Low Syn Flourless Peanut Butter Oat Chocolate Chip Cookies

These simple flourless cookies are fun to make with the kiddos and only 8 simple ingredients. Perfectly delicious and great for a Low Syn naughty treat that the whole family will love!

What a shame I had to make these cookies for you this week 🙂 And I hate to say there are none left! Ooooops! But hey they are Low Syn? These cookies are perfect to make with kiddos. Messy and sticky but tasty and healthy too. A great cookie that will keep for 5 days in an airtight container so one for the lunch box each day?

Anyone who knows me will realise I am a huge fan of peanut butter products (especially reece’s and M&M’s) but I don’t actually like peanut butter! Weird huh? 


  • They are flourless!
  • So tasty
  • Fun to make
  • Keep for 5 days
  • Suitable for freezing
  • Packed full of protein
  • Low in fat
  • Soft and chewy


Store in the freezer for up to 3 months. Thaw overnight in the fridge before devouring the next day. 

These cookies will also keep for up to 5 days in an airtight container after baking.


Absolutely, simply allow 6 Syns per cookie. 

Even though this recipe uses oats, I have not taken these from the Healthy Extra allowance because the mixture allows for 18 cookies.. I do not see you devouring 18 cookies in one day. (I would sure give it a good go though haha) 

TIP: If you purchase a “reduced fat peanut butter” available from some supermarkets, you can reduce the cookies to 5.5 Syns each.

Flourless Peanut Butter Oat Chocolate Chip Cookies

Slimming World Syns: 6 Syns Per Cookie
Weight Watchers: Coming Soon
Calories: Coming Soon
Course Dessert, Snack
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 18 Cookies


  • 40 g Rolled Oats
  • ½ tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1 Large Egg
  • 250g Crunchy or Smooth Peanut Butter [Room temperature]
  • 50g Light Brown Sugar
  • 50g Dark Chocolate Chips
  • 2 tbsp Granulated Sweetener


  • Beat the egg in a small bowl and place to one side.
  • Place oats, cinnamon and baking powder into a large bowl.
  • Pour the egg into the oat mixture. Using a wooden spoon fold the mixture together.
  • Pour in the brown sugar and granulated sweetener. Fold that into the mixture.
  • Now for the fun bit, this can be hard work. Fold in the peanut butter, work those arm muscles.
  • Last but not least fold in the chocolate chips.
  • Cover the mixture and place into the fridge for 30 minutes.
  • Meanwhile preheat the oven to 180c/160c Fan/Gas 4
  • Line two baking trays with baking paper or silicone liners.
  • Now for the messy bit. Scoop around a tablespoon of mixture out. Using your hands roll inot a ball. Place onto the baking tray and with the back of a spoon flatten very slightly. Keep going until you have 18 cookies.
  • Bake in the oven for 9 – 10 minutes. OR 11 – 12 minutes for crispier cookies.
  • Place on a wire rack to cool before devouring.

Have you created this recipe?

Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.