Kirbie's Cravings

Flourless Peanut Butter Oatmeal Cookies

close-up photo of Flourless Peanut Butter Oatmeal Cookies on a baking rack

My favorite peanut butter cookie recipe is this flourless peanut butter cookie recipe I posted about last year.

Recently, I came across a variation adding oats to the batter on Domestic Fits. Same easy batter, but with healthy oats added to it. Genius!

close-up photo of a stack of Flourless Peanut Butter Oatmeal Cookies
I had all the ingredients on hand, so I was able to quickly whip this up this weekend, cram a few in my mouth between cleaning the kitchen, and pack a bunch for Mr. K to snack on at work.

photo of a cookies with a glass of milk

Flourless Peanut Butter Oatmeal Cookies

Servings: 14 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert
Cuisine: American
These flourless cookies are so easy to make! 


  • 1 cup creamy peanut butter use store bought rather than natural
  • 1 cup packed golden brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup quick oats


  • Preheat oven to 350°F. Add everything except oats and chocolate chips in a large bowl. Using a whisk or large spoon, mix until batter is smooth. Stir in oats and chocolate chips. Batter will be very sticky and wet. Line baking sheets with parchment paper. Scoop generous 1 tablespoon dough and place onto cookie sheet, space about 2 inches apart. Using moistened hands, shape dough on sheets to form balls.
  • Bake cookies until golden about 10-12 minutes. Cookies will look done but if you touch them, they will not be fully set. Leave cookies on sheet to cool and set before moving them.


Serving: 1cookie, Calories: 268kcal, Carbohydrates: 29g, Protein: 6g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 173mg, Potassium: 238mg, Fiber: 2g, Sugar: 21g, Vitamin A: 25IU, Calcium: 33mg, Iron: 1.6mg, Net Carbs: 27g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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53 comments on “Flourless Peanut Butter Oatmeal Cookies”

  1. I can’t find where you put the nutritional info, so do you
    have the url for the site you found the recipe on and did
    it have the info?
    Recipes are pretty much useless without the carb and etc
    Thanks, they sound wonderfully tasty.

  2. they look great– are they chewy?

  3. I love that there’s no flour in these. they sound great with the oatmeal too!

  4. I don’t have quick oats, so I’m about to try this with old fashioned. Do you think they’ll work – should I try anything special, like grind up the oats a bit? Thanks!

  5. I’m making these now using half of the brown sugar and a half cup of mini chocolate chips. THEY CAN’T BE BAD!

  6. OMG, they’re heavenly! Plenty sweet, even the one I just ate with no chocolate chips. THIS IS A KEEPER.

  7. These are wonderful! Baking them again today!

  8. So I made these with the oats and mini hershey’s candy coated chips. OMG! Amazing. I used about 2/3 cup.

  9. Just to confirm, this yield is for 14 cookies? It seems like it would make more than that?

  10. this recipe sounds great thinking of trying, but i’m not fond of chocolate chips are they necessary for the recipe or would they still turn out the same if i don’t put them in?

  11. I just made these. I do have to say I was disappointed. They were dry and crumbly and really do need to have milk with them. My husband and the dog liked them though!

  12. I added a 1/4 teaspoon sea salt to this recipe for an extra sweet/savory kick! Yes, a bit crumbly but so Delish!

  13. These are really tasty! I made smaller cookies using a meatball spoon thing, so I had 23 cookies. I used 1/4 cup of sugar and 1/4 cup of honey and half smooth, half crunchy peanut butter. They were very slightly burnt on top as I should have adjusted the cooking time for smaller cookies. They’re slightly chewy, in a good way, and lovely and soft – although that’s the tasting done when they’re not totally cool yet.

  14. I must have done something wrong, the mixture was super dry BEFORE adding the oats…. Tastes good, but can’t form balls with it, just eating raw.

  15. I think it was that my brown sugar was pretty old and fairly dry. I did add some water and it looks much better. Thank you.

  16. Baking a test batch now (since my oven is evil). For Christmas I made chocolate covered cherries- I saved the extra chocolate and used it in my cookies, so the only variation I made to your recipe is that the chocolate was melted.. just a few more minutes!

  17. Mine turned out nice and chewy maybe I made the dough balls bigger I doubled the batch and got 24 love them!!

  18. Just made them as I was having a sugar craving and almost always make flourless peanut butter cookies. Used natural peanut butter as that is all I ever use. Didn’t have chocolate chips on hand but knew that wouldn’t matter. I used 3/4 cup brown sugar and 1/4 cup agave (just because I have a lot of it!). I also pressed the cookies down with a fork like I always do with peanut butter cookies. Baked for 9 minutes as I always bake cookies between 8-10…no matter what oven I’m using. They are delicious! This is my new favorite cookie recipe.

  19. i had a problem while baking it – they melted and i had to cut them into pieces when they were done. did i do something wrong? because in the picture they look awesome, not like mine 🙁

    • They didn’t shouldn’t have melted, though I can’t really tell where yours went wrong. Did you use store bought or natural pb? Because natural pb might not work as well. Also did you leave out anything or change anything?

  20. i made pb myself. if that’s the problem, then it’s not cool! 🙁 apart from this, i used white sugar, not brown and old fashioned oats. also, could the problem be overbaking? i didn’t really look at the watch and they got browner than yours.

    • both using white sugar and natural pb can be a problem for this recipe, which is why I specified store bought pb and not natural in the recipe and specified brown sugar. That most likely explains why it all melted together.

  21. oh, i see now. thank you!

  22. I would really love to make these. I’m type 1 diabetic and was wondering if you can help me with a substitute for the brown sugar. Anyone kindly suggest anything?

  23. Did you flatten the balls before baking? Or will they flatten out from the balls?

  24. I put dried Cranberries instead of the chocolate chips

  25. Thank you! My husband loves this recipe. They are so good.

  26. I just made these and replaced the sugar for organic honey and used cinnamon instead of vanilla – it turned out so delicious. The texture very smooth (I only put it in the oven for 9 mins so it maintained a smooth non-crunchy texture which I prefer, but I also tried putting them in for longer to get some with a good crunch). Delicious! Thank you for the wonderful recipe! 

  27. Hi! Loved the cookies but I’d like for them to be crispier. Do you happen to know if using granulated sugar would do the trick?

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