These homemade flourless chocolate chip cookies are soft, chewy, and so delicious. It’s the perfect recipe for bake sales, lunch boxes, snack or dessert!
Easy flourless chocolate chip cookies
Did you know that chocolate chip cookies can talk?
It’s true. Every time I pass by a plate of cookies sitting on the kitchen counter, they call out to me, informing me of their existence and telling me that I want to eat them.
As if I needed a reminder.
And with five stars and over 500 positive reader reviews, clearly this flourless chocolate chip cookie recipe speaks to you all as well.
Homemade oatmeal chocolate chip cookies symbolize everything that is good in the world: love, comfort, wholesomeness, and gooey chocolate chips.
Still craving cookies? Make 4 ingredient Snowball Cookies
Why you’ll love these healthy flourless oatmeal cookies
The best chewy texture. If traditional chocolate chip cookies are good, these are even more delicious than normal cookies, because they take out the flour and replace it with soft, hearty rolled oats instead.
Rich, elevated flavor. Without all the dense and starchy wheat flour to weigh the cookie down, each distinct flavor and texture really shines. The oats lend a natural sweetness to every bite, and they have the perfect amount of chocolate chips.
Guests love them. The cookies are a huge party favorite. I first created the recipe over a decade ago and have been making them for book clubs, birthday parties, and potlucks ever since!
Portable dessert option. They are easy to transport and can be left out on the counter without melting as long as it is not too hot. Guests of all ages and dietary preferences love the classic flourless chocolate chip cookies.
Also try these Homemade Protein Bars
Key ingredients
To make the recipe, you need rolled or quick oats, chocolate chips, sweetener, baking soda, salt, butter or oil, and milk of choice.
Rolled oats – I like traditional old fashioned Scottish or Irish oats. Quick oats or instant oats can work in a pinch. Do not use steel cut oats.
For gluten free flourless cookies, look for certified gluten free oats at the grocery store or pick up a bag of rolled quinoa flakes.
Chocolate chips – Feel free to use mini or regular dark chocolate, semi sweet chocolate, milk chocolate, white chocolate, or a combination of chocolate chips.
To create vegan flourless chocolate chip cookies, simply use dairy free chocolate chips, plant based butter or oil, and nondairy milk.
Sugar – Good sweetener options include regular granulated sugar, brown sugar, packed unrefined coconut sugar, or sugar free xylitol.
If you experiment with other options like pure maple syrup, honey, agave, or stevia, let me know how it goes.
Fat source – Coconut oil, vegetable oil, or softened butter all work well.
You may substitute softened peanut butter or almond butter, or plant based butter.
I do not recommend leaving out the fat unless you want fluffy muffin cookies instead of chewy, buttery ones.
Customizations – Suit the cookies to your personal tastes by stirring in a pinch of cinnamon or a handful of diced walnuts, pecans, almonds, macadamia nuts, or shredded coconut along with the chocolate chips.
Preparing the recipe for a family party or overnight guests? You can easily double or triple all ingredients to feed a large crowd.
The recipe is naturally egg free and can also be oil free, nut free, and sugar free. For those who want keto cookies with no flour, I include an option in the recipe box.
For low carb cookies, try Coconut Flour Cookies
Step by step recipe video
How to make flourless chocolate chip cookies
- Start by preheating the oven to 350 degrees Fahrenheit.
- Blend the oats, baking soda, salt, and sugar in a food processor or blender until the texture resembles that of flour.
- Mix with the chocolate chips, oil or butter, and milk of choice to form a cookie dough. If too dry, slowly add up to one tablespoon additional milk of choice.
- Use either a cookie scoop or your hands to roll cookie dough balls, and place them on a greased baking sheet. The cookies will spread more with butter than with oil, so press each cookie down a little if you use oil and prefer flatter cookies to puffy cookie balls.
- Bake on the oven’s center rack for just eight minutes, remove from the oven, and let them cool an additional ten minutes, during which time they will firm up nicely.
Storage tips and tricks
Store flourless chocolate chip cookies as you would traditional chocolate chip cookies.
Leftovers can be refrigerated or stored in a container or cookie jar.
The cookies should stay fresh for up to a month or possibly longer when covered and stored in a cool, dry place.
Want instant chocolate chip cookies without all the work? Freeze leftovers in an airtight covered container for up to six months. Thaw, and enjoy.
A great trick to keep soft and chewy cookies from turning dry and brittle is to add a small slice of bread to the container.
This chocolate chip cookie recipe inspired my Healthy Oatmeal Cookies.
Flourless Chocolate Chip Cookies
Ingredients
- 1 1/2 cups rolled oats (for grain free, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/3 cup chocolate chips
- 2 tbsp butter or oil
- 2 1/2 tbsp milk of choice
Instructions
- To make the flourless chocolate chip cookies, first preheat the oven to 350 F. Blend the first 4 ingredients in a food processor or blender until they form a fine flour consistency. Mix with remaining ingredients to create a cookie dough texture. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Cook 8 minutes for soft cookies or 10 minutes for crispy cookies. Then remove from the oven when still undercooked. Let cool before handling, and they will firm up. Feel free to double the recipe!View Nutrition Facts
Video
Notes
More Easy Cookie Recipes
Healthy Chocolate Chip Cookies
Or these Vegan Peanut Butter Cookies
I am like you and I can’t walk by anything chocolate! Chocolate Chip cookies, brownies or even the chocolate chip zucchini bread that I made last weekend!
Alright! I love gluten-free cookie recipes that taste like actual cookies. 🙂
Cannot wait to try!
I was expecting something with garbanzo beans! Haha. I’m super excited to try this…very interesting…yum…:) I’ll make this ASAP and tell you how it goes. Sounds so easy too! 😛
Haha I guess that is my trademark now! I should call myself “The Bean Blog.” But maybe no one would read… 😕
can you substitute coconut or maple sugar in place of Brown sugar (I am allergic to cane sugar).
Yes, I bet you can! I haven’t tried it, but I don’t see why it wouldn’t work.
We just did them with coconut sugar. Oh my yummy!!
You could try date sugar…thats what I used and it turned out great!
I’m going to try these today! I’m always looking for good recipes for my son and husband who are gluten free. You say not to sub the brown sugar…do you think some of the white sugar could be replaced by honey? These almost sound like they would make a good breakfast cookie, but I don’t like to add any extra sugar to breakfasts 🙂 Also, how many cookies does this recipe make?
I think you can definitely try! The white sugar is just for sweetness, as opposed to the brown sugar which lends a distinctive taste. So I don’t see why subbing it out would hurt. But I really am not very good with knowing how changing to a liquid sweetener will affect a recipe… I’m thinking you might need to use a little less (or omit) other liquid. If you try it, let me know how it turns out!
I usually substitute white or brown sugar with Coconut Sugar and it works great!
You could sub the brown sugar if you were to add in some molasses, and if you used agave nectar, it would also add that carmel-ly flavor brown sugar tends to add.
Hey, I made these today and instead of using white sugar I used one packet of stevia. You may want more or less depending on the type of chocolate you use. I think that honey would work well. They came out really good though! I would highly recommend adding a little vanilla…it gives it the more “traditional” chocolate chip cookie taste!
I ended up using about 4-5 tsps. milk to properly bind everything together. I recommend you do this, because after making many batches, the softest, best-formed cookies were the ones that seemed just bit soupy when they were in dough form. Go for just enough liquid (4 tsps. milk/water should be fine).
oohh… That’ll be cashew nuts, peanuts… any basically… any sort of nuts!! YAY! Oatmeal cookies 😀 😀 😀
These look amazing!!! And yes, they are talking to me through my computer screen! 🙂
I’ll have to try these! Thanks!
These look so, so good! I wish I could go make them right now, but rather difficult to do at school 🙁
As for foods that I can’t help but eat, chocolate chips are definitely there as well as peanut butter! Both of those disappear from my kitchen very, very quickly!
Chocolate chips and oats were made for each other. Especially in cookies. And cookie dough. 😉
Oooo, my sister is expecting on Friday and I’m trying to make food for her, this will work great! 🙂
These sound fantastic I\ll try them sometime. I cannot pass any nuts without taking a nibble or peanut butter without taking a spoonful