Peanut Butter Oatmeal Chocolate Chip Cookies
Updated Jun 26, 2026
These flourless Peanut Butter Oatmeal Chocolate Chip Cookies are the most delicious gluten free cookies you will ever eat! Easy gluten free cookies made with no hard to find ingredients.
Flourless cookies
These peanut butter oatmeal chocolate chip cookies are thick, chewy, gluten free, and dairy free.
That’s right, a chocolate chip cookie recipe made without any dairy or wheat! And you don’t even need a difficult to find gluten free flour to make them.
They are so easy to make and are really satisfying to eat!
One reader review said: “Every time I make these I am asked “Are you sure these are gluten-free?” But best of all, they are delicious!”
While these cookies are not the same texture as ‘regular’ cookies, they are delicious in their own way. If you are looking for an easy and healthy cookie recipe, give these a try!
Ingredients needed
- Peanut butter: You will need natural peanut butter for this recipe. Creamy or crunchy will work, but the only ingredients should be peanuts and salt.
- Maple syrup: our favorite refined sugar free sweetener for baking.
- Vanilla extract: to add a classic hint of vanilla to these cookies.
- Rolled oats: oats are inherently gluten free, but make sure to buy labeled gluten free oats for anyone with a gluten intolerance.
- Eggs: I have not tested these without eggs, but several readers have in the comments.
- Baking powder
- Salt: don’t skip this! The salt is needed to help make the flavors pop.
- Semi-sweet chocolate chips: to make these cookies dairy free, be sure to purchase chocolate chips without any milk products in them.
How to make flourless chocolate chip cookies
Step 1: Preheat your oven to 350 degrees. Add the peanut butter, maple syrup, eggs, and vanilla extract to a mixing bowl and beat to combine.
Step 2: Add the oats, baking powder, and salt and mix again to combine.
Step 3: Stir the chocolate chips into the batter.
Step 4: Use a mini cookie scoop to drop the batter onto a baking sheet. Bake the cookies at 350 degrees for 8-13 minutes, until the edges are set and the bottoms are browned.
I recommend baking the cookies straight on the baking sheet for the best results. The texture is not quite as good when you use parchment paper.
Recipe Tip
These cookies will not spread like regular cookies. I suggest using a mini cookie scoop to portion the batter onto a baking sheet. Then flatten it slightly with a fork to shape it into more of a cookie shape prior to baking.
I get so many compliments when I make these oatmeal chocolate chip cookies, and no one can believe that they don’t have any flour in them!
Many readers have commented how remarkably normal (and delicious!) they taste, and you wouldn’t guess that they do not contain the typical flour used to make chocolate chip cookies.
Here are a few of the (hundreds!) of reader comments these cookies have.
“My 2 year old loved it! He gave up on oatmeal a long time ago so this recipe was a perfect way to sneak some oats into his diet as well as peanut butter. Made it exactly as it was written and they were perfect. My husband ate 4 in one sitting“
“I took these to a party and they were a hit! I was afraid they wouldn’t be good (not a lot of healthier cookies are), but these were delicious. Many people asked for the recipe. I made them with natural crunchy peanut butter that had salt, and followed the recipe as is. I can’t wait to make these again.
While I personally don’t have a gluten intolerance, there are many people that do, as well as those who just wish to avoid flour as much as possible.
This is one of my favorite recipes to show how easy and delicious it can be to make a healthy dessert.
You don’t have to compromise on flavor when you are making a healthy lifestyle change.
These cookies are so clean that I even let my kids eat them for breakfast. They were so excited!
Oats and oat flour are one of my favorite ways to make recipes gluten free.
In my opinion, most gluten free flour blends are overpriced and texture can vary quite a bit.
I use gluten free oats in this recipe and no flour at all. Super easy to find ingredients and these are really so simple to make. The texture they give is so satisfying!
While this recipe calls for maple syrup, some readers in the comments below have substituted honey with great results.
I personally use maple syrup and honey interchangeably, so feel free to use whichever one you have on hand!
It’s a healthier alternative to white sugar and you won’t ever taste the difference.
The only sweetener that I cannot recommend for sure is anything powdered as I have not tested it. If you try this recipe with normal sugar please let me know how it turns out in the comments!
Can you make these without peanut butter?
Yes! Just substitute another natural nut butter, such as almond butter or sunflower seed butter.
Do you grind up the oats first?
Nope! Just use whole gluten free old fashioned rolled oats, no need to grind them up.
I love how light these taste. They are chewy and sweet and the texture isn’t exactly like normal cookies, but they are so delicious you won’t be able to stop at just one!
Be sure to check out my roundup of 25 gluten free dairy free desserts!
More gluten free desserts
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup creamy all natural peanut butter, the only ingredients should be peanuts and salt
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup gluten free rolled oats
- 1 cup semi-sweet chocolate chips
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- In a mixing bowl, beat together the peanut butter, maple syrup, eggs, and vanilla extract.
- Add the oats, baking powder, and salt and mix again to combine.
- Fold the chocolate chips into the batter.
- Use a mini cookie scoop to portion the batter onto a non stick baking sheet. Use a fork to shape and slightly flatten the batter into a cookie shape (they will not spread much).
- Bake the flourless cookies at 350 degrees for 8-13 minutes, until the edges are set and the bottoms are browned.
Video
Nutrition
HUsband hates chocolate 🙁 Think it would work without? Anything non-chocolate you’d substitute?
Hi Amanda,
You could try leaving it out, I think it would work! Let me know how it turns out!
I used caramel chips
delicious
Yay! Sounds great!
What about peanut butter or butterscotch chips?
Hi Sandra,
I haven’t tried but an chip would be a fine replacement for chocolate chips, just substitute equal amounts of the flavor of your choice.
Get another husband! lmao
These were easy and fun to make. They were soft and delicious. We noticecd they were even better cooled for a few hours.
Glad you enjoyed them Danielle!
These cookies look tasty – great work!
I love peanut butter, something about it that just tastes incredible.
Thanks for the recipe, will have to give them a go
what are the calories
Hi Angela,
I do not provide nutritional information for my recipes, as it will vary based on the specific brands you buy. You can use a calculator like this one: https://www.myfitnesspal.com/recipe/calculator. Hope that helps!
I baked these for about 12 minutes but they’re still really soft. I used honey instead of maple syrup, could that be why?
Hi,
These cookies will be soft, but they harden a bit once cooled. I have not tried them with honey, so that may have been what caused the texture issue.
is it ok to use natural crunchy peanut butter?
Hi Amy,
I have not tried it with crunchy peanutbutter, but it should work. Let me know how it turns out!
My husband is Diabetic so can I use powder sweetner instead of Maple Sugar.
Hi Lori,
I have not tried making this with powdered sweetener so I cannot guarantee results. Let me know if you try it!
I just made them with natural crunchy peanut butter. delicious!!
These look so good!!! Do you grind up the oats first? I’ve seen recipes where you do, and make it into a flour like texture, and other times recipes call for leaving them whole. Have you tried both? Thanks!
Hi Jennie,
Nope, no need to grind the oats into a flour! These are great with just the original rolled oats used (and easier to make too) Hope you enjoy them!
Thank you Joy!! I’m looking forward to making them!!
Can these be made without peanut butter as I have family member with severe allergies to tree nuts including peanut butter?
Thanks for your reply.
Hi Trina,
You could substitute another nut butter (almond, sunflower, etc) if there is one that they are not allergic to. I believe that would work. Let me know how it turns out!
How many calories is in these cookies. I added 1/2 cup of pecans and took away a full cup of chocolate chips. I added honey instead of all the syrup. And also added come sweetened coconut.
Hi Nicole,
I do not provide nutritional information for my recipes, as it will vary based on the specific brands you buy as well as the substitutions that you make. You can use a calculator like this one: https://www.myfitnesspal.com/recipe/calculator if you want the exact calories. Hope that helps!
If you use 1/2 c of choc chips it’s about 239 calories per cookie.
I read that you said these cookies are dairy free. However, they have eggs. Was the blog a mistake or are eggs truly intended to be part of the ingredients? They look amazingly delicious and I will make them. Thank you for sharing.
Hi Gen,
Eggs are not dairy. Dairy is milk, cheese, and butter things like that. These cookies are not vegan but they do not have dairy 🙂 Hope you enjoy the recipe!
Can I leave out the egg?
You would need to use an egg substitute, like a chia egg if you did that. I don’t think it would work to omit all together without a substitution.
Eggs come from chickens, not cows, so they are not dairy.
You might be able to use “flax egg” which is flax with water added (you’d have to google it but I know that Minimalist Baker uses it a bunch) . I have not used this substitute myself as I am not vegan but my friends that are rave about it. Good luck! xo
Have you tried making these with sugar instead of the maple syrup? Does the syrup make them more crunchy?
Hi Jill,
I have not tried making them with normal sugar, so I am not sure of the difference. Using a liquid sweetener like maple syrup makes them more soft and chewy I’ve found. Let me know if you try it with normal sugar how it turns out!
Oooh yum! I’m such a sucker for any type of chocolate chip cookie. I’ll have to make sure I’ve got people around when I make these otherwise I think I’d end up eating them all.