Mar
14

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!

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Wait… WHAT? I swear this isn’t a joke.

peanut butter oatmeal cookies with chocolate chips on a cooling rack

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?

peanut butter oatmeal chocolate chip cookies on a cooling rack with a bottle of milk in the background

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.

stack of peanut butter oatmeal chocolate chip cookies

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!

bite out of a peanut butter oatmeal chocolate chip cookie

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.

bite taken out of a peanut butter oatmeal chocolate chip cookie

See how to make the cookies:

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!

4.8 from 24 reviews
Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
 
Author: 
Nutrition Information
  • 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
Recipe type: Cookie, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Thick, chewy peanut butter oatmeal chocolate chip cookies -- these gluten free cookies are flourless and full of peanut butter flavor!
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In small bowl mix together the oats and baking soda; set aside.
  3. 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.
  4. 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!
  5. 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.
Notes
You can use less sugar or less chocolate chips -- I have tried using 1/2 cup of sugar and 1/2 cup chocolate chips and they turned out great.

Feel free to substitute almond butter or another nut butter in replace of peanut butter.

If you like this recipe, you might also like:

The Best Paleo Chocolate Chunk Cookies

Flourless Double Chocolate Hazelnut Cookies with Sea Salt

5-Ingredient Flourless Chocolate Chip Skillet

Paleo Double Chocolate Flourless Almond Butter Cookies

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collage of peanut butter oatmeal chocolate chip cookies