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Home ยป Recipes ยป Flourless Oatmeal Chocolate Chip Cookies

Published on October 30, 2015 | Updated on April 8, 2022 by The BakerMama

Flourless Oatmeal Chocolate Chip Cookies

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Chewy Flourless Oatmeal Chocolate Chip Cookies you would never believe were made 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 Can’t Fight This Feeling Anymore

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. Just a quick note to remember to purchase gluten-free oats if you want these to be a truly gluten-free oatmeal chocolate chip cookies.

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. And no almond flour or specialty gluten-free flour blends. They’re just so simple!  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 (and protein!) 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. 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!

How to Make Flourless Oatmeal Chocolate Chip Cookies

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 extract and beat until well combined. Add the rolled oats (learn about substituting quick oats here) 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 cookie 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. I like to keep a sheet of parchment paper under my wire rack for those melty chocolate chips. Store in an airtight container for up to one week.

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

Watch to Learn More!

More Easy and Delicious Flourless Recipes

The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these healthier alternatives are sure to become family favorites.

 

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 Flourless Oatmeal Chocolate Chip Cookies soon. They’re amazing! When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the recipes I share.

 

xoxo,

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Flourless Oatmeal Chocolate Chip Cookies

★★★★★ 4.9 from 23 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 20 large cookies
  • Category: Dessert
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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

  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.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

Products used to make this recipe:

 KitchenAid 5-Qt. Stand Mixer Reynolds Cookie Baking Sheets 360 Cookie Sheet Magnetic Measuring Spoons

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Reader Interactions

Comments · 197

  1. Jenn at Peas and Crayons says

    October 30, 2015 at 2:50 pm

    Maegan I cannot wait to make these! Totally happening this weekend! <3

    ★★★★★

    Reply
    • Maegan says

      October 31, 2015 at 8:50 am

      Yay! And your pumpkin muffins are on our baking list this coming week too! ๐Ÿ™‚ Mmmm! xoxo

      Reply
  2. Georgia says

    November 19, 2015 at 6:48 am

    I made these today! They were fantastic, thanks ๐Ÿ™‚ I switched out the sugar for maple syrup and they still tasted amazing!!

    ★★★★

    Reply
    • Kim says

      March 25, 2018 at 7:18 am

      How much maple syrup instead of the sugar?
      Thank you!

      Reply
      • Ginny says

        March 28, 2020 at 5:12 pm

        Sounds yummy! Where can I find the nutritional breakdown of these cookies? Thanks!

      • The BakerMama says

        March 30, 2020 at 3:32 pm

        Hi Ginny! They’re so yummy! I donโ€™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!

  3. Sam says

    November 19, 2015 at 3:16 pm

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

    Reply
    • Maegan says

      November 19, 2015 at 7:00 pm

      Of course! Enjoy!

      Reply
      • Tiffany says

        December 21, 2017 at 9:17 pm

        Can these be made as a bar? And if so, what variations do I need to make??

      • Maegan says

        December 22, 2017 at 7:26 am

        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!

      • Kelly hallam says

        January 11, 2020 at 12:30 pm

        My son has a nut allergy . Can you suggest an alternative for the peanut butter

      • Maegan says

        February 12, 2020 at 11:38 pm

        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!

    • Annie says

      September 3, 2021 at 10:07 pm

      Trust me, I am the cookie girl๐Ÿ˜˜ and these are some of the best. They have been in the top two of my family favorites for years and I am always asked to make them.
      I have made them with milk, semi, and dark chocolate chips. All are great but I think milk is the favorite. I have used both old fashioned and quick oats..the cookies come out fine with both. I think it depends on what texture you like.

      ★★★★★

      Reply
  4. Gluten Free Oatmeal Chocolate Chip Cookie | Stephanie Skolmoski says

    January 5, 2016 at 12:28 pm

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

    Reply
    • Mickie says

      January 10, 2020 at 1:21 pm

      If I omit the walnuts( not a fan of nuts) do I need to replace with something else?

      Reply
      • Maegan says

        January 11, 2020 at 12:57 pm

        Hi Mickie! No need to worry about replacing the walnuts. They’re just an addition. Enjoy!

  5. Michelle says

    January 9, 2016 at 7:32 pm

    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.

    Reply
    • Michelle says

      January 10, 2016 at 8:04 am

      And a follow up. Hubby says these are the best cookies I’ve ever made.

      Reply
    • Maegan says

      January 18, 2016 at 10:04 pm

      Love it, Michelle! So glad you and your family love them as much as we do! ๐Ÿ™‚

      Reply
  6. Daniela says

    January 12, 2016 at 2:38 am

    they look fantastic. Thanks for the recipe. I will surely try

    Reply
  7. Kelly says

    January 14, 2016 at 8:20 am

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

    Reply
    • Maegan says

      January 18, 2016 at 10:02 pm

      So happy you love them as much as we do! Enjoy! ๐Ÿ™‚

      Reply
  8. Martha says

    January 28, 2016 at 5:16 pm

    Is it possible to swap the white sugar for coconut sugar and swap the peanut butter for almond butter?

    Reply
    • Maegan says

      January 28, 2016 at 9:58 pm

      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! ๐Ÿ™‚

      Reply
  9. Laura S says

    February 2, 2016 at 3:06 pm

    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!

    Reply
    • Tebra howard says

      September 4, 2019 at 10:25 am

      Did you use maple syrup for both sugars? 1 cup total? Or just for one of them?

      Reply
  10. Ugi says

    February 2, 2016 at 3:24 pm

    Is this cookies chruncy? or chewy?

    Reply
    • Maegan says

      February 2, 2016 at 10:05 pm

      Hi Ugi! They’re chewy. Enjoy!

      Reply
  11. Mary Jane says

    February 5, 2016 at 7:21 pm

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

    Reply
    • KP says

      March 12, 2016 at 12:13 am

      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! :/

      Reply
      • Maegan says

        March 15, 2016 at 12:38 am

        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.

  12. Gluten Free Oatmeal Chocolate Chip Cookies - Ridgely's Radar says

    February 14, 2016 at 6:41 pm

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

    Reply
  13. Jimmie says

    March 18, 2016 at 6:17 am

    Beg to disagree. Nothing healthy about all that sugar and butter.

    Reply
    • Maegan says

      March 18, 2016 at 3:49 pm

      Hi Jimmie! I never once said they were healthy. ๐Ÿ™‚

      Reply
  14. Victoria says

    March 19, 2016 at 10:24 pm

    These cookies are so thick and delicious. I want to sink my teeth in them!

    ★★★★★

    Reply
  15. Madison says

    March 19, 2016 at 11:18 pm

    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!

    ★★★★★

    Reply
  16. cc says

    March 20, 2016 at 5:19 pm

    My cookie dough is crumbly and not sticking together like regular cookie dough

    Reply
    • Maegan says

      March 20, 2016 at 5:23 pm

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

      Reply
    • Mon says

      May 13, 2020 at 7:18 pm

      Mine was crumbly too- no substitutions made!

      Reply
      • The BakerMama says

        May 15, 2020 at 3:34 pm

        Oh no! I wonder if your peanut butter was dried out? Any you used old-fashioned rolled oats?

  17. Earlene says

    April 1, 2016 at 6:12 pm

    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.

    Reply
    • Kay says

      July 29, 2020 at 12:26 am

      Thanks for the recipe! My batter was very oilyโ€”not a bad thingโ€”likely related to my almond butter being on the oily side. Next time, Iโ€™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.

      ★★★★

      Reply
  18. Shannon Hulsey says

    April 22, 2016 at 3:52 pm

    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 ๐Ÿ™‚

    ★★★★★

    Reply
    • Maegan says

      April 23, 2016 at 5:55 pm

      Yum! So glad you’re enjoying them! ๐Ÿ™‚

      Reply
      • Fran says

        October 29, 2020 at 11:32 pm

        Can quick oats be used

      • The BakerMama says

        November 14, 2020 at 5:32 pm

        Hi Fran! Yes, quick oats will bake up great in this cookie recipe. Enjoy!

  19. Zee says

    May 9, 2016 at 8:24 am

    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.

    ★★★★★

    Reply
  20. Liana says

    May 12, 2016 at 10:28 am

    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?

    Reply
    • Maegan says

      May 12, 2016 at 9:53 pm

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

      Reply
  21. Judy Sanchez says

    May 17, 2016 at 10:26 pm

    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!!

    Reply
  22. Uncanny Cabin II: Recipes! - Uncanny Magazine says

    May 31, 2016 at 10:58 am

    […] Flourless Oatmeal Chocolate Chip Cookies […]

    Reply
  23. Steven Fornal says

    June 5, 2016 at 9:01 am

    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

    Reply
  24. Gluten Free Oatmeal Chocolate Chip Cookies – LivefitwithDi says

    July 5, 2016 at 7:12 pm

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

    Reply
  25. Brenda DeLaTorre says

    July 13, 2016 at 2:04 pm

    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.

    Reply
  26. jen carter says

    August 18, 2016 at 2:32 pm

    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

    Reply
  27. AshleyEM says

    August 21, 2016 at 8:03 pm

    Made these tonight. Omg… Amazing!!!! Thank you for this wonderful, easy, low fodmap recipe!!!!!! Xo

    Reply
    • Maegan says

      August 23, 2016 at 5:00 pm

      Yay, Ashley! So happy you baked and enjoyed them! ๐Ÿ™‚

      Reply
  28. TERA says

    September 24, 2016 at 8:52 pm

    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?

    Reply
    • Maegan says

      September 29, 2016 at 11:22 am

      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! ๐Ÿ™‚

      Reply
  29. Sarah says

    September 25, 2016 at 9:41 pm

    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!

    Reply
    • Maegan says

      September 29, 2016 at 11:20 am

      Yay Sarah! You’re most welcome! Enjoy! ๐Ÿ™‚

      Reply
  30. Bethany says

    September 28, 2016 at 2:12 pm

    I just made these for tonight’s dessert, but the kids and I did some mid-day quality control. Good stuff!

    Reply
    • Maegan says

      September 29, 2016 at 11:14 am

      Love it, Bethany! Quality control is always necessary. ๐Ÿ˜‰ Enjoy!!

      Reply
  31. Lisa says

    October 22, 2016 at 12:10 pm

    Delicious and I added raisins for a little extra sweetness!

    Reply
  32. Ren says

    December 10, 2016 at 8:34 pm

    Is there a trick on how to store them? I usually use bread to keep cookie moist. But I am trying to keep these gluten free.

    Reply
    • Maegan says

      December 11, 2016 at 9:51 pm

      Hi Ren! I store mine in a plastic container with a tight fitting lid and they store great. Enjoy!

      Reply
  33. Maria Matlock says

    December 15, 2016 at 6:48 pm

    I’m currently hiding from my toddler trying to eat a few cookies without him seeing me.

    Reply
  34. Stephanie says

    December 21, 2016 at 7:04 pm

    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?

    Reply
    • Maegan says

      December 22, 2016 at 1:49 pm

      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.

      Reply
      • Daniela says

        December 2, 2018 at 12:34 pm

        Thanks. I can’t wait to try. this was EXACTLY what I wanted to know just now..love this website. just found it.

  35. Helen says

    February 1, 2017 at 10:58 am

    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

    Reply
    • Maegan says

      February 1, 2017 at 11:11 am

      Yay! I’m so glad you baked and love them, Helen! Enjoy! ๐Ÿ™‚

      Reply
  36. Mary says

    February 9, 2017 at 8:21 pm

    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.

    Reply
    • Maegan says

      February 11, 2017 at 8:33 am

      Yay, Mary! I’m so glad you love these cookies as much as we do! They do make for a great gluten-free cookie. Enjoy!

      Reply
  37. 25 MORE Fabulous Flourless Cookies | The View from Great Island says

    February 20, 2017 at 4:50 am

    […] #2 Flourless Oatmeal Chocolate Chip Cookies from The Baker Mama […]

    Reply
  38. MF says

    March 1, 2017 at 8:42 pm

    Absolutely fantastic. Out of butter so I used shortening & (to my great sadness!) I have no chocolate chips or walnuts. HOWEVER I made them with Adams crunchy peanut butter & unsweetened coconut flakes & my hub & toddler loooove them. Can’t wait to try with chocolate, and literally thrilled I can make something without any flour (gluten free flour & I are friends off for the moment LOL).

    Reply
  39. Kristy Beissel says

    March 11, 2017 at 3:51 pm

    These are seriously some of the best cookies I’ve ever baked! Thanks for the fabulous recipe!

    Reply
    • Maegan says

      March 11, 2017 at 5:26 pm

      Yay, Kristy! I’m so happy you love them. Enjoy! ๐Ÿ™‚

      Reply
  40. The Best Healthy Flourless Desserts (Paleo, Vegan, Gluten Free) says

    March 25, 2017 at 4:02 am

    […] Flourless Oatmeal Chocolate Chip Cookies via The Baker Mama […]

    Reply
  41. Jennifer says

    April 22, 2017 at 11:08 am

    Yum! This is the second time making these and they are so good. I like them better with raisens. Delish!

    Reply
    • Maegan says

      April 22, 2017 at 7:09 pm

      So great to hear, Jennifer! I’ve made them with raisins or dried cranberries a few times as well and really like them that way too. You just can’t go wrong with this cookie recipe! ๐Ÿ™‚

      Reply
  42. Suzzette says

    May 1, 2017 at 11:34 am

    I baked these yesterday for my husband and he ate 4 at the first go. I didn’t have chocolate chips so I substituted dark chocolate with pecans that I had in my fridge which I chopped up and added. I also added nutmeg and used only brown sugar (3/4 cup). They taste great and my friend at work couldn’t believe they had no flour in them. Thanks again. I will have to start following you for great recipes ๐Ÿ™‚

    Reply
    • Maegan says

      May 9, 2017 at 1:19 pm

      Love it, Suzzette! Your substitutions sound like they were sure to turn out delicious. Thanks for sharing! ๐Ÿ™‚

      Reply
  43. Jennifer says

    May 28, 2017 at 11:27 am

    This is the third time making them if that tells you anything . So good! Thanks!

    Reply
  44. Al says

    June 26, 2017 at 7:29 pm

    I just made these and they are so good!!! Was out of butter so substituted it for 1/2 cup of applesauce (I used cinnamon because that’s what I had) and they turned out great. Great way to make them a little bit healthier/cut down on calories. Also, definitely would spray the cookie sheet before baking, and I would not flatten them before they bake. When I flattened them, they did not hold together very well after cooking. Either way, great recipe!

    Reply
  45. Shelia says

    July 15, 2017 at 6:49 pm

    I just made these. So simple and delicious. Thank you for the recipe. My family loves them.

    Reply
  46. Marie says

    August 3, 2017 at 8:16 am

    I make these cookies all the time and my whole family loves them. I cut the sugar to 1/3 cup white and 1/3 cup brown and they still taste great. They also freeze well!

    Reply
  47. Emily says

    September 5, 2017 at 3:59 pm

    Will the cookies turn out OK without the walnuts? And would butterscotch chips be a good alternative to the chocolate?

    Reply
    • Maegan says

      September 5, 2017 at 4:13 pm

      Hi Emily! Yes & yes! Enjoy! ๐Ÿ™‚

      Reply
  48. Alex says

    October 12, 2017 at 7:27 pm

    Great flawless recipe, I used vegan butter and unsweetened peanut butter and they baked amazingly well. I will probably add a pinch of salt to my recipe though. Love it! Thank you.

    Reply
    • Maegan says

      October 12, 2017 at 9:51 pm

      Hi Alex! Thanks for sharing. I’m so glad to hear your substitutions worked so great! Love that you’re going to add a pinch a salt next time. Enjoy! ๐Ÿ™‚

      Reply
  49. Rachel says

    October 17, 2017 at 6:42 am

    OMG! I made these cookies last night and they are amazing. My fam and I had doubts that the cookies would be this good. I did a couple of things differently, I do not have a mixer and it was so thick so I added a little soy milk to the mix and mixed with a big spoon. Also, I made some cookies that were Oatmeal Chocolate Chip Coconut and Oatmeal Chocolate Chip Craisin (my fiances request). They all came out so good and nice and chewy. Like you I pretty much at the first batch straight out the oven. We will be making these again.
    Thanks for this delicious recipe.

    Reply
  50. Elizabeth says

    December 9, 2017 at 5:35 pm

    Hi there! Making these for my GF boyfriend, just wondering if I can use the usual peanut butter we buy which is the kind you have to stir, or would that be too runny? When you say creamy, do you mean like the no-stir thick type?

    Reply
    • Maegan says

      December 10, 2017 at 9:16 am

      Hi Elizabeth! Great question. I do usually use the no-stir creamy peanut butter, but I have used the runnier peanut butter and even almond butter and they still turn out great. If you feel the cookie dough is too dry when using it, add an additional 1/4 cup peanut butter. Hope this helps. Enjoy!

      Reply
  51. Kathy Doerfer says

    December 22, 2017 at 12:13 pm

    These cookies are delicious and will definitely be added to my list of favorites. I used coconut oil instead of butter and a mix of almond butter and sunflower seed butter in place of peanut butter. Next time I think I’ll add salt and cinnamon. And ( I can’t believe I’m saying this) I’ll use less chocolate chips. Thanks for the recipe Megan!

    Reply
  52. Chris says

    January 7, 2018 at 3:01 pm

    Do you recommend to use the old fashioned oats and not instant oats? Would there be a big difference? Canโ€™t wait to try this recipe! Looks delicious!

    Reply
    • Maegan says

      January 7, 2018 at 5:33 pm

      Hi Chris! I don’t recommend baking with instant oats because they are cut too fine. You could replace the old-fashioned oats with quick cooking oats which would still give the cookies great texture and taste. If using quick cooking oats, you might want to reduce the baking time by a few minutes. Hope this helps. Enjoy!

      Reply
  53. Millie says

    January 14, 2018 at 1:26 am

    Hi, Maegan!! You’ve gained another follower all the way from the Philippines!! I’ve blogged and reshared your Flourless Brownies recipe and now I am trying your Flourless Oatmeal cookies!! I’m just worried because I don’t have peanut butter so I’ll try without first, let’s see if it’ll taste good! Thanks again and can’t wait to try other recipes!! ๐Ÿ™‚

    Reply
    • Maegan says

      January 14, 2018 at 10:46 am

      Hi Millie! Aww, thanks so much for sharing. I’m so happy to hear you love my flourless brownie recipe as much as we do. For these cookies, you’ll want to use something else in place of the peanut butter for the cookies to turn out. I’d recommend replacing it with more butter or another nut butter. I hope they turn out just as great for you. Enjoy!

      Reply
  54. Christine says

    February 11, 2018 at 1:00 pm

    Absolutely wonderful!! I used white chocolate chips and Almond extract (I was out of vanilla) and they turned out incredible!! I cannot wait to make these again!!

    Reply
    • Maegan says

      February 11, 2018 at 1:36 pm

      Yummm! Love your substitutions, Christine. Continue to enjoy! ๐Ÿ™‚

      Reply
  55. Ellice says

    February 15, 2018 at 11:10 pm

    OMG!!! Oatmeal chocolate chip cookies are the only cookies I love/make. This is my new favourite recipe. Youโ€™d never know there was no flour!!! Thanks a million!!!

    Reply
  56. Joseph Cubbison says

    February 16, 2018 at 1:24 pm

    I came across similar cookies at our local farmers market and loved them so much I figured I try making them myself using the best ingredients I could find and the closet recipe to match them. Using this recipe, It turned out to be one of the best cookies I have ever had. Even my father was impressed. As his son I can tell you this is not easily achieved. By the look on his face it seemed I had really made him proud. LOL. A wonderful recipe which makes even better cookies. In honest conversation and in all Truth I am grateful for the entire experience.

    Reply
    • Maegan says

      February 17, 2018 at 6:02 pm

      Love it, Joseph! I’m so happy you found this cookie recipe and that you (and your Dad!!) love it as much as we do. Thanks so much for sharing! ๐Ÿ™‚

      Reply
  57. Corinne says

    March 3, 2018 at 9:20 am

    Absolutely delicious! I used hazelnuts, as I didn’t have any walnuts handy, but they were lovely. I googled recipes for wheat-free cookies and thought this recipe looked good. So glad I tried it and will definitely use again. Many thanks.

    Reply
    • Maegan says

      March 3, 2018 at 3:00 pm

      Hi Corinne! I love hearing that. Hazelnuts sound like such a great substitution for the walnuts. I’ll have to try that sometime soon. Thanks for sharing! ๐Ÿ™‚

      Reply
  58. LUCY says

    May 5, 2018 at 2:04 pm

    Can we use sweetener instead of sugar at all? Need a way to make these sugar free. Thanks.

    Reply
    • Maegan says

      May 12, 2018 at 5:41 pm

      Hi Lucy! I’ve never baked with sugar-free sweeteners so I couldn’t say for sure how they would turn out.

      Reply
  59. Chelsea says

    May 5, 2018 at 9:31 pm

    These were so yummy! However, though still chewy, mine turned out really flat/thin. Any reason this could be? Followed the ingredients exactly but I used vegan baking butter and didn’t use walnuts.

    Reply
    • Maegan says

      May 7, 2018 at 7:01 pm

      Hi Chelsea! It must be something to do with the vegan butter as these cookies have to be flattened or else they won’t spread much. I’ve never baked with vegan butter so I can’t say for sure what you could have done differently to prevent the spreading. My first thoughts would be not to press down on the cookies before baking and maybe even refrigerate the dough first. Hope this helps!

      Reply
  60. Kate says

    May 16, 2018 at 10:06 pm

    Made these tonight for the first time. Added Reese’s Pieces to them also. So good!! Will definitely be making again!

    Reply
  61. laura says

    June 7, 2018 at 7:38 pm

    Hi, is 1-1/2 teaspoon bakingsoda 1 and 1/2 ts? I am planning to make these tonight and just want to make sure! Already excited for these cookies!

    Reply
    • Maegan says

      June 7, 2018 at 9:12 pm

      Hi Laura! It’s 1 and 1/2 teaspoons. Enjoy!

      Reply
  62. Vicky says

    June 14, 2018 at 2:01 pm

    I made these per the recipe save for substituting almond butter instead of peanut butter (as that’s what I had on hand). They were fantastic! My husband was a huge fan and insisted this go in my recipe book. Thank you so much for posting!

    Reply
  63. Lindsay Barrett says

    July 5, 2018 at 9:44 am

    O to the M to the G! Thank you these are outrageously yummy. Plus less sugar and carbs than “regular” Choco cookie recipes. Thanks thanks thanks thanks.

    Reply
  64. Gladice says

    July 19, 2018 at 2:47 pm

    I took a new twise on banana nut bread after trying tour take on no flour in chocolate cookies and made the bread with the oats it turned out very well thank you so much.

    Reply
  65. Amber says

    October 10, 2018 at 1:11 pm

    Hi- Will these turn out ok if I add brewers yeast and ground flaxseed to make them lactation cookies or will that ruin the consistency and flavor? Thanks!

    Reply
    • Maegan says

      October 16, 2018 at 12:22 pm

      Hi Amber! I think you could certainly add brewer’s yeast and flax. Just make sure you use the non-bitter brewer’s yeast or expect to taste it a little. You might even cut down on the oatmeal by 1/2 cup to accommodate for the added ingredients. I have 2 great lactation recipes on my blog, if you’re looking for other ways to incorporate brewer’s yeast and flax into your snacks/treats:

      https://thebakermama.com/recipes/no-bake-lactation-bites/

      https://thebakermama.com/recipes/mamas-milk-makin-cookies/

      Reply
  66. Susan Demers says

    October 23, 2018 at 7:07 pm

    Oh my goodness!!! These are delicious. We made these tonight and are probably my favorite choc chip cookie. You won’t even miss that there is no flour.

    Reply
    • Maegan says

      October 23, 2018 at 11:39 pm

      Yay Susan! I’m so happy to hear you baked and loved them! Continue to enjoy! ๐Ÿ™‚

      Reply
  67. Debra says

    November 10, 2018 at 1:09 pm

    Is there nutrition information on this recipe

    Reply
    • Maegan says

      November 12, 2018 at 9:41 am

      Hi Debra! I donโ€™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 use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
  68. Rachel says

    November 20, 2018 at 1:24 pm

    Just made these delicious!!!. I didn’t have smooth peanut butter so I used chunkey and omitted the walnuts. Great for me being celiac.

    Reply
    • Maegan says

      November 22, 2018 at 1:49 am

      Thanks for sharing, Rachel! Love that you used chunky peanut butter. So happy you baked and enjoyed them! ๐Ÿ™‚

      Reply
  69. Brandi Quackenbush says

    November 20, 2018 at 5:08 pm

    My daughter can not have wheat, dairy, or soy. I made these with some vegan, soy free butter and mini chocolate chips. They are awesome! I could have eaten the whole batch myself. Youโ€™d never know there were flour/gluten free, they taste so good!

    Reply
    • Maegan says

      November 22, 2018 at 1:48 am

      That is so great to hear, Brandi! Enjoy! ๐Ÿ™‚

      Reply
  70. Dana Simon says

    December 2, 2018 at 1:05 am

    Hi, I made these tonight with semi sweet chocolate chips and sunflower seed butter and my husband LOVES them. I was making them for a cookie exchange tomorrow but my husband won’t let me. HEHE. I have to make more for the exchange. Thank you!!!! They are great!! I also have a 2 year old grandson that has to eat gluten free. My daughter doesn’t want to give him too much peanut butter so the sunflower seed butter is a great swap. Tastes a bit different than PB but it’s a great substitute.
    Dana

    Reply
  71. Angela says

    December 28, 2018 at 9:57 am

    Great recipe. I didn’t have walnuts so I used pecans instead. I really love how easy these are to make and that I didn’t have to grind up the oatmeal into flour which so many gluten free oatmeal cookies require.

    Reply
  72. Kate says

    January 27, 2019 at 1:48 pm

    I found these cookies fell apart when I made them ๐Ÿ™
    The taste wonderful, I would add maybe another egg and make a square out of it next time!

    Reply
    • Maegan says

      February 4, 2019 at 9:47 pm

      Oh goodness! Sounds like you might have over-baked them. Did you follow all of the ingredients exactly?

      Reply
  73. Donna says

    February 23, 2019 at 11:27 am

    OMG!! I just made these cookies and they are absolutely delicious. I swapped out the white and brown sugar, and used 1/2 cup maple syrup instead. Thank you so much for this wonderful recipe!!

    Reply
  74. Tammy J says

    March 17, 2019 at 6:29 pm

    I seriously love this recipe! Iโ€™ve made it several times, and tried a couple switches – I used coconut oil and tried almond butter instead of pb (Iโ€™m trying to avoid legumes). The batter is very crumbly and hard to put on the baking sheet, but it still tastes yummy once baked. I find that using half pb and half almond butter works better as the pb helps the batter stick together. Also, when I use coconut oil, chilling the batter a bit it helps it stick together. But however you assemble, once baked they all taste amazing! This is my favourite cookie recipe โค๏ธ

    Reply
  75. Laurie says

    March 30, 2019 at 3:33 pm

    Can the batter be made in advance and frozen?

    Reply
    • Maegan says

      May 9, 2019 at 2:53 pm

      Hi Laurie! Yes, the dough freezes great! Just freeze in a single layer for about an hour first and then transfer to a freezer-safe plastic bag or container to store long-term. Enjoy!

      Reply
  76. Mason Cary says

    March 30, 2019 at 8:56 pm

    Amazing fam loved em

    Reply
  77. Chelan Lewis says

    May 28, 2019 at 8:51 am

    Can I sub baking powder for the soda? How much would i need?

    Reply
    • Maegan says

      May 29, 2019 at 4:09 pm

      Hi Chelan! Yes, you can use 3 teaspoons of baking powder for every teaspoon of baking soda in a recipe. For this recipe, it calls for 1 and 1/2 teaspoons of baking soda so you’ll need 4 and 1/2 teaspoons baking powder. Hope this helps. Enjoy!

      Reply
  78. Tracey Mardon says

    June 1, 2019 at 5:50 pm

    Just a note about GF option, you have to use gf choc chips if you need GF. Dark choc that is processed by Swiss method will probably use barley syrup. Belgian choc is OK.

    Reply
    • Maegan says

      June 2, 2019 at 10:07 am

      Great to know, Tracey! Thanks for sharing.

      Reply
  79. Dale says

    August 1, 2019 at 3:18 pm

    All I have are gluten free quick oats, do you think these would work? I can’t wait to try them. If I don’t have to go to the store that would be a bonus. thanks

    Reply
    • Maegan says

      August 8, 2019 at 12:22 am

      Hi Dale! Yes, gluten free quick oats should work just great in these cookies. Enjoy!

      Reply
  80. Carol says

    October 7, 2019 at 6:14 pm

    Just took out my first batch of these– yummy! I added 1/4 tsp salt, since my peanut butter was low salt.

    A thought for folks who don’t get great results: it may not work well with fresh-ground peanut butter. Stick to the stuff from a jar for this one.

    Reply
  81. dale Sunderland says

    January 8, 2020 at 7:06 pm

    Hi there
    I absolutely love these cookies and make them all the time. Just wondering if you knew the nutritional facts, calories etc?

    Reply
    • Maegan says

      January 11, 2020 at 12:58 pm

      So great to hear you love these cookies as much as we do! I donโ€™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. Continue to enjoy!

      Reply
  82. Heather Hurst says

    March 29, 2020 at 6:07 am

    These were yummy, will definitely make again

    Reply
  83. Nichole says

    March 30, 2020 at 5:03 pm

    These were amazing! I actually ran out of oatmeal and had to sub half of it with instant brown sugar and maple syrup oatmeal packets and actually messed up and used baking powder instead of baking soda and somehow they still turned out so good ๐Ÿคฃ my husband cannot stop eating them!

    Reply
  84. Emily Acosta says

    March 31, 2020 at 6:07 pm

    Hi! How many calories per cookie?

    Reply
    • The BakerMama says

      April 1, 2020 at 9:50 am

      Hi Emily! I donโ€™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!

      Reply
  85. Karolien Hendrickx says

    April 3, 2020 at 12:15 pm

    Hi, can you share the ingredients in gram / ml ? Thanks Karolien

    Reply
    • The BakerMama says

      April 7, 2020 at 1:51 pm

      Hi Karolien! Here is a great website you can use to convert recipe measurements: https://www.allrecipes.com/article/cup-to-gram-conversions/

      Reply
  86. Dani says

    April 10, 2020 at 7:14 am

    I made these last night and they were delicious! Crunchy on the outside and chewy on the inside. My son has a peanut allergy so I substituted Barney Butter for peanut butter. The taste and texture were amazing! I will be making these frequently!

    Reply
    • The BakerMama says

      April 11, 2020 at 12:32 pm

      Hi Dani! So happy to hear! Love that your substitution was a success. Continue to enjoy!

      Reply
  87. Ryler says

    April 11, 2020 at 11:07 am

    Hi Bakermama!
    Me and my dad are both celiac, and we love your cookies! I also like to make stop motion animation, so I combined them and made this animation! Please enjoy!
    https://www.youtube.com/watch?v=dOQPsnOn55k
    -Ryler

    Reply
    • The BakerMama says

      April 11, 2020 at 12:27 pm

      Hi Ryler! I love this so much! Amazing! My kiddos just watched it and they want to try making a stop motion animation video now. So fun! Thanks for inspiring us! Enjoy the cookies! ๐Ÿ™‚

      Reply
  88. Joan says

    April 28, 2020 at 11:58 am

    Whoa! these are fantastic! Thank you!

    Reply
  89. Jessica says

    April 29, 2020 at 6:37 pm

    I used 1/3 cup brown sugar, 1/3 cup granulated sugar, and just a tbsp more chocolate chips. Turned out very yummy! Thank you for this recipe

    ★★★★★

    Reply
  90. Cynthia E. Franke says

    April 30, 2020 at 11:15 am

    Looking for a recipe to make cookies with our grandsons — this looks like the one

    Reply
  91. Teresa says

    May 3, 2020 at 4:26 pm

    These are perfect! I roasted the walnuts before adding them to the batter, just for a little more flavour. These will be in our ‘cookie rotation’ for years to come. Thank you for a great recipe!

    Reply
  92. Yolande says

    May 7, 2020 at 9:11 pm

    Can these be made with an egg alternative? I have an egg and gluten intolerance and these sound Delicous!

    Reply
    • The BakerMama says

      May 9, 2020 at 8:52 am

      Hi Yolande! Yes, you can use 1/4 cup applesauce or 1/4 cup mashed banana for each egg. Hope this helps. Enjoy!

      Reply
  93. Rahul Yadav says

    May 17, 2020 at 9:11 am

    I made them today and they came out deliciousโ€ฆ

    Reply
  94. Jenny | Organicallyblissful says

    May 19, 2020 at 6:20 pm

    Oh yesss! Love me some flourless oatmeal cookies.

    Reply
  95. Sarah says

    May 28, 2020 at 12:09 pm

    YUM! Having dinner with friends who are gluten free and can’t wait to bring these for dessert! Thanks for the recipe (:

    Reply
  96. Jessica says

    May 29, 2020 at 3:36 pm

    My batch just came out of the oven! They are my FAVORITE cookies ever!! So tasty!
    I substituted the sugar for 1/3 cup maple syrup and they still turned out amazing!
    Thank you for making a great recipe for those of us who canโ€™t have gluten!! ๐Ÿ™‚

    ★★★★★

    Reply
  97. Sunshine baker says

    July 13, 2020 at 2:51 pm

    These are so good!!! I made half with nuts and half without. They were done in 11 minutes. I will definitely make these again. My kids and I loved them.

    ★★★★★

    Reply
  98. Liz says

    July 31, 2020 at 2:57 pm

    Hi!
    I’s allergic to peanuts an successfully subbed it for almond butter! SO SO SO tasty! One of my new favorite cookies!!! Thank you so much!

    ★★★★★

    Reply
  99. Cindy says

    August 12, 2020 at 8:19 am

    These cookies are great!! I substituted coconut for the walnuts, because my daughter doesn’t like nuts. I think they could have used a touch more sweetness. I used peanut butter that is only ground peanuts, with no added sugar. Next time I think I’ll try adding a touch more sugar- maybe 2/3 cup of each. Thoughts?

    Reply
    • The BakerMama says

      August 18, 2020 at 11:11 am

      Hi Cindy! Yes, if you’re going to use no added sugar peanut butter, you could definitely add a little bit more sugar to the batter or use a sweeter chocolate chip. Continue to enjoy!

      Reply
  100. Natalie says

    August 25, 2020 at 4:39 pm

    My new favorite cookie recipe! SO GOOD! I think itโ€™s the peanut butter that really makes it. Thank you so much!

    ★★★★★

    Reply
  101. Paula says

    August 26, 2020 at 9:06 pm

    My family begs for these. I made a few changes and they are crumbly little balls when you put them on the cookie sheet but they cook together very delicious. Same recipe but add raisins, crasins, sliced almonds, pecans, walnuts to taste. They are hard to stir but WORTH the pain,lol. I’ve done with and without raisins but you have to try craisins they are so good with the chocolate. They are also good for breakfast keep you full for hours.

    ★★★★★

    Reply
    • Paula Digby says

      June 24, 2021 at 11:03 am

      Pumpkin seeds are also a great addition as I think coconut would be if you like it.

      Reply
  102. Radwa says

    September 9, 2020 at 11:27 pm

    These oatmeal chocolate chip cookies look amazing. Just perfect!!

    Reply
  103. Overseas mamma says

    September 22, 2020 at 12:35 pm

    Due to laziness, replaced butter with coconut oil, used chips and craisins and decreases sugars a bit. Deliciousness!!! A bit crumbly but keeping them refrigerated helped. Definitely a keeper!

    ★★★★★

    Reply
  104. Dana says

    October 18, 2020 at 4:02 pm

    Hello Maegan:

    Just made these cookies and they are absolutely delicious. I used Monk sweetener for both the sugars. For the brown sugar I added 3/4 tablespoon of molasses to the Monk sweetener. I also left out the walnuts and threw in some raisins with the chocolate chips. Delicious! Thank you for sharing the recipe.

    ★★★★★

    Reply
  105. Jen says

    October 19, 2020 at 10:27 am

    Has anybody ever subbed pumpkin for peanut butter?! We love this recipe and Iโ€™m dying to know if it could become my favorite pumpkin cookie, too!!!

    Reply
  106. Kate says

    October 28, 2020 at 6:16 pm

    You said you adjusted the sweetness the second time. What did you change?
    And…know if these would work with almond butter? We are peanut free. ๐Ÿ™

    Reply
    • The BakerMama says

      November 14, 2020 at 5:34 pm

      Hi Kate! I reduced the sugar the second time. And yes, you can use almond butter in place of the peanut butter. We do it all the time! Just make sure you stir your almond butter well before measuring it into the recipe. Enjoy!

      Reply
  107. Ella Rossiter says

    November 10, 2020 at 11:31 am

    I love this recipe. they taste chewy and cakey without any flour! They are also somewhat healthy and provide long lasting energy with the peanut butter and oats. I always have some of these in my fridge for a sweet treat

    ★★★★★

    Reply
  108. Ann says

    November 18, 2020 at 11:46 am

    Super easy and yummy! This will definitely be a favorite in our house!

    ★★★★★

    Reply
  109. Heather says

    December 17, 2020 at 6:54 am

    These cookies have become a staple in our house! Itโ€™s hard to find cookie recipes my gluten intolerant hubby can have, but these are perfection! I love them even more than regular chocolate chip cookies!

    Reply
  110. Rob says

    December 20, 2020 at 10:30 pm

    First time I made these and they turned out perfectly. I did find I had to cook them longer than you recommended, but different stove. Also, I use silicon baking mat on my sheets. Either way they turned out beautifully. Became my new fave. Highly recommend this recipe.

    ★★★★★

    Reply
  111. Pam DiFazzio says

    December 22, 2020 at 10:57 am

    Can you use quick cooking oatmeal in these cookies?

    Reply
    • The BakerMama says

      December 24, 2020 at 2:00 pm

      Hi Pam! Yes, they just won’t take as long to bake. Probably closer to 8-10 minutes. Enjoy!

      Reply
  112. PJ says

    December 26, 2020 at 12:07 pm

    Hi! I made these for Christmas and they were fabulous! Here were my subs:

    -salted butter (what I had!)
    -natural peanut butter, already mixed and refrigerated. I’d made them once before with a brand new jar of natural peanut butter that was still room temp, and even when mixed it was too runny. I suggest if you’re using natural peanut butter [the kind with “ingredients: peanuts” and nothing else], use a jar you’ve already mixed well and refrigerated, and keep it in the fridge until ready to use it
    -coconut palm sugar instead of granulated sugar
    -whole GF oats, but pulsed in a blender 1 cup at a time to break down, NOT to a flour, but just broken down some
    -reduced walnuts to 1/4 cup
    -used a mixture of dark and semi-sweet chocolate chips
    -added 1/2 teaspoon cinnamon

    I made 25 large cookies in 3 batches, and each took about 2 extra minutes to get to a brown I liked. I used unbleached parchment paper, too.

    Thanks for this recipe! Soooooo good!

    ★★★★

    Reply
  113. Jeffrey Boelter says

    January 28, 2021 at 10:36 pm

    Great recipe, I used extra crunchy peanut butter, which worked, because I didn’t have walnuts. I also added a lot more chocolate chips, just because. I also flattened the extra in a ziplock, and froze it for future use.

    Reply
  114. Margie Ann Stanko says

    February 15, 2021 at 6:53 pm

    On this very snowed in day, I made your recipe, using amond butter, since thatโ€™s what I had around. I added dried cherries and unseeetened shredded coconut. The first batch was incinerated at 10 minutes. The second batch at 10 minutes on the highest shelf was good. The third batch on the next to highest rack and 9 minutes was perfect. Theyโ€™re being given as gifts to the neighbors who shoveled my drive and walked my doors. And the burnet ones will be bird feed for the birds while gthey wait for the smow to melt.

    ★★★★★

    Reply
  115. Jeanette says

    March 11, 2021 at 8:27 am

    I would love to try this recipe but my husband and youngest son are both allergic to peanuts and tree nuts. Any recommendation as to what I can use to replace the peanut butter? Thanks!

    Reply
    • The BakerMama says

      March 11, 2021 at 9:30 am

      Hi Jeanette! You could use a sunflower seed butter or mixed seed butter or even a cookie butter. If you use a cookie butter and want the recipe to be gluten free, you’ll need to find a gluten free cookie butter. There’s also chickpea butter or a product called wowbutter that’s peanut free. Hope this helps! Enjoy!

      Reply
  116. Kshitij Shitole says

    March 26, 2021 at 11:36 pm

    Yummy, Very very tasty. I tried it for first time at home and everyone loved it.
    Thanks

    ★★★★★

    Reply
  117. CP says

    April 30, 2021 at 12:28 pm

    Can’t wait to try these. Can I use quick oats?

    Reply
    • The BakerMama says

      May 1, 2021 at 10:40 am

      Hi CP! Yes, you can definitely use quick oats. They might bake a few minutes quicker. Enjoy!

      Reply
  118. Ode says

    March 20, 2022 at 1:08 am

    Hiii! Do this cookies taste like PB? Iโ€™m not a big fan. Or does the rest of ingredients help conceal the PB flavor? TYIA

    Reply
    • The BakerMama says

      March 20, 2022 at 10:42 am

      Hi Ode! The peanut butter flavor is not dominate at all. The balance of flavor in this recipe is so good. You could use almond butter if you prefer that flavor. Hope this helps. Enjoy!

      Reply
  119. Georgina A Fronte says

    March 23, 2022 at 6:13 am

    Can the cookie dough be frozen?

    Reply
    • The BakerMama says

      March 23, 2022 at 3:48 pm

      Hi Georgina! Yes, it can be frozen for up to 3 months. Just portion out the dough balls and place them all on a parchment-lined cookie sheet. Cover with plastic wrap and freeze for about 30 minutes or until firm. Once firm, transfer the frozen balls to a freezer-safe airtight container and return to the freezer. To thaw, immediately transfer frozen balls to a baking sheet, placing them a few inches apart. Let stand 15 minutes, at room temperature, to thaw and then bake.

      Reply
      • Georgina A Fronte says

        March 24, 2022 at 7:15 am

        ๐ŸชThank You๐Ÿช

  120. Noranne says

    April 17, 2022 at 3:57 pm

    Very soft chewy cookie I only had to bake 8 min for the perfect texture. Love these! I used a full cup of raw brown sugar and cranberries instead of nuts. ๐Ÿฅฐ๐Ÿฅฐ

    ★★★★★

    Reply

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Patriotic Party Mix

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Maegan Brown ~ The BakerMama
Happy 4th, friends! I hope yโ€™all have a sweet an Happy 4th, friends! I hope yโ€™all have a sweet and safe day of celebrating! ๐Ÿ‡บ๐Ÿ‡ธโค๏ธ๐Ÿ’ฅ๐ŸŽ‰

These are the dessert recipes from the Patriotic Picnic Spread in my Spectacular Spreads Cookbook:
๐Ÿ’ Cherry Pie Bites
๐Ÿซ Sโ€™mores Brownie Bites
๐ŸŽ‰ Patriotic Party Mix
โญ๏ธ Star-Shaped Rice Krispies Treats

Tasty treats that are great for today or any party! ๐Ÿ˜‹๐ŸŽ‰ #TheBakerMama #SpectacularSpreadsCookbook

https://thebakermama.com/spectacular-spreads/
HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! ๐ŸŒญโค๏ธ๐Ÿ’™ Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! ๐Ÿ‡บ๐Ÿ‡ธ #BoardsByTheBakerMama #TheBakerMama

https://thebakermama.com/recipes/hot-dog-flag-board/
Now here's a pie for the 4th of July! ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ˜ Now here's a pie for the 4th of July! ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ˜ This American Flag inspired pie is as delicious as it is easy to create! All the details are listed below. ENJOY! ๐Ÿ˜‹๐Ÿ‡บ๐Ÿ‡ธ๐Ÿฅง๐ŸŽ‰ #TheBakerMama

Ingredients:

4 ready-to-bake pie crusts
3 (20 oz) cans cherry pie filling
1 (20 oz) can blueberry pie filling
1 egg
1 tbsp water
2 tbsp sparkling sugar

Instructions:

1. Let the pie crusts set out at room temperature for 10 min before using.
2. Spray a 12โ€ x 17โ€ rimmed baking sheet with cooking spray.
3. Using 3 of the pie crusts, fill the baking sheet completely with the dough. Cut the dough as necessary to cover the sheet pan.
4. Trim the dough even with the edge of the sheet pan and flute the edges.
5. Cut the excess dough into 12 stars using a mini star shaped cookie cutter.
6. Using a pizza cutter or sharp knife, cut the remaining pie crust into ยฝ-inch wide strips.
7. Use one of the long strips to create a small rectangle barrier in the top left corner of the sheet pan.
8. In a small bowl, whisk together the egg and 1 tbsp water. Brush the egg wash over the top of the stars and stripes of dough.
9. Fill the large area completely with cherry pie filling.
10. Fill the small rectangle with blueberry pie filling.
11. Create 5 stripes on top of the cherry pie filling with the long strips of dough.
12. Arrange the stars on top of the blueberry pie filling.
13. Brush the edges of the pie crust with the remaining egg wash.
14. Sprinkle the stars and stripes with sparkling sugar.
15. Place the prepared pie in the refrigerator for 20 minutes to chill before baking.
16. Meanwhile, preheat the oven to 450ยฐF.
17. Bake the pie for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the pie start to brown before the stars and stripes, cover the edges with foil and continue baking until the crusts on top of the pie are golden brown.
18. Let the pie set for about 10 minutes before slicing into and serving. Serve with vanilla ice cream, if desired. Enjoy!
13 stripes, one EPIC cheese tray! ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿคฉ Thi 13 stripes, one EPIC cheese tray! ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿคฉ This stunning patriotic platter makes for the perfect July 4th appetizer. It's super easy to make, complete with red, white, and blue cheeses, meats, fruits and accompaniments. ๐Ÿ˜ Click the link in my profile @thebakermama for all the details and more inspiration. ๐Ÿ‡บ๐Ÿ‡ธโค๏ธ #BoardsByTheBakerMama #TheBakerMama #BeautifulBoardsCookbook

https://thebakermama.com/recipes/american-flag-cheese-tray/
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Maegan, the BakerMama

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