Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten Free)

Today I’m excited to be sharing a recipe for lighter, healthier peanut butter oatmeal chocolate chip cookies that are delicious despite being free of flour and butter. Made with creamy peanut butter, chewy oatmeal and sweet mini chocolate chips, these flourless, gluten-free whole grain Weight Watchers friendly cookies were a huge hit when I made them. Nobody guessed they were a healthier gluten free cookie!

If you are a peanut butter loving oatmeal chocolate chip cookie fan you are going to love these easy to make homemade cookies.

How Many Calories and WW Points in Flourless Peanut Butter Oatmeal Chocolate Chip Cookies?

According to my calculations, each cookie has 95 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
3 PointsPlus (Old plan)

Ingredients Needed to Make These Cookies

• Smooth peanut butter – provides flavor, moisture, and richness, helping to bind the ingredients together while also giving the cookies a delicious nutty flavor. Choose whatever brand of creamy peanut butter you like best.
• Granulated no-calorie sweetener (I used Truvia Baking Blend (affiliate link)) – provides sweetness without the added calories of traditional sugar. The blend combines erythritol and stevia, offering a sugar-like taste with minimal impact on blood sugar levels. Truvia Baking Blend also has a slight bulking effect, helping to maintain the texture of the dough, so the cookies still have the right consistency without sacrificing sweetness.
• Baking soda – helps the cookies rise and become light and chewy.
• Brown sugar – provides both sweetness and moisture. The molasses in brown sugar gives the cookies a rich, slightly caramel-like flavor, which complements the peanut butter and chocolate chips. It also helps create a soft, chewy texture by retaining moisture, preventing the cookies from becoming too dry.
• Egg – acts as a binder, holding the ingredients together and providing structure to the dough. The proteins in the egg help the cookies maintain their shape and prevent them from falling apart during baking.
• Vanilla – adds a subtle yet important layer of flavor. It enhances the overall taste of the cookies by complementing the nutty richness of the peanut butter and the sweetness of the chocolate chips.
• Quick oats (not instant) – serve as the base for the texture in this gluten-free, low-sugar peanut butter oatmeal chocolate chip cookie recipe. Quick oats are finely processed, which allows them to soften more quickly during baking, ensuring the cookies have a tender texture. You can make your own quick oats by pulsing old-fashioned oats a few times in a blender (affiliate link) or food processor (affiliate link).
• Mini chocolate chips – The smaller size of the mini chips ensures a more even distribution, so each bite has a little touch of chocolate. This allows you to enjoy the sweetness and decadence of chocolate while keeping the overall sugar content lower. Feel free to substitute sugar free mini chocolate chips in this recipe to keep the sugar, calories and WW Points as low as possible.

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies, Step-by-Step

Step 1: Assemble your ingredients…

Step 2: Preheat oven to 350F degrees.

Spray a cookie sheet with non-stick cooking spray. Alternatively line the cookie sheet with a silpat (affiliate link) or parchment paper.

Step 3: Mix the Cookie Dough…

In a medium bowl, with an electric mixer (affiliate link), beat the peanut butter, sweetener, baking soda, and brown sugar until well combined and creamy. Add the egg and vanilla and continue beating until the mixture is smooth.

Stir in the oats and the chocolate chips.

Step 4: Form the Cookies and Place on Baking Sheet (affiliate link)

Take level tablespoons of dough and roll it into 1-inch balls. Place on the cookie sheet and flatten the cookies by pressing down on the dough with a spatula or the bottom of a glass.

Bake until the cookies are golden brown on the bottom but still slightly soft in the center, about 8 to 10 minutes. Remove from the oven and let cool on the baking sheet (affiliate link) for 5 minutes. Transfer the cookies to wire racks and allow to cool completely.

Recipe Notes, Additions and Substitutions

I love adding chocolate chips to these cookies but they’re optional. Feel free to substitute them with other additions such as: raisins, dried cranberries, white chocolate or butterscotch chips, or just leave them out. It’s your choice. Just remember to adjust your points if you are following Weight Watchers.

If you’ve made this Gluten Free Peanut Butter Oatmeal Cookie Recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch

More Cookie Recipes for Weight Watchers

• Easy 4-Ingredient Flourless Peanut Butter Cookie Bites
• Low Fat Peach Breakfast Cookies
• Chewy Low Fat Oatmeal Chocolate Chip Cookie Bars
• WW Cranberry Ginger Oatmeal Cookies

Helpful Articles for WeightWatchers

• A Comprehensive Guide to Understanding the WeightWatchers Program
• A Comprehensive List of Articles & Tips for WeightWatchers
• What Foods Should I Eat in a Day on WeightWatchers
• WeightWatchers Zero Points Foods List
• WeightWatchers Friendly Meal Plans
• Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.