You’ll never believe these chewy Flourless Oatmeal Chocolate Chip Cookies were made with no flour!
The Perfect Oatmeal Chocolate Chip Cookie
Peanut butter, oats and walnuts give these Flourless Oatmeal Chocolate Chip Cookies the most delicious flavor and texture. Chewy, chocolatey and oh-so scrumptious, you’d never know they were made without any flour.
I Can’t Fight This Feeling Anymore
During the last few months of pregnancy, I craved oatmeal like crazy. Whether it’s in a bowl as a healthy breakfast or baked into cookies for a sweet treat, I wanted all the oatmeal. It’s comforting, filling and delicious!
One afternoon, I was in the mood to bake cookies. But I wanted to see if I could pull them off without using flour. 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.
Watch Me Make Flourless Oatmeal Chocolate Chip Cookies
Join me in the kitchen as I make a batch of these fabulous flour-free cookies!
Chewy, Chocolatey and Full of Protein!
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. They don’t require any 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!
Quick Tip: Gluten-Free Baking
If you want these to be a truly gluten free oatmeal chocolate chip cookies, be sure to purchase oats that are certified gluten free. Gluten free oats are not processed in facilities that also process wheat.
Flourless Cookies in Less Than 30 Minutes
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.
What Do I Need to Make Flourless Oatmeal Chocolate Chip Cookies?
- Unsalted butter, softened
- Creamy peanut butter
- Granulated sugar
- Dark brown sugar
- Large eggs
- Vanilla Extract
- Old-fashioned oats
- Baking soda
- Chopped walnuts
- Chocolate chips
- Electric Mixer
- 1-ounce cookie scoop
- Cookie sheet
- Parchment paper
- Cooling rack
Quick Oats vs Old Fashioned Oats
Quick oats and old fashioned oats are generally interchangeable, with a few cautions. Learn all about oats and get some tips to making substitutions.
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 and beat until well combined.
- Add the oats and baking soda.
- 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. I like to keep a sheet of parchment paper under my wire rack for those melty chocolate chips.
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 flour-free alternatives are sure to become family favorites.
How to Store Flourless Oatmeal Chocolate Chip Cookies
Store flourless oatmeal chocolate chip cookies in an airtight container for up to one week.
To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.
To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point.
Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or Ziploc bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.
To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to brown and crisp around the edges.
If you make these Flourless Oatmeal Chocolate Chip Cookies, 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,
Flourless Oatmeal Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies 1x
- Category: Dessert
Description
You’d never believe these chewy oatmeal chocolate chip cookies are baked with no flour!
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:
(may include affiliate links)
Can I omit the peanut butter?
Hi Hanada! You wouldn’t be able to just omit it as it is an important ingredient to the taste and texture of the cookies. You could replace it with an alternate nut butter, regular butter, cookie butter or a seed butter. Hope this helps! Enjoy!
These were easy to make and really yummy! I used more chocolate chips, and added some salt. They froze well. I mixed them by hand.
★★★★★
Doubled the recipe. Used 2 eggs and 1/2 cup unsweetened applesauce. Used coconut oil instead of butter. Delicious!
These are amazing! I have been making them for a few years and have pointed many people back here for the recipe when they ask! There is always a container of these cookies in my house!
Hi, Karlie! I love to hear it–thank you so much! I’m so glad you enjoy them.
The recipe sounds so good I can’t wait to try them.
The recipe states 20 large cookies. Can I make smaller size and adjust the cooking time?
Thank you.
Hi Chris! Absolutely, I sometimes make them smaller so we get more. Yes, just bake them for less time. I use a 1.5 tablespoon size scoop sometimes and they bake for 8-10 minutes. Hope this helps. Enjoy!
What type of peanut butter do you use? We only have the salted one at home, does it need to have sugar in it?
Hi Emily! I use a natural peanut butter, but any peanut butter will do. These are sweet cookies so the salted peanut butter will add a nice balance. Just be sure to stir the peanut butter well before measuring. Enjoy!
This recipe is quite good but missing salt. I added 1/2 himalayan salt. I also made an additional batch that was low allergen, but substituting sunflower butter for the peanut butter, ghee for butter, and coconut sugar for cane sugar, and added 1.5 tsp cinnamon and 1/8 tsp cloves. They are delicious too!