Peanut Butter Oatmeal Chocolate Chip Cookies
on Jan 23, 2020, Updated May 17, 2024
These peanut butter oatmeal chocolate chip cookies are made without any flour or dairy. A naturally sweetened gluten free cookie that everyone will love.
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.
We love them as much as we do these gluten free monster cookies.
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!
“THESE ARE MAGICAL!! And low fodmap depending on the chocolate you use!! I am beyond impressed. I never really leave reviews or comments but these were SO easy and JUST what I needed! Thank you so much! -a dairy free gluten free low fodmap lady looking for some good foood”
How to make flourless chocolate chip cookies
To make cookies without flour, you will need gluten free rolled oats that will mix with the peanut butter to form a chewy cookie texture.
These are also known as old fashioned oats.
They are not the same thing as quick oats or steel cut oats.
For the peanut butter, I use all natural peanut butter without added sugar.
The only ingredients should be peanuts and salt!
This recipe comes together in minutes and is only 8 ingredients!
If you have kids, they would love to help make these easy cookies too.
First, whisk together the gluten free oats, salt, and baking powder.
In a separate bowl, beat together the peanut butter, maple syrup, eggs, and vanilla until combined.
Add the oat mixture to the batter, and beat to combine.
Fold in the chocolate chips, and your batter is ready!
To make sure that this recipe is dairy free, be sure to find chocolate chips that do not contain any dairy.
Enjoy life is a favorite brand of ours!
Use a nonstick cookie sheet and drop the dough into cookie shapes on the pan.
Bake at 350 degrees until the tops are cooked.
Remove from the baking sheet onto cooling racks.
Time may vary based on your oven as well as the size of the cookies.
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.
Reviews on these cookies:
From Anita: “OK, so here’s the deal… literally just made these. Don’t have any maple syrup so I substituted honey. I baked for 10 minutes and when I took out they were still soft but as they’re cooling they are getting firmer. I just ate one because I couldn’t resist… They smell so good. Thank you thank you for this recipe. LOVE LOVE LOVE”
From Tatum: “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!
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 so simple to make.
The texture is really satisfying you feel like you’re eating just a regular cookie!
While this recipe calls for maple syrup, some readers in the comments below have substituted honey for great results.
I personally use maple syrup and honey interchangeably, so feel free to use whichever one you have on hand!
I buy grade a pure maple syrup regularly, and use it all the time for baking recipes.
It doesn’t taste maple syrup-y at all.
It’s a healthier alternative to white sugar and you won’t ever taste the difference!
I actually buy my maple syrup specifically for baking.
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 these be made without peanut butter?
Yes! Just substitute another 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.
Can you use PB2 in place of peanut butter?
I haven’t tried it, so I cannot guarantee results. Let me know if you try it!
I love how light these taste. They are chewy and sweet and the texture isn’t exactly like normal cookies (obviously), but it is addictive!
Also, be sure to check out my roundup of 25 gluten free dairy free desserts!
More gluten free dessert recipes
- Gluten Free Peanut Butter Cookies
- Gluten Free Carrot Cake
- No Bake Peanut Butter Truffles
- Gluten Free Chocolate Chip Muffins
- Gluten Free Pumpkin Pie
Try these flourless peanut butter oatmeal chocolate chip cookies for a way healthier cookie with all of the flavor that you will love!
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
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup gluten free rolled oats
- 1 cup semi sweet chocolate chips
- 2 eggs
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees
- In a bowl, beat peanut butter, maple syrup, eggs, and vanilla.
- In a separate bowl, whisk together the oats, baking powder, and salt
- Add dry mixture to wet and beat until combined
- Beat or stir in the chocolate chips
- Drop batter into cookie shapes on a non stick baking sheet
- Bake at 350 degrees for 8-13 minutes, or until the center is cooked through
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!