The best Flourless Chocolate Chip Cookies

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I love sweets like it’s a huge problem. I can devour 10 cookies in one sitting if I really wanted too. Of course I don’t because of health and what not but still, my point is I love cookies. Honestly, I can’t believe it took me this long to find a recipe that is somewhat a little healthier. I kind of modified this recipe a bit from the original. I think I have found the best flourless chocolate chip cookie recipe and I am so happy to share it with you guys. 

You have two options, you can read my step by step in detail or just scroll all the way to the bottom for the quick step by step instructions. Either way, I hope you enjoy and feel free to tag me if you bake some. 

Prep Work

I like to bring everything I’m going to use out. It makes it easier and quicker in my opinion. 

Step 1. 

You’re going to want to soften the butter for 10-12 seconds in the microwave, remember not to melt it. Then you’ll add the peanut butter, egg and butter together in a large bowl and mix it until it’s nice and creamy. 

Step 2. 

Once it’s nice and soft/creamy you can add your sugar, brown sugar, baking soda, vanilla extract and a pinch of cinnamon. The cinnamon is optional, I personally love it and believe it gives the cookies an extra kick. Don’t overdo it though, cinnamon can be overwhelming so just add a little bit. Mix the ingredients until the texture is nice and creamy.

Step 3. 

Add your oats, I just opted for this quick 1-minute oats, you can totally use a healthier alternative. You can mix the oats for a bit then add in your chocolate and white chocolate chips. I use the Toll House semi-sweet chocolate chips and Ghirardelli Classic White chocolate chips. These two combined are a game-changer, so so good. 

Step 4. 

Mix everything together until you get a nice consistency and start rolling them into small/medium size balls. Depending on how big you make them you can get roughly 12-15 cookies a batch. 

After you place them on a non-stick pan, put them in the oven and bake for 9-12 minutes.  

I hope you enjoy and seriously guys, these are my latest obsession. I can eat them all day and feel less guilty about it. 

As always thank you for reading, I appreciate you and your time. 

Thank You,

INGREDIENTS

  • 1/4 Cup butter- I soften mine 10-12 seconds in the microwave. 
  • 1/2 cup of peanut butter- Any is fine, I opt for a creamy version.
  • 1 large egg
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 tsp. baking soda
  • 1/4 tsp salt- if your peanut butter is super salty, you can skip the salt.
  • 2 cups of oats
  • 1/2 cup of chocolate chips
  • 1/2 cup of white chocolate chips
  • 1 tsp of vanilla extract
  • A pinch of cinnamon

INSTRUCTIONS

  1. Preheat oven to 350º
  2. Beat the butter, peanut butter and egg until nice and smooth.
  3. Add sugar, brown sugar, baking soda, and salt. Beat until smooth.
  4. Add oats and beat or stir until fully mixed.
  5. Stir in your chocolate chips
  6. Place on a nonstick pan. Depending on how big you roll them, they may spread so just make sure to leave some space in between. They don’t spread as wide as flour cookies.
  7. Bake 9-12 minutes and let cool
  8. Enjoy!

I don’t like hard cookies so I bake mine until the edges are a little more golden than the middle. The middle part may look a little mushy but it hardens a little bit once it cools. 

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