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!


  1. Esther Clarke says:

    what is the difference if i use quick oats?

    1. Old Fashioned Oats give the cookies more texture making them hearty, chewy and thick!

  2. April E Coggins says:

    Hi Sally,
    I made these cookies today and I am very impressed with the outcome. My husband is diabetic and yesterday I received a brown sugar replacement that is supposed to bake like brown sugar (Swerve) so I went looking for an oatmeal peanut butter cookie recipe and found your blog. My end cookies were a tad more like short bread than a chewy full sugar oatmeal cookie but I am certain that it was because I halved the recipe, which made the one egg a guess (scramble one raw egg, eyeball about half going into the kitchen sink) and the replacement brown sugar, which is not quite as moist as real brown sugar. Your recipe is still a definite keeper and one that I will use and slightly modify to make a sugar free oatmeal peanut butter cookie treat for my husband. Thank you so much, hubby really liked the results this morning. My next experiment with cookies is your Butter Pecan cookies, again using the brown sugar replacement. We both love brown sugar but it has been missing from our baking life for several years.

    1. Just made these – absolutely deeeeelish! Didn’t have enough peanut butter so had to use 1/3 hazelnut butter – scrummy. Will definitely make again.

      1. I’m thrilled you enjoyed them so much, Jenny!

  3. These were amazing! I doubled the recipe and exchanged cinnamon for vanilla. I left out the chocolate chips but finished them like your peanut butter blossoms by rolling in sugar and pressing in a kiss/Hershey bar square. So good! Thank you for the wonderful and versatile recipe!

  4. Vicki Glassbrenner says:

    Hi Sally! Help! I followed your receipt to a t but they are crumbly & not staying together before baking. The peanut butter I used seems oily! Not sure what to add or do so I don’t waste this. I cooked 1 batch & tastes okay but I put the rest to make back in the fridge. I did double the recipe but did the math! Let me what know what to do or for next time! Thank you!

    1. Mine are crumbly also… I had to press them into a pan and they’re baking now. Hope they turn out OK…

    2. Mine are quite crumbly as well

    3. She mentions that it might be because of the peanut butter. “I find natural and oily peanut butters tend to dry out these cookies, so keep that in mind.l

      1. Vicki Glassbrenner says:

        Okay! Thank you for all the comments!

  5. I’ve made these twice with great success. The first time I used peanut butter and couldn’t stop myself from eating the whole batch! This time I used almond butter and halved the recipe. However I forgot to halve the egg! I added the cocoa powder from the chocolate flourless cookie recipe and sprinkled with sea salt. I also think I added a touch of honey to the almond butter before mixing in. The result was a light and delicious cookie! The consistency was more like that if a macaron light and airy on the outside warm and chewy on the inside. Thanks so much!!

    1. That sounds delicious! I’m glad you were able to make them work for you!

  6. Claire Atkinson says:

    made these for my boyfriend and brother in law (both avid peanut butter fiends) doubled the recipe and made them quite chunky!! Both men over 6ft 3 so they prefer something more substantial!!! I reduced the sugar a bit and pressed very bitter salted dark chocolate nibs at the end!!!! ! Needless to say they didn’t last long. Thank you for these fool proof TASTEY treats!!!

  7. Hannah V. B. says:

    Im sorry. I asked before, but accidently posted on the wrong recipe! Do you think i could add in some sweetened shredded coconut to the dough? And if so, how much would you recommend?
    Thanks a bunch!

    ~ Hannah

    1. Absolutely! I recommend 1/2 – 3/4 cup.

      1. Hi Sally

        If I want to make a batch of 50 cookies, how should I change the quantities in the recipe? Also, can I add cocoa powder to make them double chocolate chip cookies? If yes, how much do you recommend?

  8. Just wondering which of your beautiful recipes can be veganised? Would this one work with a flax egg?
    Many thanks

    1. Here are my vegan recipes! I don’t have any experienced with egg-free baking, but some readers use flax eggs with success. https://sallysbakingaddiction.com/category/vegan/

  9. how many calories are they roughly?

    1. Hi Hollie, I don’t usually provide nutritional information, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  10. These are ever better than I imagined. So glad I tried them today and can’t wait to make another batch next weekend!!

  11. I’ve been searching for a flourless oatmeal cookie for ages and am so glad I finally found this one. These are so good!

  12. These are so good and you will never guess there is no actual flour! I used labeled gluten free oats.

  13. Rachel Johnson says:

    I baked these to look like jack o’lanterns. I used raisins for eyes, a dried cranberry turned sideways for the nose and halved pecans cut for jagged teeth. They turned out perfectly and our 4 yr. old granddaughter will love them when she comes for supper tonight! Thank you!

  14. Awesome recipe! Tried and tested

  15. Made these for work and everyone loved them – were super easy and didn’t feel all that unhealthy. I actually added a little bit of cocoa powder.
    Do you have any tips on what to use instead of an egg? Thanks! 🙂

  16. These are soooooo good! My youngest recently had an MRT test done and it showed almost everything he eats as irritants to his GI system. Turns out most gluten free baked products contain tapioca, another major irritant for him. He was so happy to have a dessert for the first time in months and just LOVED them!! I will be keeping these on hand for sure 🙂

  17. These are great. I doubled the recipe, used vanilla instead of cinnamon and three in an old banana. The banana is great for adding more chewiness instead of butter and sugar. I didn’t cut any sugar but you probably could. I found that the cookies don’t spread when baking so I could get 12 on a cookie sheet. 10 seconds was perfect on centre rack. I’m surprised there’s no salt but it still works well. Very yummy .

  18. My cookies stayed almost as they were in the beginning. Didn’t really melt or flatten. Any idea why? Even kept them in longer

  19. I took these out of the oven 2 minutes ago and my bf has already devoured 3. I haven’t even tried them, but just needed to leave that here.

  20. Heather Gardner says:

    These are FANTASTIC! My only changes were using dark brown sugar, adding 1 tsp vanilla. I also needed 1 TBSP butter & 1 TBSP raw honey- (my natural peanut butter is creamunchy & very low oil and no sugar) this helped in being able to scoop & press these into 1/2 inch rounds. I didn’t refrigerate them either and baked for 10 minutes…PERFECTION! Crisp edges and soft chewy centers! Thank you!!

  21. Angela Buchdahl says:

    I love a tasty, satisfying cookie that you can also almost believe is a health food. These cookies were the perfect peanut butter cookie with a terrific texture and taste. And compared to most cookies, they are actually good for you too. Thank you so much!

  22. Made these yesterday… so easy and so tasty. My husband really liked them and he dislikes anything “healthier”. I used Peter Pan chunky peanut butter – I.e. what I had in my pantry. Thanks for a great recipe!

  23. Hi Sally! Could This recipes be made without baking soda?

  24. I used flax eggs and it worked 🙂

  25. Love zanae says:

    Can I use quick oats instead ?

  26. Great recipe my kids loved it !

  27. I made these following the recipe but I added a generous squeeze of honey at the end and omitted the chocolate chips. They were perfect! Thank you!

  28. Stephanie B. says:

    Just made these and they turned out really bitter – any idea as to why? I followed the recipe. Thanks!

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

  30. 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!

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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