These flourless peanut butter oatmeal cookies are thick, chewy and full of peanut butter flavor. The cookies are on the healthier side and it’s an easy one-bowl recipe that comes together quickly. The cookies are ready in less than 30 minutes from start to finish.
We’ve been making a lot of oatmeal recipes since the start of the new year like my 2 ingredient banana oatmeal cookies and baked oatmeal cups, so I wanted to add something new to the rotation.
These are similar to my flourless peanut butter cookies, but made healthier. They are not as sweet and adding the oats makes the cookies a little healthier, adds more structure to the cookies and gives them a chewy texture.
- unsweetened creamy natural peanut butter
- brown sugar
- rolled oats
- baking soda
- dark chocolate chips
- Make sure to use old fashioned rolled oats and not quick oats.
- The cookies do not spread that much on their own so you do need to flatten the cookie dough balls before baking.
- The cookies should be cooked only until the surface looks cooked and the edges are barely golden brown. Do not worry that the cookies are not fully set. They will set as they cool.
- Let the cookies cool on the baking sheet. Let them cool and firm up for about 10 minutes before attempting to remove them.
- Uneaten cookies should be stored in a sealed container.
More Peanut Butter Cookie Recipes
- No Bake Peanut Butter Oatmeal Cookies
- 4-ingredient flourless oatmeal cookies
- No-Bake Oatmeal Cookies
- 3 Ingredient No Bake Peanut Butter Cookies
- Soft and Chewy Peanut Butter Cookies
Flourless Peanut Butter Oatmeal Cookies
- 1/2 cup unsweetened natural creamy peanut butter
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 6 tbsp rolled oats
- 1/4 teaspoon baking soda
- 1/4 cup dark chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, mix together peanut butter, brown sugar, eggs and vanilla until smooth.
- Add in oats and sprinkle baking soda over oats. Stir into batter until evenly mixed. Stir in chocolate chips.
- Divide cookie dough into 8 dough balls. Place them about 2 inches apart on baking sheet. Flatten dough balls until they become thick discs (about 2 1/2 inches wide).
- Bake cookies for 9-11 minutes or until surface of the cookies look cooked and the edges are barely starting to turn a golden brown. Do not attempt to remove the cookies as they will not yet be set.
- Let cookies cool directly on the baking sheet for 10 minutes, during which time the cookies should firm up. You can then remove the cookies from the cookie sheet.
- Slightly adapted from Ambitious Kitchen.
- Cookie dough will be more greasy than your normal cookie dough since it is mainly made from peanut butter. This is normal.
- Cookie dough balls needs to be flattened into discs before baking, otherwise they will not spread enough.
- You can leave out the chocolate chips if you wish for something less sweet and healthier.
- Uneaten cookies can be stored in a sealed container at room temperature.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.