These soft and chewy peanut butter oatmeal cookies have no flour and no sugar, but you’d never tell! Made with just 4 simple ingredients, they use one bowl and basic kitchen pantry staples to make! Vegan, Gluten Free, Dairy Free.
I love peanut butter. I love chocolate chips. Always been a fan of oatmeal. Cookies are my downfall.
It was time for me to marry them all into one to make these peanut butter oatmeal chocolate chip cookies.
Soft, chewy and ready in 12 minutes, they need just 4 ingredients to make.
4 Ingredient Oatmeal Peanut Butter Cookies
We’ve been on a roll with no flour recipes here. We’ve had no flour monster cookies, flourless oatmeal cookies and these basic no flour cookies with 6 flavor options.
I even shared a secret way to make your own oat flour (especially seeing as so many of us are finding it hard to find flour!).
I’m crossing my fingers that many of you start finding flour back on your shelves sooner rather than later. While we HAVE stocked up on pantry staples, I can (almost certainly) promise you that rolled oats, peanut butter, and chocolate chips ARE in supermarkets.
Put together, they make these vegan and gluten-free flourless peanut butter oatmeal cookies!
Unlike traditional peanut butter oatmeal cookies, these are made without brown sugar, without eggs, and without butter, but you’d never tell- They are a healthy alternative WITHOUT sacrificing on taste.
Soft, chewy and tender on the outside, they take 12 minutes to make!
How to make flourless peanut butter oatmeal cookies from scratch
- Peanut Butter- Any smooth and creamy peanut butter will work. I LOVE the sweet and salty combination, so my peanut butter is slightly salted.
- Rolled Oats– Also called old fashioned oats, they provide a chewier texture than quick-cooking oats. I used gluten-free oats, but if you don’t follow a gluten-free diet, any rolled oats will be fine.
- Banana– Mashed banana- The riper they are, the sweeter your cookies will be!
- Chocolate Chips- Use as many or little as you like! Be sure to reserve a handful to top the cookies with.
To start, you will preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper. Then, in a large mixing bowl, combine your peanut butter with oats and banana and mix well, until fully incorporated. Using a rubber spatula, fold through the chocolate chips.
Using your hands, form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape and top with extra chocolate chips. Bake for 10-12 minutes, or until just golden around the edges.
Finally, remove the cookies from the oven and let cool on the pan completely. Don’t be afraid of the cookies if they seem undercooked- they are eggless and will firm up while they cool.
Do I need to use peanut butter?
If you are allergic to peanut butter or want to keep these cookies nut-free, you CAN substitute the peanut butter for something else. Please note- It MUST be smooth/creamy and NOT crunchy!
Nut spreads– Almond butter, cashew butter or walnut butter.
Seed spreads– Sunflower seed butter or tahini.
Can I substitute the banana?
Yes- You can substitute the banana if you aren’t a fan of bananas.
Swap out the banana for unsweetened applesauce. Start out with 1 1/4 cups of applesauce and see how the batter is. If it is too liquidy, add some extra rolled oats. If it is too thick, add a little more applesauce.
NOTE: Applesauce is far less sweet than a banana. If you prefer sweeter cookies, be sure to add some maple syrup or agave nectar to the batter.
Tips and Tricks for PERFECT Peanut butter oatmeal cookies
- Your peanut butter MUST be smooth/drippy. If it is crunchy or too thick (often found in natural peanut butter brands) as some of them are incredibly thick and aren’t really suitable for these cookies.
- If you substitute the banana for applesauce, taste the batter first, as you may need to add extra sweetness to it, in the form of maple syrup or agave nectar.
- Press down on the cookies before baking them- They don’t have any rising agents in them, so won’t spread.
- Avoid overbaking the cookies- they continue to cook as they cool, and you want them to be soft and chewy.
Storing and freezing oatmeal peanut butter flourless cookies
To store: Flourless peanut butter oatmeal cookies should always be stored in the fridge, as they spoil easily. Place them in a sealable container, or plate covered with plastic.
To freeze: Cookies are freezer friendly and can be stored in the freezer. Place in a ziplock bag or shallow container. Frozen cookies will keep fresh for at least 2 months.
To thaw: If your cookies have been frozen, allow to cool at room temperature until no longer frozen. If you’d like, you can also slightly warm up cookies in the microwave, provided it is already at room temperature.
More delicious EASY recipes with pantry staples
- Best ever banana bread (made by thousands!)
- Edible Cookie Dough
- No Bake Cookie Dough Bars
- No Bake Peanut Butter Balls
- Flourless Sweet Potato Muffins
Flourless Peanut Butter Oatmeal Cookies (4 Ingredients!)
- Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
- In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
- Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.