You’ll never believe these chewy Flourless Oatmeal Chocolate Chip Cookies were made with no flour!

Flourless Oatmeal Chocolate Chip Cookies on a wire cooling rack.

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.

Flourless Oatmeal Chocolate Chip Cookies on a parchment lined baking sheet. One cookie is cutting half.

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.

Flourless oatmeal chocolate chip cookies on a white porcelain plate.

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!

Flourless Oatmeal Chocolate Chip Cookies on a wire cooling rack.

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.

Flourless Oatmeal Chocolate Chip Cookies on a wire cooling rack.

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
Oats, peanut butter, baking soda, brown sugar, walnuts, vanilla extract and salt in white ceramic containers next to a stick of butter and two eggs.

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.

Peanut Butter Jar Overnight Oats by The BakerMama

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.
Flourless Oatmeal Chocolate Chip Cookies by The BakerMama
  • 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.
Flourless Oatmeal Chocolate Chip Cookies by The BakerMama
  • 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.
Baked cookies on a parchment-lined baking sheet.

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.

Flourless brownies, flourless apple bread, flourless chocolate cake and flourless peanut butter cookies.

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.

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

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,

Maegan's Signature
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Flourless Oatmeal Chocolate Chip Cookies on a parchment lined baking sheet. One cookie is cutting half.

Flourless Oatmeal Chocolate Chip Cookies

  • Author: Maegan – The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 24 cookies
  • 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)
  • 11/2 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.

Products used to make this recipe:

KitchenAid 5-Qt. Stand Mixer

 

(may include affiliate links)

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Oh my gluten free goodness! These are so yummy and definitely hit the spot when craving a chewy cookie. I left out the chocolate since I didn’t have any on hand, but the recipe is so yummy, I didn’t miss them at all!

    1. Hi Betsy! I’m so happy to hear you baked and loved them so much! I hope you get to enjoy them again and again! 🙂

  2. THESE ARE AMAZING! I’m kind of a foodie and I sure can vouch for these cookies! I’ve been baking a lot since we were married in 1963. And even before that as a little girl. I wanted a nice gf recipe today for guests with 2 young children. I don’t always have luck with gf flour – sometimes the item turns out well, sometimes, it’s meh. And so, I was quite happy to stumble on this recipe. And it fulfilled ALL my expectations. I made a half batch and that made 12 good-sized cookies. It was easy to make and the cookies were truly delicious. Not heavy. Perfect. I wud make them again – even though my husband and I can eat wheat. I followed the recipe exactly except that I used a lightly salted butter (Lactantia, a good quality butter sold in Canada) b/c my smooth, organic pb has no salt. I also used a pinch of fine sea salt. And I skipped the walnuts b/c of the 1-yr old. To be on the safe side (with using no walnuts), I used a scanty 1/2 cup of the pb. And I used semi sweet Camino chocolate chips. The young couple loved them and so did the little ones. My husband loved them, too. Thank you, Maegan! Helen K – Ontario, Canada.

    1. Hi Helen! Thank you so much for so thoughtfully sharing! I’m so happy to hear y’all loved these cookies as much as we do and hope that you continue to enjoy them for years to come!

  3. Delish! I halved the recipe so as not to have too many tempting cookies in the house and it worked out fine. I had to substitute almond butter for the peanut butter – also fine. I skimped a tiny bit on the sugars, and might try to skimp even more next time. My preference is to keep sugar as low as possible, and there were already chocolate chips to knock it out of the park in terms of sweetness (even though I used only half the amount of chips). It was really easy to whip up and bake. And still fabulous after all my tinkering. I’m hooked!

    1. Hi Deborah! That is so great to hear! I’m so happy you were able to adapt the recipe to your preferences and that they turned out great. I hope you continue to enjoy!

  4. Made these when I had an oatmeal,chocolate chip cookie craving. No peanut butter on hand, and only had 3/4 cup almond butter so I combined it with 1/4 cup nutella. Only had thick cut oats on hand, so pulsed them in the food processor. Cookies turned out so yum in spite of those substitutions. Thanks for the recipe!

    1. 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!

  5. 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.

  6. Doubled the recipe. Used 2 eggs and 1/2 cup unsweetened applesauce. Used coconut oil instead of butter. Delicious!

  7. 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!

  8. 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.

    1. 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!

  9. What type of peanut butter do you use? We only have the salted one at home, does it need to have sugar in it?

    1. 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!

  10. 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!

  11. 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. 🥰🥰

    1. 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.

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

    1. 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!

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

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

  14. 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!

    1. 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!

  15. On this very snowed in day, I made your recipe, using amond butter, since that’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. They’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.

  16. 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.

  17. 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!

  18. 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.

  19. These cookies have become a staple in our house! It’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!

  20. 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

  21. 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. 🙁

    1. 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!

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

  23. 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.

  24. 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!

  25. 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.

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

  27. 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?

    1. 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!

  28. 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!

  29. 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.

  30. 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 can’t have gluten!! 🙂

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

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

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

  33. 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!

  34. 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

    1. 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! 🙂

  35. 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!

    1. Hi Emily! 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!

  36. 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 🤣 my husband cannot stop eating them!

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

    1. So great to hear you love these cookies as much as we do! 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. Continue to enjoy!

  38. 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.

  39. 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

  40. 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.

    1. 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!

    1. 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!

  41. I seriously love this recipe! I’ve made it several times, and tried a couple switches – I used coconut oil and tried almond butter instead of pb (I’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 ❤️

  42. 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!!

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

  44. 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.

  45. 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

  46. 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. You’d never know there were flour/gluten free, they taste so good!

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

      1. Hi, Jen! Yes, that should be okay. The texture will be different, but it shouldn’t affect baking time.

  48. 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.

  49. 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!

    1. 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/

  50. 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.

  51. 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.

  52. 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!

  53. 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!

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

  55. 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.

    1. 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!

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

  56. 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.

    1. 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! 🙂

  57. 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.

    1. 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! 🙂

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

  59. 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!!

  60. 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!! 🙂

    1. 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!

  61. Do you recommend to use the old fashioned oats and not instant oats? Would there be a big difference? Can’t wait to try this recipe! Looks delicious!

    1. 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!

  62. 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!

  63. 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?

    1. 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!

  64. 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.

  65. 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.

    1. 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! 🙂

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

  67. 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!

  68. 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!

  69. 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 🙂

    1. Love it, Suzzette! Your substitutions sound like they were sure to turn out delicious. Thanks for sharing! 🙂

    1. 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! 🙂

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

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

  72. 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).

  73. […] #2 Flourless Oatmeal Chocolate Chip Cookies from The Baker Mama […]

  74. 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.

    1. 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!

  75. 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

  76. 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?

    1. 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.

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

  77. 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.

  78. 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!

  79. 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?

    1. 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! 🙂

  80. 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

  81. 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.

  82. […] 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 […]

  83. 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

  84. 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!!

  85. 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?

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

  86. 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.

  87. 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 🙂

  88. 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.

    1. 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.

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

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

  89. 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!

  90. […] 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 […]

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

    1. 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! :/

      1. 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.

  92. 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!

    1. 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! 🙂

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

  94. 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.

  95. […] 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 – […]

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

      1. 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!

      2. 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!

    1. Trust me, I am the cookie girl😘 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.

  97. I made these today! They were fantastic, thanks 🙂 I switched out the sugar for maple syrup and they still tasted amazing!!

      1. 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!