Flourless Peanut Butter Oatmeal Cookies.

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

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.)

A couple of my best girlfriends visited this past weekend and when we weren’t laughing our butts off, we were eating chocolate and guacamole and jelly beans and pizza and french fries. So today’s cookie recipe is on the healthier side. Best way to start a new week. Or is this the best way to start a new week? I’m torn.

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 “banging” as my one friend described them. Hey Sal, you got anymore of those bangin’ peanut butter cookies?

“Bangin” – hey, I’ll take it! Especially when it comes to developing a flourless cookie recipe. Let’s discuss how these 7 ingredient cookies are made.

Homemade Honey Roasted Peanut Butter by sallysbakingaddiction.com

First, start with peanut butter. 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.

Making my honey roasted peanut butter at home is incredibly simple. It will take you only a few minutes and you only need 1 ingredient. Plus, it tastes amazing spread on top of apple slices and celery sticks. Check it out, peanut butter lovers.

Homemade Peanut Butter by sallysbakingaddiction.com

Along with peanut butter, you’ll need oats, brown sugar, baking soda, cinnamon, 1 egg, and dark chocolate chips. All simple, easy, straightforward ingredients. I do not know how to make this cookie recipe without refined sugar – I’ve never tested it. See my note in the recipe below about the brown sugar.

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?

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!! I even ate a couple for breakfast one day. Kept me full for hours.

Like my friend said, they’re bangin’…. but it totally sounds cooler when he says it.

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Flourless Peanut Butter Oatmeal Cookies

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

Yield: 14 cookies

Prep Time: 40 minutes (includes chilling)

Total Time: 50 minutes


  • 2/3 cup (58g) old-fashioned rolled oats*
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup (250g) peanut butter at room temperature or cold(see notes)
  • 6 Tablespoons (90g) light brown sugar (see notes)
  • 1/2 cup (90g) semi-sweet or dark chocolate chips


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.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. 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.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 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!

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! Cookies freeze well, up to 3 months.

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

*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. 

*About the peanut butter: you may 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. If using natural brand peanut butter: be sure to stir in any excess oil on top and get it completely mixed in. Otherwise, your cookies will spread. An equal amount of almond butter may be used instead of peanut butter.

*About the sugar: you may 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.


More flourless cookie recipes:

Breakfast Cookies

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


Dark Chocolate Almond Butter Cookies

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


Banana Chocolate Chip Breakfast Cookies

Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. 1 bowl, ready in less than 25 minutes!


Almond Butter Chocolate Chip Cookies

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies! These are ready in less than 30 minutes.


More cookie recipes.

More gluten free recipes.

Even more gluten free recipes.



182 Responses to “Flourless Peanut Butter Oatmeal Cookies.”

  1. #
    Trixie in CTposted April 11, 2014 at 6:16 pm

    Hi again Sally!

    Just wanted to report back that I made a double batch of these cookies and off they went to two separate groups of people – in both cases I asked the folks to tell me what ingredient the cookies were missing and they didn’t have a clue… when I told them there wasn’t any flour present they didn’t believe me. Needless to say, all the cookies were gone within minutes and now I have people coming up to me, asking for the recipe. Everyone LOVES them. These cookies are the talk of the town! Super duper cookies they are! I’ll try a version with raisins tomorrow.

    Oh, and that Pumpkin Coffee Cake is now notorious in this town as well… pretty soon you’ll see on the news how there’s this tiny town in CT where the residents are slowly turning orange….

    Much love to you……… Trixie


    • Sallyreplied on April 11th, 2014 at 8:14 pm

      Wonderful, just wonderful to read this Trixie! I laughed reading that about the residents turning orange. haha


  2. #
    Katieposted April 11, 2014 at 10:12 pm

    Sally – Thanks for a great recipe! I made it vegan by replacing the egg with 1 Tbsp of flaxseed mixed with 3 Tbsp water (let stand for 5 minutes). They were great. YUM THANK YOU


  3. #
    Zoeposted April 12, 2014 at 3:46 am

    I’ve just baked these cookies and they taste amazing!! Only downside is that they are slightly drier (and the mixture was crumblier) than i would have liked- Do you always use smooth peanut butter? I was wondering if it could be my chunky PB that had created this issue.


    • Sallyreplied on April 12th, 2014 at 5:59 am

      Yep, I always use creamy peanut butter. I’ve run into the same issue with chunky.


  4. #
    Trixie in CTposted April 14, 2014 at 7:19 pm

    Sally girl!

    I just made a double batch of these amazing cookies and toyed with perfection – I added a tablespoon or so of Nutella to the peanut butter mixture because I saw the Nutella on my counter and thought “I bet Sally would experiment with this”…. added chocolate chips AND raisins (about a cup and a half total) and prayed I didn’t mess things up.

    NOPE! These cookies are foolproof and still scrumptious. The Nutella was just enough to add a tiny note of additional chocolate to the cookies, and maybe some extra depth – and with adding the raisins I felt it was okay to cut down the brown sugar by 2 tablespoons.

    Thanks again for the great recipe!



    • Sallyreplied on April 14th, 2014 at 9:19 pm

      Oh Trixie, I absolutely have to try that!! You know I’m a sucker for peanut butter and nutella together. You’re a genius. Thanks for reporting back!


  5. #
    Ulrikeposted April 15, 2014 at 2:02 pm

    You’re my hero for adding the amounts in gramm for each item, we don’t use cup in Europe :D
    Thanks so much


  6. #
    Elizabethposted April 24, 2014 at 10:19 am

    Another success in my house with this recipe. Perfect dessert with a glass of milk and the kids loved it! They cheered when I put one in their lunch today :)


  7. #
    Kevin | keviniscookingposted April 24, 2014 at 8:02 pm

    I swear you slay me with all these amazing cookie recipes. I hope to one day meet you in person at a food blogger convention and thank you in person. Really. :)


  8. #
    Rubyposted April 25, 2014 at 9:49 am

    Thank you for yet another amazing recipe Sally! I just made these last night and I had three while they were still warm. Then they were calling my name this morning so I went ahead and had a couple with breakfast as well! But I don’t feel guilty since they’re on the healthy side! Kind of funny story, I baked one sheet of cookies and had them cooling on a rack when I pulled the other sheet of cookies out of the oven. I told my husband that the cookies were ready and he ran over with his one track cookie mind and just grabbed one off the sheet that had literally just come out of the oven! He was like, wow, these are really hot! I set him straight and pointed to the cooled cookies right next to the hot baking sheet. After he had one of these he said they were definitely worth his hand getting a little burned :) Delicious!


    • Sallyreplied on April 25th, 2014 at 4:23 pm

      Haha Ruby, that sounds exactly like my fiancé. Always burns himself grabbing cookies!! So happy you love these. Thanks for reporting back!


  9. #
    Amyposted April 29, 2014 at 8:12 pm

    So glad I found this recipe! It is amazing. Finished the last cookie from the first batch last night and am in withdrawal, lol.

    Have my second batch in the fridge right now and can’t wait until they are baked.

    Thanks so much. Look forward to exploring the rest of your blog.


  10. #
    Leonie gavaposted May 6, 2014 at 12:02 pm

    Awwwwww making mine now. It’s in the fridge as we speak. I adding everything but the egg and was like when do I add it? So I just threw it in. I’m a disaster at cooking so without it saying when to add egg I had to just guess. :-/ sorry not moaning just some input from a complete cooking idiot hahaha! Xx


    • Sallyreplied on May 6th, 2014 at 3:11 pm

      Hi Leonie – the addition of egg is in the second line of the directions. Enjoy!


  11. #
    Lisaposted May 7, 2014 at 10:40 pm

    I tried to combine these with the chocolate cookie recipe by adding cocoa, and also added some chopped almonds. The combination was awesome, but the cookies were really dry (you really needed to drink milk with them). Is there any way to make the cookies softer/moister? Like adding another egg, or maybe some milk?


    • Sallyreplied on May 8th, 2014 at 8:46 am

      Hey Lisa! Cocoa will undoubtedly dry these cookies out because you also have the oats soaking up the moisture. Adding another egg would make the cookies cakey. I recommend not using the oats or the cocoa powder you added. I’m unsure about a touch of milk – feel free to experiment.


      • Lisareplied on May 8th, 2014 at 11:58 am

        Thanks for responding. I wondered if the problem was using both oats and cocoa; I just really wanted an oatmeal-chocolate cookie to work! Now I know why it was so hard to find a recipe that did that. Maybe next time I’ll just make both kinds of cookies. :)

  12. #
    Lauraposted May 8, 2014 at 9:02 am

    I’m so excited to find your recipies! I’m always looking for quick, real, hearty baked goods for my littles. I tried these today and the dough seemed fine but the baked cookies just crumbled into many, many pieces upon eating. I used OF oats and all other ingredients the same any thoughts on what I should try next time? For now I’ve put them in the fridge thinking maybe it’s just to warm in my house?


  13. #
    Heatherposted May 15, 2014 at 10:47 am

    I have cut out all white and brown sugars but I use natural sweeteners like raw honey, pure maple syrup or dates. Can the sugar be replaced by any of these or will that mess with the dough consistency? Would it change the cook time any, as well? I would greatly appreciate your advice as I am no a “baker” and tend to really mess up baked goods. haha


    • Asmareplied on September 26th, 2014 at 3:47 pm

      You can use raw cane sugar – just as natural as the other sweeteners you mentioned, but doesn’t affect the liquid-dry balance.


  14. #
    Caitlinposted May 16, 2014 at 4:17 pm

    I just made these with quick oats (all I had) and they turned out amazing!!


    • Jackiereplied on May 26th, 2014 at 2:37 pm

      Thank you for this info! Was hoping quick oats would work as that is all I have as well.


  15. #
    Mattposted May 19, 2014 at 8:30 pm

    I have made these so many times, and replaced the brown sugar with Maple Syrup. So good… My trainer is so happy that i have found something that is a lllll good stuff. Thank you!!!


    • Emmareplied on June 14th, 2014 at 12:06 pm

      How much maple syrup did you use? I would love to use that instead of sugar.


  16. #
    Linda in SCposted May 25, 2014 at 9:07 am

    These are amazing. I used the MaraNatha organic no stir crunchy peanut butter. Since that peanut butter has little sugar, I drizzled some honey into the batter, hoping it would give the flavor of your honey roasted peanut butter. They turned out divine. Perfectly chewy. I also stuck the dough in the freezer for about 7 minutes. They did not run, but the peanut butter I used is not super pokey, so that could be why. My older son, who hates oatmeal cookies, devoured these and wanted more! Thank you again. Will keep this recipe.


  17. #
    Linda in SCposted May 25, 2014 at 9:09 am

    Oily, not pokey!


  18. #
    Emmaposted May 28, 2014 at 5:32 pm

    Sally- made these without chilling them and they were delicious! Even the batter is perfect(: thanks for this recipe!!!


  19. #
    Andreaposted May 29, 2014 at 12:13 pm

    Do you think steel cut oats would work as well? I am only missing the oats and I wanted to make these today! :)


    • Sallyreplied on May 29th, 2014 at 6:11 pm

      That would be fine.


  20. #
    Victoria Hallposted June 1, 2014 at 6:12 pm

    I am IN LOVE with this recipe! I’m one of those girls who feels like a meal isn’t a real meal unless it’s followed by dessert, so as I’ve trying to eat healthier, I realized I needed a healthier option for dessert as well. The dough was quite crumbly, which made me worried they would turn out too dry, but after exactly 9 minutes in my oven and cooling off, they were perfect! I couldn’t be happier with this recipe. There’s far more sustenance to these cookies; the peanut butter and oatmeal make me feel full for quite some time. Thank you, Sally, for this recipe!


  21. #
    Vannesaposted June 10, 2014 at 2:15 pm

    I don’t have peanut butter at the current is there anything to subsence it ??


  22. #
    Jessicaposted June 14, 2014 at 2:34 am

    Hi Sally,

    I just made these and I simply love how easy, yummy, and relatively healthy they are! I followed your measurements and mixed the oats (I used quick cooking rolled oats) together with the baking soda and cinnamon first before realising I only had 160 grams of peanut butter left. I then decreased the amount of brown sugar and chocolate chips by the same proportion and the cookies still came out great!

    Thank you so much for taking the time and effort to experiment and sharing this wonderful recipe with the world! :)

    Sending you my gratitude from Singapore!


  23. #
    Errynposted June 16, 2014 at 5:14 am

    These cookies were great.
    I had to fiddle with the recipe a bit as I think my peanut butter was quite dry, but they came out amazing. I made them for my colleagues last week and they have already demanded I make some more!
    Thanks for posting it!


  24. #
    Mariam Ahmadposted June 17, 2014 at 1:38 pm

    Hey, I LOVE how simple and easy this recipe is but I want to know, can I use quick cooking oats cause old fashioned aren’t really available here?


    • Sallyreplied on June 17th, 2014 at 2:24 pm

      That should be fine. Enjoy!


  25. #
    Staceyposted June 27, 2014 at 12:52 pm

    I just made these today & they are amazing! Crazy simple & they taste SO good! Thank you for the recipe!!


  26. #
    Bethposted July 4, 2014 at 6:29 pm

    What a great recipe! I made just a couple of small changes and they still turned out Ah-mazing!
    ~First, I did not have quite a full cup of peanut butter on hand (Adam’s Natural creamy, not crunchy) so I had to add about 3 tbsp of organic raw almond butter to top off the 1 cup measurement.
    ~Second, the batter was very dry and crumbly (maybe my oats were just extra thirsty LOL), so before I put the dough in the refrigerator, I added 1 tbsp cold water and 1 tsp real Maple syrup to the mix.
    ~Third, our household tries to maintain low on sugar intake so I replaced 2 of the 6 tbsp of brown sugar with Truvia baking mix, and still used the other 4 tbsp of regular brown sugar.

    One last note — for some reason, my dough was “rejecting” the dark chocolate chips. They would not mix into the dough but just kept pooling at the bottom of the bowl. I just had to gently work them into each cookie ball I made and they did fine. Thought I’d share this in case anyone else might be experiencing this as I’ve never had that happen before.



  27. #
    Korilynnposted July 10, 2014 at 2:07 pm

    Oh I can’t wait to try these! I’m drowning in peanut butter here at the house, so I think I will make some of these today.

    Thank you for sharing!


  28. #
    Katieposted July 25, 2014 at 2:25 pm

    Baking in my oven as I type this! Instead of dark chocolate chips, I used a bag of white chocolate chips hiding in the pantry. I plan on bringing them to a get-together and having them try out the flavor!


  29. #
    Charlotteposted July 28, 2014 at 11:44 am

    Hi Sally
    Absolutely love these cookies, great recipe in fact I have become a bit obsessed and I have been baking them twice a week! I don’t suppose you know the approx fat/calorie content per biscuit or cookie mix do you?


  30. #
    Candaceposted August 5, 2014 at 5:34 pm

    I am in love with this recipe! I’ve made it several times and they always come out deliciously perfect! I made them again today with some additions (not that the recipe is at all flawed, I just added a little extra yumminess). I used extra chocolate chips, a big heaping tablespoon of Nutella, a tablespoon of vanilla, and some chopped up peanut butter cups. I made a double batch and used dark and light brown sugar. Oh my these are SO good! I didn’t have many of the cups on hand (oops, I ate some yesterday) but next time I’ll definitely go halfsies on the chocolate chips and PB cups… yummm :)


  31. #
    Dindindposted August 17, 2014 at 7:42 am

    Hi! I’ve been looking for an oatmeal-Nutella cookie recipe and I was wondering if this recipe would work if I substituted the PB with Nutella :)


    • Sallyreplied on August 17th, 2014 at 10:18 am

      Nutella is much runnier. I’ve tested it and it just doesn’t work here.


      • Dindinreplied on August 17th, 2014 at 11:54 am

        Oh okay. Thanks :)

  32. #
    Robinposted August 19, 2014 at 9:26 am

    Hi Sally,
    I was thinking of trying this recipe with my cinnamon raisin PB that I made yesterday which came out super dry and crumbly. What do you recommend I add to the recipe to offset the PB consistency? Almond Milk? Water?


    • Sallyreplied on August 19th, 2014 at 2:15 pm

      Hi Robin, I recommend 1 Tablespoon of melted coconut oil or peanut/canola/vegetable oil.


  33. #
    Pamelaposted August 20, 2014 at 12:26 am

    Hi Sally! I just made a batch this morning and my sister said it tasted like heaven lol. Anyway I didn’t have all of your ingredients and I used instant oats instead. Oh and also we didn’t have an oven available in our house so I used our might oven toaster. It was really good! Gonna be making so more. :)


  34. #
    rubyposted August 21, 2014 at 12:15 pm

    Hi Sally… at first I was reluctant to try this recipe but i did…i’m totally amazed how great they turned out..next time i will be doing my own version by using carob chips so my puppy can have some….take care and i am enjoying your recipes…God bless and cheers!!!


    • Alyxxreplied on September 6th, 2014 at 1:38 am

      That is such an awesome idea!! This *is* a great base for puppy treats!!


  35. #
    allyssaposted August 21, 2014 at 12:20 pm

    These turned out so good! Thank you! Its not as hard going dairy free as I thought it would be with all these awesome cookie recipes :)


  36. #
    Abby Laksposted August 22, 2014 at 11:06 am

    Hello Sally!

    I wanted to try gluten free cookies and you’ve got an array of awesome recipes. Is it possible to make this cookies crunchy and crispy because I less prefer chewy type. Can you make suggestion of that type of cookies here in your site, please.



    • Sallyreplied on August 22nd, 2014 at 2:20 pm

      To obtain a crunchy texture, I would simply bake them for a few extra minutes.


  37. #
    Rhiposted September 3, 2014 at 1:03 pm

    wound up making these with quick oats because that’s all i had & the grocery store was closed. turned out fine! subbed 1/4 cup of greek yogurt, added craisins, 1 tsp vanilla extract, dash pumpkin pie spice & a drizzle of disaronno to the dough. really good!


  38. #
    Alyxxposted September 6, 2014 at 1:36 am

    These are delightful. I added a tablespoon of cocoa powder to the dough and a handful of peanut butter chips along with the chocolate chips, and they came out absolutely delicious. They’re moist and chewy and gooey and my girlfriend, roommate, and myself are all in love with these!! This is definitely my new go-to cookie :)
    Thanks for the great recipe!!


  39. #
    Dieta Zuppingerposted September 8, 2014 at 2:40 pm

    Thank you for a great recipe. My dough turned out a bit dry….I used the smooth peanut butter……but once baked, taste was fabulous. My husband is generally not too fond of peanut butter but considers these a “keeper”.


  40. #
    Christinposted September 9, 2014 at 5:07 am

    Hi Sally!

    I just made these great cookies and have to say they taste good. I just think it is too much sugar. For me they are a little bit too sweet. I thought maybe there was something wrong with the translation, because in Germany we don’t measure with cups. But I checked it with another page and your information in gram is right.

    So I don’t know if it is just my personal taste or if they have to be sweet like that. Otherwise the cookies turned out great. I will also try some of your other reciepes soon. :-)



  41. #
    jamieposted September 10, 2014 at 4:13 pm

    I jsut got done baking these cookies and they came out of the oven still in perfect balls! what did I do wrong?


    • Larareplied on September 22nd, 2014 at 5:36 pm

      I also tried this recipe, but I flattened the balls with a fork before baking and they came out great:) Hope this helps:)


  42. #
    Laraposted September 22, 2014 at 5:31 pm

    Hi:) these were amazing and I even left out the baking soda, chocolate chips and cinnamon! Also, I used quick oats and crunchy peanut butter. Thank you so much for an awesome recipe.
    Ps. First time ever commenting on a food blog over a recipe! You have inspired me and I’ll try out some more of your cookies. I found you by googling peanut butter biscuits.


  43. #
    Jan's Whimsiesposted September 23, 2014 at 10:07 am

    Since I am allergic to chocolate and dairy (and am tired of both companies and individuals thinking no one will prepare or eat a recipe without chocolate), I almost didn’t bother with this recipe. However, I substituted dried cranberries and a couple of teaspoons of almond milk, because the dough wouldn’t stick together. The cookies are delicious. I won’t tell anyone they are gluten free when I take them to a party, because some people think gluten free means weird!


  44. #
    Nimiposted September 23, 2014 at 9:25 pm

    Can you make bars from this and any information on the nutrition of these?


    • Sallyreplied on September 24th, 2014 at 2:26 pm

      This recipe may be made into bars in an 8×8 baking pan – I am unsure of the bake time and nutritional information.


  45. #
    Crystalposted September 29, 2014 at 10:52 pm

    I used 2tbsp of coconut flour instead of oat. Worked wonderful


  46. #
    allyssaposted September 30, 2014 at 3:59 pm

    I just made some with almond butter, and cranberries. They turned out really yummy! I also added some cloves to mix, they taste like Fall.


  47. #
    Veronicaposted October 6, 2014 at 8:41 pm

    While searching Pinterest for a healthy alternative to PB/chocolate chip cookies I found this recipe. Just finished my first batch and they turned out great. I used quick oats as it was all I had. For reference, I also used regular Kraft low fat peanut butter. Thanks for the recipe.


  48. #
    Katieposted October 25, 2014 at 10:11 pm

    I found this recipe about a month ago and I am making it for the third time. I love these! I am celiac and 8 months pregnant and am planning on taking some of these to the hospital for snacking during and after labor. Thank you so much for this new staple in our household!


  49. #
    Jaxwlposted October 26, 2014 at 4:23 pm

    Thanks! They turned out great. I had used extra dark coca power in the mix.


  50. #
    Jaxwlposted October 26, 2014 at 4:29 pm

    Thanks! They turned out great. I had used extra dark coca power in the mix ;-).


  51. #
    Beth Anneposted October 30, 2014 at 1:23 pm

    Sally, congrats on your marriage! I just made these with my 3 yr old son, they are so good. Thank you for having gluten-free and healthier recipes on your blog. I subbed coconut sugar for the brown sugar, it worked fine.


  52. #
    arrianneposted November 2, 2014 at 1:52 am

    Hi Sally,
    I just made a batch and I used Earth Balance Coconut PB and replaced the brown sugar with coconut sugar, baked it for 10 min at 350F degrees. They came out crumbly and dry =( what could I add or do to make them soft and chewy? Thanks


  53. #
    Tawnyaposted November 2, 2014 at 5:28 pm


    I just made these amazing cookies. My husband who is a peanut butter Cookie Monster had one and before finishing the first snatched up the second one.
    I am not big on peanut butter cookies but I have to say these are fabulous.
    Thank you for continued efforts. I look forward to try other receipies you have.


  54. #
    Julieposted November 9, 2014 at 6:31 am

    Made this recipe substituting with homemade almond butter and honey instead of brown sugar. Delicious! Thanks!


  55. #
    Sarahposted November 14, 2014 at 12:31 pm

    New to this site – looks delicious and dangerous :).

    I made these cookies with 4T brown sugar and raisins in place of chocolate chips. I also baked them as a “bar” in a 9 inch round glass pan (the closest I have to an 8×8) for 20 minutes. They came out delicious but slightly crumbly – I would probably either bake them for a little less time or maybe add a little butter or coconut oil for moistness.


  56. #
    Saranyaposted November 17, 2014 at 12:59 am

    So I baked these cookies yesterday and they tasted great. Problem is, they are too soft and crumbly for my girls (aged 3 and 5) to handle. Is there something I can do to fix this? I really want to send them healthy cookies in their school snack boxes but it needs to be something they can handle. Would adding a little milk to the cookie dough help bind it more firmly?


    • Sallyreplied on November 17th, 2014 at 3:14 pm

      Flourless cookies are typically on the crumbly side. How about you grind up some of the oats used in the cookie dough to make oat flour. The flour will help bind everything together a little better. I don’t recommend milk, but it’s worth testing.


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