flourless cookies

I made these cookies because they don’t have flour in them, which I realize is a little like saying I made my own homemade deodorant this weekend (which, yes, I did—recipe here), in that I’ve probably lost about half of you who are now thinking, what is with this girl? why make cookies without flour in them?

Well, I’ll tell you why.

flourless monster cookies on plate

1. I hadn’t done it before. Generally speaking, if I haven’t done something before, it’s a good idea to give it a shot (cue sweet potato brownies, whole wheat pastry flour, homemade deodorant again). And it’s not just true with food of course. What would my life be like now if I’d never tried starting a blog? Or throwing a party? Or going antiquing with my mom like she likes to do? I’ll tell you how it’d be: less. Less than it is.

Also, 2. I love cookies (you know I love cookies) and so naturally, now that I’m staying away from white sugar and white flour, I wanted to make a cookie without all-purpose flour, but the version I’d tried with spelt flour had been a bust (flat as pancakes), and therefore a cookie sans flour, especially one that closely resembles my favorite, favorite cookies of all time, well, it had my attention.

stacked monster cookies

And, now that I’ve eaten approximately 80% of this batch, crunchy and lumpy and chock full of chocolate and pecans and bits of coconut, I’ll tell you exactly what I think: Flour? Who needs it?

Not these cookies.

Try them and you’ll see.




Flourless Monster Cookies
Adapted from Picky Cook

So in terms of healthy vs. not healthy, these cookies are a definite improvement from the typical ones I’ve had; however, I’m not in love with the fact that they do still have a total 1 3/4 cups of (raw/cane) sugar, not to mention the about a half a cup of chocolate chips I threw in, which, who are we kidding, contributed more sugar. Eh. They’re a nice treat.

Ingredients:
1/2 cup unsalted butter – softened
1 1/2 cup organic peanut butter (I used smooth)
1 1/2 cup raw sugar
1/4 cup organic cane sugar
4 1/2 cups old-fashioned oats – not instant
1 teaspoon cinnamon
2 teaspoons baking soda
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon salt
1 1/2 cups of add-ins*
* I used chocolate chips, coconut, pecans; you could use any nuts, chocolate, seeds, dried fruit, etc.

Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.

Cream butter, peanut butter and sugars together in mixer (about 3 minutes).

In a large bowl, toss oats, cinnamon and baking soda together.

Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.

Add the oat mixture to the bowl and then slowly add the “stuff” and mix until it is incorporated. No need to worry about over-mixing because there is no flour.

Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets, spacing them about two inches apart.

Bake for 10 minutes – turning halfway through the baking time. Cool on a rack.

Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 33 Comments

  1. Caitlin

    I regularly cut down on sugar in cookies by 25% or so – just because I have an inability to stop eating cookies :) These do look wonderful though; I love oatmeal-based cookies. (Well, I like *all* cookies, but you probably already knew that :P )

  2. Joanna

    Yay for no flour :) I’ll give these a try. FYI if you haven’t tried them, I don’t particularly recommend garbanzo bean cookies. I decided I’d much rather not have a cookie than try those again.

  3. Allyson

    I love anything that has the word monster in it! These cookies look fantastic. I’m keeping this recipe for when a bag of flour is too heavy for me to carry home from the grocery store.

  4. Tammy

    I am SO excited to try these. Last night I made flourless peanut butter chocolate chip cookies and they are very good – but a little flat. These have a nice “umph” to them. Yum!

  5. Jonathan

    Awesome recipes very similar to my flourless gluten free peanut butter oatmeal cookies. I like adding butterscotch chips and toasted pecans or walnuts. I cut the sugar down a bit and I watch them closely while baking. Make sure you chill that batter for couple of hours or even over night. You’ll get an awesome even spread and perfect texture and the flavor is more pronounced. Good job.

  6. Lisa

    yeah, i’m on the whole less flour/sugar-and-less-refined-ingredients train too. Many times I just cut out some sugar especially from pound cakes and such… usually no one misses it.

    Oh, and I’m all about trying things just for the sake of trying them (read: this week’s butter endeavor which you’ve already read about)

  7. kickpleat

    I’m curious about the deodorant thing! I’ve been buying aluminum free deodorant for years, but making it seems interesting. But, let’s talk cookies…..they look great, no flour? Seems a-ok to me.

  8. Shannalee

    Caitlin, That’s a smart idea – I think I’ll steal it!

    Tim, Yeah, I’m am all about it, too.

    Whitney, Ha! I def gave a bunch of these away, out of necessity!

    Joanna, That made me laugh. Aren’t you brave!? I have, on the other hand, heard roasted garbanzo beans are quite delicious, as is hummus. Planning to roast a can of some this week.

    Rachel, Thanks!

    Allyson, Ha! Well these babies live up to the name!

    Sara, I think you’re right. I am definitely going to experiment next time!

    Ashley, At least the adventures help us learn, right?

    Tammy, Oh good! Hope these work out for you!

    Ann, I hope you do!

    Jonathan, Great tips! Roasting the pecans, chilling the dough and cutting the sugar = all very doable. Thank you!

    Lisa, I know! I loved reading about your butter!

    Jessica, It’s a slightly different texture from typical oatmeal chocolate chip cookies, but it’s good, so you won’t miss it!

    Kickpleat, Yeah, the deodorant was probably the weirdest thing I’ve made in my kitchen, ha… but it works like a charm and is all natural. I recommend it.

  9. Niki

    I made a peanut butter cookie w/ no flour in them once. They were phenomenal. I loved them. Like, really, really loved them. I used brown sugar and white sugar in them, but that is easily substitutable. And the original recipe used all natural penaut butter instead of the Skippy I used, so they are totally able to be made into something more healthy. I was thinking of trying them with sunflower butter for my cousin who loves the stuff, but I don’t know how those will turn out.
    But if you are interested (I don’t like posting my blogs on other people’s comment sections, it makes me feel so wrong), but it is on my blog from May 2009. I made them into sandwich cookies w/ jelly.
    So gooooood!

  10. Shannalee

    Niki, Your PB cookies look great! Only 4 or 5 ingredients? That’s amazing. Oh and I love Eat Make Read, too, by the way. :) On the deodorant: no, it’s not an anti-perspirant… usually the people who suggest non-aluminum deodorants (or homemade versions) agree that anti-perspirants are a problem because they help prevent sweating, and sweating is something your body uses to rid its toxins. Interesting, right? I don’t know a ton about it, but there’s lots of stuff online if you google it.

    Allison, A girl after my own heart! :)

    TJ, Oh the ones you’re talking about sound good! Have you posted them somewhere?

    Kasey, So true, so true. It pays to keep an open mind, I guess!

  11. Niki

    You know I never looked into the differences b/w deodorant and anti-perspirant, other than knowing one was more for odor and one was more for sweating. I would like to think I don’t do much of either, but then again, I’ve never gone a day w/out using anti-perspirant/deodorant combo, so I don’t know. It’d be a cool thing to try. A company I am a client of, Melaluca, has all natural stuff and they sent me a stick of this deodorant on accident, but I was waiting until my stuff ran out. We’ll see how that works! Thanks for the info!

  12. Jacqui

    I’ve been craving peanut butter chocolate chip cookies for the past couple of days, but haven’t had the time to make any. These sound well worth my wait! Plus, I need to start collecting some more cookie recipe’s for my wedding this Summer. We’re going to have a whole table filled with cookies; because yes, I love them that much too!

  13. Oi

    I made cookies today. The good old Nestle recipe tweaked. Added a bit of baking powder and a bit of milk. I’m getting positive reviews from the roommates! Im curious to try the flourless route.
    How has life been without white sugar and flour. Im curious, b/c I have begun to realize how big a role those two things play in my life.

  14. Shannalee

    Niki, Cool – I’d love to hear how you like the Melaluca version.

    TJ, Sounds great!

    Jacqui, A wedding cookie table! That sounds perfect!

    Bianca, Ha! So true.

    Sprout, Well thank you! I hope you do!

    Oi, That is an excellent question and one I should probably mention on the blog soon. The short answer is – I am loving it. Having missed the white stuff at all (well, maybe a little when fresh-baked things are nearby, but in terms of cooking, not at all).

  15. George Erdosh

    Flour is the glue that holds ingredients together in cookies — if you have something else to ‘glue’ the ingredients (in this case oatmeal), you don’t need flour. There are many flourless cakes where the glue and body are beaten egg whites and/or ground nuts: these are the tortes. But in many baked products flourless means dry and flat.

  16. Shannalee

    George – OK, that’s helpful! Thanks!

    Kim, I know. I know! It does work actually and I think it smells better than what I’d been buying. True, it isn’t summer yet… but overall, all good. :)

  17. Pingback: Recipe Round-Up: March | Yummies In Our Tummies!

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