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 (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

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!

347 Comments

  1. Thank you for sharing this recipe.  The cookies were delicious! 

  2. Joanna Kierklo says:

    OMG….I make these cookies EVERY week. I love that there’s no flour (even though I’m not gluten intolerant) and always have the ingredients in my home. They are so delicious, easy and stay fresh for a long time. Thanks for this amazing recipe!

  3. I agree with Laura S.

  4. Natasha McClane says:

    I just made these, with some alterations.  We have food allergies, so here’s what i did:
    I used sunflower seed butter in place of peanut butter, flaxseed meal and water for the egg, gluten free oats, and Enjoy Life chocolate morsels.  I also used organic raw brown sugar.  I had to make them a bit smaller and bake them the full time to get them to hold together better.  They are a bit too sweet for my taste, so next time I may substitute half the sugar with raw stevia. Great!  Thanks for posting!

  5. Michelle King says:

    I just made these but substituted brown sugar for honey and used part Peter Pan and part all natural penut butter. Waiting for the dough to cool but the dough tastes delicious!!! I put in a little more cinnamon than called for because my family is nuts about spices. Thanks for the recipe!!!! 

  6. Came  out gr8..  Added 2 eggs..
    Thanks 🙂

  7. Vicky Waters says:

    Oh wow, these are beyond wonderful! I really had doubts when I was making them, but wow again! I added two additional tablespoons of brown sugar and two tablespoons of baking Splenda and left out the cinnamon and chocolate chips. I did use the 3/4 cup of oatmeal and used regular old commercial PB. These will be my go-to peanut butter cookies from now on. Thank you so much!

  8. Kimberly McGowan says:

    I used the organic PB from Trader Joe’s as well – I just smashed the “dough” together with my hands to form the balls and they are great – they are delicate after baking – but I would hardly call this a fail as the other reader did!! My family loved them! There’s so much variation between peanut butters, I bet that’s why folks are having differences in consistency. I might try adding the extra egg next time – will definitely make again. Thank you!!

  9. These cookies turned out amazing! I can’t wait to try more of your recipes!

  10. 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!

  11. These look great. Any way to substitute agave syrup for brown sugar?

  12. 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. 

  13. 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. ♡

    1. Amazing. Thanks so much for reporting back Amanda. I love these cookies too.

  14. I have been playing with different recipes replacing flour with 100 percent whole wheat and this result in very crumbly cookies. But in the end, no wheat is best I know. But so is no sugar. Real Butter is absolutely no problem for me. In fact I eat fat off other peoples steaks. I love fat. Last springs I trimmed down on this diet, avoiding sugar and white flour products and plenty of exercise. A stick of butter each day is not uncommon. So what I am looking for in a cookie. Peanut butter, oatmeal, butter, stevia for sweetening and maybe some honey. No soybean or vegetable oil, I guess maybe I need to invest in a mill and grind my own peanuts. Any ideas?

  15. Ran out of peanut butter so made almond butter. Added a tablespoon of LSA cause I like it, otherwise as your recipe. Love the taste and texture (crisp but soft inside). Get reflux with wheat based cookies so these will still give me the chance to have cookies..

  16. 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.

  17. Devika Sharma says:

    These were great, thanks 🙂
    Just wondering, why do we need to refrigerate these? The dough wasn’t very sticky or hard to manage, so what was the purpose of sticking it in the fridge?

  18. Patricia Paraso says:

    Hi Sally! I’m taking a study (baking) break from reading transcriptions May I ask what the effect is if quick cooking oats are used instead? 🙂 thank you! 

  19. I just made these… and they turned out awesome <3 tanxxx for the recipe ^_^ I didn't have enough peanut butter so I added 70 gr Nutella 'n the taste is just mmmmmmuah~ XDD 

  20. 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. 

  21. 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?

    1. You can use a hand-mixer, yes.

  22. 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?

    1. Hi, I think the photo you may have seen was for her homemade peanut butter, not the cookies. Old fashioned oats are never going to disappear from sight in a recipe unless you grind them into flour. See the finished cookie! Oats galore.

  23. 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!

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

    1. Mine also were dry and crumbly. I chilled them overnight and wonder if that is why.

  25. 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!

  26. 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!

  27. 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!

  28. 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

  29. Can I use baking powder instead of the baking soda???

  30. 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.

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