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–+ servings
ingredients image of a flat lay photo of ingredients for Flourless Peanut Butter Oatmeal Cookies including peanut butter oats brown sugar egg vanilla extract and baking soda on a rustic wooden surface with natural light

Flourless Peanut Butter Oatmeal Cookies

Deliciously chewy, gluten-free cookies made with peanut butter, oats, and a few simple ingredients. No flour needed!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned rolled oats use certified gluten free if needed
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Cookie Scoop
  • Fork

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the creamy peanut butter and granulated sugar until well combined and smooth.
  3. Crack in the large egg and add the vanilla extract. Continue to mix until the batter becomes smooth and glossy.
  4. Add the old fashioned rolled oats, baking soda, and a small pinch of salt to the bowl. Stir everything together until the oats are evenly distributed.
  5. Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart.
  6. Take a fork and gently press down on the top of each cookie dough ball creating a crisscross pattern.
  7. Bake for 10 to 12 minutes. The edges should be lightly golden brown, but the centers will still look a little soft.
  8. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 5gFat: 9gSaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 80mgFiber: 3gSugar: 12gVitamin A: 50IUCalcium: 15mgIron: 1.2mg

Notes

Do not overbake them. Pull them from the oven when the centers still look slightly underdone. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
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