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Flourless peanut butter oat cookies

August 6, 2016

I've been experimenting with this recipe for awhile now, and finally I've come up with the perfect combo. I like these as they are so easy to cook!

There are only 7 simple ingredients in these soft & chewy cookies: dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe. Because these are flour-less they are and taste amazing for a healthy treat.

Here's the recipe (Makes: 14 cookies)


2/3 cup (58g) old-fashioned rolled oats

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

2 eggs

1 cup (250g) all natural peanutbutter at room temperature

6 tablespoons (90g) packed brown sugar

1/2 cup (90g) dark chocolate chips (optional)


In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the eggs. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick your peanut butter is, the mixture might be tough to mix. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes (this is important. It really brings out the flavour!)

Preheat oven to 180°C. Line two large baking sheets with baking paper. Scoop the dough, about 1.5 tablespoons each, onto prepared baking sheet. Bake two batches, 7 cookies on each baking sheet (as they will spread out a bit). Gently press down on the dough mounds with the back of a spoon to slightly flatten, you can use a fork to create lines.

Bake for 9-10 minutes. The cookies will look very soft and under-baked, but they will firm up once they cool. For crispier cookies, bake for up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days.

Nutritional breakdown:

(Per cookie:)

Protein: 6g
Carbs: 15g
Fat: 11g




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