Flourless Oatmeal Cookies With Chocolate Chips
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Flourless Oatmeal Cookies With Chocolate Chips are really simple to make, and a hit every time I serve them! They’re soft and chewy, with little bites of sweet chocolate and crunchy walnuts, and flavored with honey, cinnamon, and nutmeg. Best of all, they’re gluten free!
Here it is, everyone. The moment we’ve all been waiting for. The perfect – and I do mean P-E-R-F-E-C-T – flourless cookie. And I’m not talking about that no-bake nonsense that seems to pop up every time the flour is taken out. These are truly chewy, melt-in-your-mouth chocolate-y, nutty and crunchy little bites of oatmeal heaven. Which, in the gluten free world, is something akin to pure gold.
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I’ve been eating really healthy lately. I’m on a fitness journey, and it’s been all about healthy foods, exercise, and healthy habits. Well, let me tell you, these cookies are not part of that journey.
Not at all.
Not even a little bit.
Because you know what? Every so often, I still enjoy the foods that I love. And I’m still losing weight and gaining muscle. Because weight loss is not about never having all of the foods you like to eat. It’s about balance. And while 80% of my diet is completely healthy, here’s a glimpse at the 20% of my diet where I enjoy things like flourless oatmeal cookies.
Also, I like to think the peanut butter adds some protein in here, and the oats are a great source of fiber. So, it’s not all bad.
It’s not like I’m eating an entire double chocolate cake here (which I’m planning on making for my birthday, btw).
I crave foods like this when I’m stressed, and oh man, the stress levels have been rising. Andrew and I have been packing up our little apartment in preparation for the big move into our new (and first!) house. Yippee!
We’re insanely excited to finally be homeowners! But there’s also a TON of paperwork, cleaning, packing, work-box-hoarding, and flourless oatmeal cookies involved (aka Flourless Stress Cookies). And if you don’t keep on top of the organization part, it can get away from you super fast.
Which is totally fine, because we’re pretty organized in life when it matters, but sometimes it feels like there’s just not enough hours in the day.
But even more exciting is the freedom I’m about to have! Now that we’ll actually own a home, there’s really no limit to the improvements we can make. I’ll be able to do some fun DIY home posts on the blog, too. Which I can’t wait to photograph and share with you!
But for now, we’ll have to stick with these unbelievably delicious flourless oatmeal cookies. Which is still a win!
I added 50/50 chocolate chips and walnuts in these flourless oatmeal cookies, but you can throw in a mix of whatever you’d like. You could do a whole cup of chocolate chips, or white chocolate chips, or skip the chocolate and add all nuts. Or, you could even go a little crazy and add some raisins! Because those go really well in oatmeal cookies, too. I’m even working on a butterscotch oatmeal cookie recipes, so be on the lookout for that!
And just in case you have some leftover oats after flourless oatmeal cookies, here’s a few more cookie and oatmeal recipes you might like!
1.) Soft Baked Gluten Free Pumpkin Oatmeal Cookies – Here’s another one of my favorite oatmeal cookies. They’re technically themed for the fall, but honestly I make them all year round. To me, it makes a lot more sense to incorporate the more delicious vegetables – like pumpkin – whenever I can, instead of waiting for an arbitrary season.
2.) Breakfast Oatmeal Craisin Cookies – Here’s a cookie that you can eat for breakfast! And it uses craisins, which are basically cranberry raisins. They’re sweet, and filling at the same time.
3.) Amish Baked Oatmeal With Cranberries And Walnuts – Here’s an oatmeal bake, which is basically oatmeal in a casserole dish that feeds a whole family. It’s simple to make (you just throw it all together), it’s super flavorful, and it’s perfect if you need to bring something to a brunch.
Flourless Oatmeal Cookies With Chocolate Chips
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, room temperature
- 1/4 cup peanut butter, natural
- 1 tsp baking soda, double acting
- 2 large eggs
- 1/2 tsp honey
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/4 cups gluten free rolled oats
- 1/4 cup chocolate chips
- 1/4 cup walnuts, chopped
- cookie sheet
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat together sugar, butter, and peanut butter.
- While mixing add baking soda, eggs, honey, vanilla extract, cinnamon, and nutmeg.
- Slowly add oats to the mixture. When everything is well combined, stir in chocolate chips and walnuts.
- Place spoonfuls of batter on baking sheet in 24 even scoops. If you have a large ice cream scoop, it's about half of the scoop.
- Bake for 10-15 minutes, or until cookies begin to brown on the sides.
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these look so deliciously golden, and chewy/crispy cookies are my favorite! and i’m secretly an old woman, and love oatmeal cookies (; congrats on your new house! sounds like it’ll be fun to make it feel really home-y and perfect for you and your family.
What type of oats old fashion or quick oats
I use old fashioned, but you could use quick if that’s what you have on hand. If you’re gluten free, just make sure they’re certified GF. 🙂
This recipe looks great! Since being on Covid 19 shelter in place lockdown, I have been placing oatmeal cookies in my neighbor’s mail box or on the front steps on Sunday afternoons as a dessert treat. She has 3 children, two school age and one toddler. I am a retired elementary teacher. I know a sweet treat is always welcomed by children, young and old. I will try this recipe next time.
I bet instead of chocolate chips you could use raisins or Cran-raisins
You definitely could, great idea!
Do you think I would get the same texture and basic taste if I went with Sunbutter? I’ve developed an allergy to nuts:(.
Hi Tammy, It might have a little different flavor but I think it should work. I haven’t tried it before though. Let me know how it turns out!
Was your batter runny? Mine was. Put it on a sheet…now I have cookie brittle. ??I know I measured it all correctly . We’re we supposed to let it set so the oats will soak up some of the liquid?Or was this supposed to be oat FLOUR?
Hi Kim, the batter shouldn’t really be runny. No oat flour or soaking required.
My first few thoughts are if you used instant oats instead of rolled? It shouldn’t make a big difference, but I haven’t used instant for this recipe so I’m not sure what it’d do. My other thought is if the butter was too warm when you mixed it. In which case, an easy fix is to refrigerate the dough for about a 1/2 hour, then put it on the cookie sheet and bake.
Let me know how it goes if you try it again! Here’s a video I made of this one, so you can see what it’s supposed to look like: https://www.facebook.com/dishingdelish/videos/922676641228062/
I eliminated the sugar and butter and used unsweetened apple sauce. They’re not as decadent but they’re also not nearly as many calories. I make them about once a week. My husband will even eat them! Our favorite is with both dark chocolate and peanut butter chips. Thanks for the recipe!
Robin Surface, how much unsweetened applesauce do you use?
What’s the answer to that question about no sugar? Thank you
If i cut the sugar back to 1/4 each do you think they will be sweet enough but not too sweet sweet?
I think the sweetness level would be fine, but I’m not sure how they would hold together. Worth a try though, let me know how it goes!
Sounded so good and I had all the ingredients. It did not turn out. When pulled out of oven, cookies were completely flat like a brittle.
If your cookies went flat, there could be a few reasons. The first is that they were too warm when they went in the oven. Try scooping them onto the baking sheet, then refrigerating for 30 minutes before baking. The other reason could be that they were over-mixed, and the peanut butter flattened really easily. You can help to avoid this by mixing by hand instead of using the stand mixer.
Is the peanut butter an essential ingredient to how the cookie turns out? Or more for flavor? My hubby can’t have peanut butter. He does eat sunflower seed butter but it’s consistency is way different than that of peanut butter. If the peanut butter is more for taste then leaving it out could be my answer. Thank you for any tips.
It is an essential ingredient, unfortunately. But I would try these with an alternative. Can he have almond butter? I would also try sunflower seed butter, but you might have to warm it up a little bit. Just enough to be able to work with it, but not enough that it’s melted or way too soft. I would also refrigerate your cookies before baking them to give the sun butter a chance to harden again. Worst case scenario if they don’t work, roll them into balls and refrigerate as an energy bite! 🙂
very liquid batter, when they cooked I couldn’t take them off the baking sheet it was one melting mess.
I made these today and they turned out delicious! However, I didn’t measure anything perfectly, used quick oats and substituted the sugar with a mashed banana and maple syrup. They don’t have the usual cookie chewiness but still held together and tasted great.
Oh and I used raisins instead 🙂 Quick tip when baking with raisins is to plump them in water in the microwave for a minute, let it cool and then drain!
These are delicious! I left out the chocolate chips and nuts, because I love a good, plain ole oatmeal cookie. They do come out really flat, and they do sort of fall apart due to no flour. But they taste amazing! My boys loved them too!
I may tweak the recipe a little next time. Try less sugar and maybe a tablespoon (or two) of flour, to see if that makes them hold together a little better. Also, I might try replacing the butter with applesauce, for fewer calories. But this recipe is definitely a keeper! Thanks!
On the sugar is that 10 grams per cookie?
Hi there, sorry to say, these cookies fell flat. I made a second batch and added 1/2 cup gluten-free flour and they were much better! I will make again because the flavor was amazing, but I will always add 1/2 cup gf flour. ❤
Love the recipe and only making flourless because I am low on flour…would I be able to substitute quick oats for rolled oats?
Yes quick oats will work, they might be less chewy, but would still taste good!
These are good! We preferred them with 2 T of oat flour because they held together better but in a pinch they’re fine without