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. Sam

    can we use Hershey’s Baking Bar Semi-Sweet Chocolate chopped up or Semi-Sweet Chocolate chips?we arent big dark chocolate fans.

  2. Michelle

    Didn’t realize I was out of flour until after I told my 4 year old we were baking tonight! I feel like I made normal-sized cookies and my yield was 70. They are fantastic!!! Thank you for saving the night.

  3. Kelly

    Oh my, these are so delicious! They disappeared far too quickly!! Love that I have a gluten free cookie that my husband also loves!

    • MaeganMaegan

      Hi Martha! You can definitely use almond butter instead of peanut butter as I have done this and they turn out great. I’ve never baked with coconut sugar, but I’ve heard it’s a great 1:1 substitute for white sugar so I’d say it’s definitely worth a try. Enjoy! 🙂

  4. Laura S

    Delicious! I actually substituted 1/2 cup real maple syrup (which my parents make and I currently have a super over abundance) for the sugars, and they turned out good! They’re lightly sweet and so tasty! Thanks for sharing!

  5. Mary Jane

    Although I love peanut butter, I was considering making these w/out. Has anyone done this, and how did they turn out? Thank you.

    • KP

      I am not sure what I did wrong, but I made them without peanut butter and it was a disaster. They all stuck to each other and the greased tinfoil. It looked more like bark than cookies and had a slight eggy taste, which is a problem I’ve had with a lot of flourless recipes. Nightmare to clean up too! :/

      • MaeganMaegan

        The peanut butter is key to this recipe or they will not turn out right. If you don’t want to use peanut butter, you will need to replace it with another butter.

  6. Madison

    Just whipped up a half-batch real quick and they were so good and baked beautifully! I love how they’re just sweet enough. I used light margarine and milk chocolate chips purely because I had them on hand, but dark chocolate (my fave) would have been perfect. I almost subbed in some dried coconut flakes as I didn’t have walnuts and may have to try it out next time. Boyfriend loves them too!

    • MaeganMaegan

      It shouldn’t be crumbly. Did you make any substitutions or are you using the exact ingredients that are called for in the recipe?

  7. Earlene

    My ten year old grandson, Noah, and I made these tonite. I made them small using my smallest scoop and it made 6 doz. They need to bake for 10 minutes only. Also, with the small scoop I used mini chocolate chips and chopped pecans. I also used a pecan half on top of each cookie which made it easy to press them down with the back of a spoon. They taste yummy and I WILL make them again.

  8. Shannon Hulsey

    Great recipe! Made them over the weekend and substituted craisins for the dark chocolate chips. Yum! When this batch is gone, I’m going to make them with the dark chocolate 🙂

  9. Zee

    I just wanted to drop a comment saying, I used oat BRAN in these, and chocolate chunks, and they still came out really great. I’m slowly phasing out to paleo, and using up my grains; so I had to use up my peanut butter and my oat bran somehow, but my flour was one of the first things to run down. Great recipe.

  10. Liana

    These looks delicious. I am going to make day and try to save a few to take on a trip next week. How long do you think these will last in an air tight container?

    • MaeganMaegan

      Hi Liana! They’re best when eaten within 4 days of baking them, but still taste pretty good for about a week. Enjoy!

Trackbacks

  1. […] this time of year, sometimes you just need an old fashioned oatmeal chocolate chip cookie!  Try this recipe for that needed “comfort” food/treat.  (Scroll to the bottom for the recipe – […]

  2. […] are good, I never make the same recipe on back-to-back weekends.  I googled healthy cookies and this recipe from The Baker Mama came up on my search.  With a son with Celiac Disease, I am always looking […]

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