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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are naturally dairy and gluten free, take 5 minutes and one bowl to throw together. 

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There is really nothing simple about my life these days. Between two blogs, freelance work, a book, a book tour, another super secret project I hope to tell you about soon, and (oh yeah) a family, I’ve officially crossed over into complex living. As a result, my food has become more simple. Beautifully simple. Fewer (but better) ingredients, less waste, more time with that family who gives me so much support. These cookies are a great example. My favorite cookie recipe ever (on the planet) takes 3 days to make, inspiring the name Thursday Night Cookies because if I want them for the weekend, I need to start making them Thursday night.

But right now, in this crazy phase of my life, I want something that can give me near instant comfort and gratification with just a few ingredients I already have. So that someday I can get back to those lazy days and Thursday Night Cookies.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 12 cookies


  • 3/4 cup peanut butter
  • 1 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 cup whole oats
  • ½ cup chocolate chips
  • 1 large egg


  1. Preheat oven to 350
  2. In a large bowl gently stir together all ingredients.
  3. Using a cookie scoop, add golf ball size mounds to a cookie sheet that has been covered with parchment paper, evenly spaced. Flatten to one-inch circles using your hand.
  4. Bake at 350 for 10-12 minutes or until the edges turn golden brown. Pull the parchment paper off the cookie sheet and onto a flat surface. Allow to cool.


A lot of oat companies process their oats with machines that also come in contact with gluten, making the contamination rate high for store bought oats. If you need these to be gluten free, make sure to buy oats labeled "gluten free."

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Chung-Ah | Damn Delicious October 28, 2013 um 1:28 am

What is this super secret project?! And dude, these cookies – love the simplicity of it. Sometimes simple is best!


Averie @ Averie Cooks October 28, 2013 um 1:36 am

Girl are you writing another book? You can’t just tease like that. I’m with Chung-Ah, what’s the dealio?

These cookies, flourless PB cookies with brown sugar – are my faves! I love the texture the oats add and all the choc. Pinned!


Tieghan October 28, 2013 um 5:54 am

Super secret project?!? Cannot wait to her about this!

I am so with you on life being crazy busy right now and creating easier meals and treat! Although, I am pretty sure my life is not nearly as busy as yours! Crazy!! Hope you are enjoying every minute of it though! Love the cookies! 🙂


Jen @ Savory Simple October 28, 2013 um 5:58 am

I can’t wait to hear more details 🙂


Jessica @ A Kitchen Addiction October 28, 2013 um 11:19 am

Sometimes simple is the best! Can’t wait to hear more details!


ashley – Baker by Nature October 28, 2013 um 12:32 pm

These look amazing! And I love how simple/healthy they are.


Esme October 29, 2013 um 1:53 am

Great simple easy-least cookies! Hubby made them and reduced the sugar to half a cup. Warm out of the oven the choc chips were gooey. Yum. Have book marked this recipe, thanks!


Esme October 29, 2013 um 1:55 am

Meant to say easy-peasy **


sowmya October 29, 2013 um 2:20 am

This is by far the best flourless cookies i have ever seen… scrumptious 🙂


Chris October 29, 2013 um 5:31 am

I found this just in time since I was looking for an oatmeal recipe, and they are easy to make too? Great.
Has anyone made these yet?


Dave October 29, 2013 um 6:01 am

Probably taste fantastic, but why use baking soda if there is nothing in the recipe to activate it? you should be using baking powder here.


Jackie October 29, 2013 um 8:28 am

According to Bon Appetit peanut butter has enough acid to activate the baking soda. Next time I’ll make them with baking powder and see how different it is.


Dina October 29, 2013 um 6:33 am

they look yummy!


addie | culicurious November 2, 2013 um 12:16 pm

These look amazing, Jackie! Love how simple they are to make, too. I know life can get super crazy. You seem like you’re handling it all really well, though. Girl power!! 😉


Hannah November 4, 2013 um 9:46 am

Love this! Would you be able to use steel cut oats? If so, would you cook before hand?


Jackie November 5, 2013 um 6:14 pm

I’m not sure. I’ve never tried. I would think that para cooking them would make them a bit mushy.


Rhonda January 16, 2014 um 2:37 pm

Hannah-I just made these with steel cut oats and they are fantastic-I also made a batch right afterwards with regular oatmeal and my guys preferred the steel cut ones!! Great news when g-free is better than regular!!


A Comparison: Peanut Butter Oatmeal Chocolate Chip Cookies | Sprinkle with Sage November 5, 2013 um 5:42 pm

[…] Source: Domestic Fits […]


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Sam November 6, 2013 um 7:03 am

Great looking recipe! Will this still work if I don’t use peanut butter? If not do you have a substitute recommendation? I’m currently abroad and peanut butter is very expensive here…but I’m dying to make some easy chocolate chip cookies!


Jackie November 6, 2013 um 9:25 am

I think it would be really difficult to make without peanut butter. But if you can come by nuts cheaper, try making your own peanut butter, it’s really easy.


Sarah November 14, 2013 um 9:49 am

These are the BEST cookies!!!! The greatest oatmeal to peanut butter to brown sugar ratio ever created! Little dramatic? No way! Just try it!


Shannon November 22, 2013 um 8:07 pm

Don’t oats have gluten?


Jackie November 22, 2013 um 8:15 pm

No. Oats are naturally gluten free. But they are often processed on the same machinery as gluten products so you have to be careful to get ones that are free of contaminates.


Jenny C November 23, 2013 um 5:23 pm

Do you think almond butter can be used?

Thank you.


Jackie November 24, 2013 um 5:39 pm

I’m not sure. But if you try it, let me know how it goes!


Raven December 2, 2013 um 8:30 pm

Oh these tasted so good, but I didn’t get cookies. They crumbled into nickle and dime sized "bits." Which while enjoyable and really tasty, didn’t impress the family too much. Followed the recipe exactly, so I’m not sure why it happened.


Jackie December 2, 2013 um 8:32 pm

How strange! I wonder if your peanut butter was low fat? A lower oil peanut butter may do that.


Raven December 26, 2013 um 6:36 pm

No, not low fat peanut butter. It was just plain old Jif. I’m definitely going to try making them again, crumbs or not they were very yummy.


Jackie January 4, 2014 um 7:39 pm

I bet you accidentally left out the egg. I tried to make them once without an egg, to see what would happen (and so that I could call them vegan) and that’s what happened. I just made them again and they were very much cookies.


Hilary January 10, 2014 um 12:06 pm

My daughter absolutely loves these & I feel good about her eating them. I made mine with coconut palm sugar instead of brown sugar as it is low glycemic & added a good teaspoon of vanilla to make up for the moisture loss by not using brown sugar. I also didn’t put chocolate in mine & they’re still a huge hit. Thanks for the easy go to recipe.


Tanya January 10, 2014 um 2:44 pm

I didn’t have enough flour to make oatmeal cookies… but found this gluten free recipe and it was VERY good!! Glad I did.


CheleB January 13, 2014 um 11:32 am

Hate to break it to y’all but, this recipe is not completely dairy free. Chocolate chips, real chocolate chips, have milk or whey in them. They don’t all have soy, but they do contain milk.

But these are very delicious cookies!!


Alex January 23, 2014 um 7:19 am

This sound good! Does the recipe call for natural peanut butter, or the kind with added oils?


Lisa January 29, 2014 um 11:55 am

Omyword… I added some butterscotch chops to these … soo good. What a fantastic recipe!


itsjustmeandu February 16, 2014 um 7:42 pm

I made these last night with Wowbutter because my son has a peanut allergy. They were very good but a little sweet. I have been off of sugar since the beginning of the year. I plan to try them again with coconut sugar to cut down the sweetness and flaxseed meal for a extra boost.

Thanks for the start!!


Rexine February 28, 2014 um 4:18 pm

Sensitive to oats (as many gluten free people are), perhaps they could be substituted for quinoa?


Judi March 1, 2014 um 7:41 am

Just made a double batch of these for a grandson that has Celiac. Mine were too dry and crumbly to form so added another egg. Because he also is a Type 1 Diabetic it would really be helpful if the nutritional info was included with recipes. Need to know the carbs. Terrific recipe. It’s a keeper. Thanks


Mary March 20, 2014 um 7:34 am

Just made these using Costco’s Kirkland brand organic peanut butter and 1/2 cup raw honey in lieu of the 1 cup brown sugar…DELICIOUS! Like that your recipe only uses 1 egg instead of 2 like other recipes!


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