Flourless Oatmeal Chocolate Chip Cookies

A flourless cookie made with oats, peanut butter and tons of chocolate chips. Once they have cooled, these sturdy cookies would make perfect ice cream sandwiches! 

Okay, so here is me continuing on my flourless train ride. A few weeks back, my doctor finally said I HAD (ok maybe it was merely recommended but still) to me that I had to go on a gluten free diet. Because of that I naturally went and bought three new cookbooks promising me that this girl can have her cake and eat it too. (Is that where that saying came from?)

Ok, well maybe I’ll have cake later. Today, I’ve made for you flourless cookies. Not just any cookie though, it has the greatest combination stuffed into this cookie- peanut butter and chocolate. Is there anyone out there who isn’t in love with those two? If so, we probably aren’t friends. Sorry.

What makes this cookie even more special is the rolled oats. It’s a homey oatmeal cookie that bakes up into a wonderfully sturdy cookie that is magically soft on the inside. And I mean staaaaays soft. For days. I should know, I kept eating them. Day. After. Day. Bikini season is over, right? So we can do that now. Bring on the sweatpants, Fall is knocking at the door.

Looking for more gluten-free desserts that don’t make you feel like you’re missing out? Check out this gluten-free dessert roundup for some delicious options!

Because these cookies are flourless too, there is no need for overmixing. I’m sure if you have perused your way around the internet you have noticed that word A. LOT. “Do not overmix!!” screamed a blogger just now through their computer. And, why yes it is great advice I would also scream you at as well with a smile. Here, you don’t have to worry. No flour. No worries.

These cookies also are not SHY about their chocolate chips. I used both chocolate CHUNKS and CHIPS. I love the big chunks, but throw in some chips and you are guaranteed chocolate in every bite. And I mean EVERY BITE. You can always cut the chocolate in half, if you are not that big of chocoholic fan as myself. I figured you were so I threw in a extra 1/2 cup. Now have you broke out the sweatpants yet?

Ok, a few last things before we get to the recipe. To make this killer gluten free cookie here a few things you might want to get your hands on:

1. This cookbook- Flourless.: Recipes for Naturally Gluten-Free Desserts for sure. Nicole’s book is all about recipes that are naturally gluten free. Yes, naturally. As in no weird flours and gums that you have to keep on hand. Oh, rejoice! She has tortes, and tarts, and puddings, oh my! Over 75 recipes and beautiful photos as well. Pretty sure this is not the last time this cookbook will pop up here. Do yourself a favor (gluten free or not) and pick up a copy.
2. This Half Sheet Pan by Island Ware – Best 12, Not 13 Gauge Baking Sheet for Your Rack – Natural Aluminum Finish – Commercial Baker’s Size – Non Rimmed but a Sanitary Bead – Heavy-Duty – Cake, Cookies and Jelly Rolls All Fit – Lifetime Guarantee”  sheet pan.  I was lucky enough to have this company contact me and ship me one for free! Yes, free. I was as a giddy as a girl in a gluten free bakery. A whole shiny sheet pan just for me?! Perks of being a blogger, I guess. I instantly fell in love with this pan. I love the edges of the pan. They are non rimmed, which make it easier to clean. It’s made of sturdy aluminum, and its a 100% American made product. Gotta love that. (And no I’m not getting paid to say any of this, I just really love my new shiny pan).
3. And lastly, if you don’t have laying around your kitchen somewhere. Grab yourself a set of these- Norpro Stainless Steel Cookie Scoop Set of 3″>. You will use them for all sorts of yummy baked goodies. I love this set of 3, because it offers a range of sizes- perfect for truffles, to cookies, to giant sweatpant sized ice-cream scoops.

If you make these cookies, let me know and leave a comment. I would love to hear from you. Also be sure to follow me on Twitter and Instagram, and use the #bostongirlbakes. I’d love to see what you’re baking up in your kitchen! Happy baking, everyone!

Flourless Oatmeal Chocolate Chip Cookies

A flourless cookie whirled with oats, peanut butter, and tons of chocolate chips! Eat them warm out of the oven, or use them to make great icecream sandwiches!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 20 large cookies

Calories: 201kcal

Author: Heather Perine

Ingredients

• ▢ 1/4 cup (4 Tablespoons, 57 g) unsalted butter at room temperature
• ▢ 1 cup (270 g) smooth peanut butter
• ▢ 3/4 cup (160 g) packed light brown sugar
• ▢ 1/2 cup (100 g) granulated white sugar
• ▢ 2 large eggs lightly beaten
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3 cups (267 g) old fashioned rolled oats
• ▢ 2 cups (340 g) semi-sweet chocolate chips

Instructions

• Heat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
• In a large bowl, using an electric mixer, beat together the butter, peanut butter, and both sugars on medium-high speed. Add the eggs, baking soda, and vanilla and beat well to combine. Fold in the oats and chocolate chips and stir until incorporated.
• Using a small scoop or a teaspoon, scoop out balls of dough and drop them onto a prepared baking sheet about 2 inches apart.
• Bake until the cookies are lightly browned about 12 to 14 minutes. Remove from the oven and allow to cool for about 5 minutes on baking sheet. Transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 1 week.

Notes

I used 2 cups of semi-sweet chocolate. If you want more of the traditional peanut butter chocolate combo, then use milk chocolate. The original recipe called for 1 1/2 cup of chips, I sprinkled in an extra half cup. Reduce if you want, or heck add even more. I used a combination of chunks and chocolate chips, as well. If you use the Islandware pan, the cookies might also bake a little faster than suggested, so keep an eye on them around 10 minutes. These really do store well for up to a week!

Adapted from Slightly adapted from Flourless, by Nicole Spiridakis

Nutrition

Calories: 201kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 152mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 98IU | Calcium: 22mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!