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Close-up of a peanut butter oat cookie showing a soft center with oats and chocolate chips

Peanut Butter Oat Cookies (Flourless and Chewy)

These flourless peanut butter oat cookies combine creamy peanut butter, rolled oats, brown sugar, eggs, and mini chocolate chips in one bowl. They bake into thick, chewy cookies with lightly set edges, visible oats, and soft centers.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 167
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup creamy peanut butter Conventional no-stir peanut butter provides the most predictable texture. Stir natural peanut butter thoroughly before measuring.
  • 1/2 cup packed light brown sugar
  • 2 large eggs Approximately 100 grams without shells.
  • 1/2 teaspoon baking soda
  • 1 cup old-fashioned rolled oats Measure by weight for the most consistent flourless cookie texture.
  • 1/3 cup mini semisweet chocolate chips Regular chocolate chips may be roughly chopped before use.
Optional Seasonings
  • 1/4 teaspoon fine salt Reduce or omit when using salted peanut butter.
  • 1/4 teaspoon ground cinnamon Optional for a warmer flavor.

Equipment

  • Large mixing bowl
  • Sturdy spoon or silicone spatula
  • Digital kitchen scale
  • Medium cookie scoop
  • Large baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Flat-bottom glass or measuring cup
  • Cooling rack
  • Airtight cookie container

Method
 

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Add the creamy peanut butter and packed light brown sugar to a large mixing bowl. Stir until evenly combined.
  3. Add the eggs one at a time, stirring thoroughly after each addition until the mixture looks smooth.
  4. Stir in the baking soda, optional salt, and optional cinnamon.
  5. Add the rolled oats and mix until they are evenly coated with the peanut butter mixture.
  6. Fold in the mini semisweet chocolate chips.
  7. Let the dough rest for 5 minutes so the oats can begin absorbing moisture.
  8. Cover the bowl and refrigerate the dough for 30 minutes.
  9. Weigh the complete dough and divide it into 16 equal portions. Each portion should weigh approximately 37 to 38 grams.
  10. Roll each portion gently into a ball and place it on the prepared baking sheet. Flatten each portion to approximately 1/2 inch thick.
  11. Arrange the cookies about 2 inches apart to allow room for light spreading.
  12. Bake for 10 to 12 minutes, or until the edges look set and lightly golden while the centers remain slightly soft.
  13. Leave the cookies on the baking sheet for at least 10 minutes. They will be fragile while hot and will become firmer as they cool.
  14. Transfer the cookies carefully to a cooling rack once they can hold their shape.

Notes

Recipe status: This is a research-based formula. Verify the final yield, spread, bake time, texture, storage performance, and nutrition before publication.
Dough texture: If the dough crumbles after resting, add peanut butter 1 teaspoon at a time. If it looks greasy, chill it before changing the ingredient ratio.
Shaping: Flatten every portion to approximately 1/2 inch thick because the flourless dough may not spread enough on its own.
Doneness: Remove the cookies when the edges are set and the centers remain slightly soft. Overbaking may make them dry rather than crisp.
Make ahead: Refrigerate the covered dough for up to 24 hours. Let very firm dough stand at room temperature for 10 to 15 minutes before shaping.
Storage: Cool completely and store in an airtight container at room temperature for up to 3 days for the best texture. Freeze baked cookies or shaped unbaked portions for approximately 2 months.
Allergen note: This recipe contains peanuts and eggs. Chocolate chips may also contain milk or soy. Use appropriately labeled gluten-free oats and packaged ingredients when preparing the cookies for a gluten-free diet.
Food safety: Do not taste raw dough containing uncooked eggs. Wash hands, utensils, bowls, and work surfaces after contact with raw egg.