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.

If you’re a peanut butter lover like me, you’ll also love these recipes:

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Flourless Peanut Butter Oatmeal Cookies

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 14 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 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*
  • 6 Tablespoons (90g) packed light brown sugar*
  • 1/2 cup (90g) semi-sweet or dark chocolate chips

Instructions

  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!

Notes

  1. Freezing Instructions: For longer storage, freeze the cookies for up to 3 months then thaw overnight in the refrigerator.
  2. Gluten Free: Use certified gluten free oats.
  3. Oats: 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.
  4. 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.
  5. 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.

Keywords: flourless peanut butter oatmeal cookies

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!

341 Comments

  1. These look bangin’ 😉 Don’t you love when you find a recipe you make twice within a couple of days. We always star those recipes in our cookbooks so we know they’re OVER THE TOP amazing!

  2. Yet another of your recipes that has gone straight onto my ‘must bake ASAP list’ and the reduction in sugar makes them all the more appealing =)

  3. Thanks for posting this! My husband had to go gluten-free a few months back to control his Crohn’s, and he still craves the floury stuff. But the oats will make this cookie (and him) so happy!

    I’ve been messing around a lot with oat flour. It works surprisingly well in a lot of recipes, but in others it makes the end result too gummy. Always fun to experiment!

    1. Yes – I have to start playing around with oat flour more. Let me know how he likes this cookie recipe – and you should steal a taste too! You both won’t even miss the flour.

      1. Just to let you know, I made these yesterday. Success! My husband said, and I quote, “These don’t taste gluten-free.” Sally, that’s high praise coming from him.
        And I enjoyed them too! I have two in my lunchbox for today. Thanks again!

  4. Wowee, these look fantastic! And gluten free too, I will have to try these! I have some family who are gluten free and I can never bake anything without flour that works! haha

  5. Oh yes, peanut butter is definitely the key to making things taste better!!! I love these cookies AND the fact that they’re GF!!

  6. Pb, oats, choc chips, brown sugar…they have ALL the elements for my perfect cookie! Love that you were able to keep them flourless. Who needs flour when you’ve got all that Pb + Chocolate 🙂

    Pinned and will be rotating the pics around to all my various PB boards 🙂

  7. these are pretty much just like my recipe for flourless pb-oatmeal cookies made a couple weeks ago.
    interesting.
    where did you get the recipe from?

    1. Hi there! I apologize but I’ve never visited your blog before. Not that I can remember. These cookies are an adaption of my flourless almond butter cookie recipe. They took me quite a few tries to get down right. I just searched for your recipe; ours look quite different. Yours call for double the peanut butter, double the sugar, salt, vanilla, another egg and a yolk with the same amount of oats/leavener. They’re quite different.

  8. This might be my favorite recipe of yours yet! I have been trying to cut back on refined flours, and these look like a delicious treat that I can still enjoy without any guilt. Thanks Sally!!

  9. Ooo! I don’t have to choose between pb, oatmeal, or choc chip! All my faves in one. I am really wanting to try this, and I will definitely use your honey roasted peanut butter when I do. Pinned! = )

  10. These look so good Sally! My family will so love these cookies. One question for you, have you ever tried unrefined cane sugar in your recipes? I love this kind of sugar and use it instead of white granulated sugar. It works the same and it has a very light tan color to it. The brand I use is Zulka and it’s non-gmo. Give it a try, you might just like it.

    1. I have not! But I love finding new ingredients to play with – I’m definitely going to give it a go! Thanks 🙂

      1. Love zulka sugar. Discovered it at Walmart (top shelf in Mexican aisle!!) they have sine added it to the baking aisle. 🙂

    2. @ Kelly, that’s exactly where I discovered this amazing sugar. Anything with the Non-GMO Project seal is good in my book. I did notice that the Zulka sugar that is in the Mexican food isle costs a little more than the same sugar in the regular baking isle.

  11. Yes, still reading! Because I was glued to every word–these look so so delicious! And gluten-free, hallelujah! I cannot wait to make these. Going at the top of my list! Pinning these, for sure. You are so dedicated to high quality recipes and it’s so admirable! Kudos. Glad to hear you had such a fun weekend! xoxo

  12. Sounds like the perfect weekend! Chocolate and guacamole? And lots of laughing (aka ab workouts, don’t forget that 😉 – yep, perfect! And then these cookies, well, now I have no words. I would never have guessed how healthy they were!

  13. I’m experimenting with more and more gluten-free recipes too, as I know many people that are gluten intolerant. I’m loving the looks and sound of these! Pinning to my gluten-free board. 🙂

  14. Oh these look so great, I especially have to make them if they’re a ‘healthy’ version of the oatmeal pb cup cookies, which I love! I’m in the middle of a cleanse AND I gave up sweets for Lent (I know, WHY?!) but I definitely have to make these when I’m back on the sweets and baking wagon!

      1. Okay, I cheated and made these before Lent was over (oops) because I promised someone at work cookies and I was so curious about these. I just tried half of one and OMG they’re so good and they were so easy. I’m so glad they turned out well because gluten free sort of scares me sometimes. It’s okay I ate half of one for breakfast because they’re ‘healthy’, right? 🙂

  15. I’m grateful for your gluten-free recipes, because I have a few friends who can’t eat gluten, I’m having one over for dinner tonight, but I’d already planned a dessert, or else I’d make these! I especially appreciate gluten-free recipes that don’t involve a million kinds of flour that I’ve never used and would never use again 😉 These cookies look absolutely delicious as well, as yours always do 🙂

    1. Thanks Caley! Try these GF cookies for your friend next. I don’t use flour alternatives because I know they aren’t available worldwide. And since 50% of my readership is outside the US, I know it wouldn’t be the smartest idea. Plus these simple ingredients are much more affordable!

  16. I love your minimal ingredient cookies – they are amazing. And these look amazing too! I can’t wait to try them…after I work through all of the frozen chocolate chip cookie dough balls I made last week! 🙂 I’m still toying with the idea of just eating a ball of raw dough each day as a snack…lol!

  17. Hi Sally! I LOVE your recipes and have made so many- my lucky coworkers always ask what’s my next batch of goodies! I made these last night, but they sort of crumbled. I used old fashioned oats, Smucker’s natural peanut butter, and half brown sugar half granulated stevia. They were difficult to form into balls- they kept falling apart, and came out of the oven in similar ball shape that crumbled, too. Could it be the stevia? Or operator error? 🙂

    1. Definitely do not stray from the brown sugar used. Like I mentioned in the post, I have never tried these cookies with a sugar alternative. I advise to stick to the recipe. Hope you enjoy their taste!

      1. I had the same experience but did not stray from the recipe at all. The batter was very crumbly and I thought putting it in the fridge would help but even after chilling i had to really smoosh them to get anything to stick together. They were delicious but ended up being more like granola than a cookie. I’ll have to give it another try.

  18. Sally these look amazing!!! I bet they taste soooo peanut-buttery. I am not gluten free, but will definitely be trying this recipe!! Yum!

  19. I love another flourless cookie recipe! I’ve done gluten-free cookies using almond flour, and I’ve made cookies using oatmeal, but I’ve never used gluten-free oatmeal. Is it hard to find?

    1. Oats are GF, but if you have an allergy, be sure the oats are certified GF and are packaged in a facility without gluten.

      1. Thanks Sally! I always thought oats were not naturally gluten-free, I didn’t realize that they are GF but can be cross-contaminated. That’s so good to know. You learn something new every day. 🙂

      2. Yep! Oats, unlike wheat, barley and rye, do not contain the same type of gluten that can be harmful for people with a gluten allergy. But not all oats are safe for a gluten-free diet bc of the possibility of cross contamination.

  20. I think we all can use a lightened cookie recipe!! Love that this one is flourless! Haha love that your friend said they are bangin’! Guess I will have to make these. I have been trying to not eat much flour lately so this is spot on. Thanks Sally!

  21. Delicious! Now I don’t have to choose, I can have my oatmeal and chocolate chip and peanut butter all in one. Thank you!

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