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!!!
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!
- 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.
Recipe 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
- 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.
More gluten-free cookie recipes:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and 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.
88 Comments on “Flourless Peanut Butter Cookies”
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. ❤️
so beyond delicious for being dairy, gluten and refined sugar free!
I’m so glad you enjoyed them!
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!
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. 😃
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. ❤️
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!! 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!
Sooo yummy and easy! Hubby loved them!
I’m glad you enjoyed them Christy — thanks for the feedback!
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!
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!
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.
Very tasty! I used 1/3 cup of maple syrup but still delicious!
Thank you!
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.
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!
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.