Yes, you heard me right, I’m giving you a recipe for flourless chocolate peanut butter oat cookies. I was really tempted to call these “healthy cookies” but I guess technically with the peanut butter and chocolate chips they wouldn’t qualify. However, they are a great alternative to regular cookies!

These cookies combine peanut butter, chocolate chips, and oats all into one without using any flour. They are perfect for any craving and don’t let you feel as guilty after having one or two. I’ve been trying to stay away from sweets, however, the whole health kick thing isn’t as easy as it looks. These cookies have helped me reduce my craving for sweets and have kept me on track.

I’d also like to mention that whipping up a batch takes less than 20 minutes! The cook time is 10 minutes and the prep time is about 10 minutes as well. I didn’t expect it to be so easy, but I was pleasantly surprised. Most often I end up spending hours in the kitchen when I bake so being able to make cookies in 20 minutes is a luxury. 

Now let’s get to the recipe!


  • 1 cup of peanut butter
  • 1/2 cup of honey
  • 1 teaspoon of vanilla extract
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 cup of oats
  • 1/2 cup of chocolate chips
  • a little bit of salt


  1. Preheat the oven to 350 degrees and grab a baking sheet. I used a baking pad instead of parchment paper to line the sheet, either will work.
  2. Mix the peanut butter, honey, vanilla extract, egg, and baking soda in a stand mixer until combined.
  3. Once done mixing, remove the bowl from the mixer and add in the oats and chocolate chips. Make sure you stir these ingredients instead of mixing them so that they do not become mushy. 
  4. After all of the ingredients are combined start scooping a small amount of batter onto the baking sheet. Usually, a spoonful of batter will do the trick for one cookie. Make sure you separate the cookies about two inches apart to be safe.
  5. Bake the cookies for 10 minutes and then remove from the oven. Sprinkle a little bit of salt on each cookie when they’re still fresh out of the oven.
  6. Let the cookies cool and then enjoy! 

In addition to the recipe, I wanted to give a few more tips and recommendations. For the peanut butter, I did just use Jiff. However, more natural peanut butter would work just fine with the recipe. As for the oats, I used quick oats which make the cookies seem more like traditional cookies rather than oatmeal cookies. If you decided to use rolled oats instead it’ll just give the cookies more texture. I also noticed that the batter is very runny before you add in the oats. If you feel it’s necessary and you want to have a thicker batter just add some more oats. It won’t ruin the batter, just help the cookies keep their form on the baking sheet. Finally, store the cookies in an airtight container and don’t be worried if they stick together, they are a little sticky. Then enjoy and try not to eat the batch all in one day! They’re addicting.

See ya later:)

Jacqui M. Green

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