Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies

These dense and tasty cookies pair perfectly with cold milk or coffee.  Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies are a treat everyone can share.

A note about gluten-free baking.  If you’re baking for someone who prefers gluten-free recipes, you don’t need to buy specialized ingredients because these ingredients in these cookies don’t typically contain gluten.  If you’re baking for someone with a gluten allergy or celiac disease, verify all your products are certified gluten-free before you bake.  Gluten hides in products you may not suspect and cross contamination occurs when items are processed in facilities where gluten is present.  Usually items are “certified gluten-free” or will state they contain no gluten.  I’m not a gluten-free expert; I just like my friend with celiac and figures he needs a decent cookie once in a while.

Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies

Makes 24 cookies


  • 1/2 C butter, softened
  • 1 C creamy peanut butter (certified gluten-free if needed)
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1/2 t salt
  • 2 eggs
  • 1 t vanilla
  • 2 t baking soda
  • 3 C old-fashioned oats (certified gluten-free if needed)
  • 2 C dark chocolate chunks (certified gluten-free if needed)
  • 1/2 C additional chocolate chunks (optional)


Heat oven to 350.  Line baking sheets with parchment paper.

Use a stand mixer to combine butter and peanut butter until fluffy.  Beat in eggs, vanilla, salt and baking soda.  Scrape sides.

Add oats and mix until combined.  Add chocolate chunks.

Using a cookie scoop or spoon, measure out 2 T volume balls of cookie dough.  Drop on prepared sheet and add additional chunks on top (optional).  Allow space between cookies, they spread.  I put 9 on each of my large baking sheets.

Bake for 12-14 minutes, splitting time between upper and lower racks.  Cookies will brown lightly on edges.  Remove from oven, quickly use a butter knife to tap the edges, this helps reshape the cookies into circles if they have wandered sideways while baking.

Allow to rest on cookie sheet for at least 5 more minutes and transfer to a cooling rack.  Share with friends, they won’t believe these are gluten-free.  The recipe doubles well.

Recipe modified from “Flourless Peanut Butter Chocolate Chip Cookies,” thebakermama.com

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Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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