If you’re on the hunt for a treat that’s irresistibly chewy, decadently peanut buttery, and packed with wholesome oats without a speck of flour, then this Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe is going to become your new obsession. Imagine biting into a thick, gooey cookie that’s both comforting and delightfully textured—perfect for those moments when you want a gluten-free, dairy-free indulgence that doesn’t compromise on flavor. These cookies strike the perfect balance between sweet and salty, all while staying wonderfully simple to whip up.
Ingredients You’ll Need
You’ll be amazed at how just a few everyday pantry staples come together to create these rich and chewy delights. Each ingredient plays a crucial role, from the creamy peanut butter that lends that signature taste and moist texture, to the oats that add heartiness and a subtle nuttiness.
- Rolled oats (¾ cup / 71g): Use gluten-free oats if needed; they provide structure and chewiness without flour.
- Baking soda (½ teaspoon): Helps the cookies rise just enough to get that perfect soft texture.
- Natural creamy peanut butter (1 cup / 256g): Pick one with just peanuts and salt for authentic, rich flavor.
- Dark brown sugar (⅔ cup / 142g, packed): Adds deep caramel notes and moisture for that chewy bite.
- Vanilla extract (1 teaspoon): Enhances all the flavors and brings warmth to each cookie.
- Large eggs (2): Bind everything together and add richness.
- Chocolate chips (⅔ cup / 120g): Go dairy-free if needed; they add melty pockets of chocolatey joy.
- Flaky sea salt: Just a pinch on top to contrast the sweetness and elevate every bite.
How to Make Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep Your Baking Setup
Begin by setting your oven to 350 degrees Fahrenheit and lining your baking sheet with parchment paper. This simple step ensures your cookies will bake evenly and won’t stick, making cleanup a breeze and the cookies easy to remove after baking.
Step 2: Whisk Together the Dry Ingredients
In a small bowl, combine the rolled oats and baking soda. Whisking these dry ingredients together helps distribute the baking soda evenly, so your cookies rise perfectly without any weird spots or bitter flavors.
Step 3: Mix the Wet Ingredients Until Smooth
In a large bowl, mix the creamy peanut butter, packed dark brown sugar, eggs, and vanilla extract until the mixture is silky smooth. This step is where that luscious peanut butter flavor really develops and combines with the sweetness, creating a luscious base for your cookies.
Step 4: Combine Wet and Dry Ingredients and Fold in Chocolate Chips
Stir the oat mixture into the wet peanut butter blend with a wooden spoon until just combined. Then gently fold in those delightful chocolate chips so they’re evenly scattered but not broken up—every bite should have a chocolate surprise.
Step 5: Shape Your Cookies
Roll the dough into 2-inch balls and place each one on your prepared baking sheet, leaving about 2 inches between them. Lightly press down the tops with your hand to give each cookie a slight flattening. If the dough feels too sticky, using a cookie scoop to drop the dough directly onto the sheet works perfectly fine—you’ll still get thick, wonderful cookies!
Step 6: Bake and Cool
Bake your cookies for 9 to 12 minutes, watching for the edges to turn a light golden brown. They may look slightly underbaked when you take them out, but don’t worry—they firm up beautifully as they cool. Let them rest on the cookie sheet for 5 minutes before transferring to a wire rack. Sprinkle each warm cookie with a pinch of flaky sea salt to enhance the flavor contrast.
How to Serve Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
Garnishes
While the flaky sea salt sprinkled on top is perfect on its own, you can get creative with additional garnishes like a drizzle of melted dark chocolate or a few crushed peanuts for texture and visual appeal. A light dusting of cinnamon can also add a cozy warmth to the flavor profile.
Side Dishes
These cookies pair beautifully with a glass of cold almond or oat milk for a dairy-free treat. For an adult twist, try serving alongside a cup of black coffee or chai tea—the bitterness complements the cookie’s sweetness impeccably.
Creative Ways to Present
Serve these cookies stacked on a charming rustic plate with little bowls of extra chocolate chips and peanut butter for dipping. Alternatively, sandwich two cookies around a scoop of dairy-free vanilla ice cream for an impromptu and indulgent dessert everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your baked Flourless Peanut Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. This keeps them chewy and soft, just like fresh out of the oven.
Freezing
If you want to prepare a batch in advance, freeze the cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be baked straight from the freezer, just add a few more minutes to the bake time. Baked cookies also freeze well for up to 3 months.
Reheating
To revive your cookies, pop them in the microwave for about 10 seconds or warm them in a low oven (300 degrees F) for 5 minutes. This will bring back the gooey, melty texture that makes the Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe so irresistible.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will give the cookies an extra nutty texture, but it might make the dough a little less smooth. It’s a delicious variation to try if you love a bit of crunch.
Are these cookies gluten-free?
Yes! As long as you use certified gluten-free rolled oats, this Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe is perfect for those avoiding gluten, making it a great treat for many dietary needs.
Can I substitute the chocolate chips with something else?
Of course! You could use dairy-free white chips, chopped nuts, dried fruit, or even a combination. Just keep in mind these swaps might change the final flavor and texture slightly, but they will still turn out delicious.
Is there a way to make these cookies less sweet?
For a less sweet cookie, try reducing the brown sugar slightly or swapping half of it for a natural sweetener like maple syrup. Just remember that the sugar also affects texture, so adjustments can alter chewiness.
Why do my cookies sometimes turn out dry?
If your cookies come out dry, it may be from overbaking or using a peanut butter with added oils or sugars. Make sure to bake just until the edges are lightly golden and use a natural peanut butter with minimal ingredients for best results.
Final Thoughts
There’s something truly comforting about a cookie that combines rich peanut butter, wholesome oats, and melty chocolate chips without relying on flour. This Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe not only satisfies your sweet cravings but does so with simple, clean ingredients. I really hope you give this recipe a try and watch it become a beloved staple in your baking repertoire just like it is in mine!
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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 15 minutes
- Yield: 16-20 cookies
- Diet: Gluten Free
Description
Thick, chewy peanut butter oatmeal chocolate chip cookies made without flour. These gluten-free and dairy-free cookies combine simple, wholesome ingredients like natural peanut butter and rolled oats for a nostalgic, delicious treat that’s perfect for both kids and adults.
Ingredients
Dry ingredients:
- ¾ cup (71g) rolled oats (gluten-free if desired)
- ½ teaspoon baking soda
Wet ingredients:
- 1 cup (256g) natural creamy peanut butter (just peanuts + salt)
- ⅔ cup (142g) packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅔ cup (120g) chocolate chips, dairy free if desired
- Flakey sea salt for sprinkling on top
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Whisk dry ingredients: In a small bowl, combine the rolled oats and baking soda. Whisk them together and set aside, ensuring an even distribution.
- Mix wet ingredients: In a large bowl, blend the natural creamy peanut butter, packed dark brown sugar, eggs, and vanilla extract until you achieve a smooth and uniform batter.
- Combine ingredients and fold in chocolate chips: Add the dry oat mixture into the wet ingredients and gently mix with a wooden spoon until combined. Then carefully fold in the dairy-free chocolate chips to evenly disperse them throughout the dough.
- Form cookie dough balls: Roll the dough into 2-inch balls and place them about 2 inches apart on the prepared baking sheet. Lightly flatten the tops of the dough balls with your hand. If the dough is sticky and difficult to roll, you can alternatively use a cookie scoop to drop spoonfuls onto the sheet.
- Bake: Bake the cookies for 9-12 minutes. Remove them from the oven when the edges just begin to turn a golden brown. The centers may look slightly underdone, but they will continue to set while cooling.
- Cool and finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, sprinkle the tops with flakey sea salt for an added pop of flavor. Repeat the process with any remaining dough.
Notes
- Using gluten-free rolled oats makes these cookies suitable for gluten-free diets.
- If the dough is too sticky to roll easily, using a cookie scoop and lightly flattening the dough works well.
- The cookies might look underbaked when removed from the oven, but they will firm up as they cool.
- Sprinkling flakey sea salt on top enhances the peanut butter and chocolate flavors.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
