Yes, you really can bake soft, chewy chocolate chip cookies without flour. My flourless chocolate chip oat cookies come together in one bowl with creamy peanut butter, oatmeal, egg, and sugar – no fuss, no chilling, naturally gluten-free, and ready in under 30 minutes.
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Uber Soft and Chewy Flourless Chocolate Chip Oatmeal Cookies
I’ve been making cookies without flour long before I had a full collection of gluten-free cookie recipes to prove it. When I was little it kind of seemed like a magic trick to me. I could make the best chocolate chip cookies without flour? Who knew?!
They were right up there with my no bake preacher cookies as the recipe I turned to when I wanted a quick treat fast. We always had peanut butter, eggs, sugar, and oats on hand and it was easy as mix, scoop, and bake.
No flour oatmeal chocolate cookies don’t even use butter, so they are dairy-free as well. Like my soft batch gluten-free monster cookies, the combo of peanut butter and oatmeal makes a gloriously soft and chewy cookie without needing a gluten-free or all-purpose flour.
Adding oatmeal guarantees an old fashioned, homemade texture with no greasiness or excessive spreading. Oats are an ideal naturally gluten-free binder that absorbs fat and moisture. The cookies hold their shape, are thick and chewy enough for any mix-ins, like chocolate chips, nuts, or dried cranberries, and are fool-proof for any baker, gluten-free or not!
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Ingredient Tid Bits
- Peanut Butter – Use creamy peanut butter for best results. Jif and Skippy brand are recommended and safe for a gluten-free diet. You can also swap out other no stir nut butters, like almond butter.
- Quick-Cooking Oats – Use certified gluten free oats if you need a GF recipe. 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.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Yummy Mix-Ins and Bonus Tips
Any type of baking chip can be added – milk, chocolate chunks, white chocolate, butterscotch, M&Ms, or a combination. You can also add in 1/2 cup chopped nuts, like walnuts, pecans, or macadamias. When making homemade desserts, I love adding a little sprinkle of flaky sea salt before baking.
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.
Even though the dough does not have to be chilled before baking, there’s no problem doing this if you can’t bake them right away. Sometimes I will portion out the dough using a medium cookie scoop and refrigerate or freeze the balls before baking.
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Quick Flourless Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ cups creamy peanut butter, (not natural)
- ½ cup granulated sugar
- ½ cup packed light 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.1 ½ cups creamy peanut butter, ½ cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add oats, baking soda, and salt. Mix on low speed until combined, then stir in the chocolate chips.¾ cup quick cooking oats, 1 ½ teaspoon baking soda, ¾ teaspoon salt, ½ cup semi-sweet chocolate chips
- 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.
Notes
Storing / Freezing
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Can I make this dough a day ahead of time and store it in the refrigerator? It would be less than 24 hours before baking. Thanks for all your yummy recipes!
Also, I’m curious as to why you say not to use the natural peanut butter?
Hi Jamie,
It will give the cookies a drier and crispier texture especially if the oil is not completely homogeneously combined before using. They will not, not turn out, but I prefer the creamy peanut butter for best results.
Best,
Melissa
Hi Jamie,
Yes, that wouldn’t be a problem. However, if it is over 24 hours from baking, I would portion the dough out on baking sheets and freeze. You can bake the cookies from frozen.
Best,
Melissa
Can I ask how much oat flour you used? 🙂
Hi Tina,
I’d be happy to help, but I’m not sure what you are asking? These flours don’t have oat flour, just oats. However, I do have an oat flour chocolate chip cookie recipe also if that is what you are looking for!
Best,
Melissa
Can you substitute oat flour for the oats?
I haven’t tried it, so I can’t say for sure. I do have an oat flour chocolate chip cookie recipe, though if that helps!
Best,
Melissa
I used the oat flour as I didn’t have oatmeal and they were delicious!! Thank you for all your amazing recipes. Today I will make your banana muffins. My family thanks you too!
So glad to hear! Thanks for letting me know. It means a lot!
Best,
Melissa