Chewy, Easy Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Cookies recipe are an ultra soft and chewy treat with peanut butter, oats, and lots of gooey chocolate chips for an easy gluten free cookie anyone can make! Learn how to make the best chocolate chip cookies without using flour!

No Flour chocolate chip cookies

Flourless Chocolate Chip Cookie recipe was inspired by another flourless treat – Peanut Butter Cookie Sandwiches. I omitted the creamy peanut butter filling, made the cookies a little larger, and added a heavy dose of gooey chocolate chips for an old-fashioned taste chocolate chip cookie taste.

Using a combination of peanut butter with oatmeal makes a gloriously soft and chewy cookie without having to use flour. Also, when making chocolate chip cookies without flour, the addition of oatmeal guarantees an old fashioned, homemade texture with no greasiness or excessive spreading.

Using this GF baking hack works great with other best-of flourless cookie recipes, such as gluten-free oatmeal raisin cookies and no-bake preacher cookies. The oats help absorb the butter and give the cookie dough structure without the need to add flour.

Ingredients notes

Making gluten-free flourless chocolate chip cookies means you can enjoy GF cookie recipes without the need for any speciality ingredients. Below are the basic ingredients needed, along with any substitution notes.

• Peanut Butter – Use creamy peanut butter, rather than natural, for best results. Jif and Skippy brand are recommended and safe for a gluten-free diet.
• Sugar – A combination of granulated sugar and brown sugar helps with structure and guarantees a soft, chewy texture.
• Eggs – Helps bind the ingredients since there is no flour in this recipe. I have not tried the recipe with an egg substitute.
• Quick-Cooking Oats – Use certified gluten free oats for gluten-free cookies. This means they have been processed on equipment that hasn’t been contaminated by wheat products.
• Semi-Sweet Chocolate Chips – Regular or dairy-free baking chips may be used. For evenly dispersed chocolate, use a mixture of semi-sweet and miniature chocolate chips.

How to make Flourless Chocolate chip cookies recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large bowl beat together on high speed the peanut butter, sugar, and brown sugar until creamy and smooth. This will take about 1 minute. Beat in the eggs and vanilla.
2. Add the dry ingredients – baking soda, salt, and oats. Mix on low speed until combined , then stir in the chocolate chips.
3. Roll the dough into 1 ½ inch balls or use a medium cookie scoop to evenly portion and place on the baking sheets.
4. Bake in a 350ºF for 10-11 minutes, or until the edges are set. Let cool on baking sheets for 10 minutes, then transfer to a wire rack to cool.

MIx-in options

The possibilities are endless for different flavors, but here a few of my favorite stir-ins for gluten-free chocolate chip cookies.

• Use milk chocolate, chocolate chunks, white chocolate chips or a combination to make the ultimate flourless cookie!
• Replacing 1/4 cup of semi-sweet chocolate chips with miniature chocolate chips means gooey chocolate is evenly dispersed.
• Stir in 1/2 cup chopped nuts, such as walnuts, macadamias, or pecans
• Sprinkle a little sea salt on top of cookies before baking.

Are these cookies gluten-free?

Yes, flourless peanut butter chocolate chip cookies are naturally gluten-free. They do use quick-cooking oatmeal to cut the sweetness and help with the structure. To make sure the oats don’t contain any cross-contamination from processing, be sure to use certified gluten-free oats.

If you cannot tolerate oats, or would like flourless cookies without oats, simply omit them. Using dairy-free chocolate chips, such as Enjoy Life, will make these flourless peanut butter oatmeal chocolate chip cookies dairy free as well!

why is my cookie dough greasy?

It’s perfectly normal for the flourless cookie dough to appear greasy before baking. This is from the natural oils in the peanut butter. As the cookie dough balls bake the oils are absorbed in the oatmeal and they come out of the oven perfectly.

Can I use almond butter?

Yes. You may substitute creamy almond butter as well, but the texture will be slightly drier. Make sure the almond butter is thoroughly mixed with oil before measuring and adding.

freezing and storing tips

Store in airtight container at room temperature. For optimal freshness, I recommend wrapping 2-3 stacked cookies in plastic wrap and storing in a container up to 1 week. 

These cookies also freeze very well. After wrapping the cookies in plastic wrap, transfer to a ziplock freezer bag. Freeze up to 3 months, thawing at room temperature. 

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step-by-step web story instructions for this recipe!

More gluten-free Cookie recipes

• Oat Flour Chocolate Chip Cookies
• Italian Almond Paste Cookies
• Chewy Gluten-Free Peanut Butter Cookies

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