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. Hi again Sally!

    Just wanted to report back that I made a double batch of these cookies and off they went to two separate groups of people – in both cases I asked the folks to tell me what ingredient the cookies were missing and they didn’t have a clue… when I told them there wasn’t any flour present they didn’t believe me. Needless to say, all the cookies were gone within minutes and now I have people coming up to me, asking for the recipe. Everyone LOVES them. These cookies are the talk of the town! Super duper cookies they are! I’ll try a version with raisins tomorrow.

    Oh, and that Pumpkin Coffee Cake is now notorious in this town as well… pretty soon you’ll see on the news how there’s this tiny town in CT where the residents are slowly turning orange….

    Much love to you……… Trixie

  2. Sally – Thanks for a great recipe! I made it vegan by replacing the egg with 1 Tbsp of flaxseed mixed with 3 Tbsp water (let stand for 5 minutes). They were great. YUM THANK YOU

  3. 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.

  4. Sally girl!

    I just made a double batch of these amazing cookies and toyed with perfection – I added a tablespoon or so of Nutella to the peanut butter mixture because I saw the Nutella on my counter and thought “I bet Sally would experiment with this”…. added chocolate chips AND raisins (about a cup and a half total) and prayed I didn’t mess things up.

    NOPE! These cookies are foolproof and still scrumptious. The Nutella was just enough to add a tiny note of additional chocolate to the cookies, and maybe some extra depth – and with adding the raisins I felt it was okay to cut down the brown sugar by 2 tablespoons.

    Thanks again for the great recipe!

    Trixie

    1. Oh Trixie, I absolutely have to try that!! You know I’m a sucker for peanut butter and nutella together. You’re a genius. Thanks for reporting back!

  5. 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 🙂

  6. Sally,
    I swear you slay me with all these amazing cookie recipes. I hope to one day meet you in person at a food blogger convention and thank you in person. Really. 🙂

  7. Thank you for yet another amazing recipe Sally! I just made these last night and I had three while they were still warm. Then they were calling my name this morning so I went ahead and had a couple with breakfast as well! But I don’t feel guilty since they’re on the healthy side! Kind of funny story, I baked one sheet of cookies and had them cooling on a rack when I pulled the other sheet of cookies out of the oven. I told my husband that the cookies were ready and he ran over with his one track cookie mind and just grabbed one off the sheet that had literally just come out of the oven! He was like, wow, these are really hot! I set him straight and pointed to the cooled cookies right next to the hot baking sheet. After he had one of these he said they were definitely worth his hand getting a little burned 🙂 Delicious!

    1. Haha Ruby, that sounds exactly like my fiancé. Always burns himself grabbing cookies!! So happy you love these. Thanks for reporting back!

  8. 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.

  9. Awwwwww making mine now. It’s in the fridge as we speak. I adding everything but the egg and was like when do I add it? So I just threw it in. I’m a disaster at cooking so without it saying when to add egg I had to just guess. :-/ sorry not moaning just some input from a complete cooking idiot hahaha! Xx

  10. I tried to combine these with the chocolate cookie recipe by adding cocoa, and also added some chopped almonds. The combination was awesome, but the cookies were really dry (you really needed to drink milk with them). Is there any way to make the cookies softer/moister? Like adding another egg, or maybe some milk?

    1. Hey Lisa! Cocoa will undoubtedly dry these cookies out because you also have the oats soaking up the moisture. Adding another egg would make the cookies cakey. I recommend not using the oats or the cocoa powder you added. I’m unsure about a touch of milk – feel free to experiment.

      1. Thanks for responding. I wondered if the problem was using both oats and cocoa; I just really wanted an oatmeal-chocolate cookie to work! Now I know why it was so hard to find a recipe that did that. Maybe next time I’ll just make both kinds of cookies. 🙂

  11. I’m so excited to find your recipies! I’m always looking for quick, real, hearty baked goods for my littles. I tried these today and the dough seemed fine but the baked cookies just crumbled into many, many pieces upon eating. I used OF oats and all other ingredients the same any thoughts on what I should try next time? For now I’ve put them in the fridge thinking maybe it’s just to warm in my house?

  12. I have cut out all white and brown sugars but I use natural sweeteners like raw honey, pure maple syrup or dates. Can the sugar be replaced by any of these or will that mess with the dough consistency? Would it change the cook time any, as well? I would greatly appreciate your advice as I am no a “baker” and tend to really mess up baked goods. haha

    1. Unfortunately, I do not suggest it for these cookies. Perhaps try this recipe instead: https://sallysbakingaddiction.com/2014/01/28/banana-chocolate-chip-breakfast-cookies/

  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. Sally- made these without chilling them and they were delicious! Even the batter is perfect(: thanks for this recipe!!!

  16. Do you think steel cut oats would work as well? I am only missing the oats and I wanted to make these today! 🙂

  17. 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!

  18. Hi Sally,

    I just made these and I simply love how easy, yummy, and relatively healthy they are! I followed your measurements and mixed the oats (I used quick cooking rolled oats) together with the baking soda and cinnamon first before realising I only had 160 grams of peanut butter left. I then decreased the amount of brown sugar and chocolate chips by the same proportion and the cookies still came out great!

    Thank you so much for taking the time and effort to experiment and sharing this wonderful recipe with the world! 🙂

    Sending you my gratitude from Singapore!

  19. These cookies were great.
    I had to fiddle with the recipe a bit as I think my peanut butter was quite dry, but they came out amazing. I made them for my colleagues last week and they have already demanded I make some more!
    Thanks for posting it!

  20. 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?

  21. What a great recipe! I made just a couple of small changes and they still turned out Ah-mazing!
    ~First, I did not have quite a full cup of peanut butter on hand (Adam’s Natural creamy, not crunchy) so I had to add about 3 tbsp of organic raw almond butter to top off the 1 cup measurement.
    ~Second, the batter was very dry and crumbly (maybe my oats were just extra thirsty LOL), so before I put the dough in the refrigerator, I added 1 tbsp cold water and 1 tsp real Maple syrup to the mix.
    ~Third, our household tries to maintain low on sugar intake so I replaced 2 of the 6 tbsp of brown sugar with Truvia baking mix, and still used the other 4 tbsp of regular brown sugar.

    One last note — for some reason, my dough was “rejecting” the dark chocolate chips. They would not mix into the dough but just kept pooling at the bottom of the bowl. I just had to gently work them into each cookie ball I made and they did fine. Thought I’d share this in case anyone else might be experiencing this as I’ve never had that happen before.

    Thanks!

  22. Oh I can’t wait to try these! I’m drowning in peanut butter here at the house, so I think I will make some of these today.

    Thank you for sharing!

  23. 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!

  24. Hi Sally
    Absolutely love these cookies, great recipe in fact I have become a bit obsessed and I have been baking them twice a week! I don’t suppose you know the approx fat/calorie content per biscuit or cookie mix do you?
    Thanks

  25. 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 🙂

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