Name: Flourless Peanut Butter Energy Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (smooth or crunchy); ½ cup honey or maple syrup; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup rolled oats; ½ cup dark chocolate chips (optional)

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Why You’ll Love This Recipe

These cookies are super easy to make with just a few pantry staples and no flour. They come together in under 30 minutes, making them ideal for busy days or quick snack prep. The combination of peanut butter, oats, and optional dark chocolate gives you a balanced treat that’s both delicious and energizing.

Ingredients

1 cup natural peanut butter (smooth or crunchy)
½ cup honey or maple syrup
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
½ cup rolled oats
½ cup dark chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together peanut butter, honey or maple syrup, egg, and vanilla extract until smooth.
Stir in baking soda and salt until fully incorporated.
Fold in rolled oats and dark chocolate chips (if using).
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing about 2 inches apart.
Gently flatten each cookie with the back of a spoon or your fingers.
Bake for 10–12 minutes, or until edges are golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes 12 cookies. Prep time: 10 minutes. Bake time: 12 minutes. Total time: 22 minutes.

Variations

Swap peanut butter for almond or cashew butter.
Add ¼ cup shredded coconut for tropical flavor.
Stir in chopped nuts for extra crunch.
Add a sprinkle of sea salt on top before baking for a sweet-salty combo.
Mix in dried cranberries or raisins for a fruity twist.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. These also freeze well for up to 2 months—just thaw before eating.

FAQs

Can I make these nut-free?

Yes, use sunflower seed butter as a nut-free alternative.

Are these cookies vegan?

Use maple syrup instead of honey and a flax egg in place of the egg for a vegan version.

Can I use quick oats instead of rolled oats?

Yes, but the texture may be slightly softer.

Do I need to chill the dough?

No chilling is necessary—these are quick and easy!

Can I make these without chocolate chips?

Absolutely! They’re just as tasty on their own or with other mix-ins like nuts or dried fruit.

How do I prevent them from spreading too much?

Make sure to gently flatten them before baking and don’t overmix the dough.

What kind of peanut butter works best?

Natural peanut butter with just peanuts and salt works best; avoid overly oily or sweetened versions.

Can I double the recipe?

Yes, this recipe doubles easily for meal prep or sharing.

How do I know when they’re done?

Look for golden edges and a slightly soft center; they’ll firm up as they cool.

Are these good for kids?

Yes! They’re a great snack with healthy fats and protein—just skip the chocolate if needed for younger kids.

Conclusion

Flourless Peanut Butter Energy Cookies are a quick, healthy, and satisfying snack for all ages. Packed with protein and flavor, they’re ideal for lunchboxes, afternoon pick-me-ups, or guilt-free treats. Make a batch and enjoy these chewy, energy-boosting cookies anytime

Flourless Peanut Butter Energy Cookies

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Flourless Peanut Butter Energy Cookies are a naturally gluten-free, wholesome treat packed with protein and natural sweetness—perfect for a quick energy boost or a healthier dessert option.

Author: Amy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 cookies
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

1 cup natural peanut butter (smooth or crunchy)

½ cup honey or maple syrup

1 large egg

1 teaspoon vanilla extract

½ teaspoon baking soda

¼ teaspoon salt

½ cup rolled oats

½ cup dark chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together peanut butter, honey or maple syrup, egg, and vanilla extract until smooth.
Stir in baking soda and salt until fully incorporated.
Fold in rolled oats and dark chocolate chips (if using).
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing about 2 inches apart.
Gently flatten each cookie with the back of a spoon or your fingers.
Bake for 10–12 minutes, or until edges are golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.