This post may contain affiliate links. Read our disclosure policy.
These soft and chewy oatmeal chocolate chip cookies flourless! They’re made with old fashioned oats, peanut butter and are healthy and gluten free. You will love this easy cookie recipe!
We’re on day 5 of Christmas cookie week and I’m so excited to share one that I fell in love with over a year ago: flourless oatmeal chocolate chip cookies. It’s similar to my flourless monster cookies, but this one is just peanut butter, oats and chocolate!
To quickly recap, here are all of the cookies we’ve made in cookie week 2018:
- No bake chocolate oatmeal cookies
- Paleo + gluten free snickerdoodles
- Healthy buckeyes
- Almond biscotti recipe
And now I’m so excited to share another yummy cookie recipe with you! It’s an easy AND healthy one. These flourless oatmeal chocolate chip cookies are gluten free, dairy free, refined sugar free AND they don’t have any butter in them.
Are oatmeal cookies healthier than chocolate chip?
Traditionally, oatmeal cookies are not any healthier than chocolate chip cookies. Just because they contain oats does not make them any healthier.
However, this flourless oatmeal chocolate chip cookie recipe is much healthier! It’s made with no flour and no butter. So it fits into a gluten free and dairy free lifestyle. And it’s refined sugar free!
Can I use old fashioned oats in cookies?
Yes, you can use old fashioned oats in cookies. I actually recommend you use gluten free old fashioned rolled oats in these oatmeal chocolate chip cookies.
How do you make oatmeal chocolate chip cookies?
To make these flourless oatmeal chocolate chip cookies, start by creaming together the wet ingredients including the peanut butter, eggs, coconut sugar and vanilla extract.
Next, add the dry ingredients to the wet ingredients including the gluten free old fashioned oats, baking soda, cinnamon and salt. Mix well until everything is combined then add the chocolate chips or chocolate chunks.
The dough will be thick and the chocolate chips may not combine well into the batter, that is okay. Cover and chill the dough in the fridge for at least 3 hours or up to 4 days before baking.
Once chilled, preheat the oven to 350°F and line a large baking sheet with parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet and bake for 8-10 minutes or until edges are set.
These oatmeal chocolate chip cookies are so chocolatey and chewy! They have a deep, rich flavor and the peanut butter is an added bonus.
What makes a cookie chewy?
The key to a chewy cookie is a higher moisture content. It has to have the right ratio of moisture to dry ingredients to get a soft chewy texture we all love in our cookies.
This oatmeal chocolate chip cookie recipe has just the right amount of moisture from the eggs and peanut butter since we’re only getting the oatmeal for the dry ingredients.
You’re going to love the texture of these flourless oatmeal chocolate chip cookies!
If you make this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More flourless and gluten free cookies:
Flourless Oatmeal Chocolate Chip Cookies
Save this Recipe!
Ingredients
- 2 large eggs
- 1 cup creamy peanut butter sugar free
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 cup old fashioned oats I used gluten-free oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips or chunks
Instructions
- Using a large mixing bowl, add the eggs, creamy peanut butter, coconut sugar, and vanilla extract. Stir together until combined using a rubber spatula or beat together using an electric mixer.
- Once combined, add the oats, baking soda, cinnamon and salt and mix well. Then add the chocolate chips and mix well until combined.
- To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
- Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8-10 minutes or until edges are set. It’s okay if slightly underbaked and glossy in the center.
- While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
- Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely. Keep in an air tight container for 1 week or freeze for up to 6 months.
