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.
