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 see several of your recipes call for non dairy milk. What is it and where do I find it? Your recipes look delicious…cant wait to try a few!
“Nondairy milk” just means whatever type you want to use. I really like almond milk (almond breeze or Silk), but soymilk will work too. I find it at the regular grocery store, either in the natural food section or you can usually find Silk in the dairy case. 🙂
WOOOOW- just made these. I was working on a few things at once, and saw these… My brother-in-law has a gluten sensitivity so I’m always on the lookout for yummy GF food. Well, was in a hurry and didn’t blend the oats, but let me tell you- there isn’t a single crum anywhere on the counter. I can’t believe how fast I gulped those down!! SO good. I can’t wait to do it right, but this almost tasted like chocolate chip cookie trail mix! YUM.
Awesome. Wonder if you can use the same sorta base for ginger cookies or pumpkin cookies since holidays are coming up.
Hi Katie, these look super yummy, but I wanted to warn you that oats are *not* gluten free, and people who really are gluten intolerant can’t handle oats any more than they can flour.
Hi Kilby,
Have you seen gluten-free oats? In the gf section of many grocery stores, I’ve seen them. I know a lot of my gf blogger friends (some of whom have Celiac Disease) use gf oats.
Probably a silly question, but what is non dairy milk? Is it dry milk in a box…..powdered Milk?
It just means whatever milk you wish to use. I usually use Silk unsweetened almondmilk or Diamond Breeze almond milk, but soymilk, ricemilk, etc. are all fine too :).
When you say rolled oats for this recipe does that mean those quick cooking oats? That’s what I used for you deep dish cookie pie but not sure if it would work here. Looking forward to making these. Also, for the coconut butter you say unsweetened but all I seem to find is the sweetened bags. Where can I find the one you are referring to? Thanks….
I use regular rolled oats for this (not quick oats). I think quick oats would work, though! (But I haven’t tried it.)
I find unsweet coconut from a company called Let’s Do Organic. They sell it at Whole Foods, Sprouts, Market Street, Central Market… and I think they sell online too, as a last resort if you can’t find it anywhere else.
One more ? how many cookies does this recipe make?
Depends on how big you make them :). I think I got like 7 or 8… but the last time I made them was awhile ago!
do I form into flat cookie shapes or drop by teaspoonful…
I just made these cookies, and they are my new favorites! I love the flavor from the coconut oil!
Oooh I didn’t even think of using coconut oil! Good idea! 😀
Probably my favorite so far! But I love, love, love oatmeal in chocolate chip cookies. I think I added too much milk, but it just made the cookies taste more like dough, which is never a bad thing.
I finally made the chocolate chip cookie dough dip yesterday. That’s ironic because that’s the recipe that brought me here in the first place. It was yum, and also gone by snack time today. (If you call a treat a half hour after breakfast “snack time,” which I do when it includes beans masquerading as cookie dough dip.)
So, I just found this recipe in a search for flourless cookie recipes. Now, I have a dairy free friend that I’m baking for, would I be able to substitue water in a pinch? I can’t think of anything else to use… I don’t have almond milk, Silk or anything like that… Just reg milk….
OH, and I use carob chips in place of chocolate chips in most cookie recipes. they taste just like chocolate and they’re dairy free 🙂
Hmmm… I don’t know. You can always try! The cookies come together so quickly that if it doesn’t work, you haven’t wasted much time. I *think* it would work, but really I can’t tell you for sure because I’ve never tried it.
so I made them with water instead of milk, and they still turned out awesome. but I also put in a bit of coconut to a little extra flavour/sweetness and pulverized it in the blender with the oats. 🙂
I just made these and wow they’re so delicious! Hits the sweet spot but doesn’t leave me feeling guilty! Worked it out with a calorie calculator that for a batch of 17 cookies, each has only 31 calories! DELICIOUS AND HEALTHY!