Peanut Butter Oatmeal Chocolate Chip Cookies
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
- 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
- 1/8 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
Ok, so I made these with natural no-stir peanut butter and milk chocolate chips, since the store was out of the darker… I tweaked and used 1/4 c of maple syrup and 1/4 c packed brown sugar. I also refrigerated until cold then rolled into small-medium sized balls and baked 11 min on 350. I did not have to grease my stainless steel tray. They came out wonderful! Some people may like them a bit sweeter, so taste a tiny bit of batter before stirring in chips. Another note- they were a better texture after sitting out and cooling for several hours… I feel like the oats were softer that way. Enjoy!!
Zach you use regular oats
Can you use regular oats?
II made them and they were delish! Thank you for the great recipe.
Thanks for sharing, so glad you loved the recipe!
@Joy Shull, I have made them several times and this time I added chopped pecans because I like them. Great and keep very well in the freezer!
Are these cookies safe to leave out (covered) at room temperature, or do they require refrigeration? I made them yesterday (and they are delicious!) but did not refrigerate and am hoping they’re still ok to eat?
Yes, they are ok to eat!
Hello!
I made these with freshly ground peanut butter, Sugar Free “Maple” syrup, and 60% Cacao chocolate chips by Ghiradelli. They are very good! My Grandson is Type 1 diabetic, (insulin dependent), and at only 8 g. Total Carbs per cookie, he can have dessert or a treat. Always a welcome recipe if it can give us that. Also KETO friendly, with those numbers. Thanks!
I’m glad your family could enjoy this recipe!
Joy, Was my post taken off?
Hi Irene,
Comments don’t show publicly until I approve them. This is just a way to keep spam comments from showing. I just saw your comment and approved it 🙂
Hi Joy,
I wanted to make some cookies and noticed my pantry was bare! I found your receipe that used no butter, all out, and it sounded great. Further searching I had no peanut butter,no honey or pure maple syrup. So . . . I began to improvise and used the following ingredients and OMG a fabulous cookie developed.
1 C. Macadamia Nut Honey Coconut Peanut Butter
1/4 C. Passion Coconut Syrup
1/4 C. Maple Syrup ( table syrup no high fructose)
1 T. Vanilla
1 1/2 C. Quick Oats
1 1/2 C. Semi Sweet Choc. Chips
2 Eggs
1/2 teaspoon baking powder
1/8 teaspoon Hawaiian Red Sea Salt
I dropped by tablespoons on silicone baking sheets and I baked at 350’ for 9 min. ( makes about 28 cookies.)
Note: I increased the oats and chips because the peanut butter I used was thinner not as thick as regular peanut butter.
These ingredients were brought back from last trip to islands, so I know I’ll be having these shipped to me or will bring more back next trip! A wonderful no flour cookie. Thanks Joy
What a way to improvise! Sounds delicious Irene!
These are amazing! Trying to make better choices but was craving something sweet and these did the trick, will be making them again and again 🙂 Thanks for sharing.
So glad you enjoyed the recipe Lacey!
Love this recipe. We were running out of maple syrup, so we substituted maple butter and it was delicious.
I made these with half the maple syrup & chocolate chips that the recipe called for as I prefer a less sweet cookie and they were delicious! My whole family liked them which is unusual for my gluten free baking
So glad you enjoyed the recipe!
What are the measurements on this recipe. I see the ingredients and a nice picture but that is all
the recipe and instructions are located in the printable recipe card at the bottom of the post (right above the comments section).
Can I substitute the vanilla extract with something else? I have a vanilla allergy. These look great btw!
Hi Kelly, you can just leave it out and it will still be good! Enjoy!