Thick, chewy peanut butter oatmeal chocolate chip cookies! These gluten free, flourless peanut butter cookies are made with 7 simple ingredients and are full of peanut butter flavor!
Remember these flourless peanut butter oatmeal chocolate chip cookies? I first made them back in 2013 and slowly but surely they took over Pinterest and won your hearts. Now they’re one of my most popular recipes.
So say hi to my 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). After a day or two, they’ll get a little softer.
Let’s talk ingredients.
Peanut butter: I used all natural creamy peanut butter, but chunky peanut butter will also work. If you do happen to be allergic to peanut butter, almond butter will also work well. My favorite peanut butters are Smucker’s, Santa Cruz, and Whole Foods 365 Organic Creamy Peanut Butter.
Oatmeal: Make sure to use regular old fashioned rolled oats in this recipe. And remember to purchase certified gluten-free oats if you are baking for someone who is gluten-intolerant.
Brown Sugar or Coconut sugar: I love using brown sugar in this recipe. If you prefer an unrefined sweetner then I suggest using coconut sugar. 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 like.
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 1/2 cup chocolate chips would be perfect too!
I think these cookies might have the potential to be considered ‘healthier’ version of a regular cookie. They’re packed with protein, a good amount of fiber and the fact that they are super easy to make is everyone’s dream come true.
Enjoy these with a big glass of almond milk. We’ll just have to discuss the nut butter addicts group another time.
See how to make the cookies:
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- Serves: 18 cookies
- Serving size: 1 cookie (based on 18)
- Calories: 178
- Fat: 10.2g
- Carbohydrates: 17.4g
- Sugar: 13g
- Fiber: 1.8g
- Protein: 4.8g
- 1 cup natural creamy peanut butter (just peanuts + salt)
- 2/3 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup rolled oats (gluten-free if desired)
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips, dairy free if desired
- Flakey sea salt for sprinkling on top
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In small bowl mix together the oats and baking soda; set aside.
- In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. 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 9-12 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 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough. Makes 16-20 cookies.
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
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