Remember these flourless peanut butter oatmeal chocolate chip cookies? I first made them back in 2013 and slowly but surely they took over Pinterest and won your hearts. Now they’re one of my most popular recipes OF ALL TIME.
So say hi to my ridiculously good-looking, chewy, thick, fat flourless peanut butter oatmeal chocolate chip cookies. Without flour or butter!
Wait… WHAT? I swear this isn’t a joke.
First, I need to confess that I LOVE LOVE LOVE peanut butter. In fact, I think if I was allergic I’d probably still eat it. I’m definitely one of those people who feels like it completes me in some way. Some of you may feel this way about Nutella and I totally get it; nut butters are creamy, addictive and awesome spread on just about anything. I usually do it animal-style aka straight out of the jar with a spoon.
Hmmmm pretty sure I’m displaying signs of an addict. Are there any nut butter support groups out there? Probably not.. but these cookies? Perfect for people who are explicitly in love with peanut butter.
Ingredients in these healthy peanut butter oatmeal cookies
Because these healthy peanut butter oatmeal cookies contain no butter of flour, they’re packed with true peanut butter flavor. Plus they use just 7 key ingredients! Here’s what you’ll need to make them:
- Peanut butter: I used all natural creamy peanut butter, but chunky peanut butter will also work. If you do happen to be allergic to peanut butter, almond butter will also work well. My favorite peanut butters are Smucker’s, Wild Friends Whole Foods 365 Organic Creamy Peanut Butter.
- Brown sugar or coconut sugar: I love using brown sugar in this recipe. If you prefer an unrefined sweetener then I suggest using coconut sugar. I’ve also made these with 1/2 cup of brown sugar instead of 2/3 cup and they still came out great but just taste a little more like oatmeal like.
- Vanilla: for that cozy flavor we know and love.
- Eggs: you’ll need two eggs for these healthy peanut butter oatmeal cookies. I haven’t tested these with flax eggs but let me know if you do!
- Oatmeal: make sure to use regular old fashioned rolled oats in this recipe. And remember to purchase certified gluten-free oats if you are baking for someone who is gluten-intolerant.
- Baking soda: to make sure these peanut butter oatmeal cookies bake up thick & chewy.
- Chocolate chips: I love adding chocolate chips to these cookies but they’re optional. Feel free to substitute them with other add-ins such as: raisins, cranberries, white chocolate or butterscotch chips, or completely omit them. You can also use fewer chocolate chips if you’re trying to watch your sugar intake. I think 1/2 cup chocolate chips would be perfect too!
- Optional: a sprinkle of flaky sea salt for that sweet & salty combo.
How to make flourless peanut butter oatmeal cookies
The best part about these healthy peanut butter oatmeal cookies is how easy they are to make. You’ll have warm, thick & chewy cookies in under 20 minutes!
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In small bowl mix together the oats and baking soda; set aside.
- In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand.
- Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown.
- Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough.
What makes these peanut butter oatmeal cookies healthy?
- There’s no flour! We’re just using nutrient dense, whole grain oatmeal for the perfect cookie texture. This keeps the cookies gluten free (if you use gluten free oats) while adding a boost of fiber.
- They’re dairy free because there’s no butter involved.
- There’s also no extra oil needed. Just the natural oils and healthy fats from peanut butter!
- They pack a protein punch thanks to peanut butter & eggs. Cookies for breakfast, anyone?
Customize your peanut butter oatmeal cookies
- Feel free to use any nut butter you’d like. Almond butter would also be delicious.
- Have fun with your favorite add-ins like nuts, M&M’s or maybe a chocolate drizzle! You can also omit any chocolate to keep them strictly peanut butter. If you’re craving monster cookies, try my healthy monster cookie recipe.
- Use coconut sugar and omit the chocolate chips to make them fully refined sugar free.
- You can use less sugar or fewer chocolate chips — I have tried using 1/2 cup of sugar and 1/2 cup chocolate chips and still they turned out pretty great.
How to store & freeze flourless peanut butter oatmeal cookies
- To store: feel free to keep these cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
See how to make the peanut butter oatmeal chocolate chip cookies:
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Thick, chewy peanut butter oatmeal chocolate chip cookies made with 7 simple ingredients. These gluten free, flourless peanut butter oatmeal cookies are full of that nostalgic, delicious peanut butter flavor you know and love. The perfect treat for kiddos and adults!
natural creamy peanut butter (just peanuts + salt)
packed dark brown sugar
rolled oats (gluten-free if desired)
chocolate chips, dairy free if desired
- Flakey sea salt for sprinkling on top
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In small bowl mix together the oats and baking soda; set aside.
In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious!
Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough. Makes 16-20 cookies.
You can use less sugar or less chocolate chips — I have tried using 1/2 cup of sugar and 1/2 cup chocolate chips and they turned out great.
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
Servings: 18 cookies
Serving size: 1 cookie