Chewy Flourless Oatmeal Chocolate Chip Cookies you would never believe were made 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.
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.
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!
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.
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.
I hope you get a chance to bake and enjoy these yummy cookies soon. They’re amazing!
xoxo,
Flourless Oatmeal Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 20 large cookies
- Category: Dessert
Description
You’d never believe these chewy oatmeal chocolate chip cookies are baked with no flour. Yummy yum!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 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
- 1/2 cup chopped walnuts
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
Products used to make this recipe:
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Maegan I cannot wait to make these! Totally happening this weekend! <3
★★★★★
Yay! And your pumpkin muffins are on our baking list this coming week too! 🙂 Mmmm! xoxo
I made these today! They were fantastic, thanks 🙂 I switched out the sugar for maple syrup and they still tasted amazing!!
★★★★
How much maple syrup instead of the sugar?
Thank you!
Sounds yummy! Where can I find the nutritional breakdown of these cookies? Thanks!
Hi Ginny! They’re so yummy! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
can we use Hershey’s Baking Bar Semi-Sweet Chocolate chopped up or Semi-Sweet Chocolate chips?we arent big dark chocolate fans.
Of course! Enjoy!
Can these be made as a bar? And if so, what variations do I need to make??
Hi Tiffany! Absolutely, just press the dough into a 9×13-inch pan that’s been sprayed with non-stick cooking spray or lined with parchment paper. Bake for about 20-25 minutes or until the cookie bars look set and a toothpick inserted near the center comes out clean. Enjoy!
My son has a nut allergy . Can you suggest an alternative for the peanut butter
Hi Kelly! You could use a seed butter or alternate nut butter if he’s not allergic to all nuts. Hope he loves them! Enjoy!
[…] 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 – […]
If I omit the walnuts( not a fan of nuts) do I need to replace with something else?
Hi Mickie! No need to worry about replacing the walnuts. They’re just an addition. Enjoy!
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.
And a follow up. Hubby says these are the best cookies I’ve ever made.
Love it, Michelle! So glad you and your family love them as much as we do! 🙂
they look fantastic. Thanks for the recipe. I will surely try
Oh my, these are so delicious! They disappeared far too quickly!! Love that I have a gluten free cookie that my husband also loves!
So happy you love them as much as we do! Enjoy! 🙂
Is it possible to swap the white sugar for coconut sugar and swap the peanut butter for almond butter?
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! 🙂
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!
Did you use maple syrup for both sugars? 1 cup total? Or just for one of them?
Is this cookies chruncy? or chewy?
Hi Ugi! They’re chewy. Enjoy!
Although I love peanut butter, I was considering making these w/out. Has anyone done this, and how did they turn out? Thank you.
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! :/
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.
[…] 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 […]
Beg to disagree. Nothing healthy about all that sugar and butter.
Hi Jimmie! I never once said they were healthy. 🙂
These cookies are so thick and delicious. I want to sink my teeth in them!
★★★★★
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!
★★★★★
My cookie dough is crumbly and not sticking together like regular cookie dough
It shouldn’t be crumbly. Did you make any substitutions or are you using the exact ingredients that are called for in the recipe?
Mine was crumbly too- no substitutions made!
Oh no! I wonder if your peanut butter was dried out? Any you used old-fashioned rolled oats?
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.
Thanks for the recipe! My batter was very oily—not a bad thing—likely related to my almond butter being on the oily side. Next time, I’ll use less sugar, as they were plenty sweet, even with my sub of half coconut sugar, half raw sugar, and with my addition of a pinch of sea salt.
★★★★