Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Posted by on Jul 9, 2014 in Cooking, Desserts, Featured


I’ve been seeing a lot of flourless cookies floating around the web and finally decided to try one.  I was a little skeptical that it wouldn’t taste anything like a cookie and that my kids wouldn’t eat it.  I found a little way to cheat by grinding part of the oats so they form an oat flour.  This gave the cookie a very soft and chewy consistency which I liked!  My kids definitely approved, too!  To make the oat flour I simple put some oats in my food processor until they were about the consistency of regular flour.  (some bigger pieces are ok)  The whole batch also only has 2/3 cup of brown sugar which is pretty good compared to other cookie recipes.  The cookie isn’t overly sweet which allowed the peanut butter and oat flavor to come through more.   Try them out and see what you think!


Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

(makes 24+ cookies)

1 cup of oats (I wouldn’t use steel cut)

2/3 cup of oat flour

1 teaspoon of baking soda

1/4 teaspoon of salt (optional)

1 cup of peanut butter (chunky or smooth, I melted mine a little first)

4 tablespoons of butter, melted and slightly cooled

2/3 cup of brown sugar (or more if you want a more sweet cookie)

2 eggs

1 teaspoon of vanilla

3/4 cup of chocolate chips


Preheat oven to 350 degrees and line two baking sheets with silpat mats or parchment paper.  These cookies did stick a bit more so you may want to lightly coat the mats/paper with non stick cooking spray as well.

In a small bowl combine oats, oat flour, baking soda, and salt, if you’re using it.

In a larger bowl combine peanut butter, butter, brown sugar, eggs and vanilla.  Beat until smooth.

Stir in the oat mixture and mix until combined.

Stir in chocolate chips.

Drop rounded tablespoons (or whatever size cookie you want) onto the baking sheet and press tops down slightly.  The dough is very sticky so you may want to use the back of a spoon for that.  Bake for 8-10 minutes, depending on size.  I used about tablespoon sized rounded tablespoons and mine were baked perfectly at 8 minutes.  Don’t over bake or they will be dry and you will lose some of the flavor!  Cool on a cooling rack.



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