Flourless Peanut Butter Oatmeal Cookies
Looking for a quick and satisfying treat? These flourless peanut butter oatmeal cookies are a perfect choice! Packed with rich peanut butter and dotted with gooey chocolate chips, they come together in just 25 minutes. Plus, they’re naturally gluten-free, making them a great option for those with dietary restrictions. Just be sure to use oats and baking chips labeled “gluten-free” if needed. With minimal ingredients and maximum flavor, these cookies are sure to become a favorite!
Ingredients
- 1 cup smooth/creamy peanut butter (shelf-stable)
- 3/4 cup brown sugar, tightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup semisweet chocolate chips, plus more for garnish
Instructions
- Preheat oven to 350◦F. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer, combine the peanut butter and brown sugar. Mix well on medium speed until creamy. Beat in the egg; mix in the vanilla extract.
- To the creamed mixture, add the oats, baking soda and baking powder. Beat on low speed until crumbly; mixture will be thick. Use a rubber spatula to fully incorporate the ingredients into the mixture. Fold in 1/3 cup of semisweet chocolate chips.
- Portion the dough using a cookie scoop (4 teaspoons, or 1 tablespoon + 1 teaspoon), roll into balls between your palms, and transfer to the prepared cookie sheets. Flatten each cookie with your palm or the bottom of a cup or bowl. Dot tops of cookies with 3-4 additional chocolate chips.
- Bake for 10 minutes and cool completely on the pans. Transfer cookies to an air-tight container, or a zip-top bag with the air removed.
Notes
Freeze cookies: After dough is rolled into balls, transfer them on the cookie sheet to the freezer. When the dough is frozen, transfer them to a zip-top bag with the air removed and return to the freezer. Thaw and flatten before baking as directed.
Tried this recipe?Let us know how it was!