I created flourless, gluten-free Peanut Butter Oatmeal Chocolate Chip Cookies using pantry staples and one surprising swap that adds protein while cutting refined sugar.
I never thought something this simple could feel sneaky, but these Flourless Peanut Butter Oatmeal Chocolate Chip cookies do. They’re built around creamy natural peanut butter stirred no sugar added and old fashioned rolled oats certified gluten free, and somehow that combo tastes like a treat that tricks you.
The name Peanut Butter Oatmeal Chocolate Chip makes you expect classic cookies, yet the texture is different, chewy and keeps you guessing. Friends call them Protein Cookies and they always ask for more, even if they say they wont.
I still cant decide if thats a compliment or a trap.
Ingredients
- Creamy peanut butter adds protein, healthy fats, and rich nutty flavor, keeps cookies moist.
- Old fashioned oats gives fiber, chewiness, and a slow carb boost to each bite.
- And light brown sugar brings caramel sweetness, a touch of moisture, a softer crumb.
- Maple syrup or honey adds natural sweetness, a hint of floral flavor, sticky chew.
- One egg binds everything adds protein and some lift, makes cookies less crumbly.
- Semi sweet chips give melty pockets of chocolate, add sugar and it’s little bitterness.
- Sea salt boosts flavor, balances sweetness and helps the peanut butter pop.
Ingredient Quantities
- 1 cup (240 g) creamy natural peanut butter stirred no sugar added
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (60 ml) pure maple syrup or honey
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 cups (135 g) old fashioned rolled oats certified gluten free
- 1/2 cup (90 g) semi sweet chocolate chips
How to Make this
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, that stops sticking and makes cleanup easy.
2. In a large bowl stir 1 cup creamy natural peanut butter (stirred, no sugar added), 1/2 cup packed light brown sugar and 1/4 cup pure maple syrup or honey until smooth.
3. Add 1 large egg and 1 teaspoon pure vanilla extract, mix until combined, don’t overmix though or the cookies get tough.
4. Sprinkle in 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt, stir them in so they distribute evenly.
5. Fold in 1 1/2 cups old fashioned rolled oats (certified gluten free) until the batter thickens. If it seems too wet add a tablespoon more oats, if too dry add a teaspoon of maple syrup or a drop of water.
6. Gently fold 1/2 cup semi sweet chocolate chips into the dough, save a few to press on top for pretty cookies.
7. Scoop heaping tablespoons of dough onto the prepared sheet about 2 inches apart, then gently flatten each mound with a fork or your fingers to about 1/2 inch thick so they bake evenly.
8. Optional trick: chill the scooped dough 10 to 15 minutes for thicker cookies, skip chilling if you want thinner chewier ones.
9. Bake 9 to 11 minutes at 350°F until edges are set and centers still look a bit soft, they will firm up as they cool. Let cool on the sheet 5 minutes then transfer to a wire rack to finish cooling. Store airtight for up to 4 days or freeze for longer.
Equipment Needed
1. Oven set to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon for stirring and folding
6. Tablespoon cookie scoop or a regular tablespoon to portion dough
7. Fork to gently flatten each cookie plus a small bowl to crack the egg into
8. Wire cooling rack and oven mitts, you’ll need them when the cookies come out hot
FAQ
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations
- Peanut butter: almond butter (use 1:1, milder flavor and may be runnier so chill dough if too soft), sunflower seed butter (1:1, nut free, slightly bitter until baked), cashew butter (1:1, creamier and milder), tahini (1:1, more savory so bump sweetener a tad).
- Light brown sugar: coconut sugar (1:1, less moist and less caramel-y), granulated sugar + 1 tbsp molasses per 1/2 cup to mimic brown sugar, date sugar (1:1, darker flavor and a bit grainy), or skip and add 1 tbsp extra maple syrup for chew.
- Large egg: flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes, best for binding), chia “egg” (same ratio), 1/4 cup unsweetened applesauce (adds moisture but a bit cakier), 1/4 cup mashed banana (works but will add banana flavor).
- Old fashioned rolled oats: quick oats (use 1:1, cookies will be smoother and slightly denser), oat flour (use 1:1 but dough may be drier so add 1-2 tbsp maple syrup or water), or blend some oats finer for a softer texture while keeping a few whole for chew.
Pro Tips
– Warm the peanut butter a little before mixing if it’s stiff, 10 to 15 seconds in the microwave usually does it. It’ll mix smoother and you wont have weird clumps, but don’t overheat or you’ll start cooking the egg when you add it.
– Toast the oats in a dry skillet for a few minutes to bring out a nutty flavor, let them cool first. Also sprinkling a tiny flake of sea salt on each cookie right after they come out makes the chocolate taste way better.
– Chill the scooped dough for thicker, more bakery style cookies, skip chilling if you want them thinner and chewier. If you want them uniformly shaped, freeze scoops on a tray first so they keep their size when you bake later.
– If you like a little texture contrast fold in half the chips then sprinkle a few on top before baking so each cookie looks nice and has melty pockets. And dont crowd the sheet, give them room or they’ll smoosh into each other.
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
I created flourless, gluten-free Peanut Butter Oatmeal Chocolate Chip Cookies using pantry staples and one surprising swap that adds protein while cutting refined sugar.
12
servings
250
kcal
Equipment: 1. Oven set to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon for stirring and folding
6. Tablespoon cookie scoop or a regular tablespoon to portion dough
7. Fork to gently flatten each cookie plus a small bowl to crack the egg into
8. Wire cooling rack and oven mitts, you’ll need them when the cookies come out hot
Ingredients
-
1 cup (240 g) creamy natural peanut butter stirred no sugar added
-
1/2 cup (100 g) packed light brown sugar
-
1/4 cup (60 ml) pure maple syrup or honey
-
1 large egg
-
1 teaspoon pure vanilla extract
-
1/2 teaspoon baking soda
-
1/4 teaspoon fine sea salt
-
1 1/2 cups (135 g) old fashioned rolled oats certified gluten free
-
1/2 cup (90 g) semi sweet chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, that stops sticking and makes cleanup easy.
- In a large bowl stir 1 cup creamy natural peanut butter (stirred, no sugar added), 1/2 cup packed light brown sugar and 1/4 cup pure maple syrup or honey until smooth.
- Add 1 large egg and 1 teaspoon pure vanilla extract, mix until combined, don't overmix though or the cookies get tough.
- Sprinkle in 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt, stir them in so they distribute evenly.
- Fold in 1 1/2 cups old fashioned rolled oats (certified gluten free) until the batter thickens. If it seems too wet add a tablespoon more oats, if too dry add a teaspoon of maple syrup or a drop of water.
- Gently fold 1/2 cup semi sweet chocolate chips into the dough, save a few to press on top for pretty cookies.
- Scoop heaping tablespoons of dough onto the prepared sheet about 2 inches apart, then gently flatten each mound with a fork or your fingers to about 1/2 inch thick so they bake evenly.
- Optional trick: chill the scooped dough 10 to 15 minutes for thicker cookies, skip chilling if you want thinner chewier ones.
- Bake 9 to 11 minutes at 350°F until edges are set and centers still look a bit soft, they will firm up as they cool. Let cool on the sheet 5 minutes then transfer to a wire rack to finish cooling. Store airtight for up to 4 days or freeze for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 56g
- Total number of serves: 12
- Calories: 250kcal
- Fat: 13.3g
- Saturated Fat: 3.6g
- Trans Fat: 0.04g
- Polyunsaturated: 3.3g
- Monounsaturated: 5.8g
- Cholesterol: 15.5mg
- Sodium: 184mg
- Potassium: 220mg
- Carbohydrates: 29.1g
- Fiber: 2.8g
- Sugar: 19g
- Protein: 7.1g
- Vitamin A: 22IU
- Vitamin C: 0mg
- Calcium: 24mg
- Iron: 1.8mg
