These 3 ingredient peanut butter oatmeal cookies are soft, peanut buttery, and so easy to make when you want a quick batch of cookies without flour or eggs. Just mix, shape, bake, and in a few minutes, your kitchen smells absolutely amazing.
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Check out the video below to see how I make these 3 Ingredient Peanut Butter Oatmeal Cookies from start to finish. If you like simple cookie recipes like this, please give the video a like and subscribe to my YouTube channel for more easy cookie recipes.
Why You Will Love These Peanut Butter Oatmeal Cookies
Let’s be honest… some days you want cookies, but you do not want a long ingredient list or a big mess in the kitchen. That is exactly why I love this recipe.
These simple peanut butter oatmeal cookies are made from ingredients you may already have in your pantry. There is no flour, no egg, and no mixer needed. Everything comes together in one bowl, and you can have a warm batch ready in very little time.
They are also a really nice recipe for making a small batch. This recipe gives you 10 to 11 cookies, which is enough to enjoy without having a huge tray sitting around all week.
Texture and Flavor
These cookies are soft in the middle, with a little chew from the oats. The peanut butter comes through nicely, and the light brown sugar gives them just enough sweetness without making them overly sweet.
The edges set as they bake, while the centers stay soft and tender. They are lovely with a cup of tea or coffee, especially when they are still just a little warm.
3 Ingredient Peanut Butter Oatmeal Cookies Ingredients
You only need three ingredients for this recipe, which is one of the reasons I am obsessed with it.
• 1 cup of creamy peanut butter like this one (250 g)
• 1/2 cup of light brown sugar (100 g)
• 1 cup of rolled oats (90 g)
Optional Add Ins
These cookies are delicious just as they are, but you can add a little extra flavor or texture if you have something on hand.
• Chocolate chips
• Chopped pecans
• A splash of vanilla extract
• A pinch of cinnamon
Note: If you add chocolate chips or chopped pecans, keep the amount small so the dough still rolls and holds its shape easily.
Which Peanut Butter Works Best?
I use creamy peanut butter because it mixes easily and gives the cookies a soft, smooth texture. You can also use crunchy peanut butter if you want little pieces of peanut throughout the cookies.
I like to use peanut butter with a simple ingredient list. This one I use contains only dry-roasted peanuts and nothing else. It has a lovely peanut flavor, and it works beautifully in these cookies.
Top Tip: If your peanut butter is very firm, warm it in the microwave for just a few seconds before mixing. It should be soft enough to stir, but not hot or runny.
Which Oats Can You Use?
Traditional rolled oats give these cookies a little more chew and texture. Quick oats also work and will make the cookies slightly softer.
Instant oats can be used if that is what you have at home, but the texture will be finer and softer than cookies made with traditional rolled oats.
Equipment You Will Need
• Large mixing bowl
• Spoon or sturdy spatula
• Cookie scoop or regular spoon
• Baking tray
• Parchment paper
• Spoon or flat-bottomed cup for pressing the cookies
Let Me Show You How I Make These Cookies
Step 1: Mix the Peanut Butter and Sugar
First, add 1 cup of creamy peanut butter to a large mixing bowl. I am using smooth peanut butter here because it mixes really easily and gives the cookies that classic peanut butter flavor.
Next, add 1/2 cup of light brown sugar and give everything a good mix. Stir until the peanut butter and sugar come together into a thick, smooth mixture.
If your peanut butter has been sitting somewhere warm, like mine was on the kitchen counter, this part should be very easy to mix.
Step 2: Add the Oats
Next, add 1 cup of rolled oats. You can use traditional oats, quick oats, or instant oats, whatever you already have in the kitchen will work. Traditional oats will give the cookies a little more chew and texture, while quick or instant oats will make them a bit softer.
Stir everything together really well, making sure there are no dry oats sitting at the bottom of the bowl. Keep pressing and folding with your spatula until the dough comes together and holds its shape when you press it.
Top Tip: If the dough looks a little crumbly at first, do not add anything else. Keep pressing and folding it for another minute, and it should come together.
Step 3: Shape the Cookies
Now, use a spoon or cookie scoop to take equal portions of the dough, then roll each one between your hands into a ball. Try to make them close to the same size so they bake at the same time.
Place the dough balls on a baking tray lined with parchment paper, leaving a little room between each one. I usually get 10 to 11 cookies from this amount of dough, which is just perfect because I can bake them all in one batch.
Step 4: Press Them Down
Now, use the back of a spoon or the bottom of a cup to gently press each dough ball down into a cookie shape. These cookies do not spread very much in the oven, so the shape you make now is close to the shape they will be once baked.
You do not need to flatten them too thin. Just press them down until they look like small, even cookies, then gently smooth any cracked edges with your fingers.
Did You Know: Because these cookies do not spread much while baking, pressing them before they go into the oven helps the centers bake evenly.
Step 5: Bake the Cookies
Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until the edges look set but the centers still look a little soft, and your kitchen smells absolutely amazing.
I usually start checking them at 10 minutes. You do not want to bake them until they feel hard, because they continue to firm up as they cool on the tray.
Top Tip: Let the cookies sit on the baking tray for 5 to 10 minutes before moving them. They are very soft when they first come out of the oven, and this resting time helps them hold together.
Related Recipe: If you liked these peanut butter oatmeal cookies, you should try my peanut butter cookies with Rice Krispies here next here.
3-Ingredient Peanut Butter Oatmeal Cookies, No Egg
These soft, flourless peanut butter cookies are easy to make with just a few simple ingredients. They bake up tender, chewy, and full of rich peanut butter flavor.
11
servings10
minutes12
minutes200
kcal1
hour10
minutesIngredients
1 cup 1 (250 g) creamy smooth peanut butter
1/2 cup 1/2 (100 g) brown sugar
1 cup 1 (90 g) old-fashioned rolled oats
Directions
- Preheat the oven to 350°F or 175°C.
- Mix 1 cup of peanut butter and 1/2 cup of brown sugar in a bowl.
- Add 1 cup of rolled oats and stir until well combined.
- Roll the dough into balls and place on a baking tray.
- Flatten each ball gently with a spoon.
- Bake for 10-12 minutes until edges are set.
- Cool on the tray before serving.
Recipe Video
Notes
- Use old-fashioned rolled oats for the best texture. Quick oats will work too, but the cookies will be a little softer and less chewy.
- Since there are only a few ingredients, use a good-quality peanut butter with a rich flavor. It makes a big difference in the taste of the finished cookies.
- Because there is no flour in the dough, avoid overbaking. The cookies should still feel slightly soft in the center when you take them out, as they will firm up while cooling.
- Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw as needed.
Nutrition Facts
- Total number of serves: 11
- Calories: 200kcal
- Fat: 12g
- Carbohydrates: 18g
- Protein: 7g
How to Store these Cookies
Once the cookies are completely cool, place them in an airtight container. They will keep well at room temperature for up to 4 days.
Because they are soft cookies, I like to place a piece of parchment paper between layers if I am stacking them. This stops them from sticking together and keeps them looking nice.
Freezing the Cookie Dough
You can freeze the unbaked cookie dough if you only want to bake a few cookies at a time. Shape and press the cookies first, then freeze them on a tray before moving them to a freezer bag or an airtight container.
Bake them straight from frozen at 350°F (175°C), adding 1 or 2 extra minutes if needed. Take them out when the edges look set, and the centers are still a little soft.
More Easy Cookie Recipes
If you enjoyed these 3 ingredient peanut butter oatmeal cookies, take a look at more of my easy cookie recipes below for more simple baking ideas:
- Best Almond Cookies Recipe – These almond cookies are crisp around the edges, soft in the center, and packed with delicious almond flavor in every bite.
- Air Fryer Chocolate Chip Cookies – Make warm, gooey chocolate chip cookies right in your air fryer with this quick and easy recipe that is perfect for small batches.
- Healthy Oatmeal Raisin Cookies – Soft, chewy, and filled with oats and raisins, these healthier cookies are a great treat for breakfast, snacks, or dessert.
And if you make this recipe, leave a comment below or ask a question in the YouTube video comments. I will try to respond to every comment and question.