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Flourless Peanut Butter Oatmeal Cookies Recipe

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4.2 from 6 reviews

These Flourless Peanut Butter Oatmeal Cookies are a deliciously chewy and naturally gluten-free treat, combining wholesome oats with rich peanut butter and sweet chocolate chips. Perfect for those looking for a simple, flour-free cookie recipe that’s easy to make and full of comforting flavors.

  • Total Time: 1 hour (including chilling time)
  • Yield: 14 cookies

Ingredients

Dry Ingredients

  • 1 cup (85g) old-fashioned whole rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1 cup (250g) natural peanut butter, at room temperature
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract

Add-ins

  • 2/3 cup (120g) semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the oats, baking soda, cinnamon, and salt until well combined. Set this mixture aside to incorporate later.
  2. Combine Wet Ingredients: In another medium bowl, whisk the eggs until smooth. Using a silicone spatula, blend in the peanut butter, brown sugar, and vanilla extract until the mixture is fully combined and creamy.
  3. Combine Wet and Dry: Gradually pour the dry oat mixture into the peanut butter mixture. Stir thoroughly until all ingredients are evenly combined, which may require some elbow grease. Gently fold in the chocolate chips to distribute them throughout the dough.
  4. Chill the Dough: Cover the dough and place it in the refrigerator to chill for at least 30 minutes, or up to 3 days. This helps the dough firm up for easier shaping and better cookie texture.
  5. Prepare to Bake: Preheat your oven to 350°F (177°C). Line large baking sheets with silicone mats or parchment paper to prevent sticking.
  6. Shape the Cookies: Remove the dough from the refrigerator. If it has chilled for more than an hour, let it rest at room temperature for about 20 minutes to soften, allowing the cookies to spread properly. Scoop portion sizes of about 1.5 tablespoons (30g) each onto the prepared baking sheets. Using the back of a spoon, gently press down each dough ball to slightly flatten.
  7. Bake: Place the baking sheets in the oven and bake the cookies for 12–14 minutes, or until the edges are set but the centers remain soft. This ensures a chewy texture once cooled.
  8. Cool and Finish: Allow the cookies to cool on the baking sheet for 10 minutes. Optionally, press a few extra chocolate chips on top of the warm cookies for an attractive finish. Then transfer the cookies to a wire rack to cool completely, during which time they will slightly deflate.
  9. Store: Store any leftover cookies tightly covered at room temperature for up to 1 week to maintain freshness and flavor.

Notes

  • Using natural peanut butter enhances the flavor and texture of the cookies.
  • Letting the dough rest before baking is crucial to allow cookies to spread and bake evenly.
  • Chilling the dough for longer improves flavor and texture but adjust the softening time if chilled more than an hour.
  • These cookies are naturally gluten-free due to the lack of flour, but always ensure oats are certified gluten-free if needed.
  • Pressing extra chocolate chips on top is optional but adds a nice aesthetic touch.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/flourless-peanut-butter-oatmeal-cookies-recipe/