Quick Flourless Oatmeal Chocolate Chip Cookies

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.

Prep Time 15

Cook Time 10

Total Time 25

Servings

Author Melissa Erdelac

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.

Nutrition