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flourless oatmeal peanut butter cookie on parchment paper with a bite taken out.

Flourless Oatmeal Peanut Butter Cookies

4.74 from 19 votes
These soft and chewy oatmeal chocolate chip cookies flourless! They're made with old fashioned oats, peanut butter and are healthy and gluten free. You will love this easy cookie recipe!
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Prep Time8 minutes
Cook Time30 minutes
Total Time38 minutes
Servings: 14 cookies
Author: Molly Thompson

INGREDIENTS

  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 cup old fashioned rolled oats gluten-free certified if needed (I like Bob's Red Mill)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips or chunks

INSTRUCTIONS

  • Add the eggs, creamy peanut butter, coconut sugar, and vanilla extract to a large mixing bowl. Stir together until combined using a rubber spatula or beat together using an electric mixer.
    2 large eggs, 1 cup creamy peanut butter, 1 cup light brown sugar, 2 teaspoons vanilla extract
  • Stir in the oats, baking soda, and salt with a wooden spoon or rubber spatula. Add the chocolate chips and mix well until combined.
    1 cup old fashioned rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup semisweet chocolate chips or chunks
  • To chill the dough, cover the bowl with plastic wrap and refrigerate for 30 minutes, or up to 4 days.
  • Preheat oven to 350°F and line a large baking sheet with parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8-10 minutes or until edges are set but still slightly glossy in the center.
  • While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
  • Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to rack to cool completely. Keep in an air tight container for 1 week or freeze for up to 3 months.

Notes

Peanut Butter. Regular (non-drippy) peanut butter is best for this recipe. You can use natural peanut butter, but make sure you mix it well and chill the dough. Do not use cold peanut butter becuase room temperature mixes in much better.
Brown Sugar. I've tested this recipe with coconut sugar and it worked well!
Oats. Make sure you use certified gluten-free oats if needed. They're naturally gluten-free but they can be processed in a facility with gluten.
Dairy-Free. Be sure to use a dairy-free chocolate chip like Enjoy Life or Hu Kitchen.
Freezing Instructions. Store leftover baked cookies in an freezer bag or airtight container and freeze for up to 3 months. Thaw and enjoy. To freeze cookie dough, scoop the dough right away and freeze on a sheet pan for 30 minutes. Transfer the dough balls to an airtight container for up to 3 months. Bake from frozen but add 1-2 minutes to the bake time.

Nutrition

Serving: 1cookie | Calories: 258kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 216mg | Fiber: 2g | Sugar: 21g | Vitamin A: 39IU | Calcium: 35mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!