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overhead shot of peanut butter oatmeal cookies on parchment paper

Flourless Peanut Butter Oatmeal Cookies with Chocolate Chunks

  • Author: Anita Parris Soule | Cook on a Whim
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes per tray
  • Total Time: 18 minutes + remaining trays
  • Yield: 36-40 cookies 1x
  • Category: cookies
  • Method: baking

Description

These Oatmeal Cookies are soft, chewy, packed with everyone’s favorite flavor combo: peanut butter and chocolate! These cookies magically come together without any flour making them a great gluten free cookie option as long as you use gluten free oats! Give these a try and see why they are my husband’s FAVORITE cookie.


Scale

Ingredients

  • 1 stick (4 ounces) butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons honey
  • 1.5 cups peanut butter
  • 3 eggs
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons baking soda
  • 4 cups old-fashioned rolled oats
  • 1 bar ( 3-4 ounces) good quality, chopped chocolate – feel free to use chips or chunks if that’s what you have, you’ll want about 1 cup
  • optional: flaky sea salt for topping

 


Instructions

  1. Preheat oven to 350 degrees F. Line several cookie sheets with parchment or non-stick mats.
  2. In the bowl of a stand mixer add butter, sugars, and salt. Mix on medium high speed with a paddle attachment until creamy and very well combined – about 5 minutes.
  3. Scrape down the sides and bottom of mixing bowl and add peanut butter and honey. Mix again until creamy and totally combined.
  4. Next, add eggs and vanilla. Mix until creamy and combined – scraping down sides as needed.
  5. Add oats and baking soda and mix until combined.
  6. Add chocolate chunks (reserving a few for the tops if desired) and give it one final mix.
  7. Using a 2 tablespoon cookie scoop, scoop onto parchment lined cookie trays leaving about an inch between each cookie to allow for spreading. You could also use a tablespoon for this if you don’t have a cookie scoop. Just scoop two tablespoons worth of dough and roll into a ball. I don’t press mine down, but if you wanted a flatter cookie, you could.
  8. Sprinkle with sea salt if desired.
  9. Bake in 350 degree F preheated oven for 8 minutes.
  10. Allow to cool on trays before transferring to an airtight container or cookie jar.

 


Notes

This can be made using a hand mixer

I always use salted butter but you could use unsalted

light or dark brown sugar both work in this recipe

I like to cream the salt with the butter and sugars in all of my cookie and baking recipes as I feel it really helps distribute it in the dough/batter

I almost always use natural, runny peanut butter, but have made this with regular smooth peanut butter and even chunky peanut butter. It all works.

Save a few chunks of chocolate to stick in the tops of the dough balls before baking if you want to have nice, big chocolate puddles.

The sea salt is optional but highly encouraged. I use Maldon flaked sea salt.

Keywords: gluten free cookie, flourless oatmeal cookie, flourless peanut butter oatmeal cookie, peanut butter oatmeal cookie

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