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Flourless Oatmeal Peanut Butter Cookies deserve a spot in your regular baking lineup because they deliver everything you want in one bite. They come out of the oven with crisp edges, soft and chewy centers, and just the right mix of creamy peanut butter and melty chocolate chips. It is the kind of cookie that feels nostalgic and homemade without needing any flour at all.
What makes this recipe stand out is how much flavor you get from such simple ingredients. The dough holds together beautifully, the texture stays tender instead of crumbly, and you do not need to use an entire jar of peanut butter to get that rich peanut butter taste. It is easy, dependable, and exactly the kind of bake you reach for when you want something sweet without any extra fuss.
What Makes This Recipe So Good
These Flourless Oatmeal Peanut Butter Cookies work so well because the texture hits every craving at once. The edges turn crisp, the centers stay soft and chewy, and the peanut butter melts perfectly into the oats for a cookie that feels cozy and comforting in every bite. The chocolate chips add just enough richness to make them taste like something you would bake for a special treat, even though the recipe is incredibly simple.
This version stands out because it holds together better than most flourless oatmeal cookies and never bakes up dry or crumbly. You get all the flavor of oatmeal cookies without flour while still keeping that thick, fudgy bite that makes oatmeal peanut butter cookies so loved. With only a handful of pantry ingredients, the result is surprisingly indulgent and always dependable.
What Goes Into Flourless Oatmeal Peanut Butter Cookies
These cookies use simple pantry ingredients that work together to create a soft, chewy texture without any flour.
- Peanut Butter or Peanut Flour: Adds rich peanut flavor and helps bind the dough naturally. Peanut flour keeps the cookies lighter while regular peanut butter makes them softer.
- Quick Oats: Provide structure and chew while absorbing just enough moisture to hold everything together.
- Brown Sugar: Brings sweetness and moisture so the centers stay soft and the edges crisp up nicely.
- Butter or Coconut Oil: Adds richness and keeps the dough tender for the perfect balance of crisp and chewy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Flourless Oatmeal Peanut Butter Cookies
- Preheat The Oven: Set your oven to 176°C or 350°F and line a baking tray with parchment paper.
- Cream Butter: Whisk the butter with sugars until creamy, then mix in the peanut butter.
- Add The Egg And Vanilla: Stir in the egg and vanilla until the mixture is completely blended and glossy.
- Combine Dry Ingredients: Add oats, oat flour, baking soda, and salt on the wet mixture, lightly mix them together.
- Fold In The Chocolate Chips: Stir in the chocolate chips until they are evenly distributed throughout the dough.
- Bake: Drop tablespoonfuls of dough onto the tray an inch apart and bake for 12 to 15 minutes until the edges are lightly golden.
Flourless Oatmeal Peanut Butter Cookies pair perfectly with a cozy drink or a simple sweet treat. A mug of Nutella Hot Chocolate brings out the chocolate chips beautifully.
For something lighter, White Peach Iced Tea gives a refreshing contrast, and Cinnamon Rice Pudding adds a warm and comforting pairing that keeps everything feeling homey.
Tips For Making Flourless Oatmeal Peanut Butter Cookies
- Make sure the butter is nicely softened so it creams smoothly with the sugars. I have rushed this step before and the cookies always end up a little heavier, so it is worth the extra minute.
- Use quick oats for the best texture. Instant oats get mushy and old fashioned oats can make the cookies feel too chunky, and these deserve that perfect soft chew.
- Take the cookies out while the centers still look a bit soft. They firm up as they cool, and you get that dreamy chewy middle every single time.
- If the dough feels sticky, let it rest for a few minutes. It settles quickly and makes scooping so much easier without the mess.
Recipe FAQ’s
Yes. Regular peanut butter makes the cookies softer and richer while peanut flour keeps them lighter. Both work well.
You can, but the texture will be chunkier and a little less soft. Quick oats give the best chewy finish for this recipe.
Definitely. Chocolate chunks, chopped nuts, or even a handful of raisins work well with the base.
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Flourless Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup light or reduced fat butter or coconut oil
- 1/4 cup granulated sugar or sub with coconut sugar for a healthier alternative
- 1/2 cup firmly packed brown sugar
- 1/2 cup powdered peanut flour or any peanut butter
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup quick oats (not instant) use Gluten Free if needed
- 1 1/4 cups oat flour or 1 1/3 cup oats ground in a food processor until a flour forms; use Gluten Free oats if needed
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt to taste
- 1/3 cup chocolate chips of choice – I used dark
Instructions
- Preheat oven to 176℃ | 350℉. Line a baking tray with parchment/baking paper; set aside.
- Whisk together the butter and sugars until smooth and creamy. Add peanut butter (or peanut flour in dry form) and mix until combined; add the egg and vanilla, mixing until well combined.
- Add the oats, flour, baking soda and salt to the top of the wet ingredients; mix them lightly first to combine them before folding them into the wet ingredients. Mix all ingredients together until the batter forms a cookie dough, Fold in the chocolate chips.
- Using a tablespoon, drop cookie dough onto the prepared tray (about 1-inch apart), and bake for 12-15 minutes, or until lightly golden and still soft in the center. Transfer cookies onto cooling racks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Batch made less than 30 and needed like 20 min to bake, but delicious. Thank you for the recipe… Im happy for making for the first time healthy cookies that came out normal and delicious vs conjuring up a demon which is how unsuccessful I usually am 😉
Nice I will try this. If Sub’in coco oil….I take it you don’t melt it and just mix with sugars? Thx
Hi Iruaku. You’re right! No need to melt the oil, just make sure it’s at room temperature and easy to mix into the sugar 😉
Karina, your commentary with each recipe cracks me up!!! Your kitchen must be such a fun place.
Haha thank you! Sometimes I think people must think I’m totally crazy lol! I’m glad you appreciate my humour?! Or lack of?! Lol 😉
I have a couple of questions. As you use P.B powder, will the consistency of the cookies come out altered if regular PB is used? If I omit any type of peanut butter at all, will it need anything added? Thnks-
I wanted to ask questions above first for those who might have the same questions before I raved about your website. below : )
I have crossed paths here in past recipe searches, just not as in-depth as today.I absolutely love your humor, passion for cooking, and your elation for eating the final product. I appreciate honest cooking insights and tips. You even make recipe fails that resulted in delicious celebratory successes fun and not so discouraging as they can be. It’s like I found a new friend 🙂