If you’re a fan of soft, chewy, peanut buttery cookies, allow me to introduce you to your newest obsession: Flourless Oatmeal Chocolate Chip Cookies! These naturally gluten-free cookies are loaded with hearty oats, peanut butter and your choice of chocolate chips or chunks. Best of all, they’ll be on your table in less than 25 minutes!
Table of Contents
These flourless peanut butter oatmeal cookies have a little bit of everything for everyone (except flour, of course!). We’re talking hearty oats, creamy peanut butter and good ol’ chocolate chips. They’re not only gluten-free but also packed with irresistible flavors and a chewy texture that will make you wonder why you haven’t tried them sooner.
So why does this recipe work so beautifully? It’s all about the balance of ingredients. The peanut butter provides not only its signature nutty taste but also acts as a binder, eliminating the need for traditional flour. And just like classic oatmeal raisin cookies, old-fashioned oats add that signature chewy bite.
But let’s not forget the true stars of this oatmeal cookie show—the chocolate! And that leads us to the classic debate: Are you Team Chocolate Chips or Team Chocolate Chunks? This is a question we’ve asked in the past, and inevitably I always find myself on the same side… Team Chocolate Chunks! Their rich, sweet, and slightly bitter notes add chocolatey goodness throughout and provide the perfect contrast to the other flavors.
Why You’ll Love ‘Em
- Made with simple ingredients. You likely already have all of the ingredients in your fridge and pantry.
- They’re perfectly chewy and satisfyingly dense.
- There’s no dough chilling. This means you’ll be eating delicious cookies in no time!
- They’re packed with protein. Oats and peanut butter give these flour-free cookies a protein punch.
- Gluten-free recipe (if using certified gluten-free oats).
Kelly’s Note: If you want these cookies to be truly gluten-free, be sure to use certified gluten-free products. Gluten-free products undergo processing in facilities separate from those handling wheat, reducing the risk of cross-contamination.
- Unsalted butter: Make sure your butter has reached room temp before combining with the sugars. You can check if the butter has reached room temp by gently pressing your finger into it. It should create a minor indentation without feeling warm when touched.
- Sugars: You’ll need both white granulated sugar and brown sugar for this recipe. Sugar provides the perfect amount of sweetness, plus helps with the chewiness of the cookies.
- Eggs: Eggs act as a binding agent and provide structure and moisture.
- Peanut butter: Opt for smooth or chunky peanut butter but not the “natural” variety, as the consistency will impact the resulting cookies. I haven’t tried this, but other nut butters, such as almond butter or sunflower seed butter, should work.
- Vanilla extract: Enhances the overall flavor. For the best flavor, use pure vanilla extract or homemade vanilla extract.
- Baking soda: Helps the cookies rise and become fluffy.
- Salt: Salt enhances the flavors in the cookies and balances the sweetness. If you’re using salted butter, omit the added salt.
- Old-fashioned oats: Just like I recommend for my zucchini oatmeal cookies, old-fashioned oats work best and give these cookies their signature texture. Quick cooking oats can be used but the texture of the cookies will be less chewy.
- Chocolate chips or chunks: I am Team Chocolate Chunks all the way, from scones and banana muffins to peanut butter cookies and banana bread. And in this recipe in particular, that happens to be a very good team to be on. The nutty savoriness of the peanut butter just begs for a good hit of chocolatey sweetness, and big ol’ chunks deliver!
See the recipe card for full information on ingredients and quantities.
Preheat your oven and read on for how to make this family-favorite, flourless cookie recipe.
- Preheat and prepare your baking sheets. Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat baking mats.
- Cream together the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar until light and fluffy, about 2 minutes.
- Add the remaining ingredients. Add the eggs, one at a time, beating between each addition, then add the peanut butter, vanilla extract, baking soda and salt, mixing until combined. Add the oats and chocolate chips and mix just until combined.
- Scoop and bake. Scoop 2-tablespoon mounds of the dough onto the lined baking sheets, spacing the cookies about 2 inches apart. Bake the cookies for 8 to 12 minutes.
- Cool and enjoy! Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Consistent Cookie Size: Use a cookie scoop or a spoon to ensure that each cookie is the same size. This ensures even baking.
- Space Cookies Evenly: When placing cookie dough on the baking sheet, ensure they are evenly spaced to allow room for spreading.
- Monitor Baking Time: Keep a close eye on your cookies as they bake as oven temperatures can vary, and overbaking can lead to dry cookies. Bake until the edges are golden but the centers are still soft.
- Chewy Perfection: To make chewy flourless oatmeal chocolate chip cookies, slightly underbake the cookies.
Store the cookies in an airtight container at room temperature for up to 3-4 days.
Wondering if you can freeze the cookie dough for later use? The answer is, YES! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. Scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer bag. You can bake them directly from the freezer, just add a few extra minutes to the baking time.
Frequently Asked Questions
To achieve that ideal chewy texture, opt for old-fashioned oats. Wondering if quick oats can be substituted for old-fashioned oats in oatmeal cookies? Absolutely, you can make the swap, but keep in mind that it will alter the oatmeal cookies’ texture, making them less chewy.
You can get creative with add-ins. Try chopped nuts, dried fruits like raisins or cranberries, shredded coconut, or even white chocolate chips for variety.
Flourless oatmeal cookies can be gluten-free if you use certified gluten-free oats. Regular oats can be cross-contaminated with gluten during processing, so it’s essential to choose certified gluten-free oats for a truly gluten-free recipe.
Ingredients
- 1/2 cup unsalted butter, at room temp
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 1/2 cups peanut butter (See Kelly’s Note)
- 2 1/2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups Old Fashioned oats
- 1 1/2 cups chocolate chips or chunks
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating between each addition, then add the peanut butter, vanilla extract, baking soda and salt, mixing until combined. Add the oats and chocolate chips and mix just until combined.
- Scoop 2-tablespoon mounds of the dough onto the lined baking sheets, spacing the cookies about 2 inches apart. Bake the cookies for 8 to 12 minutes. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Kelly’s Notes
- Opt for smooth or chunky peanut butter but not the “natural” variety, as the consistency will impact the resulting cookies.
- If you want these cookies to be truly gluten-free, be sure to use certified gluten-free products.
- Store the cookies in an airtight container at room temperature for up to 3-4 days.
- I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. Scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer bag. You can bake them directly from the freezer, just add a few extra minutes to the baking time.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Would love to try these out but 325 calories per cookie seems like alot! Is the nutritional info correct?
Hi Louise! These cookies are higher in calories because they are loaded with peanut butter (which equals extra protein!). So yes, the nutritional info is correct but the exact amount of calories per cookie will vary depending on how big or small you make them.
Could you add raisins also to this recipe?
Absolutely, Della! Just keep in mind there will be less dough compared to the fillings so you may have to adjust the baking time. Let me know how they turn out!
great for my granduaghter who is no gluten
So glad you enjoyed the recipe, Margie!
These cookies were a huge hit . I cut the sugar in half and used quick oats. My new go to recipe for gluten free !
I’m so thrilled you enjoyed the recipe, Rachel!
For nutritional calculation; how many cookies in a serving? 1, 2 ?
Hi Carole – You can find the estimated nutritional info for one cookie by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Hi! Is it ok to leave out the PB or will they not hold together well?
Hi Lauren! The peanut butter is what really binds these cookies together so I’ve never made the recipe without it. You may be able to substitute another nut butter but I can’t say with certainty how it might affect the texture/results. Let me know if you give it a shot!
Hi kelly ☺ is it okay to use quick cooking oats ?? I don’t have old fashioned in hand .. thank you
Hi Banan – The texture of the cookies may be slightly different but using quick cooking oats works!
These cookies look so delicious!
Thanks so much, Natalie! I hope you enjoy them :)
Hi Kelly my his Wayne and believe your recipes are absolutely great.
Thanks so much, Wayne!
Sounds delish. What type of oats? Quick cooking, regular, steel cut? Thanks
Hi Kim! Old Fashioned oats work best :) Adding that note to the recipe now!
Hi! What type of oats do you use? Sorry, I read and reread but didn’t see it.
Hi Bryn – Thanks for catching this! I’ve updated the ingredient list to say “Old Fashioned oats.”