Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies

monster cookies 4

Who needs a cookie? I do.

Apparently it’s September. I dunno.

monster cookies 3

Honestly, I love fall. It’s my favourite time of year – the warm sun, crunchy leaves, longer nights (besides food, sleep is my favourite), explosion of fruits and veggies, and then the parade of festivities – Thanksgiving, a round of birthdays (including mine), Halloween and Christmas. The only problem with fall is when you realize it’s September first tomorrow and the huge list of things you were sure you’d get done over the expanse of summer that stretched so indulgently before you back in June still remain undone. Especially when that to-do list involved a new kitchen.

monster cookies 2

I made these out in Tofino this summer, when we had a house full of hungry kids, no flour, very little butter and only one egg. They’re similar to monster cookies, which are traditionally made with peanut butter and oats but no flour (which makes them thin and chewy), and generally topped with Smarties or M&Ms or some such, which would totally be appropriate here if you’re into that sort of thing. I had a big bar of chocolate I had brought up to test some unrelated recipes with, and I knew if I packed it to come back home it would either be eaten in the car or melt en route, or both.

monster cookies Collage

I realize that it’s the eve of back-to-school, and while I’m thinking that W’s lunches will provide a perfect excuse for me to bake batches of these, most kids aren’t allowed to bring nuts to school. (We have no allergies at our school – or haven’t since W was in kindergarten – so I can send all the PB&Js I want – if you can’t use peanuts, almond butter should work fine, or one of those nut-free butters, like Wowbutter or No Nuts Golden Pea Butter, which in my experience works as well as peanut butter.

monster cookies 1

As I’ve been typing this Mike came in with Snickers, and it occurred to me that they’re similarly chewy/chocolatey/peanutty, and that chopping one into the batter would likely be a Very Good Idea. I’ll give it a go tomorrow morning (I have an office to bring them to this week!) and report back.

Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies

Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies


Yields1 Serving

¼ cup butter, at room temperature
½ cup creamy peanut butter or almond butter
½ cup sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla
¼ tsp salt
2 cups old-fashioned (large flake) oats
1 tsp baking soda
1 cup chocolate chunks, chips, or M&Ms


Preheat the oven to 350F.


In a medium bowl, beat or stir together the butter, peanut butter and sugars until creamy and smooth; beat in the egg, vanilla and salt.


Stir in the oats and baking soda, then the chocolate chunks. Drop by the spoonful onto a parchment-lined baking sheet, spacing them well apart (they spread out pretty thin), and bake for 15 minutes, or until spread out and golden. Let them cool for a bit on the baking sheet, then remove them with a thin spatula. Eat them warm.


 ¼ cup butter, at room temperature
 ½ cup creamy peanut butter or almond butter
 ½ cup sugar
 ½ cup packed brown sugar
 1 large egg
 1 tsp vanilla
 ¼ tsp salt
 2 cups old-fashioned (large flake) oats
 1 tsp baking soda
 1 cup chocolate chunks, chips, or M&Ms



Preheat the oven to 350F.


In a medium bowl, beat or stir together the butter, peanut butter and sugars until creamy and smooth; beat in the egg, vanilla and salt.


Stir in the oats and baking soda, then the chocolate chunks. Drop by the spoonful onto a parchment-lined baking sheet, spacing them well apart (they spread out pretty thin), and bake for 15 minutes, or until spread out and golden. Let them cool for a bit on the baking sheet, then remove them with a thin spatula. Eat them warm.

Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies

About Julie

46 comments on “Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies

  1. Amber
    September 1, 2014 at 9:29 pm

    Would it be possible to freeze these, to bake a few at a time? I love chocolate chip oatmeal cookies but have trouble not eating them all if they are in the house. And I don’t have anyone else to help! Or would it be better to bake them all and then freeze?

    • Julie
      September 2, 2014 at 3:14 pm

      Amber – Yes, I’m sure these would freeze just fine! Wrap a few at a time and pop them in the freezer. Or freeze the dough in balls, transfer to a freezer bag, then bake from frozen!

  2. Jules @ WolfItDown
    September 1, 2014 at 11:55 pm

    I’d say these would be perfect for back-to-schoolers! And back to workers (ie me!) they look fantastic and I haven’t had cookies in waaaay too long, thanks so much for the recipe! x

  3. moorni
    September 2, 2014 at 12:07 pm

    can’t wait to try!

  4. Carolyn
    September 2, 2014 at 7:03 pm

    I can’t wait to make these. The pics are absolutely mouth watering.

  5. kickpleat
    September 3, 2014 at 11:53 am

    I love how these cookies look! I made pb cookies recently, but I know my husband would like the chocolate version here much better. On my baking agenda!

  6. Barbara
    September 4, 2014 at 11:42 pm

    I just took these out of the oven and they are amazing! Finally a cookie my GF daughter and I can both eat without losing any flavor. I used instant oatmeal (since that was all i had) and mine did not get thin. They are so moist too!

  7. Sara
    September 5, 2014 at 5:00 pm

    Hey Julie! What brand of chocolate are you using? These look so delish but not grocery store brand?

  8. liz
    September 5, 2014 at 8:19 pm

    Please add me to your email list!

  9. Chelsey
    September 6, 2014 at 8:31 am

    These look heavenly! I’m allergic to nuts so I’m going to try sunflower seed butter (even though sometimes that turns things green in the oven (still just as delicious!!!). Thanks Julie!

  10. genevieve @ gratitude & greens
    September 6, 2014 at 9:36 am

    Who needs a cookie? I think you mean… who DOESN’T need a cookie? I always want cookies. Always. Especially if they sound and look as good as these ones… Yum!

  11. Sheila
    September 6, 2014 at 9:39 pm

    My grandson has nut allergies. We are totally hooked on WOW butter. It is as good, if not better than “PB” I am surprised your school allows PB. Most schools don’t. This recipe of yours sounds delish.

  12. Amy
    September 11, 2014 at 9:21 pm

    Used WOW Butter. These are ANAZINGLY GOOD!

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  18. stacey snacks
    April 14, 2015 at 7:52 pm

    I added some roasted peanuts to the chocolate chunks…….these are the best cookies!
    Thin, crispy and salty. We loved them!
    I am not gluten free, but who needs the extra calories from white flour?
    These will be my new go to recipe!


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  20. Laurel
    December 31, 2015 at 11:46 am

    These look amazing. Just wondering how many cookies the recipe makes so I know if I should double it? Can’t wait to taste them!

  21. Nina
    January 18, 2016 at 10:49 am

    These are delicious!! They are seriously one of my favorite cookies, and I’m not even gluten free! (I actually have an instant dislike, and distrust for anything labled “gluten free”, but have been trying to limit my gluten intake…haha.) Anyway, that being said, these are seriously good! The only thing that I modified was that I substituted the cane sugar (both brown and white) for 1 cup of coconut sugar. My kids gobbled them up, and we now have a new favorite cookie recipe!

    • Julie
      January 18, 2016 at 8:28 pm

      Yay! so glad to hear! And I agree with you 100% – this is one of my favourite cookie recipes too!

  22. Ali
    February 21, 2016 at 11:28 am

    Did you turn the oats into flour? I didn’t see a single oat flake in your picture. The cookies were delicious. Next time, can I take out 1/4 cup or 1/2 the sugar ? Will that change the cookies

    • Julie
      February 22, 2016 at 9:43 am

      I didn’t turn the oats into flour – they’re whole (maybe quick?) oats. You can almost always reduce the sugar in a cookie recipe – just do it bit by bit and they should work fine.

  23. Anonymous
    February 22, 2016 at 8:51 pm


  24. Natasha
    March 13, 2016 at 11:11 pm

    Thank you so much for this recipe! I added some different/extra ingredients! 🙂 I didn’t have a half cup of almond butter left so I used 1 banana and a little more than 1/4 cup almond butter. Also added 1 tbsp of Chia seeds. Instead of butter I used coconut oil and had some giradelli milk chocolate chips on hand which were used. Also only used in total 1/4 cup of cane sugar/light brown sugar. DEElicious, complimented our yummy dinner greatly 😉

    • Julie
      March 13, 2016 at 11:18 pm

      So good to hear Natasha!

  25. dee
    April 30, 2016 at 6:20 pm

    These are by far the best cookies! Completely addicted to them and now one of my favorites:) i did reduve the butter and sugar by half of whats called for and still turned out delicious. …. everyone make these cookies.

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  27. Daniela
    July 9, 2019 at 1:15 pm

    How much peanut butter? I do not see it listed in the recipe

    • Julie
      July 10, 2019 at 9:28 am

      Strange, I see it there! should be 1/2 cup.

  28. Celestia351@gmail.com
    October 30, 2019 at 12:05 am

    Hello Julie,
    I do not see (Not visible) the beginning ingredients listed on your flourless oatmeal choc chip & pB cookies. (Seems cut off) What I see starts with vanilla…please tell me how much to use for sugars, egg, PB, & butter

    Thanks so much,

    I love these cookies!!

  29. nora capp
    October 30, 2019 at 6:42 pm

    The website does not have the ENTIRE LOST OF INGREDIENTS for the flourless oatmeal, choc chip peanut butter cookies- Can you please provide it?

    • Julie
      October 31, 2019 at 9:38 pm

      I think this may be a glitch when viewing on an iPhone… the list should be complete!

  30. Suzanne Cappello
    February 2, 2020 at 11:42 am

    Love the look of these cookies. I made a batch but the mixture is so crumbly. Is it supposed to be that way? I tried baking it and they do not spread. I followed the recipe exactly. I may add just a little bit of liquid. Would love to hear from you when you get a chance to let me know what I might have done wrong.

    • Julie
      February 5, 2020 at 8:36 pm

      Interesting… what kind of peanut butter did you use?

  31. Anonymous
    February 6, 2020 at 5:32 am

    Smucker’s natural PB, the kind you have to stir then refrigerate.

  32. Anonymous
    February 6, 2020 at 5:32 am

    I Warmed it in the microwave first and let it sit to room temp

    • Julie
      February 7, 2020 at 9:33 am

      yeah natural peanut butter can be dry…

  33. CJ
    March 8, 2020 at 10:53 am

    If natural PB turns out dry, wouldn’t Almond butter be the same??

  34. Rahul Yadav
    May 17, 2020 at 8:12 am

    I made them today and they came out delicious…

  35. Tannis Moore
    June 3, 2020 at 1:01 pm

    eek where did the actual recipe go??
    I’ve made these several times and love them….went to make a double batch today…and unless I’m loosing it…the actual recipe is no longer in the post (opened it on both an ipad and a laptop)
    Can it bring it back pretty please?
    Thank you!!

  36. Tannis Moore
    June 4, 2020 at 8:22 am

    Thank you thank you!

  37. Kelly
    February 23, 2022 at 6:59 pm

    Made these this afternoon… ate 4 while waiting for the second batch to come out of the oven. So SO good! Thank you for the recipe.

    • Julie
      February 23, 2022 at 8:21 pm

      So glad to hear it!!!

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