Flourless Oatmeal Chocolate Chip Cookies

You’d never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

Flourless Oatmeal Chocolate Chip Cookies - you'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

I’ve been craving oatmeal like crazy these last few months of pregnancy. Whether it’s in a bowl as a healthy breakfast or baked into cookies for a sweet treat, I want all the oatmeal. It’s comforting, filling and delicious!

I was in the mood to bake cookies one afternoon, but wanted to see if I could pull them off without flour for once. Since I use flour in most of my baked goodies, I thought it would be good to have a great cookie recipe that I can bake or share with others that can only eat gluten-free.

Flourless Oatmeal Chocolate Chip Cookies - you'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

I was certainly skeptical on how they would taste and hold together, but the first try turned out pretty great! I honestly couldn’t believe I hadn’t put any flour in them. We (okay, mostly me) gobbled that first batch up pretty quickly, so I baked them again with a few adjustments to the sweetness and overall flavor.

Flourless Oatmeal Chocolate Chip Cookies - you'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

And they turned out perfect! I might even venture to say they might be one of my new favorite cookies. I can’t get enough of them! They’re chewy, chocolaty, and have the most delicious flavor and texture from the peanut butter, oats and walnuts. I’m in love!

Flourless Oatmeal Chocolate Chip Cookies - you'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

And lucky us, I got to bake them again to share with y’all here on the blog. They’re so easy you can have these warm chocolate chip oatmeal cookies ready to eat in less than 30 minutes.

Flourless Oatmeal Chocolate Chip Cookies - you'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

I used Ghirardelli 60% chocolate chips in these cookies and would highly recommend them. They have such a rich chocolate flavor and they stay smooth and melty well after the cookies have cooled.

Flourless Oatmeal Chocolate Chip Cookies - you'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!

I hope you get a chance to bake and enjoy these yummy cookies soon. They’re amazing!

xoxo,

Maegan

Flourless Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
You'd never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!
Author:
Recipe type: Dessert
Serves: 20 large cookies
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups old-fashioned oats (be sure they are gluten-free oats if you want the cookies to be gluten-free)
  • 1-1/2 teaspoons baking soda
  • ½ cup chopped walnuts
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the walnuts and chocolate chips.
  3. Using a 1 ounce cookie scoop, drop two-tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
  4. Bake cookies for 10-12 minutes or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
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Comments

  1. Judy Sanchez

    I made this recipe tonight, with a few additions/substitutions: (baking in Colorado at 5,280ft)

    *added 6 Tbsp. of Almond milk
    *substituted 1 cup of oats for 1 cup of King Arthur GF flour
    *substituted the 1/2 cup of dark brown sugar and 1/2 cup of granulated sugar for 1 cup of packed light brown sugar.
    *used an additional added 1/8 tsp. baking powder
    *chilled the dough in the freezer for 20 min, returning to freezer in between batches.
    *baked them at 355 for 12 minutes

    They turned out deliciously fluffy, soft, chewy, filling, with just the right amount of sweetness!

    Thank you for the recipe!!

  2. Steven Fornal

    BakerMama

    Had to tell you. The cookies are absolutely great! I made a batch and offered up a couple to my tree guy/arborist and he called while driving home to tell me, “Dude, these are BANGIN’ cookies, man! Awesome!”

    I wholly concur.

    BTW, I added a half cup raisins. Next time will try dried cherries or dried cranberries

  3. Brenda DeLaTorre

    I make these with gluten-free oats. Because I oven-toast the oats before using, I add enough apple sauce for the right consistency. I don’t change anything else. Delicious.

  4. jen carter

    Wonderful recipe. And, hey, if you have a brain fart while making half a recipe and accidentally add the entire original portion of sugar they make great oatmeal cookies. Simply substitute raisins for the chocolate chips.

    jen

  5. TERA

    i made these cookies and they are AMAZING!!! my whole family ate them up in one night! i was wondering you knew or could guestimate the nutritional facts for this recipe?

    • MaeganMaegan

      Hi Tera! So great to hear! I don’t provide nutritional information on my site, but you can easily plug the ingredients you use into an online nutritional calculator to get the information. Just google “free online nutritional calculator”. Enjoy! 🙂

  6. Sarah

    So. I made these cookies, and substituted vegan butter and chocolate chips for their dairy counterparts, and Let. Me. Tell. YOU! These were the absolute best cookies I’ve ever made! Thank you so so much for this awesome awesome recipe! You’re amazing!

  7. Stephanie

    Not sure what I did wrong. I used coconut oil instead of butter because I can’t have dairy. The only other substitution was I had to use instant oats because I was out of old fashioned rolled oats. They are incredibly dry and crumbly. Going to have to dunk them to eat then. Do you think it was the instant oatmeal that was the problem?

    • MaeganMaegan

      Hi Stephanie! The instant oats definitely absorb more moisture so that will certainly have something to do with it. Also, I’ve found that I need to use a little more coconut oil in some recipes when I’m substituting it for butter. I haven’t tried coconut oil in this recipe, but that could be part of the cause as well, especially when using instant oats. Hope this helps.

  8. Helen

    Stumbled across this recipe, of course on Pinterest and figured it might be good to try to curb my craving for sweets and baking. Made a batch last night and realized I had forgotten how good peanut butter and oatmeal are together, then throw in the choco chips and WOW. Now I have a potential gluten free recipe to throw in the mix. Thanks, it was a hit with the family too!
    Helen

  9. Mary

    I was looking for a flourless peanut butter oatmeal chocolate chip cookie recipe today and found yours. I followed the recipe and wow, they are awesome! My daughter and I both decided we have a new favorite cookie. The reason I was looking for such a recipe was to mimic the gluten free Girl Scout cookie trios. My nephew is gulten free and just ate 6 bags of the Girl Scout cookies. I thought I want to try to make something like that. Your recipe is a perfect substitute, and actually even better. I think it would be nice to experiment with the recipe and make peanut butter oatmeal cinnamon raisin cookies too. Thank you for sharing your recipe.

Trackbacks

  1. […] Flourless Oatmeal Chocolate Chip Cookies […]

  2. […] and something that I didn’t need to go get ingredients for–and I stumbled upon this recipe from The Baker Mama.  And boy am I glad, I did!  Because the cookies are just SO […]

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