Name: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup peanut butter; ⅓ cup pure maple syrup; 1½ cups rolled oats; ¼ teaspoon baking soda; ½ teaspoon ground cinnamon (optional); ½ teaspoon sea salt; ⅔ cup chocolate chips (optional)

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These flourless peanut butter-oatmeal chocolate chip cookies are a dream come true when I want something quick, wholesome, and irresistibly good. Made with just five core ingredients, they’re naturally gluten-free, dairy-free, and perfect for satisfying my cookie cravings without compromising on nutrition or flavor. Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how easy these cookies are to throw together—no mixer, no fancy techniques, just one bowl and a spoon. The texture is soft and chewy with a slightly crisp edge, and the peanut butter and chocolate combo makes them taste decadent, even though they’re on the healthier side. Whether I’m making them for a snack, a quick dessert, or even breakfast on the go, they never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large eggs
1 cup peanut butter
⅓ cup pure maple syrup
1½ cups rolled oats
¼ teaspoon baking soda
½ teaspoon ground cinnamon (optional)
½ teaspoon sea salt
⅔ cup chocolate chips (optional)

directions

I preheat the oven to 350 °F (177 °C) and line a large cookie sheet with parchment paper.
In a mixing bowl, I whisk the eggs until well-beaten.
I add peanut butter and maple syrup, then stir until the mixture is smooth.
I stir in oats, baking soda, cinnamon (if I’m using it), and sea salt until a thick dough forms.
I fold in chocolate chips, if I’m using them.
I drop spoonfuls of dough onto the baking sheet and shape them as I like.
I bake the cookies for 9–12 minutes, usually around 10, until they’re set.
I let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 cookies. It takes just 10 minutes to prep and another 10 minutes to bake, so I’ve got fresh cookies ready in only 20 minutes.

Variations

When I’m feeling creative, I like to switch things up. Sometimes I leave out the chocolate chips and mix in chopped walnuts or raisins instead. If I want a richer peanut flavor, I skip the eggs to make them vegan, although the texture becomes more dense. I’ve even tried different nut butters like almond or cashew for a subtle twist.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 5 days or freeze them for up to 3 months. To reheat, I just pop one in the microwave for 10–15 seconds to bring back that fresh-baked softness.

FAQs

How do I make these cookies vegan?

I simply omit the eggs. The cookies come out denser, but the peanut butter flavor really shines through.

Can I use quick oats instead of rolled oats?

Yes, I’ve done that before. The texture becomes a bit softer, but they still hold together nicely.

Are these cookies safe for people with gluten intolerance?

Absolutely. Since there’s no flour and I use certified gluten-free oats, they’re naturally gluten-free.

What’s the best peanut butter to use?

I prefer using natural peanut butter with no added sugar or oils, but any smooth or creamy variety will work.

Can I make these cookies without chocolate chips?

Definitely. They’re just as delicious without chocolate chips, or I can replace them with dried fruit or chopped nuts.

Conclusion

These flourless peanut butter oatmeal chocolate chip cookies have become one of my go-to recipes when I want something easy, nourishing, and seriously tasty. I love how customizable they are, and knowing they’re made with simple, wholesome ingredients makes them all the more satisfying. Whether I’m baking for myself or sharing with friends, they’re always a hit.