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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

 
I get asked all of the time what my favorite cookie is. I can never give a completely honest answer because I have more than one favorite. It just depends on my mood. I love all kinds of cookies—chocolate chip, snickerdoodlespeanut butter, oatmeal, lemon, chocolate, coconut … and the list goes on. There are too many good cookies out there so it’s really hard for me to narrow it down to one cookie. 

When I saw Monique’s recipe for Flourless Peanut Butter Oatmeal Chocolate Chip Cookies, I knew had to try them. Peanut butter, oatmeal, and chocolate chips all in one cookie! Yay! I love that this recipe combines three of my many favorite cookies. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

To make the cookies, you need the following ingredients: oats, baking soda, peanut butter, dark brown sugar, eggs, vanilla extract, and chocolate chips. I love that the ingredient list is so simple! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

First, mix together the oats and the baking soda in a small bowl. Note-you can use gluten-free oats to make gluten-free cookies. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

In the bowl of a stand mixer, add the creamy peanut butter. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the brown sugar. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Next, crack in the eggs. Make sure you omit the shell:) 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the vanilla extract. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Turn on the mixer and beat until smooth, about 3 minutes. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the dry ingredients and stir with a wooden spoon. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Stir in the chocolate chips. Try not to eat the dough at this step. It is hard, so if you cave in, I wont’ tell.

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Use a cookie scoop to form your cookie dough balls. You can roll the dough with your hands, but it is pretty sticky, so I opted for the scoop. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Place the cookie dough balls onto a baking sheet and lightly flatten with your hands. Bake for 9-11 minutes in a 350ºF oven. Remove cookies from the oven and let cool on the baking sheet for 2 minutes … if you can wait that long! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Grab a stack of cookies and start eating! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

These cookies are super soft and chewy. And I love that there is no butter or flour involved. No butter means I can eat more cookies, right? Please say yes. 

Thanks Monique for an awesome cookie recipe! This recipe is going on my favorite cookie list! 

Make sure you check out Monique’s amazing blog, Ambitious Kitchen, for more delicious recipes. 

 
 

Printable Recipe

See the full recipe post on Monique of Ambitious Kitchen’s site!
4.95 Mitt(s) 20 Rating(s)20 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 20

20

Description

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!

Ingredients

  • ⅔ cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • ⅔ cups Dark Brown Sugar
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • ⅔ cups Chocolate Chips

Preparation Instructions

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.

Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

Notes:
1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

32 Comments

Comments are closed for this recipe.

Lilly on 8.19.2013

Mine also spread flat and so thin they barely held together. Tried adding more flour to the dough after the first batch but it didn’t help.

Lee Ann on 8.6.2013

The dough turned out runny, and when I put them out on the cookie sheet to bake, they ran. When baked, they were as flat and thin as paper. Nothing like the photograph. I followed the recipe exactly; what could have happened?

e on 8.4.2013

Now, how do we make something like this with less sugar??

Jer on 7.7.2013

Thank you! This recipe is amazing. I am going to make these tonight. There is wayyyy less guilt for me if I use less sugar, less chips and almond butter… BUT tonight I am making them just as you have written. I am not a baker but I think I can do this!!! Thanks again!

Joy Noel on 7.4.2013

Funny how this recipe appears on the back of Trader Joe’s gluten free Oats. Wonder the direction of the source? TJ’s bought it from tasty kitchen or the reverse?