Flourless, Moist Oatmeal Chocolate Chip cookies
Save RecipeSave Recipe


  • 2 Tbsp. Coconut Oil or Butter, melted
  • ½ C. Natural Peanut Butter
  • ½ C. Dark Brown Sugar
  • 2 Tbsp. Honey
  • 1 Tbsp. Flax Meal
  • 2 Eggs
  • 2 Tbsp. Greek Yogurt
  • ¼ tsp. Baking soda
  • ¼ tsp. Baking Powder (Aluminum free)
  • 1 tsp. Vanilla
  • 1 ½ C. Rolled Oats
  • ⅔ C. Chocolate Chips


  1. Preheat oven to 375.
  2. In a mixing bowl with a cookie dough or mixing paddle, cream together butter or oil, peanut butter, and sugars. When combined, add flax and eggs. Add Greek yogurt, b. Soda, powder, and vanilla. Mix until combined. Add oats, and mix until just combined. Slowly mix or fold in chocolate chips.
  3. In small spoonfuls on a well-greased or silicone-matted cookie sheet, place cookie dough four across and four down, allowing for space between each cookie. Bake for 10-12 minutes, or until beginning to brown on the top, and cookie looks baked through (no gooeyness on top). Allow cookies to cool on pan for 2-3 minutes before removing. Place on a cooling rack or wax paper to cool completely.