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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

Description

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


Ingredients

Scale
  • 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

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

Reader Questions and Reviews

  1. Oh. My. Peanut-buttery gosh. These were the bomb! Was in the middle of the recipe when I realized I didn’t have an egg, but I subbed 1 mashed ripe banana and they were PERFECTION. I think my mother had a heart attack when I told her there wasn’t any flour or butter in them (she swears by salted butter in everything and on everything, lol). Thank you so much!

  2. AMAZING cookies. Once I found the right peanut butter, that made them a little fluffier, I was making a batch every other week.

    But when I decided to make a double batch for Thanksgiving, the dough ended up super greasy and crumbly. The cookies themselves turned out very chewy (luckily, some of my family like chewy better). This has never happened before, so I’m wondering what I did wrong.

  3. I know this is an old post, it I had to tell you how much we liked these! I used almond butter instead of PB, coconut sugar & added raisins & cinnamon – really good! I’ll make them next time with the PB & chocolate chips!

  4. 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!!!

  5. 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.

  6. 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!

  7. 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!!

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

  9. 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!

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

  11. 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!

  12. 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

  13. 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

  14. 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!

  15. 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.

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

  17. 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…

  18. 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?

    1. 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!

  19. 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!

  20. 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!

  21. 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!

  22. 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.

  23. 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!

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

  25. 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!

  26. 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!

  27. 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!!!! 

  28. 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!

  29. 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!!

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