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.
Made these tonight for the first time. Added Reese’s Pieces to them also. So good!! Will definitely be making again!
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.
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!
Can we use sweetener instead of sugar at all? Need a way to make these sugar free. Thanks.
Hi Lucy! I’ve never baked with sugar-free sweeteners so I couldn’t say for sure how they would turn out.
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.
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! 🙂
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.
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! 🙂
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!!!
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!!
Yummm! Love your substitutions, Christine. Continue to enjoy! 🙂
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!! 🙂
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!
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!
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!
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!