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Flourless Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are so delicious, it’s hard to remember they are flourless!  Chock full of rolled oats, natural peanut butter, and honey, these are perfect for breakfast or snack!

Flourless Peanut Butter Oatmeal Cookies

Yesterday was rainy/stormy and gloomy all day long.  Today was the exact same.  In fact, it looks like we’re in for an entire week of wild windy storms, plus possible snow showers.  Anyone else in the same boat? Anyone??

For those of us with a disposition that aligns with the forecast, these stormy days mean we have to work a bit harder to bring out our own sunny cheer.

All this leads to one thing.  Baking.  When it’s ugly outside, baking is what happens inside.  The bakeware comes out, scented candles get lit, Pandora gets played, and we get ready to party with flour.  Except we didn’t need flour for these scrumptious Peanut Butter Oatmeal Cookies…

Flourless Peanut Butter Oatmeal Chocolate Cookies

The boys and I busted into cookie party mode, complete with bowls and spoons and taste-testing galore.

I wanted to make something easy, healthy enough for breakfast, but a definite treat.  Thus, these Flourless Peanut Butter Oatmeal Cookies  were born.

With just a handful of ingredients, these cookies can be whipped up quickly and easily, anytime the craving for a healthy-ish treat comes calling.

Gluten Free Peanut Butter Oatmeal Cookies

These cookies are moist, dense, hearty, and perfect as a breakfast cookie.

I love doling these out in the morning, as they are full of rolled oats and peanut butter.  Teeming with protein and whole grain, these cookies keep you satisfied.  Yet they are still an absolute treat, with all those chocolate chips.  If you’re in an uber healthy mood, swap out the chocolate chips for raisins.

I did, in fact, use half chocolate chips and half raisins.  I was in a healthy mood for sure 😉

Flourless Peanut Butter Oatmeal Breakfast Cookies

These Flourless Peanut Butter Oatmeal Cookies stay super chewy and moist for days.

I even froze some as a trial, and they were deliciously chewy and yummy after being frozen!  Perfect for baking a big batch, freezing them, and taking them out in the morning (or whenever) you’re ready to munch.


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Flourless Peanut Butter Oatmeal Cookies

Flourless Peanut Butter Oatmeal Cookies

5 from 1 vote
These Flourless Peanut Butter Oatmeal Cookies are the perfect breakfast cookie, as they are full of protein and whole grain! Swap the chocolate chips for raisins, and you'll have an even healthier treat. These stay chewy for days, and baked cookies freeze well!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill time: 30 minutes
Total Time: 48 minutes
Servings: 20 cookies
Author: Amy Dong


  • 1 cup old fashioned oats, not quick cooking rolled oats
  • ¼ tsp table salt
  • ½ tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup natural creamy peanut butter
  • 5 TB packed brown sugar, or less, if your PB is quite sweet
  • 3 TB pure honey
  • cup raisins
  • cup chocolate chips


  • In a bowl, whisk together the oats, salt, cinnamon, and baking soda. Set aside.
  • In another bowl, mix together the vanilla extract, egg, peanut butter, brown sugar, and honey until well incorporated.
  • Combine dry ingredients with wet ingredients and stir with wooden spoon or rubber spatula just until dough is incorporated. Stir in raisins and chocolate chips.
  • Cover dough and chill for 30 minutes. Meanwhile, preheat oven to 350F and line baking sheets with parchment paper.
  • Form 1 TB dough balls, and place on parchment-lined baking sheet. (Dough can be a bit crumbly, but will form balls as you press them into shape.) Press dough balls to flatten into desired thickness (they will not spread much.)
  • Bake 7-8 minutes, and allow to cool on baking sheet for a few minutes before transferring to wire rack to cool completely. Cookies should be slightly underbaked, as they will set nicely upon cooling.
  • *Note: Feel free to use all raisins or all chocolate chips. Baked cookies stay chewy soft for days in an airtight container at room temp. Baked cookies may be frozen, wrapped airtight.

Nutrition (per serving)

Calories: 136kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.03mg | Sodium: 141mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.5mg
Course: Breakfast, Dessert
Cuisine: American

 Source:  Chew Out Loud, inspired by Sally’s Baking Addiction

These Oatmeal Quinoa Chocolate Chip Cookies are a winning breakfast cookie, too.  We obviously love breakfast cookies around here.

Oatmeal Quinoa Chocolate Breakfast Cookies

These Flourless Peanut Butter Chocolate Chip cookies are ah-maaa-zing!!!  They disappear in a flash everywhere I’ve brought them to.

Flourless Peanut Butter Chocolate Chip Cookies

The most decadent chocolate dessert ever, which just happens to be GF:

flourless chocolate cake 8

5 from 1 vote (1 rating without comment)

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    • Jacquie

    I can only find quick cooking gfree oats in my area. Would the cookies still be OK if I just used those? It’s much more expensive to order traditional online.

      • chewoutloud

      Jacquie, yes, you can sub with the quick cooking gf oats. You’ll just have smaller/thinner bits of oats rather than the chunkier oat pieces. But it should still be delicious! Enjoy 🙂

    • Carol at Wild Goose Tea

    I am surprised by how thick and chewy looking they are. Gluten free people are popping up all over the group of people I cook for. Since it looks like you are a bit of a cookie monster, I suspect this is a most excellent recipe. I was taken by the comment that they both stay moist and freeze well.

      • chewoutloud

      Me too, Carol… Lots more ppl around me eating GF :). We just finished off our last cookies for breakfast today, and they were still chewy 🙂

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