Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
18 cookies
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Calories
178 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Description
This flourless cookie recipe combines creamy natural peanut butter with packed dark brown sugar, large eggs, vanilla extract, and rolled oats mixed with baking soda. The oats provide chewiness and structure in place of flour, while the peanut butter gives moisture and richness. Chocolate chips are gently folded in for melty pockets of chocolate. The cookie dough is shaped into sticky balls and barely flattened before baking at 350°F, just until the edges turn golden.
The result is a set of cookies with chewy centers and slightly crisp edges, softening as they cool. A light sprinkle of flaky sea salt on top balances sweetness and enhances peanut flavor. These cookies suit those seeking gluten-free treats without sacrificing texture or taste.
You can swap in almond butter or other nut butters, and adjust sugar or chocolate chip amounts to your liking. Cooling on the baking sheet for a few minutes before transferring to a rack ensures the cookies hold their shape.
Ingredients
- 1 cup peanut butter natural creamy, just peanuts + salt
- 2/3 cup dark brown sugar packed
- 1 teaspoon vanilla extract
- 2 egg large
- 3/4 cup rolled oats gluten-free if desired
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips dairy free if desired
- sea salt flakey, for sprinkling on top
Instructions
- 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.
Notes
- Reducing sugar or chocolate chips works well to customize sweetness without compromising texture.
- Almond butter or other nut butters can substitute for peanut butter if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 178cal | 9% |
| Carbohydrates | 17.4g | 6% |
| Protein | 4.8g | 10% |
| Fat | 10.2g | 16% |
| Fiber | 1.8g | 7% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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