Satisfy your sweet tooth with a recipe for Flourless Oatmeal Chocolate Chip Cookies that are loaded with peanut butter and your choice of chocolate chips or chunks.
If you’re a fan of soft and chewy cookies, allow me to introduce you to your newest cookie obsession: Flourless Oatmeal Chocolate Chip Cookies. These circular sweets 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 or chunks.
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! 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!
So if soft, chewy, peanut buttery cookies are your sweet-o-choice, preheat your oven and read on for this family favorite, flourless cookie recipe!
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- 1/2 cup (1 stick) 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
- 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.
- Opt for smooth or chunky peanut butter but not the “natural” variety, as the consistency will impact the resulting cookies.
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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.
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.”