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

stack of flourless peanut butter oatmeal cookies
flourless peanut butter oatmeal cookies on a white plate
flourless peanut butter oatmeal cookies on a white plate with a bite taken out of one cookie
honey roasted peanut butter in a measuring cup

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.

peanut butter in a food processor
stack of flourless peanut butter oatmeal cookies

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!!

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stack of flourless peanut butter oatmeal cookies

Flourless Peanut Butter Oatmeal Cookies

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 14 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 2/3 cup (58g) old-fashioned rolled oats*
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup (250gpeanut butter at room temperature or cold*
  • 6 Tablespoons (90g) packed light brown sugar*
  • 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 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!


  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

Reader Questions and Reviews

  1. I just took these out of the oven and my house smells peanut buttery amazing! Who needs a scented candle when these are fresh out of the oven?
    Easy to make, and absolutely delicious! Could NOT believe the incredible taste! Did I mention they are DELICIOUS?!
    I used a calorie calculator site and I got 18 smaller cookies each with a calorie content of 137.
    Thanks Sally!

  2. I’m anxiously awaiting the 30 min chill time! So excited to try these cookies!

  3. How wonderfully simple yet delicious! I love the combination of oats and peanut butter!

  4. SO delicious! My dough just wasn’t sticking together – my peanut butter must have just been a different consistency. I added a dollop of plain Greek yogurt and the problem was immediately solved.

  5. Hi Sally! I would love to make these tonight but am wondering why you insist on using old fashioned rolled oats v/s quick oats? Is there that much moisture in this dough that it needs to be absorbed by the big ol’ oaties? Would quick cooking oats work? What would be the difference in texture? Thank you so much!

    1. Hey Faye! I’ve used both quick oats and whole oats in these cookies – however I did have a reader try them with quick oats (which are more powdery) and have trouble with the dough crumbling. That hasn’t happened to me, but to avoid this issue with anyone else making these cookies – I suggest whole oats. I laughed just now reading “big ol’ oaties” lol

  6. These came out so good! They’ve replaced our usual butter heavy chocolate chip cookies!

  7. I made these last night using sunflower butter and carob chips. Delicious! The batter worked well even though I forgot to chill for 30 minutes. Thank you so much for the recipe and your blog. I look forward to trying other recipes!

  8. Hey Sally!

    I was so intrigued by this recipe because, although I am a diehard flour, butter and sugar gal, I needed to find a flourless recipe to make something delicious for friends who found out last week they now have to avoid flour…

    So, I just made these and of course had to sample one or two (or more!!!) before bringing them over to my friends…. well, let’s say I’ll just need to make another batch because this one is MINE ALL MINE!

    These cookies are ridiculously easy to make and are super delicious. I followed your recipe exactly and had no problem with the “dough” crumbling or falling apart (I used a generic brand of peanut butter, so go figure). I rolled them into about 1″ balls and flattened them slightly and baked for about 12 minutes – made 22 cookies. I’ll definitely double the batter next time and maybe add some raisins.

    I’ve said this before but it bears repeating: You are a VERY talented young woman and using your recipes has made ME get all the accolades. I do give you credit and have steered lots of people to your blog, so hopefully your horizons will expand even more.

    Congratulations on another winning recipe!!!!!

    Your fan Trixie.

  9. 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.

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

  10. 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 🙂

  11. 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.

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

  13. 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!!!

  14. 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.

  15. 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!

  16. 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?

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

  18. 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!

  19. 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 🙂

  20. 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?

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

  21. 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. 🙂

  22. 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 🙂

  23. 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.


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

  24. 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!

  25. 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

  26. Hello

    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.

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

  28. 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.

  29. 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?

    1. 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.