Yes, you can bake soft and chewy chocolate chip cookie without using flour! My flourless chocolate chip cookies are made by combining creamy peanut butter, quick-cooking oats, and egg and two types of sugar. They come together using just one bowl, and take less than 30 minutes to make. Yields 27 cookies.
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 sugar, ½ cup packed 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.
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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.