Prep Time: 10 mins Cook Time: 10 mins Yield: 18 cookies
Gluten Free | Dairy Free | Egg Free | Refined Sugar Free
These Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are made with just 9 ingredients. Each bite is filled with smooth peanut butter, chewy oatmeal and sweet chocolate chips.
Looking for more peanut butter treats?
- Chocolate Peanut Butter Ritz Cookies
- No-Bake Peanut Butter Chocolate Bars
- Gluten Free Peanut Butter Cookies
- Peanut Butter Cookie Granola
- Copycat Reese’s Peanut Butter Cups
- One Bowl Baked Peanut Butter Oatmeal Bars
- Healthy Homemade Butterfingers
Reasons to love Flourless Peanut Butter Oatmeal Cookies:
- Thick and chewy cookies
- Flourless means flourless! This means even no gluten free flour is used in these cookies!
- Chocolate and peanut butter = the best flavor combo
- Only 9 total ingredients
- One-bowl recipe
Ingredients in Flourless Peanut Butter Oatmeal Chocolate Chip Cookies:
Peanut Butter- use your favorite creamy peanut butter. You could also use crunchy peanut butter to add some more texture to the cookies.
Gluten Free Oats– if gluten free, make sure to use certified gluten free oats to avoid any cross contamination.
Coconut Sugar– I love using coconut sugar to keep these cookies refined sugar free, but you can also sub brown sugar.
Flax Egg and Applesauce- both the flax egg and applesauce are used as a replacement for eggs in these cookies. Flax eggs also add some nutrition and applesauce add a bit of sweetness and moisture.
Baking Soda and Salt
Chocolate Chips- use your favorite chocolate chips.
Tools needed to make Peanut Butter Oatmeal Chocolate Chip Cookies:
- Measuring spoons and cups
- Glass bowl
- Rubber spatula
- Cookie scoop
- Baking sheet
- Parchment paper sheets
- Cooling rack
How to make Flourless Peanut Butter Oatmeal Chocolate Chip Cookies:
Make the dough: In a large bowl, combine the wet ingredients together. Add the dry ingredients to the bowl and mic until well combined. (I like to roughly mix the dry ingredients together on top of the wet ingredients before mixing everything together to ensure the salt and baking soda get thoroughly mixed throughout the dough). Fold in the chocolate chips.
Scoop and roll: Using a medium cookie scoop, 2 Tablespoons, scoop the dough and roll into balls. Transfer to a parchment lined baking sheet. Gently press down on each cookie dough ball to slightly flatten. Top with additional chocolate chips if desired.
Bake: Bake according to the directions down below in the recipe card.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Frequently Asked Questions:
These cookies will keep fresh in a ziploc bag or container for up to 3-4 days. Honestly, they have never lasted more than 2 days in my house before they’re all gone!
Absolutely! When stored properly in a freezer ziploc or a freezer-friendly container, they will last up to 2 months.
If you have a peanut butter allergy or just prefer a substitution for peanut butter, you can use just about any nut butter or sunflower butter for a nut free option. Just note that when baking soda and sunflower seed butter are mixed, the cookies will be slightly green. No worries! They are totally fine and are completely edible- it’s just a chemical reaction when you mix baking soda and sunflower butter.
Can I use a natural peanut butter?
Yes! Natural peanut butter is my favorite and it works wonderfully in this recipe. Use whatever peanut butter you have on hand and prefer. The texture of the cookie will vary from different peanut butters and their texture. If using a natural peanut butter with natural oil separation, make sure you mix the peanut butter really well before adding to the cookies.
Other add-ins and other variations:
Try using mini chocolate chips, m&m’s (dairy free if need be), raisins, a dash of cinnamon, cranberries, shredded coconut, nuts, butterscotch chips, and the list goes on and on. Feel free to experiment!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
These Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are made with just 9 ingredients. Each bite is filled with smooth peanut butter, chewy oatmeal and sweet chocolate chips.
Ingredients
Wet Ingredients
- 1 cup peanut butter
- 1/2 cup coconut sugar (can sub brown sugar)
- 1 1/2 teaspoons vanilla extract
- 1 flax egg (mix 1 Tbsp ground flaxseed with 3 Tbsp warm water)
- 2 Tablespoons applesauce
Dry Ingredients
- 1 cup rolled oats (gluten free or regular)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the wet ingredients together. Add the dry ingredients to the bowl and mic until well combined. (I like to roughly mix the dry ingredients together on top of the wet ingredients before mixing everything together to ensure the salt and baking soda get thoroughly mixed throughout the dough). Fold in the chocolate chips.
- Using a medium cookie scoop, 2 Tablespoons, scoop the dough and roll into balls. Transfer to a parchment lined baking sheet. Gently press down on each cookie dough ball to slightly flatten. Top with additional chocolate chips if desired.
- Bake for 10-12 minutes or until the edges are just golden and the bottoms are cooked and golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Enjoy!
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Did you make this recipe?
Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!
could you use oat flour?
Hi Lonna! I haven’t tried it with oat flour but I don’t see why it wouldn’t work! Just note, if you use oat flour in replacement of rolled oats, the texture of the cookie will be different. Also, the dough is rather thick before adding the oats, so it will most likely require less than 1 cup of oat flour. I would start with 1/3 cup of oat flour and add 1 Tablespoon at a time until a dough forms. Hope this helps! ☺️