Flourless Peanut Butter Oatmeal Cookies

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

stack of 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.

flourless peanut butter oatmeal cookies on a white plate

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.

flourless peanut butter oatmeal cookies on a white plate with a bite taken out of one cookie

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?

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

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.

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!! 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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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
  • 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 (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

166 Comments

  1. Fantastic peanut butter cookie recipe. Just made them with my daughter. Yum!

  2. HollyBadger says:

    These cookies are awesome – and thanks Broke PhD for the honey tip. They were crumbly the first time, but 1-2 Tablespoons honey really did the trick!

  3. I just made these…so good!!!
    Swapped vanilla for cinnamon and used quick oatS since I had lots on hand. Came out Great!!! Will make again!!!!
    Thank you for the recipe.

  4. Made these for the first time yesterday. So delicious! I used Smucker’s Organic Chunky Peanut Butter, which was perfect for this recipe. The chunky PB added extra crunch. I also added 1 tsp vanilla extract and used 3/4 Cup of oatmeal, per note #3. Next I want to try using raisins or dried tart cherries instead of the chocolate chips. Looking forward to making this recipe on a regular basis and experimenting with variations. Thanks so much for publishing this recipe.

  5. Hi sally. Ive baked these a few times. Always turn out lovely. Just have a general qu4stion. My oven shows temperature in Celsius so its 175 or 180. since most recipes say 350=177, is it better to go with 175 or 180.

  6. First time add some molasses to the creamy peanut butter; added Craisins/flaxseeds; frozed the batter than cut them practically 3 times before putting them on the cookie sheet; this time added Molasses and 1 cup of peanut butter; flax seeds; cocoa; powder; freezer as we speak!!

  7. Can I use steel cut oats?

    1. Hi Joleen, I don’t recommend steel cut oats for this recipe.

  8. Becky Pomaville says:

    I made these and found the dough so dry it needed moisture. So I added an extra egg. They are quite bland and tasteless. Since I use real pb I think it needs more sweetener. But also maybe a little salt. I don’t know why else my attempt was not a happy one.

  9. Sharon Sebring says:

    need nutrition info: carb count, calories.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  10. This is a perfect quick and easy recipe. I wanted to make some cookies for a friend’s child who is dairy and gluten-free. I am a bit unfamiliar with cooking for those with allergies, but gave this a try. So tasty and chewy, my family loved them too.
    Just a note, watch the chocolate chips you use, some have milk…yikes!
    Thanks for posting!

  11. Hi Sally. love all your recipes and I’ve made this one many times. I wanted to know if these can be converted to double chocolate chip and what adjustments would i need to make.

    1. Trina @ Sally's Baking Addiction says:

      Hi Shilpa, we haven’t tested a double chocolate flourless peanut butter oatmeal cookie, so sorry! You may love these flourless peanut butter brownie cookies instead (you could use regular chocolate chips instead of peanut butter chips for a double chocolate cookie)!

  12. Hi! Your recipe looks fab and I’m itching to try it but I need help with something – how do I adjust the recipe if I cannot get my hands on old fashioned rolled oats and instead only have quick oats to work with? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mev, We’ve used both quick oats and whole oats in these cookies with no adjustments – however we did have a reader try them with quick oats (which are more powdery) and have trouble with the dough crumbling. That hasn’t happened to us, but to avoid this issue with anyone else making these cookies – we suggest whole oats.

      1. I have made these cookies many times and always use 2/3 cup quick cooking oats and they turn out perfect

  13. Hi Sally, love this recipe and I’ve made it many times now. thank you for a lovely recipe. I wanted to make them double chocolate chip so if i were to add cocoa powder, what other alterations would i need to make?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shlips, we haven’t tested a double chocolate flourless peanut butter oatmeal cookie, so sorry! Cocoa powder is a very drying ingredient, so it would take a bit of recipe testing to guarantee results. You may love these flourless peanut butter brownie cookies instead (you could use regular chocolate chips instead of peanut butter chips for a double chocolate cookie). We’d love to know if you give it a try.

  14. SO GOOD! I’m not able to eat a lot of cigar so I swapped out the brown sugar for swerve and these were absolutely delicious!!!! Thank you so much!

  15. So good! My best friend has dietary restrictions, and I am so excited to be able to make a delicious cookie for her. And my husband, who loves peanut butter, really loves these cookies too.

  16. I made these with 3/4 quick oats and then I added x1 medium banana mashed as I felt the mix was a bit dry. Not as good as the big fat peanut butter oatmeal cookies of yours but definitely feel like these are quick, easy, delicious (and I’m convincing myself they are a few less calories too). I added a bit of flaky sea salt on top and used probably about 120g of choc chips. My peanut butter is natural – no added salt or suagr so the extra salt on top was perfect!

  17. What can I use instead of sugar?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Delia, you can use white sugar instead, but keep in mind you’ll lose the mild molasses flavor from brown sugar.

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