Flourless Chocolate Chip Cookies recipe are an ultra soft and chewy treat with peanut butter, oats, and lots of gooey chocolate chips for a gluten free cookie with no flour!
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. If you love these flourless chocolate chip cookies, be sure to check out more of the best flourless cookie recipes!
Ingredients needed
Making peanut butter chocolate chip cookies with no flour means you can enjoy a naturally gluten free treat using ingredients right in your kitchen. No expensive speciality ingredients are required and these cookies are guaranteed to disappear fast!
- Creamy Peanut Butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Baking Soda
- Salt
- Quick-Cooking Oats – Use certified gluten free oats for gluten free cookies.
- Semi-Sweet Chocolate Chips – regular or dairy-free
How to make Flourless Chocolate chip cookies recipe
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- 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.
- Add baking soda, salt, and oats. Mix on low speed until combined.
- Roll the dough into 1 ½ inch balls or use a medium cookie scoop to evenly portion and place on the baking sheets.
- Bake in a 350ºF for 10-11 minutes, or until the edges are set..
FREQUENTLY ASKED QUESTIONS
Yes, these 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 chocolate chip cookies without oats, simply omit them. Using dairy-free chocolate chips, such as Enjoy Life, will make these flourless peanut butter chocolate chip cookies dairy free as well!
It’s perfectly normal for the cookie dough to appear greasy before baking. This is from the natural oils in the peanut butter. As the cookies bake the oils are absorbed in the oatmeal and they come out of the oven perfectly.
Yes. You may substitute creamy almond butter as well. Make sure the almond butter is thoroughly mixed with oil before measuring and adding.
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.Â
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.Â
More gluten free Cookie recipes
- Gluten-Free Oatmeal Raisin Cookies (flourless)
- Almond Flour Peanut Butter Cookies
- Oat Flour Cookies
- Italian Almond Macaroons
- Almond Flour Chocolate Chip Cookies
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Flourless Chocolate Chip Cookies
Ingredients
- 1 ½ cups creamy peanut butter (not natural)
- ½ cup sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup quick cooking oats, for GF cookies use certified gluten-free oats
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or leave ungreased. Set aside.
- 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.
- Add baking soda, salt, and oats. Mix on low speed until combined.
- Roll the dough into 1 ½ inch balls or use a medium cookie scoop to evenly portion and place on the baking sheets.
- Bake for 10-11 minutes, or until the edges are set. Leave on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
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Equipment Needed
Recipe Notes
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Frequently Asked Questions
Nutrition
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