Flourless Peanut Butter Oatmeal Cookies.

Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies!

Today’s post is coming to you a little late in the day. Total lazy Sunday. I’m sitting on the couch still full after last night’s crab cake dinner, a little lethargic after yesterday’s walk around Annapolis, and my stomach hurts from laughing so hard.

Great ab workout if you ask me.

(If you live in the Columbia area, check out Stanford Grill for dinner. Incredible crab cakes, nightly jazz band, all fresh and local ingredients, great beer and wine selection. It’s by far my favorite restaurant in the area.)

A couple of my girlfriends visited this past weekend and when we weren’t laughing hysterically, we were eating chocolate and guacamole and jelly beans and pizza and fries. True story. So today’s cookie recipe is on the healthier side. Best way to start a new week.

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies!

If you follow me on Instagram, you may remember my troubles with a gluten free cookie recipe a couple weeks ago. You’ve been asking for more gluten free recipes, so I’m trying my hand at experimentation. Sure, they may look incredible in the picture but my god. Those flourless peanut butter oatmeal cookies tasted like cardboard. Crispy, soft, cakey, and dry all at the same time. I’ll spare you any more detail.

Determined, I tried my hand at them again. Batches number two and three were completely flavorless. The texture was spot on, though. Baby steps! “Practice makes perfect” – I kept telling myself. They were soft and chewy just how I love my oatmeal cookies. But their taste was seriously lacking; not something I’d ever want to share with others. We spread each with a smear of peanut butter and ate them anyway.

The (delicious) things I do for the sake of recipe testing.

7 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!

Fourth time’s a charm! In fact, the 4th batch was so delightfully charming that I made them twice in 3 days. Each batch disappeared. Taste testers had no idea these sneaky little peanut butter cookies had no butter, no flour, and reduced sugar. They each thought today’s flourless peanut butter oatmeal cookies tasted like my full-fat, sugary peanut butter cup oatmeal cookies. It was music to my ears.

Needless to say, I’m quite excited to share these cookies with you today. They’re “bangin” as my one friend described them. Hey Sal, you got anymore of those bangin’ peanut butter cookies?

Homemade Honey Roasted Peanut Butter by sallysbakingaddiction.com

Use your favorite peanut butter – whether that’s homemade or store-bought. Try to stay away from anything too oily. I like to use my homemade honey roasted peanut butter in this recipe and strongly suggest you do as well for the best flavor. Peanut butter takes the place of regular butter in this cookie recipe.

Homemade Peanut Butter by sallysbakingaddiction.com

While you do not need a mixer for today’s flourless cookie recipe – you will need to chill the cookie dough for 30 minutes. Just enough time for you to clean up and preheat the oven. Then, scoop, bake, eat, fall in flourless-peanut-butter-oatmeal-cookie-love.

I’m so corny. Are you even still reading? Let’s, uh, get to the recipe.

7 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!

Chewy edges, soft centers, cinnamon-spiced and full of peanut butter flavor. No butter, no flour, no oil, and yet… still taste dreamy. With a recipe repertoire of hundreds of cookies, it really says something when I make the same cookie recipe twice in 2 days!! Like my friend said, they’re bangin’…. but it totally sounds cooler when he says it.

Flourless Peanut Butter Oatmeal Cookies

Yield: 14 cookies

Prep Time: 40 minutes (includes chilling)

Total Time: 50 minutes

Print Recipe

Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.

Ingredients:

  • 2/3 cup (58g) old-fashioned rolled oats1
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup (250g) peanut butter at room temperature or cold2
  • 6 Tablespoons (90g) packed light brown sugar3
  • 1/2 cup (90g) semi-sweet or dark chocolate chips

Directions:

  1. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.
  2. Chill the cookie dough for 30 minutes.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
  4. Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
  5. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long!
  6. Make ahead tip: For longer storage, freeze the cookies for up to 3 months then thaw overnight in the refrigerator.

Additional Notes:

Gluten intolerant readers: make sure your oats are certified gluten free.

  1. I typically use 3/4 cup of oats in these cookies, however 2/3 cup makes the cookie dough a little easier to handle and the baked cookies less crumbly. Make sure you use old-fashioned oats, not quick oats.
  2. About the peanut butter: you can use homemade, natural, or commercial peanut butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade honey roasted peanut butter or 1 cup Skippy Natural Peanut Butter. If using my homemade peanut butter, make sure it is at room temperature or cold. Freshly processed, it's quite warm and you do not want to use warm peanut butter in the cookie dough. I find natural and oily peanut butters tend to dry out these cookies, so keep that in mind.
  3. About the sugar: you can use white sugar instead, but keep in mind you'll lose the mild molasses flavor from brown sugar. If the peanut butter you are using is not sweet and on the salty side, increase brown sugar to 1/2 cup.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Two more flourless cookie recipes: Breakfast Cookies

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com

and these fabulous Dark Chocolate Almond Butter Cookies!

6 ingredient Flourless Dark Chocolate Almond Butter Cookies - simply, healthy, quick!

More cookie recipes.

More gluten free recipes.

7 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free! Recipe found on sallysbakingaddiction.com
7 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!
   

290 Responses to “Flourless Peanut Butter Oatmeal Cookies.”

  1. #
    161
    Sherryposted June 30, 2015 at 9:33 pm

    Came  out gr8..  Added 2 eggs..
    Thanks 🙂

    Reply

  2. #
    162
    Vicky Watersposted July 9, 2015 at 8:46 pm

    Oh wow, these are beyond wonderful! I really had doubts when I was making them, but wow again! I added two additional tablespoons of brown sugar and two tablespoons of baking Splenda and left out the cinnamon and chocolate chips. I did use the 3/4 cup of oatmeal and used regular old commercial PB. These will be my go-to peanut butter cookies from now on. Thank you so much!

    Reply

  3. #
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    Kimberly McGowanposted July 28, 2015 at 2:43 pm

    I used the organic PB from Trader Joe’s as well – I just smashed the “dough” together with my hands to form the balls and they are great – they are delicate after baking – but I would hardly call this a fail as the other reader did!! My family loved them! There’s so much variation between peanut butters, I bet that’s why folks are having differences in consistency. I might try adding the extra egg next time – will definitely make again. Thank you!!

    Reply

  4. #
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    Meghanposted August 11, 2015 at 12:50 am

    These cookies turned out amazing! I can’t wait to try more of your recipes!

    Reply

  5. #
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    Sonyaposted August 14, 2015 at 3:58 pm

    Made these two times and they are great. In the UK so used Whole Earth smooth natural peanut butter with hotel chocolat 70% dark choc drops. Fabulous!

    Reply

  6. #
    166
    SPposted August 23, 2015 at 12:02 pm

    These look great. Any way to substitute agave syrup for brown sugar?

    Reply

  7. #
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    Nehaposted September 1, 2015 at 6:26 pm

    Omg these are delicious!  Just whipped them up in led than 30 mins.  Yum, they are creamy, perfectly sweet and addicting. I only put in half the brown sugar and added flax seed meal and chia seeds. 

    Reply

  8. #
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    Amanda Mposted September 7, 2015 at 12:51 pm

    I made a batch of oatmeal cookies while my husband & his friends were over yesterday, including my brother, who has terrible indigestion when eating most wheat, barley or rye flour.  Well, it’s tough for him being left out, and this really was my fault for not thinking ahead.  I desperately needed something that a) I already had in my stock, & b) wasn’t going to feed an army & would take less than an hour to knock out. 

    These were amazing! I added a tablespoon of vanilla  (because, why not?!) & they were a huge hit. I was surprised at the texture of the batter, and worried I might have done something wrong, as it was very crumbly. However, they held up & became a moist cookie that reminded us a lot of no-bake cookies. We each enjoyed one & my brother took the rest home (if he ever stopped eating them).

    I really can’t thank you enough for sharing this recipe. It’s quick, simple, economical, & most importantly – delicious! This is definitely a new family tradition. ♡

    Reply

    • Sallyreplied on September 7th, 2015 at 5:44 pm

      Amazing. Thanks so much for reporting back Amanda. I love these cookies too.

      Reply

  9. #
    169
    Earlposted October 10, 2015 at 9:49 pm

    I have been playing with different recipes replacing flour with 100 percent whole wheat and this result in very crumbly cookies. But in the end, no wheat is best I know. But so is no sugar. Real Butter is absolutely no problem for me. In fact I eat fat off other peoples steaks. I love fat. Last springs I trimmed down on this diet, avoiding sugar and white flour products and plenty of exercise. A stick of butter each day is not uncommon. So what I am looking for in a cookie. Peanut butter, oatmeal, butter, stevia for sweetening and maybe some honey. No soybean or vegetable oil, I guess maybe I need to invest in a mill and grind my own peanuts. Any ideas?

    Reply

  10. #
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    Trevposted October 31, 2015 at 8:03 pm

    Ran out of peanut butter so made almond butter. Added a tablespoon of LSA cause I like it, otherwise as your recipe. Love the taste and texture (crisp but soft inside). Get reflux with wheat based cookies so these will still give me the chance to have cookies..

    Reply

  11. #
    171
    Susanposted November 18, 2015 at 1:05 am

    These didn’t work for me, and I’m not sure what I did wrong. I followed the recipe exactly as written, but they turned out dry and fell apart.  I’ll go back to a traditional peanut butter cookie next time.

    Reply

  12. #
    172
    Devika Sharmaposted November 25, 2015 at 8:17 am

    These were great, thanks 🙂
    Just wondering, why do we need to refrigerate these? The dough wasn’t very sticky or hard to manage, so what was the purpose of sticking it in the fridge?

    Reply

  13. #
    173
    Patricia Parasoposted November 30, 2015 at 12:50 am

    Hi Sally! I’m taking a study (baking) break from reading transcriptions May I ask what the effect is if quick cooking oats are used instead? 🙂 thank you! 

    Reply

  14. #
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    Farziposted December 5, 2015 at 1:36 pm

    I just made these… and they turned out awesome <3 tanxxx for the recipe ^_^ I didn't have enough peanut butter so I added 70 gr Nutella 'n the taste is just mmmmmmuah~ XDD 

    Reply

  15. #
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    Jessposted December 6, 2015 at 12:53 pm

    I made these with quick oats and did not chill the dough and they still turned out great.  I did add a dash of salt, 1 tsp vanilla, and 2 additional tbsp of brown sugar. To prevent them crumbling I rolled into balls and pressed down slightly with a spoon before baking. Very pleasantly surprised with the results. 

    Reply

  16. #
    176
    Kellyposted December 20, 2015 at 4:07 pm

    Hi Sally! I’ve been checking out a lot of your recipes to enjoy this vacation! I have a question for this recipe: can I use a hand mixer or will it ruin the texture of the cookies?

    Reply

    • Sallyreplied on December 20th, 2015 at 7:01 pm

      You can use a hand-mixer, yes.

      Reply

  17. #
    177
    Lindaposted January 3, 2016 at 2:39 pm

    I just made these, substituting dark amber maple syrup (3.5 tbsp) for the brown sugar.    I also used Kroger natural peanut butter, stirring before use.   It was at room temp.  I refrigerated for 45 min.  

    My batter did not look creamy, like in the photo.  I could still see the rolled oats, as particles.    They did not form well when I put them on the baking sheet.   After baking, they were very fragile.   Many crumbled into a granola.    Anyone have any ideas on how to improve this?   I used the maple syrup for a lower glycemic index.  Is the packed brown sugar critical for good results?

    Reply

    • Michellereplied on July 5th, 2016 at 8:08 pm

      Hi, I think the photo you may have seen was for her homemade peanut butter, not the cookies. Old fashioned oats are never going to disappear from sight in a recipe unless you grind them into flour. See the finished cookie! Oats galore.

      Reply

  18. #
    178
    Renaposted January 11, 2016 at 11:51 am

    Made these today. When I saw that the batter was pretty wet I added another 1/3 cup of oats and 1/3 cups of finely grated coconut. They taste good but I think it has too much peanut butter for that small amount of oats!

    Reply

  19. #
    179
    Jamieposted January 15, 2016 at 10:39 pm

    Just made these and they came out dry and crumbly! I followed everything except adding the chocolate.

    Reply

    • Sharonreplied on March 8th, 2016 at 2:37 pm

      Mine also were dry and crumbly. I chilled them overnight and wonder if that is why.

      Reply

  20. #
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    Kimiposted January 17, 2016 at 6:53 pm

    I almost never comment on blogs, but I just HAD to on this one because these are the most freaking amazing cookies that I have ever tried! As a person with a severe wheat allergy in a small town, I am often hard -pressed to find tasty treats that are gluten free that can be made with ingredients that are easy to find… These are awesome… Thank you so much for sharing!

    Reply

  21. #
    181
    Teresaposted January 18, 2016 at 6:23 pm

    I made the flourless peanut butter oatmeal cookies today and we all love them.  I did tweak it to my liking by using almond butter, coconut sugar and a tsp of vanilla extract.  Delicious!

    Reply

  22. #
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    allieposted January 31, 2016 at 11:54 pm

    Love these cookies. Took out the cinnamon. Inseart vanilla extract.  Used reduced fat Jif. Used 1/2 cup brown sugar.  Used sugsr free chocolate chips.  Cookies were moist and so yummy!  Thank you!

    Reply

  23. #
    183
    Hayleyposted February 11, 2016 at 10:29 pm

    AMAZING… 
    My boyfriend loves everyone of your recipes I’ve made! (Your site is now my go too when I bake anything) l but I can’t have gluten and these were to die for! By far the best gf cookies I’ve had
    I made them using your almond butter recipe but used 1.5 cups almonds, 1/2 cup cashews, 1 cup peanuts and about a tablespoon of melted coconut butter

    Reply

  24. #
    184
    Aliposted February 12, 2016 at 2:47 pm

    Can I use baking powder instead of the baking soda???

    Reply

  25. #
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    Kimposted February 14, 2016 at 3:37 pm

    Thank you for this recipie. I loved them. I love peanut butter cookies but have not made them in years because the recipies call for jiffy type and I only like natural peanut butter i.e. Roasted peanuts only. I even drain the oil off the top of my peanut butter and use it for cooking. I eat cooked oatmeal and peanut butter almost every day for a snack. It is kind of a pain to prepare it to take to work.
    So I today used my plain peanut butter, but I added a little of the drained peanut oil back in. I ground about 1/3 of the oats in my pestle because I was afraid they would be too crumbly. They were awesome! I know they will be freezable and almost as perfect out of the freezer. I can tell myself how healthy they are (-: and have them for snack at work.  Thanks again.

    Reply

  26. #
    186
    Sammy Squireposted February 29, 2016 at 3:05 pm

    Super delicious!! If they’re to dry for you try adding 2 tablespoons of butter or margerine as well. Also tried them with m&ms instead of dark chocolate chips …. Best decision I’ve ever made… Like ever

    Reply

  27. #
    187
    Shayposted March 4, 2016 at 9:14 pm

    I just made these for dessert tonight and man o man these are addicting! Thanks for the recipe! 

    Reply

  28. #
    188
    Adiposted April 11, 2016 at 11:19 am

    Hi, can I use store bought almond butter instead? Also, can I use the combo of white sugar and molasses to substitute for the brown sugar? 

    Reply

    • Sallyreplied on April 11th, 2016 at 11:36 am

      Yes and yes

      Reply

  29. #
    189
    Gloriaposted April 18, 2016 at 8:06 pm

    I took another commentor’s suggestion and added two eggs. I added the vanilla a suggestion by another posters.  It was pretty wet after I added the peanut butter and oatmeal.  So I kept adding handfuls oatmeal until I got a good consistancy.  They turned out pretty well although I wish I had added the oatmeal before the peanut butter and let it sit for at least 30 min.  That way the oatmeal would cook a little better with all the moisture.  All and all pretty good.  This will definetly be a keeper. Thanks!

    Reply

  30. #
    190
    Jessicaposted April 23, 2016 at 6:20 pm

    I really like these as cookies…could they be made into bars as well? 

    Reply

    • Sallyreplied on April 24th, 2016 at 7:11 pm

      Definitely! Bake them in an 8-inch square baking pan. I’m unsure of the exact bake time.

      Reply

  31. #
    191
    SKposted May 9, 2016 at 9:40 pm

    These cookies are to die for……!!!! i am so glad I found the recipe. I am not too fond of cinnamon in my cookies, swapped for vanilla extract. Didnt quite use the entire amount of sugar and chocolate chips, used about 80 gms of each and it was still plenty sweet and since I used mini chocolate chips, it felt like they are loaded with chocolate!!! BTW these are our breakfast cookies 😉

    Reply

  32. #
    192
    Daniposted May 30, 2016 at 6:51 pm

    Hello Sally
    🙂 friend’s coming over from California to stay with me here in London tomorrow and I thought I’d bake something for her – so ofcourse it was something from your blog (yes) and peanut butter cookies have been on my mind for a while. Just made these and they were quite good. I think I’d add a bit of salt next time. I added a tbsp of milk to bind the dough together and replaced semi-sweet chocchips with chunks of a hazelnut choc bar. Lets hope they last until tomorrow… (hope, I say) thank you for the recipe! have a goooood week ahead xx

    Reply

    • Danireplied on May 30th, 2016 at 6:52 pm

      oh I also used castor sugar, will def try with brown next time

      Reply

  33. #
    193
    Leahposted May 31, 2016 at 5:29 pm

    These are absolutely fabulous. My go-to, late-night, last-minute, choc cookie fix! I’ve used different peanut butter each time and my last batch was superb… I used an LSA (linseed, sunflower, and almond) peanut butter spread by Mother Earth. They were still light, moist and not in the least bit oily as my previous batches!
    Thank you for this wonderful recipe.

    Reply

  34. #
    194
    Teresa Cabreraposted June 4, 2016 at 3:39 pm

    This recipe was so good. I used two eggs because my large eggs were more medium in size. 
    And I used coconut palm sugar instead of brown and white sugar. I shared them with friends and they said it tasted like a granola cookie.
    Will definitely make again and again.

    Reply

  35. #
    195
    Michelleposted July 5, 2016 at 11:54 pm

    While waiting for dough to chill, I realized I had forgotten the chocolate chips. Oh well. So, I looked at other recipes (I own a home bakery, so I am trying to perfect some gluten free offerings) and decided that I could add the chocolate chips OR I could make them with jelly thumbprints. I went with the jelly.

    The dough seemed a lot wetter going into the fridge, and I could see some signs of crumbling, but nothing alarming (after reading a lot of reviews on a few sites) I used my small cookie scoop, was not shy about firmly packing in the dough and then flattened them just a little with a knife sprayed with cooking spray. I made a small divot in the cookie and filled with lower sugar preserves. I did help the cookies to keep shape, but didn’t spend much time on it, it wasn’t a chore. Just a dribble of jam and they were so pretty going in. Next time I will use less jam or make the divots a little deeper (I didn’t flatten the cookies much after reading a lot of reviews) I baked for 9 minutes.

    They taste really good. Not very sweet, which I LOVE, but not like some nasty dietetic mess, either. The jammy bit wasn’t as pretty as I hoped, but not a disaster. I would use a thicker kind of jam maybe next time? I would love to incorporate honey into the recipe, so I will see how that might work.

    This is a great recipe and I will henceforth not feel SO sorry for gluten intolerant folks (though to be clear, I buy gluten in the bulk section, so there’s that!) I was afraid it would be one of those natural hippy dippy kinds of things that was forced on me as a child at the neighbors house-or my aunt when she went on a kick of some kind. Its very peanut buttery! I like the oats help keep it from getting too oily a feel-which is why I went with this recipe to begin with, that and the fact that SK recipes are consistently good for me.

    To summarize, I followed the recipe exactly with the exception of the chocolate chips/jam switch. It was good. I live in Houston, and it is the height of summer and very humid (which may have some bearing on the success-or otherwise-of a recipe, generally)

    Reply

  36. #
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    Maxposted August 17, 2016 at 3:16 pm

    I’m going on a rustic camping trip this weekend, and I had to find ideas of things to bring that would give us some energy when needed. My girlfriend and I are both intolerant to wheat and mostly anything made with wheat flour, so I looked for an alternative. I was afraid the cookies would turn out to be dry and crumbly after cooling down (like the usual peanut butter cookies), but they’re really moist, tasty, and not too sweet, even after using milk chocolate chips. Your recipe is excellent and the cookies are delicious, I doubled the recipe, and you can be sure we’ll probably eat them all before we get back home!

    Reply

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