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Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter} 
Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {my favorite cookie ever} 
Healthy Chicken Chickpea Chopped Salad 
Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free & healthy} 
Brown Butter Snickerdoodle Cookies 
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Vegan Detox Green Monster Smoothie {with kale, strawberry, cucumber, & banana} 
Strawberry Coconut Chia Seed Banana Bread
Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
Oh hey. I noticed that it’s been a while since I’ve given you a cookie recipe. Please forgive me as I made you these ridiculously good-looking, chewy, thick, fat peanut butter oatmeal chocolate chip cookies. Without flour or butter.
Wait… WHAT? I swear this isn’t a joke.
First I need to confess that I LOVE LOVE LOVE peanut butter. In fact, I think if I was allergic I’d probably still eat it. I’m definitely one of those people who feels like it completes me in some way. Some of you may feel this way about Nutella and I totally get it; nut butters are creamy, addictive and awesome spread on just about anything. I usually do it animal-style aka straight out of the jar with a spoon.
Hmmmm I think I’m displaying signs of an addict. Are there any nut butter support groups out there?
Probably not… but these cookies? Perfect for people who are explicitly in love with peanut butter. Because they contain no butter of flour, they’re packed with true peanut butter flavor! Plus they bake up thick, chewy, and soft with slightly crispy edges (the way a cookie should be)!
It took me 6 tries to get this recipe perfect, and I’m confident that you’ll enjoy them as much as I did. Now let’s get a little scientific…
These cookies are made up of the following:
Peanut butter: I use old-fashioned creamy or chunky peanut butter (not all natural); the reason for this is that it’s already salted and contains stabilizers. However, if you do end up using all-natural unsalted peanut butter, remember to add in a pinch of salt and perhaps a bit more sugar and oatmeal to the dough.
Oatmeal: Do not use quick oats. You can use the traditional rolled oats. And remember to purchase certified gluten-free oats if you are baking for someone who is gluten-intolerant.
Dark Brown Sugar: If you’ve been making my recipes, you know that I typically use dark brown sugar in my cookie dough, as I believe it always leads to a chewier, richer cookie. These cookies are made with dark brown sugar too; however, light brown sugar would work fine. I’ve also made these with 1/2 cup of brown sugar instead of 2/3 cup and they still came out great but just taste a little more like oatmeal. If you’re curious as to how brown sugar is created, it’s simply molasses added to white sugar. Dark brown sugar=more molasses (and a better cookie too)!
Chocolate Chips: These are optional so feel free to substitute them with other add-ins such as: raisins, cranberries, white chocolate or butterscotch chips, or completely omit them. You can also use less chocolate chips if you’re trying to watch your sugar intake.
I think these cookies might have the potential to be considered ‘healthy’. Maybe?
I don’t know, I read a new study everyday.
For now, enjoy these with a big glass of milk.
We’ll just have to discuss the nut butter addicts group another time.
Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
Prep time
Cook time
Total time
Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!
Author: Monique of AmbitiousKitchen.com
Recipe type: Cookie
Serves: 20 cookies
Ingredients
- 1 cup creamy or chunky peanut butter (not natural)
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2/3 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F
- In small bowl mix together the oats and baking soda; set aside.
- In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
- Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
Notes
You can use less sugar or less chocolate chips to save calories — I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
These cookies dissapear quick so I recommend doubling the recipe!
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
These cookies dissapear quick so I recommend doubling the recipe!
Nutrition Information
Serving size: 1 cookie Calories: 147 Fat: 8.7g Carbohydrates: 14.4g Sugar: 10.5g Fiber: 1.5g Protein: 4.4g
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These look perfect!
I just made these with no sugar, I dont do sugar when i bake, even the fake stuff so i added a banana, about 2 tsp cinnamon, used 1/2 cup natural almond butter, 1/4 cup natural peanut butter (i grind my own) and 1/4 cup extra crunchy jiff and my oh my!! delicious and prob a lil healthy
YUM!
I am fascinated by these cookies! No butter or flour? That means they’re healthy, right? I must try them!
Girl, I don’t know how you make this kitchen magicianry happen so well but I LIKE IT. These sound amazing!!
I think I love you.
These are a must make!!
Love it! I have a recipe with the same exact title! But it uses a bit of flour, too. I also have lots of flourless cookies with PB, but love that you also worked in oats. Love texture. They are key for that. And of course, choc + PB. Yes, yes please. Sooo good! Pinning!
Thanks for the pin!
Should the dough be refrigerated before baking? I’m anxious to try these out. I tried making the recipe with just peanut butter and chocolate chips and they were not successful (baker error not recipe) although still delicious. I’m hoping these will turn out better for me
No the dough does not need to be refrigerated. Let me know how they turn out for you!
I am kinda in love with these cookies! Peanut butter doesn’t last long in my house due to the fact that I frequently eat it out of the jar.
I completely agree with your way of eating nut butter, spoon straight in the jar. It tastes better that way
These cookies look delicious, I love the idea of adding raisins to the batter, yum
Well these look amazing. Guess I’ll be trying yet another one of your recipes.
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Hi! I made these yesterday a few hours after you emailed the recipe. 2 words: OB-SESSED. So tasty, super easy and love the no butter/no flour….my daughter had 2 and asked for more – the ultimate compliment! Thanks so much for sharing.
I was wondering why you stated that the peanut butter needs to be “not natural.” What’s the difference in the final product when using “ghetto” style PB (eg, Jiff) vs. the “au natural” kind?
Hi Jackie! Regular peanut butter has stabilizers and sugar in it already in it (as stated in the post above). I haven’t tried using natural peanut butter so I’m not sure how it will turn out, as the natural kind has more oil. I think they would still work, so if you try it let me know!
Just made this using both natural (little over 1/4c) and non-natural pb (about 3/4c) . I added a little extra oats just because. They turned out great! The next time I might try using 1/2c natural 1/2c non-natural.
These sound amazing but i’m allergic to peanut butter. What can I use as a substitute in its placed?
I just made these and substituted pumpkin pack for the peanutbutter. They were amazing! I also added a tsp of cinnamon and 2 dashes of nutmeg. I used quick cooking oats, and added 1/4 cup extra of the oats.
Almond Butter or NUTELLA!
I have two kids with food allergies – lots of food allergies – and we use Sunbutter. IT IS AMAZING!!! I am not allergic to peanut butter, and it really tastes a LOT like PB!!! We purchase it at our local Kroger or health food store, but it is available on line if you can not find it! http://www.sunbutter.com/ *I am just a mom, not trying to sell the product. There are other sunbutters out there too. I think full circle makes a dedicated peanut free one as well. Hope this helps!!! I am wanting to make these myself, but my kids are allergic to eggs, and I havent figured out what to use as a substitute yet
Heyyyy these look surprisingly good and I think I will be giving them a whirl soon!
A note about brown sugar that my mom pointed out to me once…real natural brown sugar comes from sugar cane. White sugar (which usually comes from beets) colored with molasses has a similar taste to real brown sugar but can’t really match its depth of flavor. The good stuff is entirely worth the extra 20 to 30 cents and i think it would really shine in this cookie
Thank you for the recipe!!
This is not entirely true. The sugar depends on the brand. C&H is a corporation that makes its sugar with cane sugar. If you view the ingredients on off-brands, they will say sugar beets and cane or all sugar beets.
I’ve never seen this type of cookie with oats. Sounds like it would do wonders for the texture. I’ll have to try this next time I need a GF cookie!
Another yummy GF peanut butter cookie is as follows:
1 c. peanut butter (your choice)
1 c. sugar (I have always used white, but brown may work nearly as well)
1 egg
1 tsp. vanilla (optional)
Mix together. Drop onto cookie sheet, flatten slightly with sugared fork/glass/hand, etc… Bake at 350* or 375* (higher temp results in crisper cookie with more roasted peanut flavor) for about 7-10 minutes or til lightly browned on edges. These used to be the only peanut butter cookies I ever made, because they were soooo yummy and incredibly easy. I have decided that adding flour to a peanut butter cookie just insults the peanut butter!!
(This recipe for the oatmeal peanutbutter chocolate chip cookies just might give it a run for the money though!!)
Beautiful and so simple! I can’t wait to try these, Monique!
Yes, I’m glad to hear that almond butter works!
Just made these (second sheet is in the oven now.). They are so easy and really good. They remind me of the no-bake chocolate oatmeal cookies that you cook on the stovetop. I didn’t have quite enough peanut butter so added enough Nutella to make the right amount and it worked!
Almost forgot……I used 1/3 cup Splenda Brown Sugar blend rather than the real stuff and they’re still plenty sweet.
I just made a batch of these. So moist, delish and easy as pie to make. I would suggest doubling the recipe as they will be consumed very quickly. I also used mini chocolate chips as I ran out of the regular ones.
I am making them now & absolutely doubled the recipe!
anybody tried this recipe without the sugar? I’m trying to cut added sugar out of my diet
Hi Claire, I’m afraid the recipe would not be the same without sugar. However some readers have had success with a sugar substitute such as Splenda, so you could try that?
hi claire, I tried these cookies with 1/5 cup brown sugar instead of 2/3 cup and they came out sweet and very delicious.
Do you know the nutrition info.?
Do you know how many calories are in one cookie?
Mine spread out way more than yours did. They look ugly but still taste good! I wonder why everything you make looks superb! I’m jealous!
What type of peanut butter did you use?
I only had natural peanut butter in the house, so I gave it a try, and they came out delicious! No problems whatsoever.
I love the idea of the melted chocolate chips in between the cookies, I also love the golden brown color of this particular cookie. Thanks a lot for the recipe.
I’m with you, peanut butter makes my world go round. This look sinfully delicious. I found your site via Pinterest and am loving it. Have a great day!
nutritional info:
For 20 cookies, with chocolate chips, 141 calories; without chocolate chips, 103 calories.
oh meh lord. these cookies are perfect. Im totally a pb lover, fully obsessed, cant live without it! Ive even got my son hanging out on the kitchen floor with a jar of pb and a spoon. cannot WAIT to make these!
Best gluten free cookies I’ve ever made! And EVERYONE (even gluten eaters) love them! Thanks!!
Cant wait to try these. Like the idea no flour or butter. They look yummy!
I cannot wait to try these. Perfect recipe for healthy cookies that I’ve been looking for.
Haha. Hi my name is Tina and I’m addicted to peanut butter! I’m with you on this one! I have got to try these.
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Forget the spoon! I like my peanut butter dipped out with a Hershey bar!
Just tries these and they’re awesome! Thanks
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I just made them but they didn’t turn out as pretty as yours. Mine flattened out after baking. I didn’t see the note about not using quick oats and all I had was natural peanut butter so I did add extra brown sugar. I will have to try again with the other peanut butter and non-quick oats:)
oh. my. goodness. I just made these tonight and they are AMAZING! This recipe is a keeper for sure.
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Just pulled them out of the oven. I subbed the pb with almond butter, but the gluten free member in my family is also sugar free, so instead of brown sugar, I used 1/3 c. agave nectar. The consistancy was fine and they formed really well. I baked them in a mini muffin tin and they are soft as muffins. They’re pretty good without the brown sugar if you want sugar free.
I made these tonight unfortunately I only had quick oats but I needed a sweet fix and wasn’t turning back! They were awesome! Thank you for sharing! Next time I will be sure to have old fashioned oats
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These look amazing, but at 150 a piece, I truly will have to learn how to eat just one!
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Okay….. I just made these. Can’t believe the taste and texture! I can’t tell that these cookies have no butter or flour.
Just made these and they’re really tasty! However for some reason my batch turned out really “puffy”, about twice the size as yours which makes them less chewy and more “cakey”. Any idea of what might have gone wrong here? Too much mixing maybe?
I made these completely wrong – used quick oats, used natural peanut butter (those are the things I had one hand), I also added too much brown sugar so added even more quick oats and guess what – THEY WERE AMAZING! This recipe even with all my mistakes is great! I will try it the proper way next time but this is a new favourite! Highly recommended!
YAY! I love recipe successes!
mmmmmm… the recipe already sounds and looks wonderful, then I read the comments!! Was searching for a good muffin recipe and found this instead. Cookies are always better than muffins!! Gonna go use up the last of the peanut butter now and make these for my girls for afterschool snack today. And if they succeed, then I will be buying a couple of jars of peanutbutter this weekend so I can make some to send with my 8yrold as snacks for her class next week. :~) Thankyou for such a good recipe!!
These cookies look incredible, perfect for PB lovers like myself!
These are in my oven right now. I used agave in place of the brown sugar. Cannot wait to taste them. They look delicious!!!
These were absolutely perfect!!!!!
Used rolled oats but also added some quick oats because batter didn’t seem thick enough. Added some walnuts and sunflower seeds. Not bad…though I think I added too much of something because there is not a huge peanut butter taste to mines.
LOVED this recipe! Added a banana rather than the brown sugar as someone suggested earlier. Also used Jiff Natural Peanut Butter-Ghetto peanut butter as someone noted earlier…LOL I’m in heaven
Gotta love the ghetto PB sometimes!
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Made these today and they were really, really good. I did add a touch of flour (the batter was really, really oily), but I wish I’d just added more oats. I also added a big scoop of raisins =P Made these for my dairy-allergy friend. Super delicious! Thanks
Help!! Mine came out flat as a pancake…What did I do wrong?? Did I make them too big?? I used a small scoop..and they started to spread the minute I put them on the sheet…Help!! ty..
Hi Mickey! What kind of pb did you use? Also, is your baking soda fresh?
It’s gotta be the baking soda because I just made these for the 3rd time (everyone eats them so quick I can barely keep them around!) each time with small changes and every damn time they have been amazing!
mash up a banana and blend it with the peanut butter. Oh My GOD!!!!!! U will not be disappointed!!!! Unbelievably ridiculously delicious.
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Made these with steel cut oats. Oh my lanta….so good!
i will try today. I’ve been searching for this recipe moment!
I made these, followed the recipe, and they fell apart. Didn’t hold.
they taste good eating it with a spoon though, haha
Thank You for this terrific recipe. I’m on a low glycemic diet, meaning no sugar or flour so have been looking for a cookie that I can actually eat. Since PB is an allowed food for me these cookies are perfect. I use only natural products so have no “regular” PB in the house, only natural. I use a lot of Trader Joe’s products and I find their nautural organic PB is not as oily as other brands. It is soft but if you refrigerate it first it will firm up and the cookies won’t spread as much. These are delcious cookies tho. I’ve substituted Stevia and Agave w/a 1/2 tsp of molasses and it gives the cookies just the right amount of sweetness with that brown sugar flavor I love so much. Thank you again for the recipe. I especially love that it is so easy to customize to fit different needs.
You’re so welcome! I’m glad you enjoyed these cookies Vickie!
What is old fashioned peanut butter?
AMAZING!
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So I think the trick to making these ooey gooey is to not overbake them! This batter was the stickiest cookie batter I’ve ever worked with (I only had natural PB but added a touch of flour and salt to bind & add flavour), so much so that my blender seized up before even adding the dry ingredients, and it was impossible to roll them into balls or even slightly flatten. As a result my first tray were too small/irregular and they were slightly over-baked (by 1 or 2 minutes). The texture was a bit cakey though flavour was still good. Then I got tired of using my hands and used a cookie scoop instead, and the second tray was absolutely perfect. These were all gone by the second day!
Ohhhhh YUM! Bravo to you! These look amazing and I will be trying them with gluten free oats. Thanks for sharing a great looking recipe!
A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling…it works well to keep the dough from sticking all over your fingers. Normally you would use flour but since this is a flourless recipe water works just as well.
Should I grease the cookie pan?
No need to!
Made these the other day and shared the recipe everywhere I could… I cut the auger and chips down to 1/2 cups… Worked out to 2560 calories for the whole recipe (1440 from the peanut butter) if you use a 1/8 measuring cup level to scoop them out you will get over 20 cookies and they are the perfect size
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I made these and they were AMAZING! I have made flour-less peanut butter cookies in the past, which were all disappointing so I was a little skeptical about these, but they were an wonderful surprise. These cookies really turned me on to all of Monique’s recipes and I am inspired with all of the recipes she creates.
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OMG I sincerely do not think I will want to make any other cookie recipe after trying this one, well done! I don’t know exactly what I did (overmix? substitutions? etc), but the texture of the cookie right out of the oven has a macaron-like texture that is kind of raised, shiny, and structured, but still soft. The interior is more traditionally cookie-like and doughier, so the combination of the two textures is to die for (like a macaron!).
I added walnuts, which gave the cookie an extra layer of texture contrast, creating a critically acclaimed culinary event in my mouth. Color me impressed!! Thanks for the recipe, which will be made time and time again in my kitchen.
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These cookies are great! I just made them according to the recipe except I used Enjoy chocolate chips. They came out perfect. I have one child that is gluten free which makes all of us gluten intolerant. So, it’s great to find recipes that everyone loves! This one is a keeper!
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