Flourless Peanut Butter Oatmeal Cookies.

Only 7 simple ingredients needed to make 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. 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 “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 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.


  • 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


  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 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.
  4. 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!
  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 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 can be used instead of peanut butter.
  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!

252 Responses to “Flourless Peanut Butter Oatmeal Cookies.”

  1. #
    Patrycjaposted December 10, 2014 at 4:13 am

    I just came across this post and was wondering (since im not a big baker) can I substitute brown sugar for maple syrup? and if yes how much more or less am I to use :)


    • JBreplied on February 10th, 2015 at 8:39 pm

      I have been making these cookies for a few months now. I did first batch exactly to recipe. Second batch I dropped the cinnamon. (too many confusing flavors says my son) Third batch I sub’ed 2 tbs Maple Syrup for 2 tbs Brn Sugar, and added a tablespoon of softened butter. . . . . aaaahhhh . . . PERFECTION.
      Maybe my peanut butter brand is a bit dry, but they needed the butter.
      Tried both Crunchy and Smooth nut butters. Better with smooth. Tried Almond Butter – meh, they were only ok.
      Next batch tomorrow will try 1/2 and 1/2 Maple and Brn Sugar. Will slightly increase the oats to compensate for the extra moisture.
      Thank you, Sally, for this inspiration. Great to have a wheat free cookie. Maybe too great. :)


  2. #
    Cherylposted December 11, 2014 at 12:31 am

    Hi! They look delicious! I tried making them today with Laura Scudder’s crunchy peanut butter (I made it smooth in food processor) but the dough was really crumbly and I couldn’t get it to hold together. Any suggestions! More peanut butter? Different brand? Another egg? I’m determined to get this right! Thanks!!!


    • Sallyreplied on December 11th, 2014 at 7:40 am

      Another egg will help, yes!


      • debbie richardsonreplied on February 2nd, 2015 at 4:48 pm

        We doubled the recipe and it it was too dry so we added one more egg (total of three) to the doubled recipe and they are perfect. Remember that depending on how much humidity is in the air/or not in the air, you will need to adjust the wet/dry ingredients. We used 1 c sugar for a doubled recipe since our peanut butter was not presweetened.

        These are yummy and simple enough for my special needs daughter to make by herself. My daughter has made them about 4 times.

  3. #
    Faithposted December 11, 2014 at 7:51 pm

    can i use a smashed snickers chocolate bar instead of chocolate chips? I dont have any chips right now and not wanting to go to the grocery store if not necessary.


    • Sallyreplied on December 12th, 2014 at 7:23 am

      I’m sure that would be fine.


  4. #
    adinaposted December 23, 2014 at 10:20 am

    Do you know the carb count?


  5. #
    Annelaureposted December 27, 2014 at 3:25 pm

    These sound wonderful! I’d love to try them but cannot see the actual recipe itself. I see your story and photos but no recipe. It’s the same with other recipes here. Am I missing something?


    • Sallyreplied on December 27th, 2014 at 3:26 pm

      I was in the middle of updating my website– the recipe should be showing for you now. Happy holidays!


  6. #
    Annelaureposted December 27, 2014 at 3:28 pm

    It’s there now! Thank you! Heading to the kitchen right now. Funny I just caught it at that moment. Lol!


  7. #
    Janetposted January 9, 2015 at 3:02 am

    Just made these, did a double recipe. Used half natural peanut butter and half skippy’s. Used instant oatmeal packets (with barley flakes). Came out really tasty, though a bit soft. Hope they don’t all crumble when I pack them up


  8. #
    Darleneposted January 11, 2015 at 10:18 am

    I have made these several times now using crunchy peanut butter and they are so delicious. I only had instant oats in the pantry and they turned out just fine.


  9. #
    Michelleposted January 13, 2015 at 9:12 pm

    These are the best!!! Great for a high protein snack in my kids lunch box for school. Great for mommy’s breakfast with coffee too! Now we just have to keep daddy from eating them all!


  10. #
    Annposted January 15, 2015 at 3:48 pm

    I have to say…. I LOVE YOU! It took me really long time to find the right recipe and Im glad I can say that now I have it. Crunchy edge, soft center.. the best ones Ive made so far. Thank you a lot. :)


  11. #
    Alejandroposted January 17, 2015 at 9:08 pm

    Hey there !! Is there any way of substituting the egg in this recipe? 😉


    • Elizabethreplied on June 22nd, 2015 at 4:51 pm

      I used a flax egg- one tablespoon of flax seed meal with 3 tablespoons of water. Make sure you let that sit at least 5 minutes, though. You could do chia eggs, as well.


  12. #
    Stephanieposted January 22, 2015 at 3:45 pm

    Thanks for the great recipe! The flour less peanut butter oatmeal cookies are amazing! I stuck with the original recipe and then I made a variation with whips peanut butter and egg whites. They came out really great too!!


  13. #
    Haileyposted January 28, 2015 at 12:36 pm

    These cookies were absolutely delicious, I made them with quick oats and they came out great.


  14. #
    Amy Bassoposted January 31, 2015 at 6:38 pm

    I think I am going to try making these to bring to a Superbowl party as a healthy dessert! Can’t wait to make these!


  15. #
    yuliana hermantoposted February 1, 2015 at 3:37 pm

    Sally, I don’t have brown sugar and dislike to go out just for the brown sugar. May I use molasses or maple syrup or honey instead? Or mix them with white sugar. I try to stay away from too much white sugar. I plan to bake it with my 2 yr old daughter once she wakes up from nap :)
    Thank you.


    • Sallyreplied on February 1st, 2015 at 9:03 pm

      I suggest using white sugar. Though some readers have had success using unrefined liquid sweeteners like maple syrup or honey, I have not.


    • Cynthiareplied on March 20th, 2015 at 10:09 pm

      This is probably late enough that it doesn’t matter anymore, but here’s a tip: to make brown sugar you just mix white sugar with molasses. That’s what brown sugar is, after all. I’ve never done it myself though, so you may want to research the proportions on Google.


  16. #
    Pattiposted February 2, 2015 at 10:47 pm

    Just made these as recipe is written, plus a little vanilla extract. Very good and have wonderful flavor! Thank you!


  17. #
    Pandaraposted February 3, 2015 at 10:28 am

    These turned out wonderfully! I wanted a GF cookie recipe to make for a coworker who always seems to be left out. I don’t think people will even realize these are GF! Like another poster, I did need to add an egg due to the dough being too crumbly, but it solved that problem easily. Thanks for the recipe!


  18. #
    Coxy1985posted February 3, 2015 at 4:03 pm

    Like others I found that these needed an extra egg because the mixture wouldn’t stick together and was a bit too crumbly. With the extra egg they were absolutely perfect after 9 minutes in the oven ! Thank you


  19. #
    Danielleposted February 4, 2015 at 4:47 am

    I know this is an easily google-able question, but this confuses me sometimes.
    I live in Uganda and don’t have access to baking soda, but I do have access to baking powder. How can I make this yummy looking recipe with baking powder?


    • Jadereplied on February 7th, 2015 at 2:16 pm

      I used baking powder instead of baking soda and they came out great


  20. #
    Kimposted February 4, 2015 at 2:53 pm

    I made the flourless peanut butter choc chip cookies today – they are wonderful. I had to make a few substitutions as I had no chocolate chips and not enough oatmeal and wanted to make them right away! Instead of chocolate chips I used raisins and dried cranberries. I used a mix of ground almonds, dessicated coconut and oatmeal (not oat flakes) instead of just oats. Thanks for the great recipe x


  21. #
    zuzuposted February 5, 2015 at 11:31 am

    Hi Sally! I LOVE these cookies soooo much! I make them with my daughter every other week, they are SO delicious! I make them smaller, 1tbsp each (makes 24 cookies), because I am following weight watchers (trying to shed some baby weight!), doing this allows me to have two delicious home baked cookies for 4.5 points! (which is great for home made in my opinion! ) just wanted to say thanks and I love love love your recipes!


  22. #
    Jadeposted February 7, 2015 at 2:15 pm

    These cookies are so delicious, been looking for a alternative peanut butter chocolate chip cookie recipe as I’d been having a massive peanut butter craving.

    I found my mixture a bit crumbly after chilling so added an extra half egg to the mixture and used some more egg on my finger when i pressed the balls down on the tray and they kept together perfectly.


  23. #
    Joann Dunlopposted February 7, 2015 at 3:46 pm

    hi just wanted to make a comment in regards to your recipes they look fabulous but you can’t list them as gluten free if you’re using rolled oats. Oats have gluten in them because they’re a grain you need to watch this and people that are cooking need to watch this as well. You have to buy gluten free rolled oats which are available in most grocery stores. I know this because I have family who is a celiac.


    • Sallyreplied on February 7th, 2015 at 4:10 pm

      Thank you! That is why I am sure to include that note about the oats.


  24. #
    Yasmine Albaposted February 9, 2015 at 1:35 pm

    If I were to make your peanut butter would added honey make the cookies taste funny ? If not , how much honey should I add to the peanut butter ?


  25. #
    Cateposted February 18, 2015 at 3:43 pm

    While we love flourless peanut butter cookies — peanut butter cookies are a favorite in my home, no one liked this cookie–it was the cinnamon that was so disliked.


    • Maryreplied on May 24th, 2015 at 6:15 pm

      Thank you for this heads up!!  I love cinnamon and I love chocolate… but they aren’t so great put together with peanut butter.  I bet these will be great if I omit it.


  26. #
    Laurenposted February 24, 2015 at 4:06 pm

    Subbed the choc chips for raisins and it’s pretty good! Drizzled honey over them as well


  27. #
    Fiachraposted March 10, 2015 at 5:22 pm

    These are epic, need to make more! Hearing someone that doesn’t like cinnamon is very strange to me but each to the their own!


    • Laura S.replied on March 14th, 2015 at 5:44 pm

      Might be like me. I love cinnamon, but not with peanut butter.


    • Maryreplied on May 24th, 2015 at 6:16 pm

      I agree with Laura S.


  28. #
    Vinposted March 12, 2015 at 5:01 pm

    Hi Sally, just made my second batch of these and they are wonderful! Thank you so much for this brilliant recipe. I was just wondering if you knew what the calorie and nutritional info would be per cookie? Thank you :)


    • Sallyreplied on March 12th, 2015 at 5:06 pm

      I do not– sorry!


  29. #
    CM Manosposted March 14, 2015 at 9:14 pm

    These were a fail for me. I used Trader Joe’s organic PB, which is made from just peanuts and salt. Perhaps a PB like Skippy’s Natural with oil would give it a better texture. The batter was so crumbly that they barely held together as I tried to scoop them on the cookie sheet. After baking, they are crumbling into pieces, and they don’t taste great either. The oats are dry and falling out too. A waste of good (and not cheap!) peanut butter! Back to the drawing board…


    • Ginger Starkreplied on April 19th, 2015 at 10:03 pm

      Ditto- I’ll play with the ingredient amounts and try again. My daughter is GF, so I’d like for these to work.


  30. #
    Hollyposted March 16, 2015 at 1:30 pm

    I’m also having a bit of trouble with the crumble issue. They tastes great, just fell apart before and after baking. I’ve seem several comments about adding an additional egg to solve the problem. Is that the trick, or should
    I have done something different as well with your peanut butter? Should I have added more oil to it? Or is the peanut butter not the problem?


    • Sallyreplied on March 16th, 2015 at 6:31 pm

      Hey Holly! I’ve never had a problem with a dry, crumbly texture for this recipe as printed. But it sounds like some readers like to add an extra egg. So it’s worth a try!


    • Poreplied on April 8th, 2015 at 8:14 am

      Mine was crumbly while I was arranging it in the silicon mat. After 10 minutes in the oven, I tried to transfer it immediately to a cooling rack but it was crumbly. I tried to let it cool for 5 minutes in the cookie sheet before I transferred it, and it turned out good! Soft and chewy, but not crumbly. :)


  31. #
    You Youposted April 2, 2015 at 2:29 am

    Oh I love peanut butter, I love oatmeal, and pairing the two also! I usually top my breakfast oatmeal with some crunchy pb and this recipe seems so perfect for me!


  32. #
    Barbposted April 2, 2015 at 9:51 am

    I tried this today using 3T brown sugar and 3T coconut sugar. They are very good! Next time I am going to use all coconut sugar. I am hoping for the best :) Thanks for the fab recipe!


  33. #
    Deniseposted April 2, 2015 at 2:22 pm

    Thanks for the recipe! I’ve already made three batches of the cookies. My first batch I did it just as you said but my second and third batches I took out the cinnamon (didn’t want anything to take away from the peanut butter/chocolate flavour) and added 1/4 cup ground flax seed to a double batch. They turned out delicious every time! Thanks again!


  34. #
    Poposted April 8, 2015 at 8:09 am

    My aunt has been forcing me for weeks now to make something out of her oatmeal. Since I have a jar of peanut butter that I want to utilize, I tried this recipe… and I’m glad I did! This is just too amazing! She likes it SO MUCH because it’s like the expensive cookies you buy at coffee shops. She also can’t believe that these are gluten-free! Will definitely be making another batch of this soon <3 Thank you so much for sharing this!


  35. #
    Ginger Starkposted April 19, 2015 at 10:01 pm

    I’m a fan of your site, but these weren’t that great. Very dry, even when baking at just 6 minutes. I like the ingredients, just will have to play with the amounts a bit.


  36. #
    Revaposted May 11, 2015 at 12:31 am

    These are awesome! I still can’t believe they’re flourless after making them. I did make a few adjustments: I used tahini instead of peanut butter, 3 T. brown sugar plus 5 T. coconut sugar, grated in some fresh nutmeg, added 1/4 tsp. almond extract, and left out the chocolate chips. They were super good! Thank you, love!


  37. #
    Angieposted May 15, 2015 at 10:27 pm

    Thank you for sharing this recipe.  The cookies were delicious! 


  38. #
    Joanna Kierkloposted May 16, 2015 at 12:09 am

    OMG….I make these cookies EVERY week. I love that there’s no flour (even though I’m not gluten intolerant) and always have the ingredients in my home. They are so delicious, easy and stay fresh for a long time. Thanks for this amazing recipe!


  39. #
    Natasha McClaneposted June 8, 2015 at 12:05 pm

    I just made these, with some alterations.  We have food allergies, so here’s what i did:
    I used sunflower seed butter in place of peanut butter, flaxseed meal and water for the egg, gluten free oats, and Enjoy Life chocolate morsels.  I also used organic raw brown sugar.  I had to make them a bit smaller and bake them the full time to get them to hold together better.  They are a bit too sweet for my taste, so next time I may substitute half the sugar with raw stevia. Great!  Thanks for posting!


  40. #
    Michelle Kingposted June 14, 2015 at 3:25 pm

    I just made these but substituted brown sugar for honey and used part Peter Pan and part all natural penut butter. Waiting for the dough to cool but the dough tastes delicious!!! I put in a little more cinnamon than called for because my family is nuts about spices. Thanks for the recipe!!!! 


  41. #
    Sherryposted June 30, 2015 at 9:33 pm

    Came  out gr8..  Added 2 eggs..
    Thanks :)


  42. #
    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!


  43. #
    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!!


  44. #
    Meghanposted August 11, 2015 at 12:50 am

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


  45. #
    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!


  46. #
    SPposted August 23, 2015 at 12:02 pm

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


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