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
Thank you for helping with our chocolate chip cookie dilemmas! I’ve been searching for a healthy and easy chocolate chip cookie for ages! This solves both very nicely.
Aww yay!! 🙂
Mmm. These remind me of my favoritist cookies in the world from Veganomicon. 😀
Are these cookies chewy? I’ve been searching for a gooey, chewy, vegan chocolate chip cookie recipe for a while. I’m thinking the oats would make them chewy, right?
They ARE chewy! Yes, definitely more chewy than cake-y, because they don’t have any flour (aside from the flour made by the oats).
Hey! I absolutely LOVE these cookies fresh out of the oven, but I have a problem… If they’re not eaten within one day they get reallllly soggy. Do you know what’s causing this or how to stop it? (Besides eating all the cookies in one day, haha)
Hmmm… how do you store them? Maybe try storing them uncovered, if you don’t already?
Thank you so much! I think that’s what went wrong… putting them in a container while warm and then covering. Problem solved 🙂
So how is a magic bullet different from a blender? Is it just smaller? Does it act as a blender and a mixer? Im trying to decide if I should purchase one. I have a vitamix… will that act in the same way?
I love our flour-less cookies recipes. I am also on a quest to fill the sweet tooth with less sweet! ha!
Might I suggest adding Extra Virgin Coconut Oil (EVCO) to your recipes. It has many nutritional and health benefits but the BIG plus is it seems to enhance the ‘sugar’ part of the recipe so you really can get by with less. I love it and use for all my baking now.
I definitely do add virgin coconut oil and ADORE it! (Not as much as I love coconut butter, but that’s another story ;).)
But I don’t know if the one I use is EXTRA-virgin. I usually use Artisana. I’ll have to check it out!
One more comment- I have been experimenting with nut meals. I have a heavy duty blender and can create fine ‘flours’ from various nuts. Pecans make a hearty flour. I usually do the same with the regular oatmeal so it becomes a fine ‘flour’ as well. I find I can substitute this Nut and Oatmeal ‘flour’ in most cookie and quick bread recipes with good results. It does make a tender cookie or loaf however and does not hold up to shipping.
Keep up the wonderful work with yummy recipes!
omg! i just made the flour-less chocolate chip cookie and they are amazing!! the batter was to die for i couldnt stop eating it! i am so happy i found these because i have already had four cookies and i dont feel guilty!
i also substituted the oil for applesauce and i really enjoyed it because it gave it a little cinnamon-ey taste:)
Ooh that does sound good!!
I can’t believe I was even skeptical at first. Forgive me, I’ll never doubt you again Katie because these are the bomb! I just made them and was taken aback at how soft and gooey they were, so delicious. Admittedly I was the devil and added an extra spoon of choc chips, but soon realised I didn’t need to – they were sweet enough! A couple of handful of sunflower seeds and some vanilla extract somehow slipped in too, mmm… 🙂
100% trust you CCK. Oh wait, except for the part where you say these are healthy. That can’t be right.. they’re far too yummy.
Aww lol… but I can’t take full credit. How can something be bad when you add EXTRA chocolate to it, right?
Good call! 🙂 🙂