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:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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


  1. Super delicious!! If they’re to dry for you try adding 2 tablespoons of butter or margerine as well. Also tried them with m&ms instead of dark chocolate chips …. Best decision I’ve ever made… Like ever

  2. I just made these for dessert tonight and man o man these are addicting! Thanks for the recipe! 

  3. Hi, can I use store bought almond butter instead? Also, can I use the combo of white sugar and molasses to substitute for the brown sugar? 

    1. Yes and yes 🙂

  4. I took another commentor’s suggestion and added two eggs. I added the vanilla a suggestion by another posters.  It was pretty wet after I added the peanut butter and oatmeal.  So I kept adding handfuls oatmeal until I got a good consistancy.  They turned out pretty well although I wish I had added the oatmeal before the peanut butter and let it sit for at least 30 min.  That way the oatmeal would cook a little better with all the moisture.  All and all pretty good.  This will definetly be a keeper. Thanks!

    1. I too added two eggs. Made the cookies easier to form. Letting the dough refrigerate for 30 min. Is key I think!

  5. I really like these as cookies…could they be made into bars as well? 

    1. Definitely! Bake them in an 8-inch square baking pan. I’m unsure of the exact bake time.

  6. These cookies are to die for……!!!! i am so glad I found the recipe. I am not too fond of cinnamon in my cookies, swapped for vanilla extract. Didnt quite use the entire amount of sugar and chocolate chips, used about 80 gms of each and it was still plenty sweet and since I used mini chocolate chips, it felt like they are loaded with chocolate!!! BTW these are our breakfast cookies 😉

  7. Hello Sally
    🙂 friend’s coming over from California to stay with me here in London tomorrow and I thought I’d bake something for her – so ofcourse it was something from your blog (yes) and peanut butter cookies have been on my mind for a while. Just made these and they were quite good. I think I’d add a bit of salt next time. I added a tbsp of milk to bind the dough together and replaced semi-sweet chocchips with chunks of a hazelnut choc bar. Lets hope they last until tomorrow… (hope, I say) thank you for the recipe! have a goooood week ahead xx

    1. oh I also used castor sugar, will def try with brown next time

  8. These are absolutely fabulous. My go-to, late-night, last-minute, choc cookie fix! I’ve used different peanut butter each time and my last batch was superb… I used an LSA (linseed, sunflower, and almond) peanut butter spread by Mother Earth. They were still light, moist and not in the least bit oily as my previous batches!
    Thank you for this wonderful recipe.

  9. Teresa Cabrera says:

    This recipe was so good. I used two eggs because my large eggs were more medium in size. 
    And I used coconut palm sugar instead of brown and white sugar. I shared them with friends and they said it tasted like a granola cookie.
    Will definitely make again and again.

  10. While waiting for dough to chill, I realized I had forgotten the chocolate chips. Oh well. So, I looked at other recipes (I own a home bakery, so I am trying to perfect some gluten free offerings) and decided that I could add the chocolate chips OR I could make them with jelly thumbprints. I went with the jelly.

    The dough seemed a lot wetter going into the fridge, and I could see some signs of crumbling, but nothing alarming (after reading a lot of reviews on a few sites) I used my small cookie scoop, was not shy about firmly packing in the dough and then flattened them just a little with a knife sprayed with cooking spray. I made a small divot in the cookie and filled with lower sugar preserves. I did help the cookies to keep shape, but didn’t spend much time on it, it wasn’t a chore. Just a dribble of jam and they were so pretty going in. Next time I will use less jam or make the divots a little deeper (I didn’t flatten the cookies much after reading a lot of reviews) I baked for 9 minutes.

    They taste really good. Not very sweet, which I LOVE, but not like some nasty dietetic mess, either. The jammy bit wasn’t as pretty as I hoped, but not a disaster. I would use a thicker kind of jam maybe next time? I would love to incorporate honey into the recipe, so I will see how that might work.

    This is a great recipe and I will henceforth not feel SO sorry for gluten intolerant folks (though to be clear, I buy gluten in the bulk section, so there’s that!) I was afraid it would be one of those natural hippy dippy kinds of things that was forced on me as a child at the neighbors house-or my aunt when she went on a kick of some kind. Its very peanut buttery! I like the oats help keep it from getting too oily a feel-which is why I went with this recipe to begin with, that and the fact that SK recipes are consistently good for me.

    To summarize, I followed the recipe exactly with the exception of the chocolate chips/jam switch. It was good. I live in Houston, and it is the height of summer and very humid (which may have some bearing on the success-or otherwise-of a recipe, generally)

  11. I’m going on a rustic camping trip this weekend, and I had to find ideas of things to bring that would give us some energy when needed. My girlfriend and I are both intolerant to wheat and mostly anything made with wheat flour, so I looked for an alternative. I was afraid the cookies would turn out to be dry and crumbly after cooling down (like the usual peanut butter cookies), but they’re really moist, tasty, and not too sweet, even after using milk chocolate chips. Your recipe is excellent and the cookies are delicious, I doubled the recipe, and you can be sure we’ll probably eat them all before we get back home!

  12. I was wondering if you know how many calories/carbhohydrates/protein is in each cookie (approximately) they’re so tasty!

    1. I would be interested to know also 🙂

  13. Quick, easy and delish! I had a almond chocolate butter that I needed to used and I threw in some coconut!!! YUMMY!!!! I cant wait to experiment with other butters.
    Thank you

  14. Is the average packet of oats not gluten free unless it’s especially labeled “Gluten Free”??

  15. I used a small banana instead of the egg to make it vegan, and a bit more oats! Came out great! : )

  16. So much love for these cookies. I putted to eggs and ended up using the All Natural BP from kraft cause I was just lost in my choice – turns out there was a lot of oil when I opened the jar. I got rid of the oil, and the result was fabulous. I will make another batch today cause the first just disappeared.

    Thank you big time!

  17. Michael Wynston says:

    I have made these cookies twice and the dough always crumbles and my cookies fall apart. I use Jiff all natural peanut butter and stevia brown sugar. Any ideas why my dough crumpled? Should I add another egg or more peanut butter.
    Please help

    1. I suggest adding 1 egg yolk. This usually helps.

  18. Really great cookies. I used 5 T cane sugar and 1 T blackstrap molasses. I made them a bit smaller so ended up with more like 20 cookies. Love that they’re not super sweet. I might try them with banana for my vegan neighbor. Thanks for a great recipe. 

  19. Hi Sally

    Would you recommend toasting the oats prior to baking? I know they have a fantastic flavour when toasted, but not sure how they would react in the recipe. 

    1. You certainly could, but I don’t take that extra step.

  20. Hi  Sally, delicious, delicious!! I make them at least once a week, the only thing I use quick oats which I grind just for a second in a multi. Now my daughter is making them with her friends!!
    I tried to replace sugar with medjool dates, they were softer and they didn’t have the peanut butter smell. Do you have any recommendations for this?
    Thank you for sharing!!

  21. I baked these tonight and they were delicious! I baked as directed only difference was I didn’t use any eggs and instead used 1/4 cup of applesauce. My husband approved and packed some for work to have with his coffee. 

    1. So glad to hear it worked with applesauce! Enjoy!!

  22. I made these tonight and replaced the brown sugar with a very ripe banana. Since it was going to be wetter, I increased the oats to 3/4 cup. The batter looked a little wet, so I sprinkled in some almond flour, but next time might try more oats or more mix-ins, like raisins or pumpkin seeds. Made into ~18 cookies, baked for 11 minutes, and they came out pretty good! Not too sweet, good soft/chewy texture.

  23. These were flawless! I added some grated coconut to them, absolutely lovely. Thanks for these

  24. I would like to make these today. Can you use sun butter? I would like my son to be able to bring them to school.

    1. Absolutely. Same amount.

  25. Hiya from Germany! I’m addicted to your flourless peanut butter oatmeal cookies! Thank you for the recipe!
    But did someone try a sugar alternative? (For less calories)
    I would love to find an inspiration here.



    1. Hi Yasmeen, I haven’t tried a sugar substitute but hopefully someone else can chime in!

  26. Why can’t you use quick oats I use them in all my oatmeal cookie recipes

    1. Hi Mary, Quick oats have a much finer and more powdery texture and can absorb more liquid. So the resulting cookie will have a different texture.

  27. I’m currently pregnant and have an aversion to sweet sugary treats, but wanted a cookie. Pregnancy problems 🙂 I just made these and they turned out wonderful! I did substitute the 6 tbsp of brown sugar for 3 tbsp of honey, used dark chocolate and unsweetened peanut butter to reduce sweetness. They are so tasty and not sweet at all.

    1. I’m so happy you made these work for you, Shannon!

  28. Really bad idea to make these and not make sure you have ice cold milk in the fridge, they compliment each other beautifully!

  29. Hi Sally,

    Can this recipe be doubled and baked in a 9×13 pan to make bars?


    1. Hi Vicki! I can’t see why not. Let me know how you like the cookies as bars.

  30. Hi Sally,

    Thanks for your reply. I’ll definitely let you know how your flourless peanut butter chocolate chip cookies turn out as bars. Thanks again for your time, and wonderful recipes!

1 5 6 7 8 9

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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