Flourless Oatmeal Chocolate Chip Cookies

from 5 votes

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.

A top-down view of soft and chewy Flourless Oatmeal Chocolate Chip Cookies cooling on a wire rack

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.

Cookie dough in a clear bowl topped with chocolate chips and chocolate chunks

And that leads us to the classic debate: Are you Team Chocolate Chips or Team Chocolate Chunks?

Scooped cookie dough on a parchment paper-lined baking sheet

This is a question we’ve asked in the past, and inevitably I always find myself on the same side…

Baked cookies cooling on a wire rack

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!

A child's hand reaches for a flourless oatmeal chocolate chip cookie on a wire rack

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!

Soft and chewy flourless oatmeal chocolate chip cookies on a wire rack next to cookies on a baking sheet
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Flourless Oatmeal Chocolate Chip Cookies

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.
Author: Kelly Senyei
5 from 5 votes
A top-down view of soft and chewy Flourless Oatmeal Chocolate Chip Cookies cooling on a wire rack
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 24 cookies


  • 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. 

Kelly's Note:

  • Opt for smooth or chunky peanut butter but not the “natural” variety, as the consistency will impact the resulting cookies. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 323kcal, Carbohydrates: 36g, Protein: 7g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 226mg, Potassium: 239mg, Fiber: 3g, Sugar: 22g, Vitamin A: 155IU, Calcium: 33mg, Iron: 1.8mg


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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.

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    1. 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!

  1. 5 stars
    These cookies were a huge hit . I cut the sugar in half and used quick oats. My new go to recipe for gluten free !

    1. 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. :)

    1. 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!

  2. 5 stars
    Hi kelly ☺ is it okay to use quick cooking oats ?? I don’t have old fashioned in hand .. thank you

    1. Hi Banan – The texture of the cookies may be slightly different but using quick cooking oats works!