Flourless Peanut Butter Cookies

I’m sharing a special recipe for these Flourless Peanut Butter Cookies today because it’s a special day.  Flavor the Moments is 6 years old today!!!

I couldn’t think of a better recipe to celebrate my 6th blog anniversary, because it doesn’t get better than peanut butter and chocolate in my book.

Some of my favorite treats are flourless. These almond butter cookies and chocolate peanut butter cookies are recipes that I make often, but this peanut butter version is my number one.

They’re soft, packed with peanut butter flavor, studded with dark chocolate chips and finished with flaky sea salt.

The fact that they take under 10 minutes to prep doesn’t hurt either. 🙂

Why you’ll love this recipe:

• These flourless peanut butter chocolate chip cookies are packed with big peanut butter flavor, studded with dark chocolate chips, and finished with flaky sea salt.
• You can’t find easier cookies to make. They’re ready in about 30 minutes from start to finish!
• They’re a healthier option as they’re naturally gluten-free, dairy-free and refined sugar free. .

Recipe ingredients

These flourless peanut butter cookies are very easy to make and include just a few ingredients that you probably already have on hand.

• Peanut butter. I only use natural peanut butter in this recipe as it includes just peanut butter and salt.  If you choose to use a different type of peanut butter, you may encounter a different outcome with your cookies.
• Oats. The texture of these cookies is very soft, so I added oats for a nice chewy texture.  Instant oats or rolled oats may be used, or omit them altogether.
• Maple syrup. Pure maple syrup is best for quality and flavor, or you may substitute it with honey. Coconut or granulated sugar may be used, but it may affect the texture of the cookies.
• Chocolate chips. Dark chocolate is lower in sugar and gives these cookies big chocolate flavor. They may be substituted with whatever you have on hand.

See the recipe card below for full ingredients and quantities.

How to make this recipe

These flourless peanut butter oatmeal cookies come together in no time. They’re ready in 30 minutes from start to finish!

1. Place the peanut butter, maple syrup, egg, baking soda and vanilla in a medium bowl and beat on medium speed with a hand mixer until combined. Stir in the quick oats and dark chocolate chips.
2. Using a 1 1/2″ cookie scoop, scoop the cookie batter (about a heaping tablespoon of batter) and place on the prepared baking sheet about an inch and a half apart.  Flatten the cookies slightly with the palm of your hand as they won’t spread while baking. Bake for 10 minutes or until set, then remove from heat and sprinkle the tops of the cookies with the flaky sea salt and place on a wire rack to cool.

Recipe FAQs

Recipe notes

• Pro tip: The best type of peanut butter to use in these flourless peanut butter oatmeal cookies is natural peanut butter, which only includes peanut butter and salt.  Natural peanut butter is the only kind of peanut butter that I’ve used in this recipe, so if you choose to use a different type of peanut butter the texture may vary.
• The oats may be omitted if you’d like to make your cookies grain free.
• Cookies may be stored in an airtight container at room temperature for up to 5 days.  They will stick together slightly, so separating them with a sheet of parchment or waxed paper is a good idea.