These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture. Keeping the good stuff only, this cookie recipe is a dream come true to all peanut butter lovers!

These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

I originally shared these peanut butter cookies on a trip to Chicago a decade ago. And this is actually the very first recipe I published in the US. I was not living there yet, just visiting my fiancé now husband from Sweden, before the big move a few months later. Let me tell you, I still have vivid memories of these awesomely good American cookies and I was so proud of the result!

These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.

I since added a few tweaks to the original recipe to ensure a perfectly chewy texture. I also took the opportunity to update the post with new photos. Don’t you just want to jump on the other side of the screen to grab a couple of these peanut butter oatmeal chocolate chip cookies right now?

Why you’ll love this recipe

  • An awesome American peanut butter cookie
  • A simple cookie recipe, with a few ingredients only
  • Perfectly soft and chewy texture with crispy edges
  • … prepared with no flour and no butter.
These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.

What goes into peanut butter oatmeal chocolate chip cookies?

  • Peanut butter. Make sure you use unsweetened 100% peanut butter. I prefer smooth but crunchy peanut butter is also an option.
  • Rolled oats. Stay away from quick oats for this recipe. If you’re looking for a gluten-free version, use gluten-free rolled oats.
  • Brown sugar. While both light and dark brown sugar work, the second option provides a more robust caramel-like flavors.
  • Eggs. To add moisture and help bind the ingredients together.
  • Baking soda. It brings a little lift while providing the perfect soft and chewy texture to the cookies.
  • Chocolate chips. I recommend regular-size (not mini) dark chocolate chips for best results.
These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.

Tips for success

  • Use an electric hand mixer to beat the peanut butter and make it as smooth as possible. You will most likely not achieve this result by mixing with a rubber spatula only.
  • Don’t use too much baking soda. I made a few recipe tests and achieved the best results with ½ teaspoon baking soda. Using too much of it results in fat, dry cookies. Also, don’t try to replace baking soda with baking powder.
  • Sprinkle sea salt over the cookies. The combination between peanut butter, salt and dark chocolate is the best!

Are these peanut butter oatmeal chocolate chip cookies healthy?

We are not going to lie here. These ridiculously good-looking, generous and chewy and oatmeal peanut butter cookies remain a sweet treat that you should indulge occasionally.

The cookies are however healthier than their classic counterpart. First, the recipe doesn’t call for flour, which make it suitable to everyone dealing with gluten sensibilities. Also, this recipe replaces butter (rich in saturated fat) with peanut butter, a good source of healthy fat, dietary fiber and protein for a nutrient-rich cookie!

These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.
These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.

Recipe variation

You can replace peanut butter with other nut butter of choice, such as almond butter or cashew butter. Now, for a slightly healthier version, consider using coconut sugar instead of brown sugar and reduce the quantity of chocolate chips.

Gluten-free version. To ensure these peanut butter oatmeal chocolate chip cookies are gluten-free, make sure you use gluten-free oats. Yes, it’s that simple!

These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.

And because we all love cookies, try also:

Print

Peanut Butter Oatmeal Chocolate Chip Cookies

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Leave a Review
These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture.
Print
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 9 mins
  • Total Time: 19 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Cuisine: American

These generous peanut butter oatmeal chocolate chip cookies are prepared with no flour, no butter, and have a perfect chewy texture. Keeping the good stuff only, this cookie recipe is a dream come true to all peanut butter lovers!

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

  • ⅔ cup (60g) rolled oats (gluten-free if needed)
  • ½ teaspoon baking soda
  • 1 cup (240g) creamy or crunchy peanut butter
  • ⅔ cup (120g) dark brown sugar*
  • 2 large eggs
  • ¼ cup (4 Tbsp) solid coconut oil (NOT melted)
  • 1 ½ teaspoon vanilla extract
  • ⅔ cup (100g) chocolate chips
  • Sea salt, for sprinkling (optional)

Instructions

  1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper, and set aside.
  2. In a small bowl, whisk together oats and baking soda. Set aside.
  3. In a large bowl, beat peanut butter, brown sugar, eggs, solid coconut oil and vanilla with an electric mixer until smooth, about 3 minutes. Mix in the dry ingredients with a rubber spatula or wooden spoon, then gently fold in the chocolate chips.
  4. Using an ice cream scoop, distribute the cookie dough onto the prepared baking sheet, spacing them out from each other, and slightly flatten each cookie ball with the palm of your hand.
  5. Bake for about 9 to 11 minutes, or until the edges are almost set while the center is still soft. The cookies may look slightly underbaked but that’s ok because they will continue to bake a few more minutes onto the warm baking sheet outside of the oven. Sprinkle with sea salt, and allow to cool for a few minutes, then transfer to a cooling rack. Enjoy!

Notes

* You can use either dark or light brown sugar, but the first option is preferred as it provides a more robust caramel-like flavor than the other one. For an healthier alternative, you can use coconut sugar instead of brown sugar.

** General notes about the recipe. Feel free to replace peanut butter with almond butter or any other nut butter of your choice.

Back-To-School, Chocolate, Cookies, Dairy-Free, Nuts, Oats, Snacks, Year Round

Did you make this recipe?

Lastly, if you make this Peanut Butter Oatmeal Chocolate Chip Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!