These Flourless Peanut Butter Oatmeal Cookies are soft, chewy and full of that classic, favorite combo: peanut butter and chocolate! They are packed with high-quality, super dark chocolate chunks. Yes, the title is a mouthful, but I didn't want to leave out any of the mouthwatering details. These cookies stay soft and chewy for days, but I doubt they'll last that long. Like magic, these Peanut Butter Oatmeal Cookies are made without any flour, which makes them the perfect gluten-free cookie as long as you use gluten-free oats. Whip up a batch and you'll see why these Oatmeal Cookies are my husband's absolute favorite cookie (and possibly his favorite dessert!).
PS: I give instructions on turning these into my LOADED Monster Cookies in the recipe notes section!
Flourless Peanut Butter Oatmeal Cookies: a great Gluten-Free Cookie Option
Ok, so I said these are flourless oatmeal cookies which makes them a great gluten-free cookie option. If you want these to be truly gluten-free, you will have to find certified gluten-free oats. Oats do not have gluten, but often they are processed in a facility that processes wheat, barley, and rye and cross-contamination inevitably occurs. If you are allergic or sensitive to gluten, make sure to find gluten-free oats. Bob's Red Mill is a great source.
These cookies are packed with all the best cookie ingredients (butter, brown sugar, vanilla...). Those familiar ingredients that create the nostalgic, comforting taste, texture, and aroma that gets the cookie monster in all of us excited. These Flourless Peanut Butter Oatmeal Cookies deliver ALL of those things in a cute, flourless package.
What you need to make these Flourless Peanut Butter Oatmeal Cookies:
- Butter
- Brown Sugar
- White Sugar
- Kosher Salt
- Honey
- Peanut Butter
- Eggs
- Vanilla Extract
- Baking Soda
- Old-Fashioned Rolled Oats
- Optional: Flaked Sea Salt for topping
Bringing these Peanut Butter Oatmeal Cookies together:
That's it! Now get baking!
As with all recipes, I encourage you to read through the entire recipe before starting, gather your tools and ingredients, and really enjoy the process.
Let me know if you make these Flourless Peanut Butter Oatmeal Cookies!
I'd love if you could leave a comment and rating as it really helps my recipes and my blog show up on these vast interwebs. I appreciate your support so much. Also, come hang out on Instagram @wild.thistle.kitchen. We always have a good time! xo - Anita
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Flourless Peanut Butter Oatmeal Cookies with Chocolate Chunks
These Oatmeal Cookies are soft, chewy, packed with everyone's favorite flavor combo: peanut butter and chocolate! These cookies magically come together without any flour making them a great gluten free cookie option as long as you use gluten free oats! Give these a try and see why they are my husband's FAVORITE cookie.
- Total Time: 18 minutes + remaining trays
- Yield: 36-40 cookies
Ingredients
- 1 stick (4 ounces) butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons honey
- 1.5 cups peanut butter
- 3 eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons baking soda
- 4 cups old-fashioned rolled oats
- 1 bar ( 3-4 ounces) good quality, chopped chocolate - feel free to use chips or chunks if that's what you have, you'll want about 1 cup
- optional: flaky sea salt for topping
Instructions
- Preheat oven to 350 degrees F. Line several cookie sheets with parchment or non-stick mats.
- In the bowl of a stand mixer add butter, sugars, and salt. Mix on medium high speed with a paddle attachment until creamy and very well combined - about 5 minutes.
- Scrape down the sides and bottom of mixing bowl and add peanut butter and honey. Mix again until creamy and totally combined.
- Next, add eggs and vanilla. Mix until creamy and combined - scraping down sides as needed.
- Add oats and baking soda and mix until combined.
- Add chocolate chunks (reserving a few for the tops if desired) and give it one final mix.
- Using a 2 tablespoon cookie scoop, scoop onto parchment lined cookie trays leaving about an inch between each cookie to allow for spreading. You could also use a tablespoon for this if you don't have a cookie scoop. Just scoop two tablespoons worth of dough and roll into a ball. I don't press mine down, but if you wanted a flatter cookie, you could.
- Sprinkle with sea salt if desired.
- Bake in 350 degree F preheated oven for 8 minutes.
- Allow to cool on trays before transferring to an airtight container or cookie jar.
Notes
This can be made using a hand mixer.
I always use salted butter but you could use unsalted.
light or dark brown sugar both work in this recipe.
I like to cream the salt with the butter and sugars in all of my cookie and baking recipes as I feel it really helps distribute it in the dough/batter.
I almost always use natural, runny peanut butter, but have made this with regular smooth peanut butter and even chunky peanut butter. It all works.
Save a few chunks of chocolate to stick in the tops of the dough balls before baking if you want to have nice, big chocolate puddles.
The sea salt is optional but highly encouraged. I use Maldon flaked sea salt.
To turn these into Loaded Monster Cookies: reduce oatmeal from 4 cups to 3 cups. In step 6, add 1 cup crushed oreo cookies, 1 cup mini pretzels or crushed pretzels, and 1 cup m&m's. You can replace the chopped chocolate with chocolate chips if desired. Scoop into ¼ cup sized balls and bake at 350 for 8-10 minutes Please note - depending on your add-in's these will NOT be gluten-free.
- Prep Time: 10 minutes
- Cook Time: 8 minutes per tray
- Category: cookies
- Method: baking
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