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’ve been making these cookies for the last few weeks when I’ve had serious cookie cravings. SO good! Last time I made them I upped the almond milk a few tablespoons and ate the “dough” raw like cookie pudding… Is that weird? Nothing beats a bowl of cookie dough.
Weird? Maybe… but I want to try it now. So I guess I’m weird as well ;).
The came out AMAZING! And I skipped a step and put everything in the blender! Still came out AMAZING! OMG! SOOOOOOO GOOD. I will never make chocolate chip cookies another way agian. Seriously.
cck, these are awesome!!!!! My daughter helped make them
So glad you liked them. 🙂
Thought you might be interested…one of the main reasons I have been making your recipes is to sneak certain things into my kids’ diet. One of my sons has a lot of trouble with iron. He was quite deficient the last time he was tested despite the iron supplement I was already giving him, cooking in a cast iron pan, etc. So he is currently on 90 mg a day or iron. Elemental iron makes him sick to his stomach so I now get the food based iron…raw iron. They are horse pills and he has to take 4 a day to get what he needs…*sigh*. Trying to convince a 5 year old to take all this iron is not easy. So I started opening the caspules and hiding them in your cookies. Since iron is not denatured with heat, it works. So for this recipe, I empty 10 iron capsules into the dry ingredients before adding the wet and I use a cookie scoop to measure out the dough (10 cookies with my scoop) so that the doses are equally distributed throughout the batch. I use xylitol and stevia instead of sugar and I have also subbed straight molasses for the brown sugar (like 1/2 tsp molasses) to cut the sugar as much as possible since he has to eat these pretty regularly. The cookies turn out black because the iron gets very dark, but the cookies still taste great. I have also used your peanut butter cookie recipe to hide iron and your oatmeal raisin. Since we have to do this intense iron ‘therapy’ for 3 months…this will make it a bit easier. Thank goodness he’s a lean kid. Although these are healthy, they definitely are not lacking in calories!
Aw, that really made me smile. 🙂 I am glad to know that I can help, even if it is just in a small way.
It tasted quite yummy.
How do you get them to stick together? Mine were really crumbly.
Did you make sure to grind the oats completely in a food processor?
No – I just kind of stirred everything together! That would definitely help! I made a second batch and added 1 tbsp almond butter and 1 tbsp ground flax meal, then baked in an 8″ x 8″ pan – also delicious.
BTW – I totally addicted to your blog. Love seeing other healthy/vegan lifestyle blogs. I have a smoothie blog (aglassofgoodness.com) and like you am an avid runner (with a huge sweet tooth, too). Keep up the great work!
A.
I guess I only had to read the comment before mine. 🙂
Katie, it seems like so many of your recipes use a food processor. How important would you say it is in your cooking and daily food preparation? Do you use it all the time? (Same question for anyone else reading this that feels inclined to respond.)
~ Maya
If you’re vascillating between a blender and a fp, I’d go with the fp. I don’t use it every day, and I’m sure people can get away with not having one. But there are just some recipes where a blender won’t cut it.
(For this, you can just use a blender or magic bullet, though.)
Thanks, Katie. 🙂
I used to be a blogger and I know how time consuming and how much effort it is to reply to all of these comments. Much appreciated.
The recipe was very easy. I suggest pushing down the dough and flattening it out on the cookie sheet. Next time I will use less sugar as they are quite sweet with the recommended amounts. Thanks, Katie!
I just made this recipe… So yummy!! They taste so much better to me than the store bought break and bake cookies full of unhealthy grossness!! Thanks Katie 😉
I LOVE these. I’ve changed the recipe quite a bit though!! Here’s my version:
3/4 cup rolled oats–yep.
1/4 tsp baking soda–yep.
1/8 tsp salt–yep.
2 tbsp brown sugar or coconut sugar (don’t sub with white!)–changed to 1 tbsp of molasses.
1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is NOT omittted.)–changed to 1 tbsp of organic white sugar.
2 tbsp chocolate chips–maybe used a little less because they’re minis.
1 tbsp oil or pre-melted margarine–used a 2 and a 1/4 inch chunk of banana.
1-2 tbsp milk of choice (start with 1)–used 1.5 tbsp of delicious vegan soy chai tea milk stuff I have.
Added a little cinnamon and vanilla extract to taste.
MMm mmm mm!!! MMMM!! 🙂 I tried the batter and almost died of ecstasy, now just waiting for them to pop out of the oven! They are taking a bit longer than 6 minutes, more like at least ten! We’ll see!!!! YAY!
Oh oops, the oats I used were quick oats! 😉 And I also added 1 walnut to the food processor to give the flavor some oomph. Okay finished with recipe! I just ate one warm–very yummy and more reminds me of an oatmeal cookie than a chocolate cookie–but I love them. Warm and pleasant and reminds me of going to grandma’s house or something! 🙂 I’d make them again in Winter!
approximately how many cookies does this recipe make?
Small batch. But it depends on how big you make them. Maybe 5-8?
OMG Katie! I just made a double batch of these. If I could reach thru my computer and give you a giant hug I so would. These are AMAZING!!! Soft, chewy, wonderful flavor. And I sub’d applesauce for the oil. Easy to make. I couldn’t ask for anything more. I’m absolutely in love with these cookies!
Amazing! I just made these, yielded 6.. gone in 15 minutes LOL!!! My mom thanks you! I added coconut.
Wow! these were awesome! thank you so much! I can’t believe they’re gluten free and taste so delicious! 🙂
I just made these, subbing dried strawberries and pecans for the chocolate chips. They smell DIVINE! Thanks for the recipe! 🙂
I hate to be picky but is there a yield on this? If the yield is small are there any special instructions for doubling? I love your recipes! But when I’m comparing them, I wouldn’t mind knowing the yield so as to figure out which has less sugar per cookie, for instance.
Thanks!
This does make a small batch. I do try to say how many servings when possible, but it is hard to do that with cookies, as you can shape them into different sizes. This recipe can easily be doubled. Just double all the ingredients. 🙂
I’ve just put my cookies in the oven. I’m sure they will be delicious but I had some trouble following the recipe. For some reason, maybe Swiss ingredients are different, I just couldn’t form my cookies from the dough until I added some maple syrup and rice flour.
Maybe I didn’t blend well enough.
Anyways, lovely website. I’ve already tried your single lady cupcake: just LOVED IT.
<3