I get asked all of the time what my favorite cookie is. I can never give a completely honest answer because I have more than one favorite. It just depends on my mood. I love all kinds of cookies—chocolate chip, snickerdoodles, peanut butter, oatmeal, lemon, chocolate, coconut … and the list goes on. There are too many good cookies out there so it’s really hard for me to narrow it down to one cookie.
When I saw Monique’s recipe for Flourless Peanut Butter Oatmeal Chocolate Chip Cookies, I knew had to try them. Peanut butter, oatmeal, and chocolate chips all in one cookie! Yay! I love that this recipe combines three of my many favorite cookies.
To make the cookies, you need the following ingredients: oats, baking soda, peanut butter, dark brown sugar, eggs, vanilla extract, and chocolate chips. I love that the ingredient list is so simple!
First, mix together the oats and the baking soda in a small bowl. Note-you can use gluten-free oats to make gluten-free cookies.
In the bowl of a stand mixer, add the creamy peanut butter.
Add the brown sugar.
Next, crack in the eggs. Make sure you omit the shell:)
Add the vanilla extract.
Turn on the mixer and beat until smooth, about 3 minutes.
Add the dry ingredients and stir with a wooden spoon.
Stir in the chocolate chips. Try not to eat the dough at this step. It is hard, so if you cave in, I wont’ tell.
Use a cookie scoop to form your cookie dough balls. You can roll the dough with your hands, but it is pretty sticky, so I opted for the scoop.
Place the cookie dough balls onto a baking sheet and lightly flatten with your hands. Bake for 9-11 minutes in a 350ºF oven. Remove cookies from the oven and let cool on the baking sheet for 2 minutes … if you can wait that long!
Grab a stack of cookies and start eating!
These cookies are super soft and chewy. And I love that there is no butter or flour involved. No butter means I can eat more cookies, right? Please say yes.
Thanks Monique for an awesome cookie recipe! This recipe is going on my favorite cookie list!
Make sure you check out Monique’s amazing blog, Ambitious Kitchen, for more delicious recipes.
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Description
Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!
Ingredients
- ⅔ cups Rolled Oats (gluten-free If Desired)
- 1 teaspoon Baking Soda
- 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
- ⅔ cups Dark Brown Sugar
- 2 Large Eggs
- 1-½ teaspoon Vanilla Extract
- ⅔ cups Chocolate Chips
Preparation Instructions
Preheat oven to 350ºF.
In small bowl, mix together the oats and baking soda; set aside.
In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Makes 16-20 cookies.
Notes:
1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!
32 Comments
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Lilly on 8.19.2013
Mine also spread flat and so thin they barely held together. Tried adding more flour to the dough after the first batch but it didn’t help.
Lee Ann on 8.6.2013
The dough turned out runny, and when I put them out on the cookie sheet to bake, they ran. When baked, they were as flat and thin as paper. Nothing like the photograph. I followed the recipe exactly; what could have happened?
e on 8.4.2013
Now, how do we make something like this with less sugar??
Jer on 7.7.2013
Thank you! This recipe is amazing. I am going to make these tonight. There is wayyyy less guilt for me if I use less sugar, less chips and almond butter… BUT tonight I am making them just as you have written. I am not a baker but I think I can do this!!! Thanks again!
Joy Noel on 7.4.2013
Funny how this recipe appears on the back of Trader Joe’s gluten free Oats. Wonder the direction of the source? TJ’s bought it from tasty kitchen or the reverse?
Cathy on 7.1.2013
I made a batch and went to store. Returned and they were GONE. My son then walked 14 blocks to store in 34 Degrees Celsius temp to buy PNB so I could make more. Right away. Need I say more. =0) Thanks for sharing such a great recipe.
PS. I use Watkins PNB extract instead of vanilla.
lynnD on 6.25.2013
These were my first foray into “gluten free” and it was a complete success. I used coconut sugar (didn’t have brown) and did 1/2 sun butter and 1/2 chocolate coconut butter instead of peanut butter. Pure heaven. Thanks so much for the recipe!!!
tammy lewis on 6.22.2013
These are amazing…my hubby loves p.b. and oatmeal..i substituted butterscotch chip in place of the chocolate chips…my hubby asked me to marry him all over again…yes these are THAT good.Needless to say next time im makin a double batch!
Craig Chatterton on 6.13.2013
These are great just out of the oven, soft and gooey. But after a few hours or days they get kind of “cakey”. Any suggestions on how to keep them soft and gooey for a longer period?
Admattai on 6.12.2013
I love this recipe, have made it twice since I’ve seen it. I like that the recipe is easy to cut in half as well.
Sandra on 6.11.2013
What would be the change or substitution for omitting the eggs due to allergies?
Christine Anderson on 6.7.2013
I made these last night. Awfully bland. I put some salt in the second batch and it helped somewhat, but still the taste is pretty underwhelming.
LauraLaB on 6.5.2013
I got (rough estimate) 145 calories per cookie. The peanut butter is the killer with 1500 calories for 1 cup. I’d love to experiment with PB2 and Splenda brown sugar blend to get them down to about 70 calories each, but it’s not worth it if they don’t taste good!
Natalie on 6.4.2013
These cookies ARE.SO.GOOD. They literally melt in your mouth. Simple, *semi* healthy, and delicious. Thanks for a great recipe!
JenPT on 5.30.2013
I made these tonight. We’re building a house and our site manager is gluten intolerant. I try and take food and treats to the site twice a week for the different crews that are working. I only had one cup of PB but i wanted to make more, so 1 1/2 the recipe by using a half cup of Nutella but not adding any extra sugar. They came out soft and and light and just a little crunchy on the bottom. Thanks for the recipe! Was nice to not to have to go get special ingredients
Myra on 5.27.2013
These look really tasty! I’m going to make them, but do you think it would work to substitute plain butter for the peanut butter? I’m worried about allergens.
Sally on 5.27.2013
Reading the reviews, I thought perhaps I should try my hand at baking. The only thing I did different than the recipe was to use natural almond butter. I did measure everything correctly.
What a mess. They did rise and then totally fell. They way spread on parchment paper and did not release from the parchment .Not sure what I did wrong. I am not a baker and perhaps I should stay that way.
Should I try again?
Genevieve on 5.25.2013
Am planning on making these, but I’m a calorie counter. Has anyone worked out how many calories per cookie?
andrea on 5.24.2013
I never post comments but made these cookies today and I am in LOVE. Pure perfection – thank you!
Elissa on 5.22.2013
I’m totally in to cookies recipes with no butter or flour! I made some no-bake cookies the other day
Alison on 5.22.2013
Just wondering if I used all natural peanut butter if it will make a difference? Thanks
Liz on 5.22.2013
Thank you. These sound good and easy! Have a good day!
Julie Scriver on 5.22.2013
I also wonder if you can grind the oats to resemble flour. I might try this recipe today.
Kathy on 5.22.2013
Looks delicious! Pinning so I can make soon!
Lori on 5.20.2013
Made these last night. The only problem was the fact that I only had half a cup of peanut butter!! Half a batch did not last very long. They are delicious! Thanks for sharing. I used thick old fashioned oats because that’s what we had in the house. I’m curious to try the recipe with quick oats or maybe grinding some of them up to change the texture.
Leanna on 5.15.2013
I made these today. They were great! I used mini chocolate chips, because that was what I had and I like them better.
Gwen on 5.15.2013
There’s nothing like oatmeal cookies, gonna give these a whirl as they look sooooo delicious
Jayne on 5.13.2013
These really look very good! I’m who always go for the crispy kind of cookies but these are luring me in. No butter or flour? Score!
LisaR @ Who Stole My Baby? on 5.13.2013
Mmm, my husband would love these. Any excuse for peanut butter and chocolate, really.
Shellie W. on 5.13.2013
All oatmeal it gluten free because it is not made from wheat, barley or rye.
Erika (TK) on 5.13.2013
Hi Shellie! It’s still good practice to make sure you get gluten-free oats because of the problem of contamination, either in the processing facility or even in the field. Many are processed in a facility that also processes wheat, barley, or rye—or are grown next to fields of other grains.
Jackie on 5.13.2013
I have made those over and over again since seeing the recipe on TK. They are absolutely delicious!!