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:

Print

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!

340 Comments

  1. 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. 🙂

  2. 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. 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.

  3. 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.

  4. These sound wonderful! I’d love to try them but cannot see the actual recipe itself. I see your story and photos but no recipe. It’s the same with other recipes here. Am I missing something?

  5. Just made these, did a double recipe. Used half natural peanut butter and half skippy’s. Used instant oatmeal packets (with barley flakes). Came out really tasty, though a bit soft. Hope they don’t all crumble when I pack them up

  6. 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.

  7. 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!

  8. I have to say…. I LOVE YOU! It took me really long time to find the right recipe and Im glad I can say that now I have it. Crunchy edge, soft center.. the best ones Ive made so far. Thank you a lot. 🙂

    1. I used a flax egg- one tablespoon of flax seed meal with 3 tablespoons of water. Make sure you let that sit at least 5 minutes, though. You could do chia eggs, as well.

  9. 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!!

  10. 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!

  11. Sally, I don’t have brown sugar and dislike to go out just for the brown sugar. May I use molasses or maple syrup or honey instead? Or mix them with white sugar. I try to stay away from too much white sugar. I plan to bake it with my 2 yr old daughter once she wakes up from nap 🙂
    Thank you.

    1. I suggest using white sugar. Though some readers have had success using unrefined liquid sweeteners like maple syrup or honey, I have not.

    2. This is probably late enough that it doesn’t matter anymore, but here’s a tip: to make brown sugar you just mix white sugar with molasses. That’s what brown sugar is, after all. I’ve never done it myself though, so you may want to research the proportions on Google.

  12. 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!

  13. 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

  14. I know this is an easily google-able question, but this confuses me sometimes.
    I live in Uganda and don’t have access to baking soda, but I do have access to baking powder. How can I make this yummy looking recipe with baking powder?
    Thanks!!!

  15. 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

  16. 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!

  17. These cookies are so delicious, been looking for a alternative peanut butter chocolate chip cookie recipe as I’d been having a massive peanut butter craving.

    I found my mixture a bit crumbly after chilling so added an extra half egg to the mixture and used some more egg on my finger when i pressed the balls down on the tray and they kept together perfectly.

  18. hi just wanted to make a comment in regards to your recipes they look fabulous but you can’t list them as gluten free if you’re using rolled oats. Oats have gluten in them because they’re a grain you need to watch this and people that are cooking need to watch this as well. You have to buy gluten free rolled oats which are available in most grocery stores. I know this because I have family who is a celiac.

  19. If I were to make your peanut butter would added honey make the cookies taste funny ? If not , how much honey should I add to the peanut butter ?

  20. 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.

    1. Thank you for this heads up!!  I love cinnamon and I love chocolate… but they aren’t so great put together with peanut butter.  I bet these will be great if I omit it.

  21. These are epic, need to make more! Hearing someone that doesn’t like cinnamon is very strange to me but each to the their own!

  22. Hi Sally, just made my second batch of these and they are wonderful! Thank you so much for this brilliant recipe. I was just wondering if you knew what the calorie and nutritional info would be per cookie? Thank you 🙂

  23. 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…

    1. Ditto- I’ll play with the ingredient amounts and try again. My daughter is GF, so I’d like for these to work.

  24. 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!

    2. Mine was crumbly while I was arranging it in the silicon mat. After 10 minutes in the oven, I tried to transfer it immediately to a cooling rack but it was crumbly. I tried to let it cool for 5 minutes in the cookie sheet before I transferred it, and it turned out good! Soft and chewy, but not crumbly. 🙂

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