Magic Flourless Medley Cookies

I call these cookies “magic” because it confounds me that they stay together, rise, and have a lovely not-too-soft texture and taste so good without any type flour in them at all! I tried out a few different recipes I came across online but found them to be too sweet and/or toooo oily for my taste, and so went about experimenting and crafted my own recipe. Cookie monster that I am, I love that they are not only flourless, but also a “medley” of my favorite types of cookies – peanut butter, oatmeal, AND chocolate chip! They come together and bake quickly, and are scrumptious with a glass of milk, a cup of coffee, or with vanilla ice cream sandwiched in-between.

Print Recipe

5 from 1 vote

Magic Flourless Medley Cookies

A blend of 3 favorite cookies magically holds together without flour and makes for a scrumptious not-too-sweet treat whether you are gluten-free or not.

Prep Time10 mins

Cook Time12 mins

Resting time15 mins

Total Time27 mins

Course: Dessert, Snack

Cuisine: American

Keyword: cookie, easy peasy, gluten-free, sweet

Servings: 18 cookies

Author: Kirsten Getchell

Equipment

• electric mixer
• baking sheet
• cooling rack

Ingredients

• 1/4 cup unsalted butter, softened (1/2 stick)
• 1 cup creamy peanut butter
• 1 tsp honey
• 1/2 cup light brown sugar dark works fine too
• 2 large eggs
• 1 1/2 tsp vanilla
• 3 cups old-fashioned rolled oats be sure they are gluten-free if desired
• 1 1/2 tsp baking soda
• 1/2 cup chopped walnuts or peanuts
• 1/2 cup dark chocolate chips
• 1 pinch kosher or sea salt more for the top if desired

Instructions

• Preheat oven to 350 degrees and line a large baking sheet with parchment.
• Stir honey into the cup of peanut butter.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter and honey mixture, softened butter, and light brown sugar until smooth.
• Add the eggs and vanilla and beat until combined.
• Add oats and baking soda, and mix on a lower speed until just combined.
• Stir in the walnuts and chocolate chips.
• Drop two tablespoon sized portions at least 1 inch apart onto parchment-lined baking sheet. Flatten the top gently with palm of your hand.
• Bake cookies for 12 minutes or until golden brown. Let cool 5 minutes on the baking sheet, then transfer to cooling racks to rest another 10 minutes. Nomnomnom!

Notes

If you don't have an electric mixer, use a big bowl and an electric hand mixer, or go old fashion and use whisk butter, light brown sugar, eggs and vanilla together, and then use a big wooden spoon or stiff spatula to incorporate the rest of the ingredients by hand - it just takes a little more elbow grease that way, but the cookies are worth it.