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
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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
I just made these. I like them! The texture is great. I love that they’re not overpowered with sweetness. I used a scooper and it was very easy. I cooked them for 13 minutes. It did smell like the peanut butter was burning, but the bottoms came out fine. They are fragile and fall apart easily so be sure to use a plate. I enjoy that the recipe is so easy and this is the fastest cookie I’ve ever made.
I added a small dose of almond flavoring with the vanilla. (That’s my secret with everything I bake)
When I make these again I will add macadamia nuts! They’ll be perfect.
@Kelly, you do know that “almond” extract is NOT from almonds at all, but is obtained from peach pits, yes? That’s why it tastes so horrid; if it was somehow gotten from almonds, which it cannot be, it would taste great. It’s a well known fact, though, that the various spice and extract producers call peach pit extract “almond” extract.
I just made these for a friend who is dairy, gluten and egg free right now. I used 2 Tbsp flax seed with 6 Tbsp water as an egg sub for the two eggs and dairy free carob chips for the choc chips. She said she really enjoyed them so I am happy. My kids tried them too and liked them. To me they definitely taste like an allergen friendly cookie but still good.
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
These were very good. Since I’m intermittent fasting and following keto I followed your recipe but substituted the maple syrup for Lakanto maple flavored syrup and Bake Believe semi sweet no sugar added chips (one for one).
These sound delicious! Is there a sub for the peanut butter tho? We have a nut sensitivity in the house … thank you so much
Wow! These are delicious!!! Thanks ☺️
Can you use instant oats?
This recipe has not been tested with instant oats.
@CJ, yes I just did and they turned out great!
Can you use apple sauce in place of maple syrup?
No, the maple syrup is the sweetener for the recipe. Applesauce is not a substitute for sweetener.
Actually these were really good and I w make again and again.
I like these, but think I’ll tweak them in order to love them. Made them today for the first time and they were a hit in the family so perhaps I’m just being extra critical. My dad is GF so I appreciate good GF cookie recipes. I love the texture and chewiness but think the flavor would be better if I used honey in place of maple syrup. In my mind honey goes better with peanut butter so next time I make these I’ll substitute a scant half cup of honey in place of the pure maple syrup I used. I say scant cup of honey because I think honey is sweeter than maple syrup? Oh and I would bump up the salt a bit more just to bring out more flavor. Thank you!