These cookies are super simple and delicious. They are essentially the same as the Flourless Peanut Butter Cookies except half of the sugar is replaced with rolled oats, yet somehow they don’t taste less sweet. Each large cookie is equivalent to eating 1 Tbsp peanut butter, 1/2 Tbsp oats, 1/2 Tbsp brown sugar – not too bad. If Santa sticks to these, he may even shed a few pounds this season!


1 cup peanut butter (creamy or chunky)
1/2 cup rolled oats
1/2 cup brown sugar (medium packed)
1 egg or 1/4 cup egg substitute


Preheat the oven to 350 degrees. Mix all the ingredients in a large bowl until incorporated. Spoon 1-1/2″ balls onto an ungreased baking sheet and flatten in two directions with the back of a fork until about 1/4″ thin (too thin and they will break once baked). Bake until cookies are nearly set and bottoms begin to brown, about 12 minutes. Remove from the oven and let the cookies sit on the rack for another 3-5 minutes, then remove and let cool completely. Makes 16 large cookies.

Nutrition Facts
Serving Size 1 Cookie
Servings per Batch 16
Amount Per Serving
Calories 134
Total Fat 8g
Total Carbohydrate 11g
Dietary Fiber 1.3g
Sugars 6.7g
Protein 4.7g
Filed in Bakery, Gluten Free, Peanut Butter, Vegetarian

9 Responses / Leave a comment »

  1. VeggieGirl says:

    Cookie season, indeed! Looks delicious :)

  2. Hungry Jenny says:

    Mm, these look yummy! It’s just made me realise that I’ve never made peanut butter cookies before of any kind – I need to rectify this immediately!

    Merry Christmas Peanut Butter Boy!

    Hungry Jenny x

    • Nick says:

      That’s a scary thought. Although even after I dubbed myself “The Peanut Butter Boy”, it still took me about 2 years before I finally made peanut butter cookies!

      Merry Christmas Jenny!

  3. Chuck says:

    Classic. I love the peanut butter thumbprint cookies too. Although the people who are willing to make them for me like to use thinks like Crisco in the ingredients which kinda sketches me out…lol

  4. Sagan says:

    I love how just about ANY recipe will taste just as sweet with as much as half the amount of sugar as the recipe calls for! It’s awesome.

    • Nick says:

      It’s so true and quite surprising. The only difficult, especially with baked goods, is finding something to replace it without ruining the final product! Works perfect with oats in this case!

  5. These look great! And I have all the ingredients :> Do you think the dough would freeze well? I thought might just make a half batch.

    • Nick says:

      Hmmm….good question. I think the dough would probably freeze fine but the finished cookies also freeze nicely! Just make a whole batch and freeze half of the final product. That way, you can just take out 1 or 2 at a time from the freezer and wait until they thaw (5-10 minutes) to enjoy them!

      p.s. – They are also good eaten straight out of the freezer.

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