peanut butter-oatmeal cookies (flourless, GF, 1-bowl easy)

I have to say, most gluten free, flourless peanut butter cookies are so much better tasting then those with flour. Something about that creamy, rich, dense texture that I just love.
If you choose a really good peanut butter (I love baking with the whole foods organic chunky), not an oily one you can create a really good satisfying peanut butter cookie.
With that said, I've wanted to create a semi breakfast version slash healthier peanut butter cookie that I would feel less guilty about.
So I added in a bit of rolled oats, took out some sugar and add topped it all off with some sea salt.
These cookies can be gluten free if your rolled oats are processed in a facility that is gluten free--yes there are gluten free oats out there--I found mine at Whole Foods.
Hands down, this is the best flourless cookie I've made.
They are so rich, so dense, and flavorful.  Not 100% healthy because of the sugar, but you can experiment around and use a sugar substitute if you wish.


The cookies are super delicate after baking.
Let them chill on the cookie sheet before removing.
They harden up a bit with a nice wonderful crisp outside.
So good!
Use a chunky peanut for a hint of texture.


See the bottom and tops did crisp up a bit.
I promise you these will be your favorite peanut butter cookie AND it's all one bowl easy.

flourless pb-oatmeal cookies

print recipe

2 cups chunky peanut butter (not an oily peanut butter choose a creamy one)

¾ cup dark brown sugar, NOT packed, but loose

2 eggs + 1 egg yolk

1 ts pure vanilla extract

1 TB molasses

1 ts baking soda

1 ts sea salt

¾ cup rolled oats (not instant)

a little extra sea salt for the tops of the cookies

cook notes:
I swear by the organic chunky whole foods brand peanut butter. It's just the right amount of
creaminess and thickness for making all kinds of cookies & muffins.
Please make sure to chill the dough or the cookies will spread a bit.  If you can't chill the dough, then
leave cookie dough balls in ball form--don't press/flatten.

In a large mixing bowl, mix the peanut butter, the dark brown sugar, the eggs and egg yolk well.  

Then add in the vanilla extract, molasses and mix again.

Sprinkle on the baking soda, salt and rolled oats.

Mix well. 

Cover bowl and place in fridge for 20 minutes to firm up. 

When ready to bake, preheat oven to 350 degrees. 

Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart . You can try using your hands to roll dough balls, but dough is very sticky.

Gently press down on the dough balls, do not flatten, just a small push down.

Sprinkle the tops of a tiny bit of sea salt.

The cookies won’t spread much during baking, but they do rise up a bit. 

Bake cookies for 13-16 minutes.

It’s hard to know when the cookies are done,  they stay soft and puffy while baking (firm up after cooling )

I looked for almost-crisp, light golden brown edges.

After you remove from oven, let them sit on the cookie sheet for  at least 15-20 minutes or longer if you can.

If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.

They don’t keep too fresh that long, maybe 3 days at best?

Makes about 21-25 cookies