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! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 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
- 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.
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. 🥰🥰
Can the cookie dough be frozen?
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.
🍪Thank You🍪
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
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!
Can’t wait to try these. Can I use quick oats?
Hi CP! Yes, you can definitely use quick oats. They might bake a few minutes quicker. Enjoy!
Yummy, Very very tasty. I tried it for first time at home and everyone loved it.
Thanks
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!
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!
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.
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.
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!
Can you use quick cooking oatmeal in these cookies?
Hi Pam! Yes, they just won’t take as long to bake. Probably closer to 8-10 minutes. Enjoy!