WW Recipe of the Day: 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 these Flourless Peanut Butter Oatmeal Chocolate Chip Cookies?
According to my calculations, each serving has 95 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Ingredients Needed to Make These Cookies
- ½ cup smooth peanut butter
- ⅓ cup granulated no-calorie sweetener (I used Truvia Baking Blend (affiliate link))
- ½ teaspoon baking soda
- 3 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1-¼ cups quick oats (not instant)
- ⅓ cup mini chocolate chips
How to Make Peanut Butter Oatmeal Chocolate Chip Cookies
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.
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Gluten Free Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup smooth peanut butter
- ⅓ cup granulated no-calorie sweetener (I used Truvia Baking Blend (affiliate link))
- ½ teaspoon baking soda
- 3 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1-¼ cups quick-cooking oats (not instant)
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 350 F degrees. Spray a cookie sheet with non-stick cooking spray. Or line with silpat (affiliate link) or parchment paper.
- In a medium bowl, with an electric mixer (affiliate link), beat the peanut butter, sweetener, baking soda, and brown sugar until well creamed. Add the egg and vanilla and continue beating until the mixture is smooth.
- Stir in the oats and the chocolate chips.
- Form the cookies: 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
Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Cookie Recipes for Weight Watchers
- Easy 4-Ingredient Flourless Peanut Butter Cookie Bites
- Low Fat Peach Breakfast Cookies
- Moist & Chewy Low Fat Oatmeal Chocolate Chip Cookie Bars
- WW Cranberry Ginger Oatmeal Cookies
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Tina
Could you use Old fashion oats instead of quick oat?
Martha McKinnon
Hi Tina, Of course. Recipes are only guides. I personally thing the texture is better with the quick oats but it's totally up to you. ~Martha
Mary J Danner
Is there an alternative to the sugar substitute?
Thanks,
Mary
Martha McKinnon
Hi Mary,
I've only made these as written. I used Truvia Baking Blend which measures twice as sweet as sugar. If you want to substitute sugar you would use 2/3 cup. Hope this helps. ~Martha