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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. 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!

  2. Omg these are delicious!  Just whipped them up in led than 30 mins.  Yum, they are creamy, perfectly sweet and addicting. I only put in half the brown sugar and added flax seed meal and chia seeds. 

  3. I made a batch of oatmeal cookies while my husband & his friends were over yesterday, including my brother, who has terrible indigestion when eating most wheat, barley or rye flour.  Well, it’s tough for him being left out, and this really was my fault for not thinking ahead.  I desperately needed something that a) I already had in my stock, & b) wasn’t going to feed an army & would take less than an hour to knock out. 

    These were amazing! I added a tablespoon of vanilla  (because, why not?!) & they were a huge hit. I was surprised at the texture of the batter, and worried I might have done something wrong, as it was very crumbly. However, they held up & became a moist cookie that reminded us a lot of no-bake cookies. We each enjoyed one & my brother took the rest home (if he ever stopped eating them).

    I really can’t thank you enough for sharing this recipe. It’s quick, simple, economical, & most importantly – delicious! This is definitely a new family tradition. ♡

  4. These didn’t work for me, and I’m not sure what I did wrong. I followed the recipe exactly as written, but they turned out dry and fell apart.  I’ll go back to a traditional peanut butter cookie next time.

  5. I made these with quick oats and did not chill the dough and they still turned out great.  I did add a dash of salt, 1 tsp vanilla, and 2 additional tbsp of brown sugar. To prevent them crumbling I rolled into balls and pressed down slightly with a spoon before baking. Very pleasantly surprised with the results. 

  6. Hi Sally! I’ve been checking out a lot of your recipes to enjoy this vacation! I have a question for this recipe: can I use a hand mixer or will it ruin the texture of the cookies?

  7. I just made these, substituting dark amber maple syrup (3.5 tbsp) for the brown sugar.    I also used Kroger natural peanut butter, stirring before use.   It was at room temp.  I refrigerated for 45 min.  

    My batter did not look creamy, like in the photo.  I could still see the rolled oats, as particles.    They did not form well when I put them on the baking sheet.   After baking, they were very fragile.   Many crumbled into a granola.    Anyone have any ideas on how to improve this?   I used the maple syrup for a lower glycemic index.  Is the packed brown sugar critical for good results?

  8. Made these today. When I saw that the batter was pretty wet I added another 1/3 cup of oats and 1/3 cups of finely grated coconut. They taste good but I think it has too much peanut butter for that small amount of oats!

  9. Just made these and they came out dry and crumbly! I followed everything except adding the chocolate.

  10. I almost never comment on blogs, but I just HAD to on this one because these are the most freaking amazing cookies that I have ever tried! As a person with a severe wheat allergy in a small town, I am often hard -pressed to find tasty treats that are gluten free that can be made with ingredients that are easy to find… These are awesome… Thank you so much for sharing!

  11. I made the flourless peanut butter oatmeal cookies today and we all love them.  I did tweak it to my liking by using almond butter, coconut sugar and a tsp of vanilla extract.  Delicious!

  12. Love these cookies. Took out the cinnamon. Inseart vanilla extract.  Used reduced fat Jif. Used 1/2 cup brown sugar.  Used sugsr free chocolate chips.  Cookies were moist and so yummy!  Thank you!

  13. AMAZING… 
    My boyfriend loves everyone of your recipes I’ve made! (Your site is now my go too when I bake anything) l but I can’t have gluten and these were to die for! By far the best gf cookies I’ve had
    I made them using your almond butter recipe but used 1.5 cups almonds, 1/2 cup cashews, 1 cup peanuts and about a tablespoon of melted coconut butter

  14. Thank you for this recipie. I loved them. I love peanut butter cookies but have not made them in years because the recipies call for jiffy type and I only like natural peanut butter i.e. Roasted peanuts only. I even drain the oil off the top of my peanut butter and use it for cooking. I eat cooked oatmeal and peanut butter almost every day for a snack. It is kind of a pain to prepare it to take to work.
    So I today used my plain peanut butter, but I added a little of the drained peanut oil back in. I ground about 1/3 of the oats in my pestle because I was afraid they would be too crumbly. They were awesome! I know they will be freezable and almost as perfect out of the freezer. I can tell myself how healthy they are (-: and have them for snack at work.  Thanks again.

  15. Super delicious!! If they’re to dry for you try adding 2 tablespoons of butter or margerine as well. Also tried them with m&ms instead of dark chocolate chips …. Best decision I’ve ever made… Like ever

  16. I just made these for dessert tonight and man o man these are addicting! Thanks for the recipe! 

  17. Hi, can I use store bought almond butter instead? Also, can I use the combo of white sugar and molasses to substitute for the brown sugar? 

    1. Definitely! Bake them in an 8-inch square baking pan. I’m unsure of the exact bake time.

  18. These cookies are to die for……!!!! i am so glad I found the recipe. I am not too fond of cinnamon in my cookies, swapped for vanilla extract. Didnt quite use the entire amount of sugar and chocolate chips, used about 80 gms of each and it was still plenty sweet and since I used mini chocolate chips, it felt like they are loaded with chocolate!!! BTW these are our breakfast cookies 😉

  19. Hello Sally
    🙂 friend’s coming over from California to stay with me here in London tomorrow and I thought I’d bake something for her – so ofcourse it was something from your blog (yes) and peanut butter cookies have been on my mind for a while. Just made these and they were quite good. I think I’d add a bit of salt next time. I added a tbsp of milk to bind the dough together and replaced semi-sweet chocchips with chunks of a hazelnut choc bar. Lets hope they last until tomorrow… (hope, I say) thank you for the recipe! have a goooood week ahead xx

  20. This recipe was so good. I used two eggs because my large eggs were more medium in size. 
    And I used coconut palm sugar instead of brown and white sugar. I shared them with friends and they said it tasted like a granola cookie.
    Will definitely make again and again.

  21. While waiting for dough to chill, I realized I had forgotten the chocolate chips. Oh well. So, I looked at other recipes (I own a home bakery, so I am trying to perfect some gluten free offerings) and decided that I could add the chocolate chips OR I could make them with jelly thumbprints. I went with the jelly.

    The dough seemed a lot wetter going into the fridge, and I could see some signs of crumbling, but nothing alarming (after reading a lot of reviews on a few sites) I used my small cookie scoop, was not shy about firmly packing in the dough and then flattened them just a little with a knife sprayed with cooking spray. I made a small divot in the cookie and filled with lower sugar preserves. I did help the cookies to keep shape, but didn’t spend much time on it, it wasn’t a chore. Just a dribble of jam and they were so pretty going in. Next time I will use less jam or make the divots a little deeper (I didn’t flatten the cookies much after reading a lot of reviews) I baked for 9 minutes.

    They taste really good. Not very sweet, which I LOVE, but not like some nasty dietetic mess, either. The jammy bit wasn’t as pretty as I hoped, but not a disaster. I would use a thicker kind of jam maybe next time? I would love to incorporate honey into the recipe, so I will see how that might work.

    This is a great recipe and I will henceforth not feel SO sorry for gluten intolerant folks (though to be clear, I buy gluten in the bulk section, so there’s that!) I was afraid it would be one of those natural hippy dippy kinds of things that was forced on me as a child at the neighbors house-or my aunt when she went on a kick of some kind. Its very peanut buttery! I like the oats help keep it from getting too oily a feel-which is why I went with this recipe to begin with, that and the fact that SK recipes are consistently good for me.

    To summarize, I followed the recipe exactly with the exception of the chocolate chips/jam switch. It was good. I live in Houston, and it is the height of summer and very humid (which may have some bearing on the success-or otherwise-of a recipe, generally)

  22. I’m going on a rustic camping trip this weekend, and I had to find ideas of things to bring that would give us some energy when needed. My girlfriend and I are both intolerant to wheat and mostly anything made with wheat flour, so I looked for an alternative. I was afraid the cookies would turn out to be dry and crumbly after cooling down (like the usual peanut butter cookies), but they’re really moist, tasty, and not too sweet, even after using milk chocolate chips. Your recipe is excellent and the cookies are delicious, I doubled the recipe, and you can be sure we’ll probably eat them all before we get back home!

  23. Quick, easy and delish! I had a almond chocolate butter that I needed to used and I threw in some coconut!!! YUMMY!!!! I cant wait to experiment with other butters.
    Thank you

  24. I have made these cookies twice and the dough always crumbles and my cookies fall apart. I use Jiff all natural peanut butter and stevia brown sugar. Any ideas why my dough crumpled? Should I add another egg or more peanut butter.
    Please help

  25. Really great cookies. I used 5 T cane sugar and 1 T blackstrap molasses. I made them a bit smaller so ended up with more like 20 cookies. Love that they’re not super sweet. I might try them with banana for my vegan neighbor. Thanks for a great recipe. 

  26. Hi Sally

    Would you recommend toasting the oats prior to baking? I know they have a fantastic flavour when toasted, but not sure how they would react in the recipe. 

  27. Hi  Sally, delicious, delicious!! I make them at least once a week, the only thing I use quick oats which I grind just for a second in a multi. Now my daughter is making them with her friends!!
    I tried to replace sugar with medjool dates, they were softer and they didn’t have the peanut butter smell. Do you have any recommendations for this?
    Thank you for sharing!!

  28. I baked these tonight and they were delicious! I baked as directed only difference was I didn’t use any eggs and instead used 1/4 cup of applesauce. My husband approved and packed some for work to have with his coffee. 

  29. I made these tonight and replaced the brown sugar with a very ripe banana. Since it was going to be wetter, I increased the oats to 3/4 cup. The batter looked a little wet, so I sprinkled in some almond flour, but next time might try more oats or more mix-ins, like raisins or pumpkin seeds. Made into ~18 cookies, baked for 11 minutes, and they came out pretty good! Not too sweet, good soft/chewy texture.

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