coconut Barfi, Carrot Halwa, and Laddu.

If you landed here, looking for a recipe for Reese peanut butter cookies, I hope you’ll be pleasantly surprised by this creative variation. It’s my healthy spin on a classic.

The base is created with rolled oats and hemp hearts and flavoured with ginger and cardamom. The floral spices complement the sweetness of the peanut butter cup cookie, and the melted dark chocolate just seals the deal.

Did you know that commercial peanut butter cups (and some of the recipes accessible online) are frequently produced with a slew of industrial compounds? These include hydrogenated oils and artificial flavours, among other things.

In fact, some peanut butter cup cookie recipes call for Reese cups.

An angled overhead shot of a round tray holding oat cup cookies that are filled with peanut butter and chocolate and topped with pomegranate kernels.

One Reese Peanut Butter Cup contains:

  • about 2 grams of saturated fat
  • a negligible amount of fibre
  • only 2 grams of protein
  • with 8 g of sugar (mainly added)
  • Has an E number (TBHQ) to help extend shelf life

These oat-based cookies are scrumptious enough to serve as a dessert yet nutritious enough to munch on as a snack! The specific ingredients are filled with nutrition benefits. If you’re keen on learning more, read on! 


With just 9 simple, nutritious ingredients, you can create this sweet delight:

Ramekins of ingredients: rolled oats, peanut butter, hemp hearts, chocolate chips, apple sauce, and spices - all arranged in a circle
  • Peanut butter. I prefer all-natural unsweetened peanut butter (smooth). If yours isn’t as runny as mine, warm it in the microwave for 30 seconds at a time until it’s smooth.
  • Oats. Rolled oats are best for more texture. If you prefer a smoother and denser cookie, use quick oats.
  • Hemp hearts. I like to use these for their nutritional value (added protein and healthy fats) and the delightful nutty flavour.
  • Spices. Ground ginger and cardamom are a perfect complement to the peanut butter cookie base. Ginger has been shown to help with nausea and vomiting, metabolic syndrome (a cluster of risk factors that occur together and increase the risk of heart disease and diabetes) and pain (especially in osteoarthritis). Cardamom has a unique floral scent that’s sweet yet savoury.
  • Apple sauce. To sweeten the rolled oats naturally, so you can limit the amount of maple syrup used. Also, it gives the rolled oats a sticky texture which helps the cups retain their shape. Remember to opt for unsweetened apple sauce.
  • Maple syrup. Pure dark maple syrup adds a lovely caramelized flavour. You can adjust the amount until you’re happy with the taste and texture of your peanut butter cups.
  • Dark chocolate. To decorate the top of my oat peanut butter cups, I typically use 100 percent vegan dark chocolate. You don’t need a lot; just enough to give it that chocolate flavour and deliciousness. I prefer to use chocolate chips because they melt quicker.
  • Coconut oil. For melting the chocolate chips. It’s also used to grease the cupcake pan so that the oats cups do not stick to the base.
  • Pomegranate (optional). For added decoration! They have a crunchy texture and a tart, refreshing flavour that’s a perfect complement to the decadent richness of the peanut butter filling and melted chocolate topping.

How to make them

Making these oat peanut butter cup cookies couldn’t be easier! Preheat the oven to 380 degrees Fahrenheit. Start by adding the dry ingredients to a small mixing bowl: rolled oats, hemp hearts, ginger powder and crushed cardamom. Mix well before adding the wet ingredients: apple sauce and maple syrup (see images below). Stir to combine well. There is no need to use baking soda.

Shahzadi Devje

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