These thick, chewy cookies are a delightful blend of creamy peanut butter, hearty oats, and rich chocolate chips. Made without flour or butter, they offer a wholesome twist on a classic favorite, perfect for those seeking gluten-free and dairy-free treats.
Why You’ll Love This Recipe
I appreciate how these cookies come together with just a few pantry staples, making them both convenient and satisfying. The combination of peanut butter and oats provides a hearty texture, while the chocolate chips add a touch of indulgence. Plus, they’re naturally gluten-free and dairy-free, catering to various dietary preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Natural creamy peanut butter (just peanuts + salt)
- Packed dark brown sugar
- Vanilla extract
- Large eggs
- Rolled oats
- Baking soda
- Chocolate chips
- Sea salt for sprinkling on top
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter, brown sugar, and vanilla extract until smooth.
- Beat in the eggs one at a time until well combined.
- Stir in the oats and baking soda until the mixture is uniform.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly and sprinkle with sea salt.
- Bake for 9-11 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 18 cookies. Preparation time is about 5 minutes, with a baking time of 10 minutes, making the total time around 15 minutes.
Variations
- Nut Butter Alternatives: I sometimes substitute almond or cashew butter for a different flavor profile.
- Add-ins: Incorporating chopped nuts or dried fruit can add texture and variety.
- Sweeteners: For a different sweetness, I occasionally use coconut sugar or maple syrup in place of brown sugar.
Storage/Reheating
- Storage: I store these cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
- Freezing: They freeze well; I place them in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
FAQs
What type of oats should I use?
I prefer using rolled oats for their texture, but quick oats can also be used for a softer cookie.
Can I make these cookies vegan?
Yes, by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), I can make them vegan-friendly.
Are these cookies suitable for those with nut allergies?
Since peanut butter is a primary ingredient, they’re not suitable for those with nut allergies. However, sunflower seed butter can be a nut-free alternative.
How can I ensure the cookies don’t spread too much?
Chilling the dough for about 30 minutes before baking helps prevent excessive spreading.
Can I double the recipe?
Absolutely, I often double the ingredients to make a larger batch, especially for gatherings.
Conclusion
These flourless peanut butter oatmeal chocolate chip cookies are a staple in my kitchen. They’re quick to prepare, delicious, and cater to various dietary needs. Whether I’m baking for myself or sharing with friends, they never disappoint.
Print
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These flourless peanut butter oatmeal chocolate chip cookies are thick, chewy, and packed with flavor. Made without flour or butter, they’re naturally gluten-free and dairy-free—perfect for a wholesome, indulgent treat. With a simple mix of pantry staples like peanut butter, oats, and chocolate chips, these cookies are ideal for anyone looking for a quick and satisfying dessert.
Ingredients
- 1 cup natural creamy peanut butter (just peanuts + salt)
- ¾ cup packed dark brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 ½ cups rolled oats
- ½ tsp baking soda
- ½ cup chocolate chips
- Sea salt, for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix peanut butter, brown sugar, and vanilla extract until smooth.
- Beat in eggs one at a time until fully combined.
- Stir in oats and baking soda until the mixture is well mixed.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto the baking sheet, spacing 2 inches apart.
- Flatten slightly and sprinkle each with sea salt.
- Bake for 9–11 minutes until edges are golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Rolled oats offer a chewy texture, while quick oats yield a softer cookie.
- Sub almond or cashew butter for variety, or use sunflower seed butter for a nut-free version.
- Swap brown sugar with coconut sugar or maple syrup for alternative sweetening.
- Chill dough for 30 minutes to prevent excessive spreading.
- Store in an airtight container for up to 3 days at room temp, or a week refrigerated.
- Freeze for up to 3 months and thaw before serving.
