These are the best, I’m telling you, THE BEST healthy peanut butter cookies ever – no eggs, no flour, no gluten needed to make this easy recipe! Actually, the main things you need are gluten-free oats, peanut butter and maple syrup, which makes this flourless cookie recipe vegan and pretty wholesome too.
Do you have tons of peanut butter in your kitchen cupboard? Are you sick and tired of peanut butter and jelly sandwiches? Are you craving something sweet that can be served for breakfast, dessert, or a snack on the go?
No, that is not a quiz but if you answered one or more of these questions with “Yes”, then this recipe for healthy peanut butter cookies is tailor-made for you.
And if you don’t have eggs or flour at home, don’t worry. You won’t have to rush to the store because these easy oatmeal peanut butter cookies are both flourless and egg-free.
You’ll only need oats, almond flour, some sort of sweetener, and peanut butter, of course. So, let’s start baking!
Why You’ll Love the Flourless Peanut Butter Cookies
- Firstly and most importantly – they’re extremely good! As in they melt in your mouth and teleport you to your own peanut butter dream island. They are soft on the inside, chewy on the outside, and absolutely delicious.
- They are both really quick and super easy to make.
- The peanut butter cookie recipe calls for only a few simple ingredients that you most probably already have in your kitchen.
- These cookies are a pretty healthy snack because they contain no flour, no eggs, and no refined sugar.
- Lastly, the peanut butter cookies are gluten-free and vegan!
Peanut Butter Cookie Ingredients
This right here is the list of ingredients you need to make the most wonderful eggless & flourless peanut butter cookie recipe:
Oats. You need ground oats. Both quick and old-fashioned oats will work fine. Just grind them in your nut grinder or blender for as long as 30 seconds to up to a minute. If you stick to a gluten-free diet, then make sure that the oats you use are labeled as “gluten-free”.
Almond flour. Blanched almond flour is the next dry ingredient that you need to make these healthy oatmeal peanut butter cookies. Almond flour is basically finely ground blanched almonds, which makes it gluten-free, low-carb and rich in protein.
Peanut Butter. Good peanut butter will add a delicious nutty flavor, some healthy fats as well as protein to our cookies. The nut butter will also act as a binder for the recipe ingredients.
Coconut Oil. We need some coconut oil here, especially if using natural peanut butter. It it’s too much for you – you can also just go for one tbsp of coconut oil.
Maple syrup. You will need a sweetener for your cookies and maple syrup works really well here as it combines easier with the rest of the ingredients and has that wonderful caramel-like taste.
How to Make Flourless Peanut Butter Cookies?
Making these gluten-free healthy peanut butter cookies is so easy, that you won’t even notice you are cooking. Just follow the steps below:
Add coconut oil, peanut butter and maple syrup to a bowl together.
Then mix until smooth.
Add the ground oats, almond flour and a splash of water.
Mix everything together until combined – you’ll get a soft cookie dough. Have a go, taste it – there are no eggs in it, it’s vegan, it’s good – adjust it to your liking if needed. Now, it’s time to place the dough in the fridge and let it rest there for as about 15 minutes.
In the meantime you can melt some dark chocolate in the microwave and mix it with a little bit of peanut butter – this will make a nice drizzle for the cookies once they’re baked. I personally, love the chocolate on top of the cookies, but if you don’t want it – skip this step!
Cover a baking sheet with parchment paper and preheat the oven to 350F/180C. Take out the dough and scoop the peanut butter mixture with a tablespoon to make equally-sized balls. Spread them out evenly over the baking sheet.
Then, press them with the back of a fork in both directions so as to form the cookies and make a nice cookie pattern.
Bake for about 10 minutes, then take them out and let cool down for 10-15 minutes.
If you decided to try the chocolate drizzle – put some over the cookies and let them sit in the fridge until the chocolate firms up (20-30 minutes)
Then it’s time to give them a try!
How to Store the Peanut Butter Cookies
Just in case you couldn’t eat all the delicious healthy peanut butter cookies, or you baked more on purpose, you can always store them in the fridge.
Put the cookies in an airtight container and keep them in your refrigerator for a couple of days. Whenever you need an energy booster or just feel like snacking something sweet, just grab one or two and do something good for your happiness levels.
How to Customize The Recipe
In case you are allergic to peanuts, you can always use almond or hazelnut butter. You can even use seed butter like sunflower or tahini. The recipe will of course have a different flavor.
If you can’t have almonds – you can grind some flaxseed and use the flax meal instead.
Another way you can change the recipe if maple syrup is not your favorite, then use another type of sweetener, such as agave or date syrup.
How to Serve
You can serve these healthy peanut butter cookies as they are or with:
- Cold beverages, such as milk (dairy or plant-based), ice tea, or juice.
- Hot beverages, such as tea, coffee, or hot chocolate.
My favorite thing is some cappuccino and these cookies – now that’s a real afternoon treat!
More Flourless Cookie Recipes
I really hope you try and love these amazing healthy peanut butter cookies without eggs, gluten or flour! They’ve become one of my favorite sweet snacks lately and if you like cookies too, then you will love these flourless recipes as well:
Peanut Butter Cookies (No Eggs, No Flour)
These are the best healthy peanut butter cookies ever, no eggs, no flour, no gluten needed to make this easy recipe, it's vegan and made mainly with gluten-free oats, peanut butter and maple syrup.
Ingredients
- 2 heaping tbsp peanut butter
- 1 tbsp coconut oil, melted*
- 1/2 cup ground oats
- 2/3 cup almond flour
- 1 1/2 tbsp maple syrup
- 1 tbsp water
Instructions
- Mix peanut butter, coconut oil and maple syrup together. Add in the ground oats, almond flour and water and mix everything together until combined. You’ll get a soft cookie dough. Have a go, taste it – there are no eggs in it, it’s vegan, it’s good – adjust it to your liking if needed.
- Now, it’s time to place the dough in the fridge and let it rest there for about 15 minutes.
- In the meantime you can melt some dark chocolate in the microwave and mix it with a little bit of peanut butter – this will make a nice drizzle for the cookies once they’re baked. I personally, love the chocolate on top of the cookies, but if you don’t want it – skip this step!
- Cover a baking sheet with parchment paper and preheat the oven to 350F/180C.
- Take out the dough and scoop the peanut butter mixture with a tablespoon to make equally-sized balls. Space them out evenly over the baking sheet.
- Then, press them with the back of a fork in both directions so as to form the cookies and make a nice cookie pattern.
- Bake for about 8-10 minutes, then take them out and let cool down for 10-15 minutes.
- If you decided to try the chocolate drizzle – put some over the cookies and let them sit in the fridge until the chocolate firms up (20-30 minutes)
Notes
*for a more intense peanut butter flavor - you can also skip the coconut oil and add another tbsp peanut butter
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 122Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 20mgCarbohydrates 9gFiber 2gSugar 3gProtein 4g