Get your cookie fix the healthier way! These Flourless Peanut Butter Cookies are loaded with peanut butter, chewy oats and dark chocolate. They’re naturally gluten-free, refined sugar–free, and consistently get rave reviews.
I’m sharing these Flourless Peanut Butter Cookies today because it’s a special day—Flavor the Moments is six years old!
I couldn’t think of a better recipe to celebrate than one that pairs peanut butter and dark chocolate. This version is soft, full of peanut butter flavor, studded with dark chocolate chips, and finished with flaky sea salt. Best of all, the dough comes together in under 10 minutes and the cookies are ready in about 30 minutes from start to finish.
Why you’ll love this recipe:
- Big peanut butter flavor with melty dark chocolate and a sprinkle of flaky sea salt to balance the sweetness.
- Incredibly easy: minimal ingredients, simple steps, and ready in about 30 minutes.
- A healthier cookie option—naturally gluten-free and made without butter or refined sugar when you use natural peanut butter and maple syrup.
Recipe ingredients
These flourless cookies use a handful of pantry staples. The ingredient choices impact texture and flavor, so a few notes are below to help you get the best result.
- Peanut butter. Use natural peanut butter (just peanuts and salt) for the most authentic peanut butter flavor and the right consistency. Different commercial peanut butters may change the texture.
- Oats. Quick (instant) or rolled oats both work. Oats add chew and structure—omit them if you need the cookies grain free.
- Maple syrup. Pure maple syrup adds flavor and moisture; honey can be substituted. Using granulated sweeteners may change texture.
- Chocolate chips. Dark chocolate chips provide rich chocolate flavor with less sugar; use whatever chips you prefer.
See the recipe card below for exact amounts.
How to make this recipe
These flourless peanut butter oatmeal cookies come together quickly and bake in about 10 minutes. Follow the simple steps below.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine 1 cup natural peanut butter, 1/2 cup maple syrup, 1 large egg, 1/2 teaspoon baking soda, and 1 teaspoon vanilla extract. Beat on medium speed with a hand mixer or whisk by hand until smooth. Stir in 1/2 cup quick oats and 1/3 cup dark chocolate chips.
- Using a 1½” cookie scoop or tablespoon, portion dough onto the prepared baking sheet about 1½ inches apart. Flatten the tops slightly with your palm — the cookies won’t spread much during baking.
- Bake 10 minutes or until set. Remove from oven, sprinkle with flaky sea salt, and transfer to a wire rack to cool. Serve and enjoy.
Recipe FAQs
Yes. Natural peanut butter (peanuts and salt only) works very well in these flourless cookies and is the preferred option for texture and flavor. Using a different style of peanut butter may alter the outcome slightly.
Flourless peanut butter cookies are a popular gluten-free choice since they contain no flour and can be made without dairy or refined sugar.
Start with high-quality natural peanut butter for maximum flavor, add chocolate chips for contrast, and finish with a light sprinkle of flaky sea salt to enhance the flavors.
Recipe notes
- Pro tip: Natural peanut butter (just peanuts and salt) gives the most reliable results. If you use a different peanut butter, expect minor texture changes.
- Oats can be omitted to make the cookies grain free.
- Store cookies in an airtight container at room temperature up to 5 days. Place parchment or waxed paper between layers to prevent sticking.
More gluten-free cookie recipes:
- Almond horn cookies
- Coconut macaroons
- Greek almond cookies
- No-bake chocolate peanut butter oatmeal cookies
- Peanut butter banana cookies
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Flourless Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter (see note)
- 1/2 cup maple syrup (or preferred liquid sweetener)
- 1 large egg
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup quick oats (or rolled oats)
- 1/3 cup dark chocolate chips
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat peanut butter, maple syrup, egg, baking soda and vanilla until combined. Stir in oats and chocolate chips.
- Scoop dough with a 1½” cookie scoop (about a heaping tablespoon) and place on the baking sheet about 1½” apart. Flatten slightly by hand.
- Bake 10 minutes or until set. Remove from oven, sprinkle with flaky sea salt, and cool on a wire rack.
Notes
- Natural peanut butter (peanuts and salt only) produces the best texture and flavor in this recipe.
- Oats can be omitted for a grain-free version.
- Store in an airtight container at room temperature for up to 5 days; separate layers with parchment to prevent sticking.
Nutrition
Serving: 1 cookie — Calories: 139 kcal; Carbohydrates: 12 g; Protein: 3 g; Fat: 8 g; Saturated Fat: 2 g; Sodium: 191 mg; Fiber: 1 g; Sugar: 7 g. (Estimated values for guidance only.)