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 cookie recipes OF ALL TIME.
So say hi to my ridiculously good-looking, chewy, thick, healthy peanut butter oatmeal cookies with puddles of chocolate in every bite. Here’s the secret: they’re made 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. 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.
Anyways, these cookies? Perfect for people who are explicitly in love with peanut butter.
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What makes these peanut butter oatmeal cookies healthy?
These are truly the most magical peanut butter oatmeal chocolate chip cookies because they’re filled with sneaky, nutrient-dense ingredients but still taste oh-so indulgent. They’re also:
- Made without any flour! We’re just using nutrient-dense, whole grain oatmeal for the perfect cookie texture. This keeps the cookies gluten free (if you use gluten free oats) while adding a boost of fiber.
- Dairy free because there’s no butter involved.
- Made without any extra oil. Just the natural oils and healthy fats from peanut butter!
- Packed with a protein punch thanks to peanut butter & eggs. Cookies for breakfast, anyone?
Ingredients in these healthy peanut butter oatmeal cookies
Because these cookies contain no butter or flour, they’re packed with true peanut butter flavor. Plus they use just 7 key ingredients! Here’s what you’ll need to make them:
- Peanut butter: I used all natural creamy peanut butter, but chunky peanut butter will also work. If you do happen to be allergic to peanuts, almond butter will also work well. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends!
- Sweetener: I love using brown sugar in this recipe. If you prefer an unrefined sweetener 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 oatmeal-like.
- Vanilla: for that cozy flavor we know and love. Learn how to make your own here!
- Eggs: you’ll need two eggs for these healthy peanut butter oatmeal cookies.
- 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.
- Baking soda: to make sure these peanut butter oatmeal cookies bake up thick & chewy.
- Chocolate chips: I love adding chocolate chips to these cookies but they’re optional. You can also use fewer chocolate chips if you’re trying to watch your sugar intake. I think 1/2 cup chocolate chips would be perfect too!
- Optional: a sprinkle of flaky sea salt for that sweet & salty combo.
Customize your peanut butter oatmeal cookies
- Choose your nut butter. Feel free to use any nut butter you’d like. Almond butter would also be delicious.
- Try new mix-ins. Have fun with your favorite add-ins like nuts, M&M’s, raisins, cranberries, white chocolate, or butterscotch chips. Or maybe try a chocolate drizzle! You can also omit any chocolate to keep them strictly peanut butter. If you’re craving monster cookies, try my healthy monster cookie recipe.
- Go refined sugar free. Use coconut sugar and omit the chocolate chips to make them fully refined sugar free.
Can I make them vegan?
I haven’t tested this recipe with flax eggs but let me know if you do!
How to make healthy peanut butter oatmeal cookies
The best part about these healthy peanut butter oatmeal chocolate chip cookies is how easy they are to make. You’ll have warm, thick & chewy cookies in under 20 minutes!
- Prep your pan. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a small bowl mix together the oats and baking soda.
- Make the dough. In a separate, large bowl mix together the wet ingredients until smooth. Add in the dry ingredients and mix wwith a wooden spoon, then gently fold in the chocolate chips.
- Roll & bake. Roll cookies into 2-inch dough balls, place them on your baking sheet, and just BARELY flatten the tops of the cookies with your hand. Bake them up until the edges barely begin to turn a golden brown.
- Cool & enjoy! Let the cookies cool for 5 minutes on the cookie sheet then transfer them to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt and enjoy!
Storing & freezing tips
- To store: feel free to keep these cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy! You also freeze the dough itself — get all of our tips for doing so here!
More cookie recipes you’ll love
- Grain Free Snickerdoodles
- Damn Good Paleo Chocolate Chunk Tahini Cookies
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Healthy Soft Banana Bread Cookies
- Paleo Lemon Poppy Seed Cookies
Get all of my cookie recipes here!
If you make these healthy peanut butter oatmeal chocolate chip cookies, 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.
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Thick, chewy peanut butter oatmeal chocolate chip cookies made with 7 simple ingredients. These flourless healthy peanut butter oatmeal cookies are full of that nostalgic, delicious peanut butter flavor you know and love, but are gluten free and dairy free! The perfect treat for kiddos and adults.
- 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.
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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 5th, 2013, republished on December 26th, 2018, republished on August 30th, 2020, and republished on January 16th, 2023.
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 😉
I made hem and refrigerated them for 15 min before baking them and they came out really good and big. I used a small ice cream scoop to form them. Thanks so much for the recipe. 💞 I made 23 cookies. Stella
Thanks for the ideas! I love the banana idea. Artificial sweeteners are dangerous! Glad the almond butter worked for you too. Much healthier. 🙂 Just made them as is, and they were delicious, but definitely going to experiment next time!
I love your healthy adaptions, anonymous. I prefer to avoid sugar too. However, I’m so curious to know what crunchy jiff is?? Do tell, please? It sounds yummy! We don’t get that in Oz. 😊
Crunchy Jiff is peanut butter.
Thanks for the banana idea! I don’t want to use sugar!
hi. Only 1 banana? I Dont want sugar too… Thanks
Mixed dried craberries with the chocolate chips and used 1/2 cup of organic sugar and 1 Tbl molasses. Really good! Thanks for the recipe!
Has anyone tried non diary chocolate chips and/or homemade peanut butter ?!
I only use trader joe chocolate chips. They are vegan and amazing
Yeap! These are yummy.
how many cookies does we make each time?
The sea salt makes these special. They aren’t too sweet. Minimal chips. But oh the salt!!!! Perfect.
I am fascinated by these cookies! No butter or flour? That means they’re healthy, right? I must try them!
Yes!! Don’t know healty but hummm so good
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! 🙂
Yay! These look AMAZING. Must, make, soon.
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
My mother used to make oatmeal cookies with raisin, chocolate chips, walnuts and flaked coconut. I can’t wait to try this recipe and add in all the extras!
Well these look amazing. Guess I'll be trying yet another one of your recipes.
Well these look amazing. Guess I’ll be trying yet another one of your recipes.
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!
Hi there! The recipe says to use natural peanut butter – is this comment outdated? Thanks!
Hi! Yes, we’ve since updated and re-published the recipe 🙂
I used natural. They were sticky when trying to make balls and although I could have used a spoon to spoon them onto the cookie sheet, I just wet my hands and made balls. Pressed them a little, and they were amazing, chewy, chip or 2 or 3 in every bite. Filling too, so didn’t eat as many…good thing. Thanks for sharing the great recipe
Perfect! Glad you enjoyed 🙂
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.
Just tried this recipe with freshly ground peanut butter and it worked great! Very tasty. I didn’t have chocolate chips, so I tried your suggestion of raisins. Yum!
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 🙁
I am not sure if it would work or not, but have you tried using the ground flaxseed meal and water in place of the egg? It works in quick breads, but haven’t tried it in cookies. Just 1 T ground flaxseed mixed with 2 T water for 1 egg. Let it sit a bit and substitute.
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 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!
Why cant i use quick oats?? Its all i have here..
So i used quick oats and they turned out great!! Looks like they get thicker with old fash oats though.
Great to know, Kara! Thank you! I only have quick oats as well!
I just made these last night, but substituted almond butter rather than peanut butter as well as apricots, figs and coconut instead of the chocolate chips. They still turned out amazing! I'm sure there are so many iterations you could do with different ingredients. These cookies have an almost cake-like consistency; best of both worlds 🙂
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. 🙂
A definite must, I love peanut butter so can't wait to try x.
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 just made these, the batter was runny so I put it in the fridge for about 10 mins then baked them for 8 mins, they turned out fine. I also used a Pampered Chef small scoop to put the cookies on the sheet, no muss no fuss. Hope this helps.
I knew these were a must make when I read the recipe. Chewy pb chocolate excellence! Made just 20 anymore and it would be trouble!
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!
I would love to try these! But I am allergic to eggs. Can I use a substitute for eggs? like 'flax eggs'? (flax seed meal + water).
I didn't try it with these cookies, but I have done it with a lot of other cookies and it always turned out great. 🙂 So I would assume that it turns out great. 🙂
kristy i am also allergic to eggs and relaly want to make these did u try the flax eggs?
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!
Just made these delicious cookies! Substituted macaroons for chocolate chip, kraft less sugar peanut butter,2 thsp of gf flour, and used quick oats. Baked for 12 minutes and the cookies came out crispy on the outside, soft and gooie on the inside.
Delicious! My husband loves them.
Thank you for the great recipe!
So happy you both loved them!
OMG, no flour or butter? I must try these! I am definitely trying 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. 🙂
Forget the spoon! I like my peanut butter dipped out with a Hershey bar!
Just tries these and they’re awesome! Thanks
Ok so I tried to calculate nutrition as best as I could, feel its somewhat acurate. I used exactly the ingredients mentioned. Based on 20 cookie count.
Cal – 160.
Carb – 17g.
Fat – 9.2 g.
Protein – 4 g.
Sodium – 130 mg.
Sugar – 13g.
Up to you as an individual to determine how healthy this can be considered. Def better than store bought, but I also don't know the size of each cookie so…
Hope this helped!
omg peanut butter oatmeal chocolate sounds like heaven
I just made these with quick oats (all I had in the pantry), and they turned out delicious. I'll try again with old fashioned oats and see if that makes a difference in texture.
I used soy nut butter because we have a child with a nut allergy and they were spectacular nonetheless. We use a brand called Wowbutter, which I think is only available in Canada – you can get a bucket of it at Costco. Anyway, a great solution for the peanut allergic.
Wowbutter is available in the States, too 🙂
I made these with a brand of Canadian soy butter called Wowbutter and they were spectacular nonetheless. If you have a peanut allergy to deal with feel free to sub in one of these products.
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.
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 🙂
These look amazing, but at 150 a piece, I truly will have to learn how to eat just one!
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!
Thank you for sharing this recipe! I love it! I used quick oats and actually added more than the recipe called for and they were crispy on the bottom and soft on the inside!
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!
I just made these, I added more GF oats, omitted chocolate chips, and added a little apple sauce.. YUM!
Just made these. Delicious, and meet the criteria for a relatively healthy, high protein snack – my son is on a protein kick. I used "only" half a cup of molasses sugar, it could use even less. On the weekend, I tried a similar recipe, with less egg, more oats. Colin preferred those – they were denser, these were more cakey. Will play with this, and post the other one.
Strange, when I search I can't find the recipe I used last. Essentially, it used 1 egg and 1.5 cups oats; not certain of the sugar. Next run will keep the two eggs but increase the oats and use whole ones
Well the entire batch I made last night has vanished. Good sign?
mash up a banana and blend it with the peanut butter. Oh My GOD!!!!!! U will not be disappointed!!!! Unbelievably ridiculously delicious.
Made these with steel cut oats. Oh my lanta….so good!
Best cookies ever! I doubled it but used half almond butter and half peanut butter and still only 2/3 cup sugar plus added raisins and the chocolate chips!
Just made the
Peanut butter oatmeal chocolate chip cookies
flourless , no butter!
It was really really good!
Wondering if I can store them on the cabinet or if I have to refrigerate them in an air tight container???
Searched through a bunch of comments but did not see the answer to that question did see that they last up to a week and an air tight container but nothing about refrigeration…..
Will make again!!
Hi Josephine! Feel free to keep them on the counter for 3-5 days in an airtight container 🙂
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?
Speaking of nut butter addiction…http://runandyum.wordpress.com/2012/09/21/nutbut/ (I'm not doing that for self promotion! I really just identify with people addicted to nut butter).
I think these will be the next cookies I make… finishing my semester, so now's the time! 🙂
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.
Do you freeze the cookie sheet or no?
Sorry grease the cookie sheet
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
The picture is the same as another recipe with Nutella in it…interesting.
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.
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.
Awesome, awesome, awesome! Great directions too! I rarely follow directions, but these were so easy, I decided to give them a try, and I'm glad I did! These cookies are like monster cookies but with 56% less sugar, a great recipe for my son who is allergic to dairy (I used dairy free chocolate chips). Thank you!
Alice, can you make some and bring them down??
Yes, good picnic food, right? I will!
Love these! I replaced the eggs with flax seed and they turned out fabulous!
I'll have to try them. I'm a big flax seed fan.
This recipe is awesome but even better with a little orange zest in it!
I keep going back to this recipe again and again. Everyone who has tasted them love them and request the recipe. I am craving again so am baking another batch today!
Omg that sounds soooo good…bake me a few…lol xoxo
I made these last night and they are just perfect! Thanks for posting 🙂
I can't wait! I definitely need to join your support group. I have a problem when it comes to peanut butter! Love it!
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!
I just made these for my dad, his girlfriend, and my boyfriend. They were a huge hit! Will definitely use the recipe again. They are quite moist. My only changes next time might be more oats and more cooking time, as I like a somewhat crunchier cookie.
These are amazing. Just made them and ate too many already!
Delicious! I used 1 cup of oats and PB&Co’s Dark chocolate peanut butter, plus dark chocolate chips and they are wonderful! My husband was also quite impressed and couldn’t believe that there wasn’t any butter or flour in them.
Made them last night..Added some mulberries as well…Loved it!
These are amazing, thank you!
These are awesome! My guilty pleasure. I replaced the peanut butter with WOW butter (soy spread) as we have peanut allergies in the house. They are so good when kept in the fridge, chewy with firm chocolate chips! YUMM
I wanted these to be delicious as everyone said…but they were not. Strange texture and not healthy enough to make up for their lack of flavour, unless you are gluten free I would say skip this one!
So simple, so good !
I only had large flake oats on hand. So I pulsed them in a food processor a few times. I also added 2tbs Wheat Bran.
Love these cookies! Have just made a batch with my two year old daughter and we are both thoroughly enjoying the cookies! So yummy 🙂 Have tried a few of your recipies now and all have been delicious!! Thank you.
I’d love to add a banana to this recipe, but I’m not sure what to cut back on to compensate — peanut butter or sugar? Or a bit of both?
These are amazingly soft cookies! 🙂 Perfect for a college student like me, thank you!
I WILL be baking these…today!
Then send some my way! You've been on my mind…love you. Miss you.
I did not expect to like these as I am not a huge fan of peanut butter but made them for my two teenage boys. They loved them and to my surprise I did too. Really yummy! And I can feel good about making these for them because of the no flour and no butter. Thank you, lovely Monique.
Wow, these biscuits are delicious! Great recipe. I didn't have dark brown sugar but still turned out really well.
These are insanely good. I was skeptical. I found the recipe when I searched for "peanut butter cookies with no butter," thinking I'd find a recipe for cookies that used a little oil instead of butter, and for no reason other than there was no butter in the house. We had oatmeal, so when I found the recipe, I decided to try it. I almost made half the batter in case they were a disaster. It's a good thing I didn't cut the recipe in half because I would have had to make another batch within an hour.
I used mini chocolate chips and creamy peanut butter, and they were perfect. I can't wait to make them again and experiment with other ingredients, like coconut and raisins, chopped walnuts – they were just so good, I am already planning to bake them next Christmas. this exact recipe and variations so I have to start experimenting now. Thank you so much for this astonishing recipe!
you can make glutton free fourless biscuts just mix penut butter and eggs and cook in oven
Love Love this site and these yummy cookies!!! I used Flax meal in place of eggs and mixed Natural Peanut and Almond butter with quick oats and it’s to good! I prefer the quick oats for texture reasons. But yummy…..
For those used to good baking, I would not recommend this recipe.
Delicious gluten free cookies!! Cooking time averaged out to 8 minutes per batch. Has anyone made these with a sugar substitute, such as raw Stevia?
So all I had was natural peanut butter- I added salt and approximately 1 Tbs of vegatable oil. I had no brown sugar, made my own, 1 cup white sugar and two Tbs molassas(stored remainder in a sealed container). I subsituted chocolate chips for frozen cranberries, thawed and halved and raisins. Turned out excellent, will be making these again and again….PS I am very high altitude and did not adjust for this..
These were so good, Jeff loved them. High in protein….. Yum yum…
I made these today and they far exceeded my expectations! They are SO. GOOD. I added an extra 1/4 cup oats, used half chunky peanut butter and half smooth, and dark chocolate chips. Such a good, chewy texture and you don't even notice the absence of flour or butter. I'll definitely be adding this recipe to my faves! Thanks!
Ooh can't wait to try these!
So I kinda screwed these up and kinda didn't. I didn't have enough peanut butter in the house but use PB2 for smoothies so I just re-hydrated some of that. Well, that didn't work out well. The PB2 looked fine, but when mixed with the other ingredients, became super thin and runny. In an effort to salvage the cookies, I added more oats (probably 2 cups) and a couple tablespoons of PB2 until the batter became a good consistency. The result when baked was a much fatter (than your pictures), very cake like textured cookie. Very chewy and soft. My only change would be to add a little more sugar. I tasted the re-hydrated PB2 after and that stuff does not taste like peanut butter on it's own (it's just not sweet)! I think because of this, the cookies aren't as sweet as I thought they should be. I kept 3 for myself and have eaten 2 and my husband took the rest to work and they were gone by noon. Some how, even with the added ingredients, I only came up with 19 cookies total. That was using a small scoop. I calculated the calories and they came out to 51 calories per cookie.
can i use cocoa powder instead of choc chips, i have lots of that but no chips and what would the ratio be?
I cannot even say how amazing these turned out! Mine did turn out a bit flatter than yours (and I didn't even flatten them down at all), but I actually really liked how they turned out like that! Super impressed with this recipe for sure!
These are seriously the best cookies I’ve ever tasted!!!! Thank you!!!
I absolutely love these cookies! Tried making a half batch for a homemade afternoon tea and they went down a treat. I used chopped dark chocolate and pecans in them as I had extra ingredients around. Delicious. Thank you 🙂
No calories either I bet lol
These are now a family favorite! Thank you! 🙂
Thanks for the great recipe! I made these with Bob's Red Mill shredded coconut and craisins. I think I'll add some kind of nut next time. Mahalo!:)
You make me want one!
It's soooo delicious!!
i made them, but most got burnes on the bottom 🙁 the ones that got away taste delicious 🙂 next time i guess ill just put the oven in a bit lower temperature… but great recipe!!! thx!
i made them, but most got burned on the bottom 🙁 the ones that got away taste delicious 🙂 next time i guess ill just put the oven in a bit lower temperature..i actually used organic mashed peanut (to spread) and it worked perfectly. great recipe!!! thx!
You're so creative. I've been looking for the ways to make oat delicious, since I don't cook a lot. this recipe doesn't look hard to do, and chocolate chip, peanut butter and oat, they will absolutely turn out great. thank you so much
I just made these this morning and they turned out great! Just used slightly less sugar and chocolate chips but kept everything else the same. One thing though: after cooling for a few minutes, the cookies remained very soft. I like soft cookies, but these seem to flop even when I lift them, they’re that soft – is that how they’re supposed to be? Or should the base be a little crisper? And is there any way to make them crisper after baking? Loved the recipe, thanks so much for posting!
I made these the other day using white sugar and a glob of unsulphured molasses. My husband loveddd them. The molasses gave it great flavor. We didn't have any choc chips then tho. I have a batch in the oven now w choc chips 🙂 Def a recipe I will be keeping
The second I found this recipe (no joke), I printed it off and went and made them immediately! LOL. They are AMAZING!!! My new favorite cookies. 😀 I was searching for an oatmeal-peanut butter-chocolate chip cookie, and I'm glad I found these! PLUS they're flourless (I'm GF), so a total bonus!! Thank you!!!
Also… I only had light brown sugar on hand, so I actually added a 1/2 tsp of molasses to the batter. Yummmmm. 😀
Lail Berrett Covington, Molly Duncan Stone, Tiffany Davis Smith, Kim Galyan Melanson, Kim Borchert – you ladies need to try these!! 😀
I'm thinking I should just make them right now…
Making these tomorrow! Yum! Thank you for sharing!
It must be this time of year… just yesterday I was searching for a great peanut butter cookie recipe! Thanks for sharing!
These are by far THE very BEST cookies EVER!! Make them smaller and never overcook! I always double the recipe & keep dough ready to go in he fridge. Thank you for these lifetime staples!
I made a batch today. Quite tasty.
I made these and they really didn't turn out as amazing as everyone else described. They came out airy and not very flavorful. I was disappointed 🙁
oh, boo. I hate when that happens
It's because they have NO BUTTER!!! Didn't you grow up on the same cookies I grew up on????
I need to try these!
Try Jif almond butter…. Very good'
Made these today! Delish! I'll try them with almond butter next time!
A shortcut to using a hand mixer is to stir your wet ingredients by hand then add the baking soda to the mix. Stir until the ingredients look lighter and more carmely. Then stir in oats and chips. The baking soda has a chemical reaction to the sugar and egg which brings it all together.
Looks delish! Do you think this batter would freeze well?
These just came out of the oven and are DELICIOUS! I used 1/4cup almond butter and 3/4 natural PB.
Everyone I gave these to loved them! So delicious.
Thank you for this delicious recipe, Monique! Always love your cookie recipes 🙂 Made these with natural peanut butter and added an additional 1/3 cup oats to account for that. Also only added 1/2 cup dark brown sugar. Delish!
OK, be HONEST….when is the last time you ate just ONE of these? Who really thinks that one cookie is ne serving? 🙂 Awesome ccookies!!!
This is the first time I have ever commented on a recipe, but I just had to say AWESOME. I used crunchy PB and a little Nutella with a super dark chocolate bar that I broke into pieces. This is a definite repeat for our house. Next batch I’m going to try adding a little more oats (my family loves oats) and instead of chocolate some cranberries.
Delicious!i justmade these! didnt have brown sugar so I used molasses with white sugar and they came out amazing everyone loves them!
I doubled the recipe after reading all the great reviews. I followed the recipe exactly! Mine came out looking like meringues. They were not very good and looked nothing like the picture. Very disappointed! What a waste of ingredients.
Ok, my husband is eating these. They taste better after they sat overnight. They still look and taste like meringues. Do you think the egg ratio was off when I doubled the recipe? I REALLY want to love these cookies 🙂 I may give it another try but not double the recipe.
Hey Lisa! Try using 3 eggs if you double the recipe instead of 2. Also, did what kind of peanut butter did you use?
I used whole foods PB. Not the kind with the oil on top. Has some other ingredients and tastes more like regular (skippy, jif) PB. I may try them again with less eggs like you suggested. Thanks!
I just made these with 1/2 cup of honey instead of the brown sugar and they are amazing!!!
I tried these and posted the recipe to my healthy tip FB page: https://www.facebook.com/KrazyKolterLifestyle05. Hopefully everyone will like them as much as my family did! Thanks for the recipe!
They were great even though I didn't use the chips! Next time I may substitute the sugar for honey or apple sauce:-)
Sound delicious and can be gluten free.
Can I use honey instead of the sugar? And what about egg whites in place of the eggs? Thanks!
I just made these, only change I made was to use 6 tbsp of water and 2 tbsp of flaxseed, in place of the eggs, to make the recipe Vegan, came out great!
Just finished these cookies – they turned out GREAT! Has anyone tried making them with splenda brown sugar instead of regular brown sugar? I may experiment with it to see how to do it but thought someone might be able to help me with the experiment curve 🙂
Delicious! Added walnuts! Hit the spot and were rich enough that you don't need to eat 10 to quench your craving, two are enough.
I only havecquick oats on hand. Will the cookied still turn out if I use them?
It says not to use quick oats in the recipe. I've never done a no flour no butter oatmeal cookie before. I always use quick oats. I also have a pb cookie recipe that I sometime add a cup of oats too and it's pretty yummy. Did you want me send it to you?
Adjustments – increase pb to 3/4 cup instead of 1/2, and replace 3/4 cup of the flour with quick oats. Bake for 7 mins, press down gently with a fork in a cross pattern, and bake for another 2 mins. Really yummy cookie. Now I want some lol
I only use quick oats (for everything!)
mmmmmmm….these look amazing! Just discovered your blog through Tasty Kitchen, and I love the lighter, healthier baking options. Great photos!
Googling around…found this recipe (the picture sold me). I didn't have chocolate chips so I threw in some raisins. DELICIOUS. Thanks for the recipe. This is the first time I've ever made cookies without butter & flour.
This is my go-to recipe when I want (NEED!) a sweet, but non-guilty type treat. I usually just make them into bars though and save time and effort. They are fab! And if you want them to be vegan, just use either flax or chia in lieu of the eggs.
I've made with both old fashioned and quick; the results are slightly different, but equally tasty!
One Cookie is 147 calories!!!! I'd rather have the unhealthy one lol
i made these today and modified them slightly. My husband said they were the best cookies ever! Nicely done!!
yes, i did and they turned out great.
Just made these. Kind of dry and can't taste peanut butter. Guess I will try some thing else next time.
Can I use truvia or xylitol to make these healthier and less calorific?
Thanks so much for a great recipe! Found it at 11pm tonight. It's now midnight, and I have a batch fresh out of the oven. Delicious! I only had quick oats, so I used those, and added 1 tsp. cinnamon. Really good. You have a new subscriber! Looking forward to trying some of your other recipes!
My turned out flat and too gooey 🙁 I Think I am gonna try to make it another time and home it turns out ok.
OMG!!! These are delish and quite addictive too (hey u haven’t warned me) my girls ( I have 5) LOVE them! And hubby too tnx! This is a family favorite already!
Have done these several times and used natural nut butters. Added more oats and more sugar. Almond butter and cashew butter is not as oily as peanut butter. Cashew butter is more subtle flavored. My favorite version is with Almond Butter, Dried Cherries (Soaked in cherry juice) with slivered almonds and dark chocolate bits.
Hi, love these cookies. Just want to know what would the shelf life of these cookies be?
Up to a week, if stored in an airtight container.
These cookies are so good!!! I didn’t miss the flour or butter at all. And they have the perfect texture. I sprinkled some coarse salt on top since there is none in the recipe(and I used low-sodium PB) and it was delicious! They rival my favorite cookie – oatmeal choc chip – from my grandmother’s old church cookbook. I can’t wait to make them again and experiment with some of the ingredients. Thank you thank you!
Have you tried making these with egg substitute, like ground flaxseed and water? I don’t use eggs.. just curious before I give them a try!
This is on da freakin’ list! Taking my 3 favorite cookies and turning them into one recipe is the best idea EVER! Thank you!!!
These look incredible!!! Any thoughts on adding a protein powder to this recipe for added protein?
These look amazing! MUST. MAKE. COOKIES! Pinned!
I will give it a try with real peanut butter. The other kind has cancer causing hydrogenated fat so the cookies would not longer be healthy at all.
I made these with PB2. I first used 2/3cup PB2 with 1/3cup water to re-hydrate but ended up adjusting because my batter turned out runny like Sonja Gudgel said hers did. I added approx 1cup flour and approx 1/4cup more PB2. I only used 1/3cup chocolate chips but next time won’t include. I think nuts would taste better. My cookies turned out very cake-like but still tasty.
I just made these cookies today and they were totally yummy! I had two already and I’m still wanting more. Thanks so much for the recipe. Will def make again when i want a healthier alternative to a sweet treat.
These cookies are delicious. However, my dough was not sticky at all. It was very oily. I double checked and triple checked the recipe before popping them into the oven and everything checked out. Not sure what happened there.
Regardless, we enjoyed them and thank you for sharing!
I JUST made this and they are AMAZING. Perfectly crispy on the bottom, doesn’t make me feel TOO guilty eating, and it was very easy to make. THANK YOU!
These are delicious! I made them with coconut sugar & missed the memo on not using quick oats but they still came out delicious. My husband said “these are just as good as regular cookies” and “how is it possible to make cookies this good without butter?” which means they are a hit! I’m going to try them next with almond butter or a more natural PB and try some other healthy subs with just a bit of chocolate chips. Thanks for a great recipe, as always!
Almond butter works great. Also natural peanut butter. Cashew butter not so much. You will need to add a bit more sweetener though. I use dried cherries, dark chocolate chips, slivered almonds and a pinch of ancho chili powder. You can also sub orange extract for vanilla when using cherries.
lol that sounds disgusting. just eat sugar if you’re going to eat cookies. stop being an ass.
If it sounds disgusting, why waste your time typing that comment out. Just leave and move on with your day.
I made this using white sugar, because i had no brown but they turned out great!! Both m little ones and thhe hubby loved it! Will be making these again using the brown sugar…i bet they will be even better! i took pictures cuz they looked so drool worthy!! Thanks for a great recipe!
These look awesome! I will substitute coconut sugar in place of the brown. It has a low glycemic index & looks & bakes like dark brown sugar.
you tried making a healthier cookie, yet you use Jiff and they add sugar to their peanut butter. dumbass
Hey Monique! Thanks for this delicious recipe 🙂 Everyone in our family LOVES these!
I just made them with store bought all natural peanut butter. I added a little salt and a bit more oats, they turned out great! There probably wont be any left by the end of the day 😉
I followed the recipe almost exactly, substituting regular peanut butter for natural crunchy PB! And I added a bit more oats. Turned out delicious! There was no need to add more sugar or salt 🙂 Loved how they turned out!! Cooked them for about 14 minutes as when I took them out after the initial 10 they did not look ready.
Omg that’s are the bomb but the baking is taking a bit longer than 9 to 10 mins but they are still the bomb thank thank you
I have to shake my head when I see a recipe that states “not natural peanutbutter”!!! You know what is the opposite of natural? UNNATURAL. So that’s what you are eating when you buy that oil infused added sugar garbage peanutbutter. Why. Why eat it. I simply do not understand. Really. I don’t get it!
Use organic peanut butter and stop moaning :p
I know how to bake and that is NOT what those cookies looked like when I made them. Nobody went near them because they resembled cookie vomit.
Thanks Monique for sharing your recipe. This is the best healthy peanut butter cookie recipe on earth! I’ve made those cookies and they came out pretty tasty. My neighbour had a big smile on her face when she tried them 🙂
I used 1/2 cup of sugar and avoided adding too much chocolate chips for less calories and they turned out pretty yummy. It’s definitely worth the effort. “Thumps up”
I love these! They are awesome. I would love to add ground flax seed…any suggestions for an amount?
hello – if i want to double or triple the recipe, can I just multiply by 2 or 3?
I actually use stevia instead of sugar and use 1/3 cup cocoa powder instead of chips…they are always delicious. ..thank you!!
I just made a batch of these and, in one word, FABULOUS! I tried them out for my dad who is borderline diabetic, so I used Splenda’s “brown sugar” and only 1/3 cup of chocolate chips. The batter was rather loose so added more oats. They still spread out way more than yours, but the taste was absolute perfection!! Thank you for a sweet treat that my dad is going to love!! A
Have you tried making these with egg substitute (flaxseed meal/water)?
I use coconut oil…2 TB for each egg
The only difference I did, besides using natural peanut butter, was use only 1/3 cup of jaggery instead of brown sugar. Mine turned out more cake like instead of cookie like. Would have preferred them to be crispier- like an oatmeal cookie, but they were cooked perfectly inside- just rose quite a bit. I’m wondering if possibly using less baking soda might help? Any suggestions?
My husband asked me for the traditional oatmeal cookies, he loves them… but I am trying to loose some weight so I looked for a recipe without flour. Ihave to say that I made the regular oatmeal cookies for my husband and tried the half of this recipe just for me (in case it didn’t work cause I don´t have much luck with new healthy recipes) but they turned out AWESOME!!! Since the first bite I knew this is my new favorite cookie recipe.
I live in Ecuador so regular peanut butter is really expensive, I tried with home made peanut butter (I drained all the oil to thicken it) and they are perfect. Thank you so much!!
Made these a few weeks ago and they were absolutely delicious! My hubby loved them!
Can these be frozen? If so, should I freeze it before or after baking?
I absolutely love these! I’ve made them quite a few times and actually make them with 2 TB of coconut oil per egg in order to make them vegan and to be able to eat a bit of raw dough! I’m excited to make these for my newly gluten free friend! The recipe is so easy that I was able to even make them while living in Africa!
Just made these and they were awesome! I had already started mixing when I realized I had no oatmeal, so I used almond flour instead, turned out great. Will try again with oatmeal 🙂
What an awesome recipe….
I made this few times & now it’s a must to have them all the time😃
I just made these and they were sooooo good. I had to force myself not to eat them all. I used natural peanut butter and 1/2 the baking soda and it worked out. I just find baking soda makes things taste so salty and bitter so I always try to use less or none. Next time I’ll try with none and see how that works. Great recipe. They are the perfect about of firm, soft, chewy, and yummy.
I tried it today and it turned out to be so good that I almost finished the whole batch. I substituted the sugar with honey to make it glutenfree and sugar free
Want to have a try, but I didn’t find any way to buy Peanut Butter, do you have a recipe about it? I want to make it myself, thank you.
These. Are. AMAZING!!!! So easy, so fragrant, SO delicious!!!
Aren’t they awesome?? So glad you enjoyed them!
It doesn’t say if the baking sheet should be greased or not- though it says “prepared” later on in the recipe. Should it be greased?
Hi David – no need to grease! The peanut butter should prevent sticking 🙂
I never comment on recipes, but I just made these and they turned out AMAZING! So fluffy and delicious, my new fav. ❤️
So glad you loved!!
Great recipe! I tweaked it a bit (as I always do to lessen the sugar and add things I like in my recipe choices)
The same recipe for baking soda, vanilla, eggs
1 cup PB- Half almond butter, half pumpkin spice peanut butter from nuts n more (which has a little added sweetener)
For sugar I used 3/4 a banana (thats all I had) and 1/3 cup light brown sugar
about 1 cup of oats (mixed with an ancient grain oats mix) and then added about 1/4 cup oat flour to thicken it
I did add some dark chocolate and mini chocolate chips (maybe 1/2 cup total) and some chopped pecans
It made 25 cookies and they were delicious and fluffy, not too sweet, but very nutty
9 mins was plenty of time, 8 worked as well
These were a fucking disaste, and taste like shit, followed recipe to a T. Do not try this recipe you will waste ur time and ingredients.
Thank you for the recipe! My boyfriend and I really enjoyed them with almond butter. We used slighly less sugar since our almond butter is a little sweeter than peanut butter.
We made our cookies pretty big and only ended up with 12. Our almond butter was also on the runny side and that, along with the size, led to fluffy, cake-y cookies instead of chewy cookies.
If you want chewy cookes, make sure to make your cookies smaller and use drier nut butter.
Hi Amy! Glad you both enjoyed these with almond butter 🙂 Noted on your consistency, too!
Thank you! I am using these as a high protein cookie while I take the bar exam, so they will be my treat at lunch each day. My batter came out a little oily rather than sticky, but I figured it was the peanut butter. They still came out tasty.
Mine came out to about 19 cookies. I used a large spoon as a scoop.
Hi Livy! I’m glad these came out tasty for you, and congrats on taking the bar (so impressive!)
I tried your recipe with less sugar. The cookies are delicious thank you for this recipe.
Perfect! I’m glad you enjoyed 🙂
I made them and they are great. Greetings from Egypt 🙂
So great to hear! And hello all the way to Egypt 🙂
Cookies are good, but the nutrient info is wrong
I just made these tonight and we LOVE them! I used old fashioned rolled oats, regular creamy peanut butter, and all the other ingredients as listed in the recipe. I didn’t read the entire recipe before starting to make it. Oops. I mixed all the dry ingredients together and then stirred in the egg, vanilla, and peanut butter. I did not beat anything. I just used a regular spoon to drop the cookie dough on a silicone mat and I didn’t push the dough down. The batter was sticky but it held together just fine. Once cooked the dough spread just the right amount I would expect with any traditional wheat flour recipe. The cookies had slightly browned at 11 minutes. When I first took them out of the oven they looked fluffy but once they cooled for a few minutes they looked just like a traditional cookie and comparable to your picture. The chocolate chips did melt a little and spread inside the cookie but the chips were still nice and big. I used Guittard milk chocolate chips. They tasted great and the texture was good. Thank you for posting this recipe!
I’m so glad you enjoyed these! The dough will be a bit sticky with the peanut butter, but I’m glad the texture and taste turned out well.
Sorry not a fan. Will not make again.
Sorry to hear that Abbey! Plenty more cookies to try here 🙂 I hope you find some that you like!
This looks amazing. Thank you. Frankly, I don’t comment on food blogs but yours is interesting especially due to your vegan meals. I’d like to ask if you have recipes with desserts that don’t contain sugar BUT are still sweet and delicious. I’m trying to reduce sugar and eat healthier. Cheers from another blogger.
Thanks for your comment Marlena! Most of my desserts have natural sugar in them from honey, coconut sugar or maple syrup 🙂 I prefer to use these over sugar substitutes (like stevia, etc.)
Oh gosh, I have no words. These sound AMAZING!!
Seriously SO GOOD!
Can you substitute carob chips for the chocolate chips?
Made these tonight… absolutely DELICIOUS! I added 4 tbsp brewers yeast and 3 tbsp ground flaxseed to make them into lactation cookies for breastfeeding (perfect with the oats and healthier than most recipes I’ve seen that require lots of butter and more sugar). Now I don’t feel so guilty about eating 5! 🙈
Such a great idea!! I’m glad you liked them 🙂
I’ve probably made these 25 times, no joke. We don’t do flour or sugar so these are perfect for my family. My daughter is 12 and eats a pretty clean diet right along with me, she loves them. 😊Thank you for the best recipe ever!!
So happy to hear that!! These are the perfect treat 🙂
If I were allergic to peanut butter…I wouldn’t know what to do with my life. Seriously. But in all seriousness, I’d still make these cookies–maybe substitute for sunflower seed butter just for curiosity–and die happily! Okay, that’s not the best decision, but it just goes to show how much I love peanut butter!
I LOVE peanut butter. Sunflower seed butter would probably work or almond butter!
Hi! Made these and they were amazing. How should we store them and how long??
Can I use quick cooking oats?
That’s what I used and they came out perfect!
Yes those should work!
Great recipe, thanks for sharing! I reduced the sugar by half and added a few more oats to make the dough thick enough. I used stevia powder to taste. They turned out great!
I did NOT mix the baking powder with just the oats. I should have! Some of my cookies tasted a little too baking soda-ey because of my laziness. LOL!
Awesome! And yes – I would always recommend giving the dry ingredients a good whisk lol 🙂
I halved the sugar too and followed the rest of the recipe, and they came out PERFECT
Made these as-is (only smaller-sized). Absolutely delicious!!! Satisfying treat! Thanks!
Perfect! So glad you loved them!
I just made these. Our whole family loved them. So quick and easy to make. Thank you for sharing it.
I just threw all the ingredients into a big bowl. Mixed them up with a wooden baby. Then I dropped them into my baking sheet with two teaspoons.
Perfect! Glad the whole family loved these!
Delicious! I followed the recipe and used coconut sugar alternatively as suggested with some chopped up chocolate my sis brought back from Barbados. YUM! I made my dollops a bit smaller when I put the dough on the pan, and I baked for 10 minutes. They came out nice and fluffy.
Yummm I bet that chocolate was amazing!! Glad you loved these 🙂
I tried this recipe out due to being out of flour and loved it!!! I did add some ground flax seed and they were still DELICIOUS! Thanks for this recipe!
Perfect!! No need for flour when the cookie cravings hit 😉
Getting ready to try this recipe but looking for a little more protein. Can you add protein powder to make a Hi-Protein Power cookie? How much should I add?
I haven’t tried it, but I think that should work! Maybe start with a scoop?
I made these to take into the office, they were easy to put together and came out delicious, but I think if I made these again I might lower the sugar and up the oats.
Glad you enjoyed!
These look perfect! I made this tonight…it was amazing
So glad you enjoyed!
Gluten Free/Dairy Free here! I haven’t had a choc chip cookie in a while because I just don’t like the GF/DF alternatives. I tried these tonight for a field trip tomorrow. Not very hopeful.
I picked up the first one to taste test. As I bit into it, Celine Dion’s “It’s All Coming Back to me Now” came on the radio. It was a magical moment. You have brought back the joy of a great choco chip cookie for me! Thank you!
Hi Marie! SO happy you found this recipe. It’s truly one of my favorite cookies (both gluten-free & non). Also, we listen to Celine over here weekly 😉 the perfect song for this moment!
These are amazing. So easy and delicious and the texture is perfect. I’m pregnant and they are hitting the spot!!!
Love these ones! And congrats, Heidi 🙂
Monique these are AMAZING!!! I used only 1/3 cup coconut sugar and 1/3 cup enjoy life dark chocolate chips and they were still incredible!! So hard not to eat them all at once.
I’m so glad you loved them!! Perfect go-to cookie 🙂
I just made this last night, and, unfortunately, it really wasn’t great. The texture of the cookies is too soft – almost like it’s a spongy bread – and the oatmeal is just too hard. I have enjoyed making some of the other recipes here, but I won’t be making these again.
Sorry to hear that, Lucy – very strange as I’ve never had those issues before. I’d be sure to use rolled oats for the texture here. Otherwise, plenty of other cookies on my site to try that you’ll love!
Peanut butter cookies are my all time favourite treat, so I was so excited for these. I didn’t mind them, but for some strange reason they didn’t really have a strong peanut butter taste! I have no idea why, and I used a high quality nut butter. Tasted more like a tender oatmeal cookie.
Hmmm it could be because traditional peanut butter cookies have tons of added sugar (especially in the peanut butter itself). The all-natural ingredients in here are a bit more mild!
I’ve never commented on any recipe EVER…THESE ARE SOOOOOOO GOOD! Not to mention SO easy.
Thank you thank you.
So happy to hear that, Gretchen! 🙂
i made it as yours amd i really loved it 😍 .. maybe we can use Maple syrup instead of Sugare i will try it next time 👏🏻
Glad you loved these! I haven’t tried these with maple syrup – let me know if you do.
Just wanted to say I love this recipe and I love your chili recipe too!! I also use all natural peanut butter and it’s great!! Jist wondering how long the cookies are good in the fridge 🙂 I would rate this a 5 star but for some reason it’s not letting me??
So happy to hear that Jessica! These will last about a week in the fridge 🙂
These cookies seem kind of magical to me. I didn’t have a lot of confidence in the result, but they are perfect cookies! Amazing! Definitely going to experiment with banana instead of sugar next time. But, how easy! Who needs flour!!
They are magical! Let me know how it goes with banana 🙂
I am typically a little sceptical about healthy cookies recipes i find on pinterest and i never seem to be able to get them just right! HOWEVER. these are my new current obsession. very little ingredients and swapped the peanut butter for creamy almond butter and WOW! the perfect texture and consistency and so easy!! everyone needs to try this!
So happy you gave these a try! One of my favs 🙂
Just made these cookies and they were yummy! Even my husband who has no allergies loved them.
Great! So glad you two loved them 🙂
Hello Monique, have you tried them with coconut sugar? In trying to feed my two toddlers well I’m looking for tried and true healthy recipes that don’t contain refined sugar and alternative flours. Do you have a blog you can recommend for this? It’s just that I don’t have the resources to ‘give it a shot’ on recs using alternates. Thank you and thanks for your blog nonetheless
Have they been tried and tested with coconut sugar? Unfortunately I don’t have the resources to try and need some healthy recipes for the kids w/o refined sugars.
Feel free to use coconut sugar, they will be great!
First time to try it. It really tastes good! Thank you for sharing this recipe. By the way, can i substitute brown sugar with stevia?
Glad you liked them! I wouldn’t recommend swapping the brown sugar with stevia 1:1 because stevia is much sweeter.
Just made these with flax eggs and coconut sugar and they are DIVINEE!!!! I’ve been scooping pb with my finger and eating chocolate together so when I saw this recipe, I knew it was a better solution 🙂 haha LOVE THESE
Aren’t they just SO good?! I love them!
I made these using coconut sugar & almond butter, & subbed one of the eggs for a mashed banana (cause I only had one egg), and I just made one giant cookie on a pizza pan. It turned out absolutely delicious! Thank you for this recipe 😊
Glad those swaps worked out well! Love the idea of one giant cookie – YUM.
I’ve been trying to get my boys to eat more oatmeal. I think this may do the trick! 🙂
Absolutely! They’ll love these 🙂
These are so delicious. Make sure to eat one shortly after coming out of the oven! Also freezing the cookies are yummy as well!
Glad you loved them! Fresh out of the oven is the best 🙂
I would like to try these, but was wondering if you think maple syrup could somehow be substituted for the brown sugar?
Great idea. I think 1/2 cup maple syrup would work well.
I’m not sure what I did wrong but my balls never flattened out. The inside was raw and the outside was crisp. I ended up flattening them out w a wooden spoon and threw them in the oven again. Followed the recipe to the T. Any thoughts?
sounds like your peanut butter may have been too thick. did you use an all natural peanut butter (with just peanuts as the ingredients) or a brand similar to Jif/Skippy?
We love this recipe!!
My sister is GF and low/no sugar, so I loved this recipe. She loved it too. So soft and yummy!
Amazing! The perfect gf treat 🙂
I have been making these for months and my family absolutely loves them. I’ve subbed almond butter for the PB and they were equally delicious. I actually prefer them to the flour version that I would typically make. Thank you!
Whoo hoo! So glad you love these.
WoW! Those cookies are so good! Thanks for this fabulous recipe!
Absolutely! Glad you loved them.
I made this recipe and the first pan of cookies i realized i forgot the chocolate chips so i added them in for the rest of the cookies and i have to say i LOVED the cookies both ways. My 7 year old daughter is now asking for these cookies so we’ll make another batch tonight. Thank your for my new go-to cookie!
Amazing! So happy to hear that 🙂
Perfect recipe for picky eaters to eat oatmeal and perfect for the season, thank you.
Perfect recipe for picky eaters to eat oatmeal and perfect for the season, thank you
Absolutely! Glad they enjoyed 🙂
I can’t wait to try these!! Can you sub coconut sugar for the brown sugar?
Yes that should work well! Enjoy 🙂
I made these last week because i wanted to try something new that was not too overwhelming. These cookies were amazing and every single person that tried one really loved them. Being flour less made them less filling, but they had so much flavor. I highly recommend making these, they are pretty easy and Monique’s comments at the end were so helpful (and funny).
Amazing – so happy to hear that, Angela! I’m glad everyone loved them 🙂
These turned out perfectly for me, no changes made. Thank you for the excellent gluten free cookie recipe.
Amazing! So happy to hear that.
I made this cokies before two years ago…In that time I was living with my lovley mother,and I remeber she said: dont put to much chocolate,do it exactly like recpie because this are diet cokies😀…Today I made it again exactly like recipe, but my mother is not here anymore…she died month ago and she broke my heart…she was very special person…So today I made the cokies with my tears and remeber her….Thank you for this perfect recipe…
Hi Nora! I’m so glad you two could share this recipe – thinking of you while you’re remembering your mom and hope these bring some sweetness.
These were so good! I haven’t made a recipe yet from AK that I didn’t like.
Amazing! So happy to hear that Jessica 🙂
Are you sure the 3/4 cup oats is the correct measurement? It was runny like cake batter so I At least doubled the oats. I used Gf old fashioned oats, btw, because that what I had at home.
Yes that measurement correct! It should be rolled or old fashioned oats, not quick oats.
These cookies are delicious and I love making a “healthier” cookie for my kids! Thank you!
Such a great healthy treat! Glad you enjoyed 🙂
Perfect cookies on a rainy day. Love there’s no oil, butter or gluten!
Absolutely! Glad you liked them 🙂
Can I substitute maple syrup for the brown sugar?
You could try using 1/2 cup pure maple syrup but the cookies will have a different texture and will likely be super soft.
Delicious recipe. Be very conservative with the sea salt if you choose to use it. It compliments the cookies with a nice salty/savory finish but would be very easy to overdo and ruin the cookies if you’re not careful. 100% would recommend!
A little sprinkle is all you need! So delicious. Glad you loved them!
This recipe is pretty good. My husband is picky, and he liked these. I was out of vanilla so I substituted Kahlua liquor! I also formed these into golf ball size and put them in the frig for several hours to firm them up.
Glad that swap worked out! One of my favorite, easy treats.
I made these as soon as I saw the Instagram post! They are awesome. Mine turned out a little more dry than I like, but the flavor was there. I used light brown sugar instead of dark brown sugar because that’s what I had available. Will definitely make again!
Hmmm the dryness could be from the type of peanut butter you used, but so glad you loved them!
This recipe was AWESOME. My boyfriend and I couldn’t stop eating. I liked the texture the oat flakes provided, it made it less boring than flour. I personally put crunchy peanut butter instead of creamy, and it was heaven. Thank you 🙂 Will continue to follow
Love it! So happy you both enjoyed. Crunchy peanut butter sounds amazing, too 🙂
Looking forward to some of your fabulous recipes.
I hope you find some here that you love!
Everything that I have made from you is 5 star! I have only tried a few and cannot wait to make more!!
So happy to hear that! Thanks for your note 🙂
Oooooh yum! These are perfect quarantine cookies and so easy to make! I highly suggest using a cookie scoop because boy, it was sticky with the pb. Loved these (just like everything else from AK)!
Absolutely! The dough does get pretty sticky but glad these worked out well 🙂 such a great treat!
These are my new favorite cookie. The texture is 🙌🏻. Yet again, another phenomenal AK recipe!
I’m so glad you loved them! Chewy and delicious 🙂
I have made these several times for my celiac boyfriend. Thanks so much.
Perfect! So glad you found this recipe!
The idea of this recipe really appeals to me so I tried it out. I only made three small changes: 1. Halved it because I need a new quarantine bake too frequently to make whole recipes anymore and 2. added a little less than a tablespoon of cocoa powder 3. used slightly less sugar, purely because I am out. I thought the taste of these were shockingly delicious, given that I’ve never had great luck with a flourless recipe before. I would give the taste 5 stars, but the texture a little less because they super stuck to my silpat (I think because theres no oil/butter in this recipe… would add butter to the silpat next time) and were a bit hard to keep together. Overall recommend.
Hmmm not sure why they stuck to the slipmat. The recipe calls for using parchment paper, so I suggest using that. They definitely don’t stick to parchment paper from my experience. Glad you enjoyed regardless!
What can I use as a substitute for brown sugar? I know that using white granulated sugar will change the texture of the cookie. Would half honey or maple syrup work?
I haven’t tried anything else, but I think a liquid sweetener would likely prevent these from having a good consistency.
I used half Kraft (sweetened) peanut butter and half (sweetened with honey) natural almond butter in this recipe with milk chocolate chips. They turned out to be some of the best cookies I have ever eaten (And I have eaten a lot of cookies). They were just the right sweetness even though the original recipe called for unsweetened butters. But hey, perhaps I’ve got a sweet tooth!
Amazing! I’m glad those swaps worked out well. Such a great treat!
Delicious. I used two spoons to form a ball. The batter was too sticky for my hands but the spoons worked great. Might was to add a dash of salt to the batter to bring out the peanut butter flavor more. I used natural peanut butter. Would recommend this recipe.
Perfect! Glad you enjoyed and great tip on a pinch of salt 🙂
Soooooo good. High recommend 🙂
Glad you enjoyed!
Just made these cookies and there are amazing, Utterly delicious don’t think they’ll last till the end of the day, I didn’t have any dark brown sugar or chocolate chips to hand, so substituted for what I had in the cupboard which was soft brown sugar and a bar or dark chocolate which I just chopped up, they came out pretty good a new fav with the family.
Perfect swaps! Glad you loved them!
I really like how you give options for less sugar and healthier options, thanks.
Quick and easy to make, subbed out the chocolate chips for nutella and added mixed crushed nuts.
Glad those swaps worked out well! Such a great treat 🙂
THE BEST COOKIES IVE EVER MADE. HONESTLY AMAZES ME HOW YUMMY THEY ARE, and “healthier” they are in comparison to other recipes! I needed this, IT IS A PERFECT RECIPE. Great with chia seeds and hemps seeds as well! ❤️
Amazing!! So glad you enjoyed!
Could you substitute coconut sugar for brown sugar?
These cookies look so yummy! Can I use coconut sugar in place of the brown sugar?
Can’t wait to make them!
Sorry just saw your note on the sugar. 😊
No problem 🙂 enjoy!!
These cookies are easy and delicious. I was recently diagnosed with celiac disease and have been looking for ways to get my cookie fix. I will certainly make these again.!
I’m so glad you found these! The perfect treat.
These are my favorite gluten free chocolate chip cookies! So delicious.
So happy you love them!
So good. Like, SO SO SO good! Flour is annoyingly difficult to come by right now, but who needs flour when you have these delicious flour-free cookies? YUM!
The perfect cookies right now! Glad you love them 🙂
The flourless chocolate peanut butter oatmeal cookies were a big hit at our house.
I did a big change out I used wow butter because my daughter has nut and gluten allergies and it was fantastic.
I’m always looking for great recipes.
Thank you 😊
Perfect! I’m glad that worked out well 🙂 Hope you find new recipes here you love!
Followed the recipe exactly and the cookies turned out perfect. Just the right texture. Not overly sweet but so satisfying. The whole family loved them. Highly recommend!!
Delicious! Glad the whole family loved them!
I followed the recipe exactly. I did use a mixer to combine the wet ingredients before adding the dry, and I wasn’t sure if that was ok or made a difference. My cookies turned out spongy, not like a regular oatmeal cookie.
Sorry to hear that! It’s a very popular well loved recipe. I don’t know why they would turn out spongy though. Wondering if you followed the recipe exactly?
I reduced the sweetener to 1/2 cup and used flax eggs due to sensitivity. These cookies were extremely moist and delicious! I didn’t flatten them. They didn’t spread at all, so I highly recommend you flatten the cookies to your desired thickness before baking, as is recommended in the recipe. They were still good!
I’m glad that worked out well! Such a great treat 🙂
Really tasty and easy to make!
Glad you enjoyed!
Love these cookies!! Definitely a new found favourite and will be making more very soon! Perfect amount of chewy and chocolate and peanutbutter bliss! I love peanutbutter as much as I love a great cookie so these are right up my alley!! Writing this review after hoovering a couple thanks for this gem of a recipe super easy to follow which for someone who is just starting out in baking can appreciate .
So happy you love these ones! 🙂
I followed the recipe exactly except I didn’t put the flaky sea salt on as I knew the kids wouldn’t go for that. My youngest son liked these a lot. I thought they were just ok, however they were very easy to make.
I’m glad these were kiddo-approved! 🙂
Can I use xylitol instead of sugar? Thanks.
I haven’t baked with xylitol so I’m not sure! Let me know if you give it a try.
Thanks for the great recipe. Since I love cranberries, I ventured to add it to cookies. It turned out brilliantly!
Perfect! Love that idea 🙂
First time on your site and just finished baking these cookies! I didn’t have all natural pb so I think my cookies came out a little sweeter because my pb was sweeter. Nonetheless, they were delicious! Someone had commented that their cookies came out a bit more round and “puffy’ and I had similar issues. I flattened my 2nd batch a bit more and they were less dome-like.
I’m glad the pb worked out well! And yes, flattening them will help out.
Hi! If I leave out the chocolate chips completely, do the amounts of the other ingredients remain the same? Thanks 🙂
Yes they will! Enjoy 🙂
Delicious!! Made these today substituting 2 flax eggs for the 2 eggs and using only 1/2 cup of sugar. I’ll probably try with only 1/2 cup of chocolate chips next time too just to lower the sugar even more cause they were mega chocolaty, though who can really complain about that! This recipe is a keeper!
I’m glad that worked out well! The perfect treat 🙂
My son loved these! And I was so excited to find yummy GF cookies! We added nuts and raisins, yum!
Perfect! So happy to hear that!
These cookies are soooo good! I have been baking for years, but rarely made gluten free desserts. I have a new neighbor who can’t eat gluten, so I have been experimenting with recipes to find good treats for her. These cookies are one of the best recipes I’ve made so far! I used gluten free oats and jif peanut butter. I love how they bake up high, not flat like most gluten free cookies. The recipe is simple and delicious! Thank you so much for the recipe!
So happy you found these ones! The perfect gluten free treat 🙂
I made them today and they came out delicious…
I’m so glad! Perfect treat.
So delicious and made them in a snap!… and ate them in a snap! 😋 A new favorite!
This is the first ambitious kitchen recipe I’ve made, and I can’t wait to try out some more after seeing how these cookies turned out! I roughly chopped up a bar of chocolate for the chips and they’ve come out extra gooey and delicious after only 9 minutes in the oven, amazing! Thank you for the recipe! =)
I just made this with my 3 yr old daughter and they wonderful! She especially loved rolling them into little balls. I used loosely packed brown sugar, but otherwise followed the recipe exactly. Thank you so much for this and all the delicious looking recipes on this site. I hope to make more in the very near future!
So happy to hear that! I hope you keep finding new ones here you love 🙂
Can we add light brown sugar instead of dark
Yes that will work!
This looks delicious, thank you for sharing!
Absolutely! Hope you get a chance to try them!
These look delicious! Question–will they turn out well if I use conventional peanut butter instead of natural peanut butter?
I think they should be okay!
These cookies are so moist and yummy. I highly recommend them and will definitely be making them again.
I didn’t have brown sugar so I used palm sugar. I didn’t have peanut butter neither, so I used almond butter. And I added dried cranberries.
I’m glad those worked out well! The perfect treat 🙂
The Photography looks AMAZING! The ooey gooey chocolate with the crunchy sea salt YUM! When Making cookies I always like to get baking chocolate bars and roughly chop it to have all different shapes and sizes of chocolate.
Love that! So delicious 🙂
My family absolutely love these cookies, I always have a batch in the freezer they are so good frozen!
So happy to hear that!
Very good and easy cookies. Instead of chocolate chips I crumbled up an organic Cayenne pepper wild ginger chocolate bar. These cookies had a kick LOL very good.
That sounds amazing!!
Both my children have had milk & soy protein intolerances so I have had to avoid dairy and soy while breastfeeding. My son is 8 months and I just discovered this recipe! It is hands down THE BEST dairy free cookie of any kind I’ve had/tried. And I’ve probably tried a dozen recipes. Well done!!!!
I’m so happy you found this one! The perfect treat 🙂
These are some of the best cookies ever… It’s my go-to recipe. I make them all of the time for my roommates, my coworkers, and myself. I love the yummy and clean ingredients.
Amazing! So happy to hear that!
Can I substitute the brown sugar for the Swerve brown sugar.
I’ve never baked with Swerve so I’m not 100% sure. Let me know if you try it!
I was so excited to make these – they look and sound delicious! Unfortunately, I attempted twice, and both times the cookies came out thick and dense. I really wanted them to turn out like they are described, thin, soft nd chewy … everything you want in a cookie. But the way mine turned out, both times, they are barely edible….
So strange! So many readers have made this recipe with success. I recommend sticking to the recipe exactly as written and avoiding any substitutions.
This is definitely a 5 stars! Simply awesome! Love all your recipes! You are gifted!
So happy you loved these! And thank you! 🙂
These are some of the best cookies I have ever made. I am an avid home baker that recently went gluten and dairy free. These taste just like regular homemade cookies but better! You’d never miss the butter and flour. I reduced the brown sugar to 1/2 cup and added apx 1/3 cup ground flax seeds to help boost breast milk production. Amazing chewy texture with the addition of flax and I used the Enjoy Life chocolate chunks. I highly recommend these! Thank you so much for the recipe!!! They will be a staple in this household for sure.
Amazing! So glad you loved these 🙂 You’ll have to give my lactation cookies a try next!
I have made these cookies so many times, I have lost count. These are truly cookies that will hit that pb craving. The natural pb flavour really shines through. And my 4 and 2 yr old love them. The only mods I make are: I drop the sugar down to 1/2 cup; I drop the choco chips down to 1/2 cup; I add a tbsp of ground flaxseed to the oats; and, I have pb without salt so I add 1/4-1/2 tsp of fine sea salt. Oh, and I add 1/2 tsp of cinnamon bc, you know, it’s cinnamon! Haha. Thanks for this recipe, ak. It is a staple in my house!
Amazing! So happy to hear that 🙂 The perfect treat!
These cookies are FANTASTIC!!! I followed the recipe as is and they came out perfect! The dough is very sticky as stated so I just used two spoons to scoop them onto the pan and it worked great! Will definitely make these again!
Perfect! So glad you loved them!
Glad you loved them!
Made these today, but instead of sugar, added a large banana and a spoon of maple. Seriously delicious. Ate almost the whole batch. Thank you!
I’m glad that worked out well! 🙂
Please change star rating to 5*, for some reason my phone won’t allow a 5/5 stars. Excellent recipe! I was doubtful but these turned out absolutely delicious, even my son ate them and he dislikes peanut butter. I used chunky peanut butter and sprinkled the top with smoked sea salt flakes. Divine!
Amazing! So happy to hear that 🙂
Delicious. Totally satisfied my cookie craving with the few ingredients I have to hand while travelling. Subbed the sugar for 1/3 cup of honey, and made 6 huge cookies as only had a small pan. Consistency is more cake-like as a result but I’m not mad about it! I also used chopped dark chocolate. Can’t believe there’s no flour in them. So good!
I’m glad that worked out well! Such a great treat 🙂
I have not made these yet, but am very interested. The only thing is the cookies in the blog post look different (Amazing!!) Than the ones in the video. Are they different recipes? I’d love to have my cookies turn out like the ones in the post rather than the video. Thanks for all you do!
Hi! They are the same recipe 🙂 the photos vs. video can tend to look a bit different just depending on the lighting, etc.
Another AWESOME recipe. When is your cookbook coming out??
Your website has changed the way I cook. I am vegetarian and gluten free and these recipes need to be in print PLEASE
Thanks so much, Cindy! Hopefully in the near(ish) future 🙂 I’ll be so excited to share it when I get the time to write it!
These were absolutely delicious!
So glad you loved them!
I was so excited to make this recipe as I love both chocolate and peanut butter and am always looking for gluten free options. I followed the instructions using Kirkland organic peanut butter and mixed by hand as I was too lazy to drag out my mixer.. The cookie dough was extremely greasy, not at all sticky as the notes mentioned. There were too many chocolate chips to mix in but I forced the issue. The cookies are OK but a bit tough. I am wondering if I should have used my electric mixer and whether or not it would have made a difference. I can’t decide if I will try this recipe again but if I do I will make the extra effort to use it.
Hmmm I’m not sure about the greasy part, I’ve never used kirkland pb but perhaps that’s the issue if it has a very high fat ratio. Handmixing is best for this recipe so no need to change that! I would try again with different pb!
Just made these and substituted 1/2 cup monk fruit sweetener for the brown sugar… next time will try the full 2/3 amount or maybe add some chopped dates because they turned out bland. Also didn’t help that I used unsweetened chocolate chips but we’re doing no sugar… which has been hard. Also mine look nothing like the photos… the oatmeal is very obvious and in the pictures they look like regular chocolate chip cookies. Mine were also way more wet than in the video so I added a bit more oats to try to soak it up but i think that just made them taste too dry even though they were still wet and sticky and impossible to roll into a ball. Not sure what happened… was the pb supposed to be refrigerated? Used the Trader Joes brand just peanuts & salt. Will try experimenting again or maybe try another recipe without the oats.
Hi! Sorry to hear that you had some issues. I don’t bake with sugar substitutes like monk fruit sweetener so I think that may have changed the flavor and consistency of these quite a bit. The natural peanut butter from Trader Joe’s should be just fine as well. These ones are grain free (without any oats) that you might like better!
These cookies are so easy to make and delicious! I’ve made them in the past with the ingredients listed in the recipe and they turned out great. Today, I made them with coconut sugar and flax eggs (my brother-in-law can’t have eggs and my sister needs as many lactation-producing ingredients as possible!) and they still turned out great. They’re so good, especially once they’ve been slightly cooled but are still warm out of the oven. Salt flakes are the perfect little addition at the end. Yum! The whole household loves them.
So glad everyone loved them! Happy to hear that those swaps worked out well, too 🙂
These are so good! The fact that they are quick and easy to make and require minimal ingredients makes them that much better. I made two batches in one week. They are thick and chewy and satisfying. I used coconut sugar instead of brown sugar, and they weren’t overly sweet—no sugar hangover/coma!
Absolutely! The perfect treat 🙂
was it 178 cals per cookie? I’m confused because a normal cookie is roughly 80 cals, is this recipe healthier due to less refined sugar?
Hi! Yes, that’s correct. All cookies have different nutritional info (based on their ingredients, size, etc.) but this one has who grains, healthy fats and even a boost of protein! You can also feel free to reduce the sugar if you’d like – see instructions in the notes section.
Very good. Followed your recipe but used half the amt of brown sugar and they were excellent.
Thank you for the recipe.
Perfect! I’m glad that worked out well 🙂
My cookies didn’t flatten!!
Is it because my natural PB was in the fridge!? 😫
Yes, definitely could have been the issue!
Made these last night. Turned out exactly as described and oh so good! Not too sweet at all and I used brown sugar. I took pictures but don’t know how to upload them. Sorry. They are delicious though!
Perfect! Glad you loved them!
These were delicious! I used Lily’s brand salted caramel chocolate chips (sweetened with stevia–all of the Lily’s chips and bars are really, really good) and would totally serve these to gluten-eating friends/family. I might cut the sugar to 1/2 c. next time or try the banana option that a few folks have suggested for more of breakfast-y type cookie, but am super happy with how my first attempt came out. They looked beautiful and I meant to take a picture, but, um…we’d all had a rough Friday in my house and they didn’t last that long. 🙂 Thanks again!
These cookies are simple and delicious 😋! Crispy edges, soft inside. Mmmm… what a cookie should be. I’m going to add pecans next time! Thank you!
Absolutely! Love that idea 🙂
Hi Monique! These look great. Do you think they would work okay if I replaced the brown sugar with coconut sugar, honey, or maple syrup? I have a cane sugar intolerance.
Hi Jennifer! Yes, coconut sugar will work well 🙂 enjoy!
I baked this on a whim for a friend’s birthday, and they turned out great (she devoured four large cookies at midnight).. The recipe is very forgiving – I baked the cookies at 160 degrees Celsius in my microwave oven for 12 minutes – this works a treat. Thank you all the way from Singapore, Monique!
Amazing! Perfect birthday treat 🙂 glad they were a hit!
This is not a picture of a gluten free cookie. Clearly it’s a flour cookie.
I can assure you the photos are of the cookies in the recipe 🙂
I don’t usually leave comments on recipes but I had to with these cookies! YUMMY!!!!! Wow, few ingredients and lots of flavor! My whole family loves these cookies so it’s now on a regular rotation for dessert!! Thank you! 😋
Amazing! So glad you loved them!
So simple to put together and delicious! These will not last long in the house.
Absolutely! The perfect, easy dessert 🙂
I am fairly certain this is the perfect cookie recipe. Flour or no flour. My family is going gluten-free due to health issues with my children and I am trying to make things fun in the kitchen. I found this recipe and did not alter it in any way. The cookies were soft, moist the perfect texture due to the oats. I imagine I will try this recipe again using some additional fun ingredients like peanuts or M&Ms or maybe both!. Whether you need gluten-free or not, I highly recommend this recipe. Thank you for sharing it!
Amazing! So happy you loved these!
this recipe was soooo easy to make!! they’re not even out of the oven & they’re already 5 stars for me 😍 thanks for the delicious recipe!
Love that! Such a great treat 🙂
Hi, I just made these cookies and even though they came out great and delicious, the bottom is completely burnt/ black. Since I made in batches, I lowered the temperature in the subsequent batch but it still burnt. Any suggestions?
Could you oven have been too hot, or perhaps could you have baked for too long? Did you follow the recipe exactly? Let me know more and I can help troubleshoot!
These are super easy and delicious. My husband couldn’t believe they were gluten free (I used gf oats). The flaky salt on top makes these next level good.
Absolutely! The perfect treat 🙂
AMAZING. Just made a batch of these cookies and they are the best. Will definitely be making again soon.
So happy you loved them!
Love these cookies!! Can I store these cookies in the fridge right after baking?
So easy to make, perfect texture, and delicious! I’ve already shared the recipe with all my friends. Can’t wait to make them again!
Loved how simple and delicious these were! I used this recipe for my Halloween “spiders” (Reese’s in the middle with icing eyes/legs), and swapped the brown sugar with coconut sugar. Thank you, Monique!
Love that idea!! So cute 🙂
I’m so glad!
Yum! I followed the recipe exactly, using Ghirardelli dark chocolate chips, and they turned out delicious! I do not eat gluten free, but my husband does, so it’s tricky to find desserts we will both enjoy. The dough looked very oily and wet, which made me nervous about how the finished cookies would come out . . . but they baked up beautifully and everyone enjoyed them, even kids and grandma, none of whom normally eat GF! I’ll be saving this recipe, thanks!
Perfect! So glad everyone enjoyed!
This looks delicious and I can’t wait to make. I have powdered PB (PBfit) do you think that would work?
Hmmm I haven’t tried it so I’m not 100% sure! I’m worried they will come out too dry.
Oh my gooooodness these were delicious! I’m not a fan of the overly sugary cookie/biscuit so these were great. My 3 year old adores them too.
I didn’t check my peanut butter however until I saw my dough was liquid, this was due to extra oil in my peanut butter 🤦 I added extra oats to compensate. Next time I will check!
Perfect lunchtime treat on a very wet and blustery November morning in Wales! Thank you ❤️
I’m glad they still worked out! Such a great lunch dessert 🙂
I absolutely loved it.
I did 1/3 coconut sugar and 1/3 maple syrup because I like a bit sweeter.
Great! Perfect treat 🙂
Great recipe but can’t see any indication of oven temp? Thanks!
It says on the recipe 350 F!
I just made these yesterday and they are the nicest cookies I have ever tasted! Thanks so much for sharing your recipe! Xx
Absolutely! I’m glad you loved them 🙂
Made a double batch this morning. Added a tsp of coconut to the mix and the result was terrific. Tks for the recipe,
Perfect! You bet 🙂
This was so easy and tasted great! A hit in the household
I’m so glad! 🙂
I followed the instructions to a T, but I wonder if the peanut butter I used was too thin? I used Wild Friends. The dough was too thin to roll into balls so I scooped. They puffed up like pancakes and didn’t have a good texture at all. Still tasted ok because peanut butter and chocolate, but just didn’t have a good cookie texture. Not sure what I did wrong! 🙁
Yes, wild friends is quite runny. Perhaps add more oats next time if you like a chewier cookie!
These look gorgeous. I have not made them yet. I don’t have natural peanut butter. What would happen if I made these with regular peanut butter???
They’ll likely be a little more thick and dense with regular peanut butter!
I have made these cookies 100x’s since finding this recipe, we love these cookies!! I have a gluten and dairy sensitive house due to athlete custom diets. This recipe fits perfect for everyone. Thank you 🙏🏽
Amazing! So happy to hear that 🙂
I love making these delicious cookies! I found putting the batter in the fridge for 5-10min, makes for easy rolling and less stickiness.
Perfect! Glad you love them!
OMGoodness…perfection ! Thanks for this recipe 🤩
Absolutely! Glad you love them!
Just made these today and they are absolutely amazing! I only eat gf and lactose free, and LOVE peanut butter, and these are perfection!
Perfect! So glad you enjoyed!
I love that the ingredients are pantry staples so that making cookies doesn’t need to be planned in advance!
So easy and delicious!
Followed the recipe exactly. Shipped to my gluten-free son across the country, which took five days cause of bad weather. He said it was the best cookie he’d ever eaten!
Amazing! I’m glad they turned out!
I honestly can’t say how much I looooove these cookies, I keep coming back to your web site to try something else and each time I just make these PB cookies again because they are so good and I love them so much.. Thinking I will branch out next with the tahini brownies however. Excited to try those too!
Amazing! So glad you love them 🙂
I read through the other comments, and replaced the brown sugar with one very ripe banana. I just mashed it with the peanut butter and it added enough sweetness. I was able to make 9 humongous cookies. I used 1/3 cup raisins and 1/3 chocolate chips for add-ins. Delicious! I will make this again, but make them smaller so I can have more.
Perfect! Glad you enjoyed!
Tasty recipe; I used a cookie scoop and flattened each one slightly. 22 cookies came out perfectly baked after 11 minutes and firmed up nicely after resting for 5 minutes. I used Monique’s recommendation of Whole Foods 365 Organic Creamy peanut butter (our favorite) along with Trader Joe’s Old Fashioned Organic Oats, organic dark brown sugar with organic, pasture raised eggs. I think these ingredients made the cookies taste amazing! We try to not to go overboard on sugar and have stopped making a ridiculous variety of cookies during the holidays especially since we haven’t been able to go to/host parties to share due to COVID. We are no longer gluten free but as others have pointed out, peanut butter and oatmeal are yummy. My batter was very easy to work with, more on the greasy side, but I figured that was probably due to the fact that I used the reduced amount of 1/2 cup dark brown sugar and fewer chips. I used 1/4 cup of Guittard choc-au-lait baking chips, which seemed like the perfect amount. If I had used more, I’m afraid the white chocolate flavor would have been too prominent. With these adjustments, we think there is still plenty of sweetness and peanut butter flavor. I would do the same if using chocolate chips too. Thank you for the recipe, I have plenty of gluten free friends I’ll be making these for too!
Perfect! So glad you liked these ones!
REALLY love these! I like to have a batch of cookies in the freezer of all times because I find it the perfect way to end each evening. I was wondering about how these would stay together, but they turned out fabulous. I used by small Pampered Chef scoop and ended up with about 40 small cookies which I was thrilled about. A definite keeper! Thanks for sharing!
I do, too! So glad you loved these ones 🙂
Can I make these and freeze them to bake later?
These cookies are delicious. I used 1/2c brown sugar and maybe 1/4c dark chocolate chips. I didn’t want them to be too sweet. They were a perfect blend of oatmeal, peanut butter & chocolate chip cookies. I also didn’t roll the dough to make balls. I just dropped on cookie sheet with small cookie scoop. They were puffy, chewy & moist. Thanks SO much for this wonderful recipe! 🙂
Perfect! So glad you liked them 🙂
I made this recipe with Kirkland mixed nut butter and almond butter because I didn’t have peanut butter. I also used white sugar and molasses because I was out of brown sugar. They were AMAZING!!! Hands down one of my favorite cookies of all time.
Perfect! Glad ou loved them!
These cookies came out perfect and absolutely delicious!
I’m so glad!!
These cookies are fabulous. So easy to make, delicious, and so peanut buttery.
Absolutely! Glad you enjoyed.
This cookie is amazing. It has become our family’s “house cookie!” Ironically, we actually usually make it now WITHOUT the chocolate chips — instead adding:
1/4 cup golden raisins
1/4 walnut pieces
1/4 shredded coconut
It tastes like a treat and acts like a protein powerhouse!
Amazing! So glad these are a hit!
So glad you liked them!
Great cookies. I made them a few days ago and my husband ate almost all of them within 48 hours. Making a new batch, adding dried cranberries and dark chocolate. Thanks for a wonderful and quick and easy recipe.
Amazing! Sounds delicious with dried cranberries 🙂