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.
Video
Nutrition
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!