Flourless Peanut Butter Cookies
Get your cookie fix the healthier way! These Flourless Peanut Butter Cookies are packed with peanut butter, chewy oats and dark chocolate. They’re refined sugar free, gluten-free and get rave reviews every single time!
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!!!
When I pressed “publish” for the first time 6 years ago, I had no idea where this blogging journey would take me. I knew I could make money but never considered the fact that this blog could be a full-fledged business down the road.
Since I started blogging I’ve gotten my certificate in culinary school and I’ve worked really hard to improve my food photography skills.
I hope you enjoy the recipes that you find here and that you’ll keep coming back for more. 🙂
I couldn’t think of a better recipe to celebrate my 6th blog anniversary, because it doesn’t get better than peanut butter, dark chocolate and flaky sea salt 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. 🙂
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.
Ingredient notes
- 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.
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!
- 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.
- 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.
FAQs
Natural peanut butter works very well in these flourless peanut butter cookies, and is the type that I prefer. You can use your favorite variety, but the texture of the cookies will vary slightly depending on the type you use.
Flourless Peanut Butter Cookies are a very popular gluten-free cookies for good reason. They’re packed with peanut butter, include no butter or oil, no refined sugar and they’re ready in about 30 minutes from start to finish!
Great peanut butter cookies start with high quality peanut butter that has just peanuts and salt for maximum peanut butter flavor. Adding chocolate chips is always a good idea, and a light sprinkle of sea salt really enhances the flavor.
Recipe notes
- The oats may be omitted if you’d like to make your cookies grain free.
- 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.
- 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.
More gluten-free dessert recipes:
- Almond horn cookies
- Coconut macaroons
- Greek almond cookies
- No bake chocolate peanut butter oatmeal cookies
- Peanut butter banana cookies
- Flourless monster cookies by Ambitious Kitchen
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Flourless Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter (ingredients are only peanuts and salt)
- 1/2 cup maple syrup or the same amount of your favorite sweetener
- 1 large egg
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup quick oats use rolled oats for an even chewier texture
- 1/3 cup dark chocolate chips
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- 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 oats and dark chocolate chips.
- 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. Serve and enjoy!
Notes
- The oats may be omitted if you’d like to make your cookies grain free.
- 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, you may encounter a different outcome with your cookies.
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
72 Comments on “Flourless Peanut Butter Cookies”
Happy Blogiversary! I’m a sucker for easy cookie recipes like this. And the baking bug tends to hit me hard once fall hits!
Thank you Nicole! These cookies are perfect for fall baking!
Happy bloggiversary, Marcie! That is so exciting! These cookies look like the best way to celebrate. I’ve been looking for a flourless cookie for a while, so I need to try these out. Love the pb and chocolate combo!
Thank you so much Gayle! These cookies are dangerous by the way! 😀
You know I love me some flourless cookies!! These sound just perfect! And happy blogiversary!! So glad to have “met” you – maybe someday we can finally meet in person 🙂
Thank you Ashley and we have to meet — it’s a must!
Happy 6-year blogiversary!! Yours is hands down one of my favorite blogs and I absolutely love the content you produce…and your photography is so stunning! You always have my mouth watering! These cookies are such a marvelous way to celebrate..they look so tasty! That PB & C combo wins every time!
xoxo
You are so sweet Julia — that means a lot to me! I feel the same way about you and have tried a lot of your recipes with great success. Thank you!! 😘
Congratulations on your blogging anniversary! 6 years is such an accomplishment. I’m so glad I found your site. We seem to have similar tastes in food, and I love so many of your recipes. I have a lengthy list of must tries! These cookies are definitely on the list. Love that I can make them grain-free. And you can’t go wrong with PB and chocolate! Happy Friday Marcie!
Thank you so much Leanne and I’m so glad to have “met” you, only I hope we can meet in person! Yes, we definitely have similar tastes and I love it. Hope you had a wonderful weekend and thank you for all of your support. 🙂
Aw congrats on 6 years, Marcie! That’s such a huge accomplishment and you have come so far in such a short time. These cookies look like the perfect way to celebrate- they’ve got me drooling!! Love the beautiful light in these photos too. 🙂
Thanks so much Sarah! I appreciate the sweet words and yes — it doesn’t get better than peanut butter and chocolate! 🙂
Happy Blog-iversary, Marcie!! I’m so thrilled to have ‘met’ you and followed along on your culinary adventures, because I absolutely love everything you create! Especially these cookies!!! YUMMMM!!! These are the perfect way to celebrate such a fete!! Pinning! Cheers!
Thank you Cheyanne and I hope we can meet in person one day soon…maybe at a conference or something?? I appreciate all of your support over the years and I’m so glad to have come across you and your beautiful blog!
These were very yummy! The recipe is so versital too. I made a few batches and added different things to try. I used mashed banana in place of half the peanut butter and almond flour for half the oats. I used sunflower seeds, pumpkin seeds, cinnamon, raisins, shredded coconut… in different combos. The possibilities are endless.
I’m glad you enjoy the cookies Annie and I appreciate your feedback! I need to try some of your substitutions!
Just made these cookies. Used old fashioned late and they are chewy, but I love that. Took 15 minutes to bake. Only issue is that the cookies came out shiny.
Did I over mix?
I love the chew from the oats too! I’m not sure why they would be overly shiny? I don’t think over mixing would do that.
These were awesome! All I had was peanut butter with low sugar (1 g per serving) and I just did a little less maple syrup. I thought they turned out great!
I’m so glad you liked them Ali and thanks for the feedback!
What can be used instead of the maple syrup? Would stevia work?
I think stevia should work fine. The cookies may be a little more dense in texture without the liquid maple syrup but they will still taste great!
Marcie your recipe really inspired me to play around with it! I’ve made them three times now and each time tweaked them in some way. I did use regular peanut butter so I eliminated the salt entirely. I used a flax egg with a small amount of chia added. I used date paste instead of maple syrup and one cup of oats instead of half. They browned on the bottom and started to brown on the tops. My oven required them to bake about twenty minutes. Raisins in hubbies half and dark chocolate in mine! They are absolutely delish! Thank you.
Can I make these and freeze them to bake later?
I have never frozen the batter so I can’t say for sure. I’m sorry I can’t be of more help.
I’ve made these twice in a week during quarantine. My husband loves them. Thank you!!
I’m glad your husband loves them and thanks for the feedback!
Can this be made with instant oatmeal?
That should work just fine!
I made this one with sorghum instead of the syrup as sorghum has a low glycemic index. I also used Lilly’s sugar free chocolate chips. They were amazing.
These are yummy! I omitted the chocolate chips and added about a 1/4 cup of cocoa powder (unsweetened) and only 1/2 cup of maple syrup. They are great sprinkled w sea salt too! Thank you.
I’m glad you enjoyed them and your substitutions sound great!
Will a flax seed egg work in place of the egg? We are vegan 😀
Hi Brenda. I haven’t tried it, but I think it should work.
Very tasty! I used 1/3 cup of maple syrup but still delicious!
Thank you!
These cookies came out tasting great! But my question is why did the inside of the cookies turn green? I did sub sun-butter for the peanut butter, maybe there was a weird reaction that happened. Also, when I put the dough on the cookie pan to bake it was very sticky and caramel like. I wonder if I over mixed it? Just wondering if you knew of anyone who also had this happen?
Hi Jeanette! I’m thinking it had to be the sun butter as I’ve never experienced that with peanut or almond butter, and nobody else ya reported this either. I’m glad they did taste great however!
Sun butter turns green when you bake, totally normal! Also makes more of a sticky batter than peanut butter.
I had no idea! I’d love to try it sometime.
I did not use maple syrup. I used 1/4 cup of coconut sugar and 1/4 cup swerve.. they were very dry and crumbly.. should I only use liquid sweetener? Other than that they have a great taste!
Liquid sweetener definitely adds moisture, which makes a less crumbly cookie. I’m glad you enjoyed the flavor however!
Would honey work to replace maple syrup? Thanks, this sounds amazing for my hubby who has a sweet tooth but watching his diet.
Hi Lisa! Yes, honey would be a great replacement for the maple syrup. Enjoy!
I just wanted to let you know, I made the cookies today and the honey was a perfect substitution. The dough was pretty wet so I was a little afraid I may have needed to use less, but they came out fine. I did cook them for about 12 minutes to be set and my husband loved them. Thanks!
I’m glad that worked for you Lisa and thank you for the feedback!
Sooo yummy and easy! Hubby loved them!
I’m glad you enjoyed them Christy — thanks for the feedback!
WOW!! These are delicious! Halfed
The maple syrup because I only had milk chocolate chips, and added a half cup more oats because I wanted a more oatmeal cookie. Will 100% make again.
Thank you for your feedback Nicole and I love the idea to add more oats — they make them so nice and chewy!
I was pleasantly surprised at the taste of these delicious cookies. I used chunky peanut butter because this was all I had at home but it came out perfect. Thank you so much Marcie for this scrumptious recipe. Love it!!!
I actually like using chunky peanut butter too! I’m glad you enjoyed them Sharlene and thank you for the feedback!
Wow, wow and wow! These cookies came out perfectly. The outer edge was slightly crispy and the inside was nice and soft. They were perfect and I will be making them over and over again. Thank you so much for this recipe!
Thank you for your feedback Joanne, and I’m so glad that you love the cookies! They’re my favorite. ❤️
Just made this today since I was craving an oatmeal peanut butter cookie and I LOVE them! My almost 2 year old and husband are excited about having a stash of these now and this will be without a doubt my go-to recipe for this pregnancy craving of mine! I made them on my air-fryer for practicality and even though they don’t look as pretty they taste AMAZING. Thank you for sharing this recipe, it’s a double thumbs up from me and 5 stars!
I’m so happy to hear that you love these and making them in the air fryer is a great idea! Thank you for the feedback. 😃
I added a 1/2 cup of unsweetened coconut to the recipe and it made the consistency better as well as lessened the peanut butter flavor a bit.
Glad that worked for you!
so beyond delicious for being dairy, gluten and refined sugar free!
I’m so glad you enjoyed them!
Best cookies!!! My girls said they are better than flour ones! I used almond butter instead because that is all I had. I will definitely try this with natural peanut butter next!
It’s so nice to hear that your girls love them, and I enjoy these with almond butter as well! Thanks for the feedback. ❤️
These cookies are so gooey and delicious it’s hard to believe they’re not loaded with refined sugar and butter! They’re definitely my new go-to for the kids (and, um, myself).
I’m glad you enjoy the cookies Cora, and thanks for the feedback! 🙂
Lovely recipe thankyou😊 just switched choc chips for chopped cashews as I’m dairy free + epileptic but tasted gorgeous ❤️
Thanks for your feedback Betsy and I’m glad you enjoyed the cookies!
These are by far Our favorite cookies and we love that they are gluten free
Thank you for the feedback Nadine and I’m so glad you love them! 🙂
Hi
I love this recipe!!! Super easy and I think they are healthier than some other recipes. I use good old Jif, not natural, and the only thing I find is that I need to add more oats. That being said, these are awesome. My hubby will even grab them for breakfast ☺️
Hi Deborah! I’m glad you love these cookies, and I eat them for breakfast sometimes too. 🙂 Thanks so much for the feedback!
Love these this is my second time making them so yummy!
I’m glad you love them and thanks for the feedback! 🙂