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!
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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
WONDERFUL! It’s hard for me to not fiddle with a recipe, but I wouldn’t change a thing. I did sneak in a bit of cinnamon, not because it needed it, but just because I love it with oatmeal and chocolate. So good that I whipped up a second batch to share.
Absolutely delicious!!
I have been on a journey to find a gluten free cookie recipe that reminds me of a regular cookie for years (gluten free flour blends don’t do it for me). This is it!!!
I did one tray as written and then added a slight bit of pure almond extract, dash of cinnamon, and shredded coconut to the batter….also amazing!!
I used a small cookie scoop to get 40 cookies, which were the perfect size for me.
Definitely a keeper! Thanks!!
I’m so glad you enjoyed the recipe!
Hi! Awesome recipe. Great texture when I sub’d mashed banana for the syrup and added 1 TBSP extra oats. Cannot put them down!
I have Jif natural peanut butter which has sugar a tiny bit of salt and molasses can I still use it or does the recipe have to be modified?
Very tasty.
I was low on maple syrup and only used 1/4 cup. Even with less sweetener they were delicious.
only thing better would be to substitute the sweetener for a non sugar substitute. Maple syrup and honey are sugar. Diabetics need to avoid the 3 whites. Sugar, salt and flour. Looks like a great recipe!! Thank you!!
@Marie, honey and maple syrup are a sweetener with a lower glycemic index than white sugar plus maple syrup is a sustainable sweetener. I use a lot of coconut sugar (made from the flower nectar, so does not taste of coconut), it is what I use for my diabetic friends as it also has a low glycemic index. That is what is most important. They cause no sugar “high” or major spike in the bloodstream.
Absolutely delicious and super easy!
So good… my husband helped me make a batch!!!
I doubled this recipe and baked it in a 9×13 for about 20-25min and made them into cookie bars. Holds together really well and tastes delicious! Using crunchy peanut butter might give these a nice pop of texture.
These are delicious!!!! Do they need to be kept in the fridge?