Flourless Peanut Butter Oat Cookies

Flourless Peanut Butter Oat Cookies | The Blonde Buckeye

I’m slowly getting back into cooking and baking after having the little guy. Trying to plan baking times with napping times has proved to be much harder than expected! Ah the joys of motherhood…

Now that I’ve started again, I remember the main reason I love to bake; to bake for other people. Of course, I love baked goods myself (I can’t give something out without a taste test of course!), but I love baking for others even more. So what happens when you want to make something for someone thats super health-conscious? Like, someone that NEVER cheats! Ever. Um, these cookies people. I thought it would be nice to make something that seems like a ‘cheat’, but really isn’t too bad. The biggest challenge? There’s a fine line between delicious, healthier treats, and cardboard.

Flourless Peanut Butter Oat Cookies | The Blonde Buckeye

Over the years I’ve attempted a lot of ‘healthy cookies’. Just trying to get the best of both worlds. These are the absolute closest I’ve ever come to achieving this. The best ‘healthy cookie’, if you will. While it’s sad to say this, the best cookie you’ve ever had in you life is probably never going to be healthy. That’s just reality unfortunately. But having something that isn’t too bad for you, and has healthy, wholesome ingredients that also tastes really good, is pretty amazing if you ask me. These can have any number of add-ins too. Nuts, dried fruit, whatever you’re favorites are. I chose dark chocolate chips. They feel the most indulgent to me.

Flourless Peanut Butter Oat Cookies | The Blonde BuckeyeFlourless Peanut Butter Oat Cookies | The Blonde Buckeye

Flourless Peanut Butter Oat Cookies
Makes about 22 cookies
  • 1 cup Peanut Butter
  • 1 cup Brown Sugar, packed
  • 1 egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Quick Oats
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Dark Chocolate Chips
  1. Preheat oven to 350 degrees F. Prepare 2 large cookie sheets by lining them with parchment paper.
  2. In a large bowl, cream together (by hand or with a mixer and the paddle attachment) the peanut butter, brown sugar, egg and vanilla until combined and smooth.
  3. In another bowl mix the oats with the baking soda and salt, and then carefully fold them into the wet ingredients until just combined (*don’t over-mix). Fold in the chocolate chips until just combined.
  4. Scoop batter onto sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down the top of the cookie dough balls (they don't really spread when baking).
  5. Bake the cookies for about 9 minutes (8-10 minutes, depending on size). Remove the cookies when the edges are barely turning golden. Leave them on baking sheet for 5 minutes, then transfer cookies to a wire cooling rack to cool completely.



  1. Toni Vitrano says:

    This sounds like a great recipe. I’m always looking for recipes that I can make gluten free– I’ll check the oats box. But besides the recipe, I want you to know how much I LOVE the picture with the upside down cookie. Such whimsy. Great artistic touch.
    Have a wonderful day.

  2. i could defintiely devour a whole batch of these cookies right now.. you can never go wrong with chocolate and peanut butter. yum!

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