Today’s gluten-free flourless oatmeal cookies rival any of those classics, yet they don’t have any butter, flour, or oil. The peanut butter and oats together create cookie magic. They’re soft, chewy on the edges, and gooey on the inside!
Ingredients You Need
- Rolled oats: use certified gluten-free rolled oats, like Bob’s Red Mill, to keep them gluten-free.
- Peanut butter: don’t use drippy peanut butter with the oil on top or the cookies will spread too much.
- Brown sugar: for sweetness and chewy texture. I haven’t tried it, but coconut sugar likely works too.
- Eggs: provide structure and binds the ingredients. Room-temperature eggs are best.
- Baking soda: reacts with the brown sugar to help them rise.
- Semi-sweet chocolate chips: chocolate chunks are great too. Use dairy-free chocolate chips like Enjoy Life or Hu Kitchen if needed.
How to Make Flourless Oatmeal Peanut Butter Cookies
Here are the simple steps, with photos, to make these flourless oatmeal cookies with peanut butter.
Step 1. Wet Ingredients. Beat the peanut butter, sugar, eggs, and vanilla together.
Step 2. Dry Ingredients. Stir in the oats and baking soda until combined.
Step 3. Add Chocolate Chips. Stir in your favorite chocolate chips or chocolate chunks. This is optional!
Step 4. Chill the Dough. Cover and refrigerate for at least 30 minutes, but up to 3 hours is ideal.
Step 5. Scoop the Dough. Use a large cookie scoop to scoop the dough onto a parchment-lined baking sheet.
Step 6. Bake. Bake the oatmeal cookies at 350 for 8-10 minutes, until the edges and tops are set.
Expert Tips
- Don’t use cold peanut butter. It will be too difficult to stir into the cookie dough. Room-temperature peanut butter and eggs are best for easy mixing.
- Opt for a traditional peanut butter like Jif or Skippy for the best cookie texture, but natural peanut butter you need to stir will work in a pinch. Be sure to stir it well.
- Add a few extra chocolate chips to the top of the cookie dough balls before baking to make them look extra pretty.
- It’s always best to choose certified gluten-free rolled oats if you have a sensitivity or are celiac. Oats are naturally gluten-free but can be packaged in a facility with gluten.
- Don’t overbake the cookies. They should barely look done when you pull them out of the oven. The edges will be wet but the tops should look glossy.
- Use parchment paper to line the pan and do not grease it or your cookies will spread.
Recipe FAQs
Yes, you can make these cookies with almond butter and they’ll turn out very similar to flourless almond butter cookies. You could also use any other nut or seed butter like cashew butter or sunflower seed butter.
Storage and Freezing
Store baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
To make the dough in advance, cover and refrigerate the dough for up to 3 days. To freeze the dough, scoop it dough out into cookie dough balls, flash freeze for 30 minutes on a cookie sheet, then transfer to an airtight container and freeze for up to 3 months. Bake from frozen and add 1-2 minutes to the cooking time.
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FFlourless Oatmeal Peanut Butter Cookies
Ingredients
- 2 large eggs
- 1 cup creamy peanut butter
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats gluten-free certified if needed (I like Bob's Red Mill)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips or chunks
Instructions
- Add the eggs, creamy peanut butter, coconut sugar, and vanilla extract to a large mixing bowl. Stir together until combined using a rubber spatula or beat together using an electric mixer.2 large eggs,1 cup creamy peanut butter,1 cup light brown sugar,2 teaspoons vanilla extract
- Stir in the oats, baking soda, and salt with a wooden spoon or rubber spatula. Add the chocolate chips and mix well until combined.1 cup old-fashioned rolled oats,1/2 teaspoon baking soda,1/2 teaspoon salt,3/4 cup semisweet chocolate chips or chunks
- To chill the dough, cover the bowl with plastic wrap and refrigerate for 30 minutes, or up to 4 days.
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Scoop a heaping tablespoon of dough on a prepared baking sheet to form about two tablespoons mound. Place at least 2 inches apart. Bake for 8-10 minutes or until edges are set but still slightly glossy in the center.
- While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
- Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to rack to cool completely. Keep in an airtight container for 1 week or freeze for up to 3 months.
Notes
Peanut Butter. Regular (non-drippy) peanut butter is best for this recipe. You can use natural peanut butter, but make sure you mix it well and chill the dough. Do not use cold peanut butter because room temperature mixes in much better.Brown Sugar. I’ve tested this recipe with coconut sugar and it worked well!Oats. Make sure you use certified gluten-free oats if needed. They’re naturally gluten-free but they can be processed in a facility with gluten.Dairy-Free. Be sure to use a dairy-free chocolate chip like Enjoy Life or Hu Kitchen.Freezing Instructions. Store leftover baked cookies in a freezer bag or airtight container and freeze for up to 3 months. Thaw and enjoy. To freeze cookie dough, scoop the dough right away and freeze on a sheet pan for 30 minutes. Transfer the dough balls to an airtight container for up to 3 months. Bake from frozen but add 1-2 minutes to the bake time.Nutrition
Serving: 1cookie | Calories: 258kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 216mg | Fiber: 2g | Sugar: 21g | Vitamin A: 39IU | Calcium: 35mg | Iron: 1mgNutrition information is automatically calculated, so should only be used as an approximation.
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