Flourless Peanut Butter Oatmeal Cookies made with 8 ingredients + one bowl | Gluten Free + LowFODMAP
Originally posted 7 April 2017 – Updated with improved photos and recipe 8 March 2019
Now this is a peanut butter cookie recipe you want in your life.
They’ve got slightly crispy edges, soft and chewy centres, and melty chocolate morsels studded throughout every bite. You don’t need any special equipment or ingredients to make this – just your bog standard, everyday kitchen essentials and that’s it.
These cookies were based off of one of the peanut butter oat bars I’ve shared in the past. It’s another simple, one bowl recipe that you can whip up in 30 minutes or less so it seemed like a great place to start. The ingredients we use for the cookies are essentially the same, but the amounts are slightly different.
Let’s get to it!
Peanut Butter Oatmeal Cookies
Altogether this recipe is made up of only 8 ingredients and can be made in about 30 minutes or less.
Begin by mixing together the peanut butter and sugar, followed by the remaining wet ingredients (egg, yolk and vanilla) until combined. Follow up by adding in the dry ingredients: oats, baking soda, baking powder and salt. Mix well to fully combine and stir in the chocolate chips.
The dough should be thick, a little greasy looking and easy to roll. Scoop out the dough, about 1 1/2 tablespoons worth at a time and roll into little balls. Place on your prepared baking sheet, leaving a couple of inches in between each ball for room to spread.
After placing the balls on the baking sheet, gently flatten the ball just slightly with your hand or spoon. The cookies will continue to spread out as they cook so you don’t need to press hard. When you’re ready to go, pop them in the oven for about 10-11 minutes and that’s it!
- Freezer Friendly: Freezing extra cookie dough is like sending a gift to your future self. Not only will you save yourself from eating too many cookies in one go, but it’s great to pull out of the freezer the next time you’ve got guests coming round.
- Freeze the Dough: First place the dough rolled into individual balls on a baking sheet or place (one that will fit in the freezer) and freeze for an hour or two until firm. Once firm, transfer the balls to a freezer safe bag – remember to label your bag with the name, cook temperature and cook time. To cook from frozen you will need to add an extra 1-2 minutes to the overall bake time.
- Freeze the Baked Cookies: Allow the cookies to cool completely. Freeze the cookies on the baking sheet or a large plate (one that will fit in the freezer) lined with wax or parchment paper for a couple of hours to firm up. Once frozen transfer to a freezer safe ziplock bag and that’s it. Cookies will keep well up to three months in the freezer. When you’re ready to enjoy let thaw outside of the bag/container at room temperature.
- Bakery Style Look: Press a few chocolate chips into the tops of your cookies right after pulling them out of the oven for that shiny, bakery style cookie look. The chocolate chips will melt into the cookies so no need to press hard. I learned this one from Sally’s Baking Addiction some time ago and it really takes a so-so looking cookie to the next level.
Notes on Ingredients
- Oats: For best results use rolled oats. Also make sure they’re certified gluten free oats if you need these to be gluten free or you are making them for your friends who need to be gluten free. While oats are inherently gluten free they are often cross contaminated during the food chain supply making them unsafe for people who need to eat a strict gluten free diet unless they are certified & tested to be GF. You can read more about oats in relation to gluten free eating and baking in this post here.
- Peanut Butter: If you’re using a natural peanut butter that’s more oily than most, make sure you blot your cookie dough balls down with a paper towel before baking so they’re not greasy. Feel free to sub another nut butter in place of the peanut butter if that’s more your thing.
- Brown Sugar: You can use coconut sugar in place of the brown sugar if you’re interested in a refined sugar free option.
- Add Ins: I add in chocolate chips in this recipe, but feel free to customise these cookies as you like. Make these peanut butter oatmeal cookies with m&m’s, raisins, cranberries, chopped nuts, coconut flakes in place of the choco chips or just leave them plain.
And most importantly make sure you’ve got friends to help you eat these because if you’re anything like me then you’ll be tempted to finish them off by yourself!
Don’t forget to #asaucykitchen on instagram if you try these Flourless Peanut Butter Oatmeal Cookies! I love seeing what you make with! You can also post your pictures to our facebook page!
This post contains affiliate links. I only post links for products I personally use and believe in. If you make a purchase on Amazon after clicking one of my links, I receive a small commission and the price you pay is not affected. Thank you!
- 1 cup smooth peanut butter (240 g)
- 1 cup brown sugar (220 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 egg + 1 egg yolk
- 3/4 cup certified gluten free rolled oats (68 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup dairy free dark chocolate chips (57 g)
- add a pinch of salt if the peanut butter you're using is unsalted
- Preheat your oven to 350°F/180°C and line or grease a large cookie sheet. Set aside while you prep the dough.
- In a medium sized mixing bowl mix together the peanut butter and sugar until combined. Add the vanilla and egg+ yolk and stir until fully incorporated.
- Add in the oats, baking soda and salt and beat well until the dry ingredients are evenly distributed. Use a wooden spoon or spatula to fold in the chocolate chips.
- Scoop out about 1.5 tablespoons of dough and roll into a ball. Place on the prepared cookie sheet and press down gently to flatten the cookie. Leave a couple of inches between the cookies. Bake for about 10 minutes or until the edges are golden. Bake an extra 1-2 minutes if you prefer crispier cookies.
- Remove the cookies from the oven and let cool for a 10 minutes on the baking sheets before transferring to a cooling rack.
- Store at room temperature for up to a week and enjoy!
- Freeze the Dough: First place the dough rolled into individual balls on a baking sheet or place (one that will fit in the freezer) and freeze for an hour or two until firm. Once firm, transfer the balls to a freezer safe bag - remember to label your bag with the name, cook temperature and cook time. To cook from frozen you will need to add an extra 1-2 minuets to the overall bake time.
- Freeze the Baked Cookies: Allow the cookies to cool completely. Freeze the cookies on the baking sheet or a large plate (one that will fit in the freezer) lined with wax or parchment paper for a couple of hours to firm up. Once frozen transfer to a freezer safe ziplock bag and that's it. Cookies will keep well up to three months in the freezer. When you're ready to enjoy let thaw outside of the bag/container at room temperature.
- Bakery Style Look: Press a few chocolate chips into the tops of your cookies right after pulling them out of the oven for that shiny, bakery style cookie look. The chocolate chips will melt into the cookies so no need to press hard.
Amount Per Serving: Calories: 175Saturated Fat: 2gCholesterol: 10mgSodium: 133mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 5g