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.
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Does anyone know if I could add Brewers yeast and make these lactation cookies??
These are seriously such incredible cookies. My boyfriend and I can eat a whole batch in 2 day. I have celiac and so these are just perfect. Thanks for the recipe !
So glad you enjoyed them Allie!
Hi! I am going to make these tomorrow, I’ve made sweets similar to these cookies — the typical flourless sweets. When I have made such sweets, storing them and keeping them fresh has been tricky because more often than not I find that the cookies get reeeeeally moist and just straight up gross after a day. How would you suggest storing these and keeping them fresh? Please let me know your thoughts 🙂
Hi Lauren,
I store these in the fridge usually and they don’t get overly moist. Still delicious and easy to heat up in the microwave if you want them hot!
These were really great!!
So glad you enjoyed them!
Do you need to use an electric mixer or can you hand mix it? Thanks xxx
I think an electric mixer works best (especially if the peanut butter is thick), however it may work to whisk it all by hand.
I’m baking our 2nd batch in less than 24 hours myself & kiddos (5 and 1.5) love them!!! I ran out of vanilla extract after 1st batch so I used what I had, almond extract, and I’ve added some cinnamon on this 2nd batch in oven now. I managed with a whisk and spatula for both batches seems to be just fine . These cookies are great they are soft and cakey remind me of muffin tops, I many try with banana soon. Yummy! Thanks so much for the recipe!
So glad to hear it Marissa! They are definitely addicting!
Are these dairy free chocolate chips used? Because most brands still have some milk products in them.
Hi Kyna,
Yes, they are dairy free. I’ve managed to find several organic brands that don’t contain dairy.
Do yu know how many carbs are in this cookie?
Alot pf semi sweet chocolate chips are accidentally dairy free
Yum! I just whipped this up during my kiddo’s nap time as a sweet treat for me! Hit the spot and I feel better w/o all the processed flour and sugar that is in “typical” cookies! Thanks!
So glad you enjoyed them Jenny!
I made these earlier this week for National Peanut Butter Day and they were amazing!
xo, Brooke
http://www.livethepreplife.com
So glad to hear you enjoyed them Brooke!
Can’t wait to make these. Could you use agave instead of the maple syrup? Thanks!
Hi Cindy,
I’ve never tried making it with agave, but I think it would work. Let me know how it turns out!
These are super easy to whip up (I even used apple maple syrup because that’s all I had) & just delicious! Will definitely make again!
So glad you enjoyed them Beth!