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


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

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!


Comments are closed.

  1. Hi Sally… at first I was reluctant to try this recipe but i did…i’m totally amazed how great they turned out..next time i will be doing my own version by using carob chips so my puppy can have some….take care and i am enjoying your recipes…God bless and cheers!!!

    1. That is such an awesome idea!! This *is* a great base for puppy treats!!

  2. 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 🙂

  3. 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.

  4. wound up making these with quick oats because that’s all i had & the grocery store was closed. turned out fine! subbed 1/4 cup of greek yogurt, added craisins, 1 tsp vanilla extract, dash pumpkin pie spice & a drizzle of disaronno to the dough. really good!

    These are delightful. I added a tablespoon of cocoa powder to the dough and a handful of peanut butter chips along with the chocolate chips, and they came out absolutely delicious. They’re moist and chewy and gooey and my girlfriend, roommate, and myself are all in love with these!! This is definitely my new go-to cookie 🙂
    Thanks for the great recipe!!

  6. Dieta Zuppinger says:

    Thank you for a great recipe. My dough turned out a bit dry….I used the smooth peanut butter……but once baked, taste was fabulous. My husband is generally not too fond of peanut butter but considers these a “keeper”.

  7. Hi Sally!

    I just made these great cookies and have to say they taste good. I just think it is too much sugar. For me they are a little bit too sweet. I thought maybe there was something wrong with the translation, because in Germany we don’t measure with cups. But I checked it with another page and your information in gram is right.

    So I don’t know if it is just my personal taste or if they have to be sweet like that. Otherwise the cookies turned out great. I will also try some of your other reciepes soon. 🙂


    1. One of the largest complaints my German friend had when he first came to the United States was that our peanut butter tasted like nothing but peanuts. He said German peanut butter was slightly sweet, and was like heaven in a jar. So perhaps adjusting the recipe to account for a different kind of peanut butter would be of help?

  8. I jsut got done baking these cookies and they came out of the oven still in perfect balls! what did I do wrong?

    1. I also tried this recipe, but I flattened the balls with a fork before baking and they came out great:) Hope this helps:)

  9. Hi:) these were amazing and I even left out the baking soda, chocolate chips and cinnamon! Also, I used quick oats and crunchy peanut butter. Thank you so much for an awesome recipe.
    Ps. First time ever commenting on a food blog over a recipe! You have inspired me and I’ll try out some more of your cookies. I found you by googling peanut butter biscuits.

  10. Since I am allergic to chocolate and dairy (and am tired of both companies and individuals thinking no one will prepare or eat a recipe without chocolate), I almost didn’t bother with this recipe. However, I substituted dried cranberries and a couple of teaspoons of almond milk, because the dough wouldn’t stick together. The cookies are delicious. I won’t tell anyone they are gluten free when I take them to a party, because some people think gluten free means weird!

  11. I used 2tbsp of coconut flour instead of oat. Worked wonderful

  12. I just made some with almond butter, and cranberries. They turned out really yummy! I also added some cloves to mix, they taste like Fall.

  13. While searching Pinterest for a healthy alternative to PB/chocolate chip cookies I found this recipe. Just finished my first batch and they turned out great. I used quick oats as it was all I had. For reference, I also used regular Kraft low fat peanut butter. Thanks for the recipe.

  14. 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!

  15. Thanks! They turned out great. I had used extra dark coca power in the mix.

  16. Thanks! They turned out great. I had used extra dark coca power in the mix ;-).

  17. Sally, congrats on your marriage! I just made these with my 3 yr old son, they are so good. Thank you for having gluten-free and healthier recipes on your blog. I subbed coconut sugar for the brown sugar, it worked fine.

  18. 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

    1. It’s because of the coconut sugar – it’s not a good replacement for brown sugar in this recipe as it is drier. Ie. soaks up moisture more so resulting in a drier end product.

  19. 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.

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

  21. 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.

  22. 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.

  23. I made this tonight and noticed how crumbly the batter was. I decided to bake them as bars instead and pressed the batter into a parchment-lined 9 inch cake pan. I baked it at 325 for 35 mins. They turned out perfect.

    I subbed almond butter because of my peanut sensitivity, and subbed 3 tablespoons of the almond butter with unsalted butter. Delicious!

  24. I baked these as bars. I set the oven at 325 (because my pan is dark) and baked for 35 mins.

  25. 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!

  26. 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.

  27. 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!

  28. Hi!
    I just came across this post and was wondering (since im not a big baker) can I substitute brown sugar for maple syrup? and if yes how much more or less am I to use 🙂

    1. Some readers have had success using maple syrup, though I am unsure of the amount they have used. I do not suggest it for these cookies. Perhaps try this recipe instead: https://sallysbakingaddiction.com/2014/01/28/banana-chocolate-chip-breakfast-cookies/

    2. I have been making these cookies for a few months now. I did first batch exactly to recipe. Second batch I dropped the cinnamon. (too many confusing flavors says my son) Third batch I sub’ed 2 tbs Maple Syrup for 2 tbs Brn Sugar, and added a tablespoon of softened butter. . . . . aaaahhhh . . . PERFECTION.
      Maybe my peanut butter brand is a bit dry, but they needed the butter.
      Tried both Crunchy and Smooth nut butters. Better with smooth. Tried Almond Butter – meh, they were only ok.
      Next batch tomorrow will try 1/2 and 1/2 Maple and Brn Sugar. Will slightly increase the oats to compensate for the extra moisture.
      Thank you, Sally, for this inspiration. Great to have a wheat free cookie. Maybe too great. 🙂

  29. 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!!!

    1. Another egg will help, yes!

      1. debbie richardson says:

        We doubled the recipe and it it was too dry so we added one more egg (total of three) to the doubled recipe and they are perfect. Remember that depending on how much humidity is in the air/or not in the air, you will need to adjust the wet/dry ingredients. We used 1 c sugar for a doubled recipe since our peanut butter was not presweetened.

        These are yummy and simple enough for my special needs daughter to make by herself. My daughter has made them about 4 times.

  30. can i use a smashed snickers chocolate bar instead of chocolate chips? I dont have any chips right now and not wanting to go to the grocery store if not necessary.

    1. I’m sure that would be fine.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally