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7 flourless peanut butter oatmeal cookies on white parchment paper.

Flourless Peanut Butter Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 32 reviews
  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 14 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


You won’t miss the flour and butter in these 9-ingredient flourless peanut butter oatmeal cookies! Be sure to chill the cookie dough in the refrigerator for 30 minutes before baking.


  • 1 cup (85g) old-fashioned whole rolled oats*
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (250g) natural peanut butter, at room temperature
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 2/3 cup (120g) semi-sweet chocolate chips


  1. In a medium bowl, whisk together the oats, baking soda, cinnamon, and salt. Set aside.
  2. In another medium bowl, whisk the eggs. With a rubber spatula, mix in the peanut butter, brown sugar, and vanilla until combined. Pour the dry ingredients into the wet and mix until combined. (Takes some arm muscle!) Fold in the chocolate chips.
  3. Cover and chill the dough in the refrigerator for 30 minutes, or up to 3 days.
  4. Preheat oven to 350°F (177°C). Line large baking sheets with silicone mats or parchment paper.
  5. Remove the dough from the refrigerator. If you let the dough chill for more than 1 hour, let it sit at room temperature for 20 minutes to soften up—the cookies won’t really spread otherwise. Scoop the dough, about 1.5 Tablespoons or 30g each (I use this medium cookie scoop), onto prepared baking sheets. With the back of a spoon, gently press down on the dough rounds to slightly flatten them. 
  6. Bake for 12–14 minutes, or until the edges are set. The centers will look very soft.
  7. Cool cookies for 10 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to wire rack to cool completely. The cookies will slightly deflate as they cool. 
  8. Cover leftover cookies tightly and store at room temperature for up to 1 week.


  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Spatula | Cooling Rack
  3. Oats: Oats are naturally gluten free, but if you have dietary restrictions, be sure they are labeled “certified gluten free” because oats can be packaged in a facility with gluten.
  4. Peanut Butter: You can use natural or processed peanut butter, but keep in mind the texture will be a little different depending on which type you use. If using natural peanut butter, be sure to stir in any oil that has separated in the jar before measuring it out to use in this recipe. If using processed peanut butter, no need to press down on the cookie dough mounds with the back of a spoon before baking because I find the cookies spread nicely as is.
  5. Sugar: I’ve successfully made these cookies with coconut sugar instead of brown sugar.
  6. Updated in 2023: I updated the recipe so the cookies are less crumbly, rise a little more, and have even better flavor. The recipe above includes my changes. If you’d like to make the older version, reduce the oats to 3/4 cup (64g), the baking soda to 1/2 teaspoon, use only 1 egg, and leave out the vanilla.