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
WOW! I just made these and they are seriously the BEST cookie I have ever tasted! I’m in love. Glad I doubled the recipe. 😀
These cookies are DELICIOUS! I’ve had some trouble getting the oats to bind together, tho, when I’m forming the cookies. Do you have any suggestions? I used a little almond butter but I still need some help!
Much thanks for all of your delicious recipes!
Are you pulverizing the oats with the other ingredients? Try blending them very well, until they’re more like flour :).
OK, made these last night. I doubled the recipe and used quick cooking oats, coconut oil, a few dashes of Penzys cinnamon, and we do have a sweet tooth so used the recommended amount of brown and white sugar. Outcome…..delicious!!!!!!! Only issue is that at double the amount I only got 8 good size cookies. For those who need literal steps like me, then yes you have to form these cookies into a ball then flatten a little to look like a cookie. Also, my coconut oil is solid so melted a small amount in the microwave to get it liquid. Maybe you all know to do that but this is new to me. The cookies do spread, I would say twice their size, so allot for space between each. Mine took about 8 min to cook because I guess the size. They tasted like Oatmeal chocolate chip cookies. Don’t get me wrong they tasted great but next time I think I’ll replace chocolate chips with raisins for a traditional oatmeal raisin cookie. Thanks Katie so much for another great recipe. I’m looking for my 3rd Katie recipe now. You Rock!!!!!
Hey Suzan! Sorry I’m just getting back to you now!
(Haha you’re way ahead of me… I’ve done an oatmeal-raisin version but haven’t gotten the chance to post it yet!)
Ok Katie this relationship of ours needs to stop. Since Nov 11 I have made these 3 times. first time doubled the recipe, second time 4x the recipe, last night 8x recipe. My husband is addicted. He literally pulled out the ingredients and the food processor so when I got home I could get to work. So how did I make this huge batch. Some regular with chocolate chip, some with raisins, some with peanutbutter and chocolate chips, some with get ready for this sessame seeds, and some with sessame seed and CocoChia (combo mix of coconut and chia seeds). All were great but hubby is in love with the Sessame seed ones. So since my introduction to your site (10/20) which lead me to make your deep dish cookie pie (which now I’m craving) I have made 3 of your recipes. The one I haven’t told I tried yet were the blueberry oatmeal pancakes, but I subbed bananas instead of blueberry. Those were good too but so filling I could only eat 1.5. Deciding now whether I should try to make another one of your recipes or block your site. LOL….
LOL! You are too funny!
And now I’m going to have to be on the lookout for these cocochia seeds. They sound fun!
I first heard about Chia seeds on Black Friday. There were FREE at Walgreens so I took a look and read up on them via internet. I ended up getting a couple bottles. The taste resembles sunflower seeds but they are smaller. Supposed have more antioxidants than flax.
A fun fact….these are used to make the Chia pets.
Hi Katie
I just made these cookies and they are amazing! I always try to “healthify” my baking which means that I rarely bake cookies because most recipes call for so much butter and sugar. I’m so glad I don’t have to compromise between taste and my waistline anymore 😀
Honestly, just reading your blog posts makes me happy 🙂 I wish I could actually meet and bake with you-you sound like such a wonderful person 🙂 For me, baking with friends is a must, but with everybody so busy nowadays it’s hard 🙁
These cookies are great! I made them just as you described except I used coconut oil instead of butter and I didn’t add the extra sugar. No need for it. The chocolate chips are sweet enough. Thanks so much! Even my picky eater who doesn’t like oatmeal LOVED these!!!
I just made these, and they were amazing! I added 2 T ground flaxseed meal and 1 tbs vanilla extract. I love your blog and all your recipes! Keep up the great work 🙂
Oh, and I also didn’t have any unsweetened Almond milk on hand, so I ended up using Dark Chocolate almond milk instead. So yummy!
I have no brown sugar and I REALLY dont feel like going to the grocery store….could i sub agave for the brown sugar? hmmm if anyone has tried this please let me know asap!
ps still loving this blog after finding it 3 months ago 🙂
PS katie, have you ever tried baking with different sorts of flours like chickpea or coconut flour? Im interested in how some pastries, cookies, etc would turn out
If you try it with agave, I’d love to hear if it works! Maybe use less of the other liquid?
I really need to experiment more with coconut flour! I used it (and garbanzo flour) once for my gluten-free dessert pizza recipe, but that’s the only time I’ve used it.
Made these today and let’s just say, I ate the whole batch! I don’t have a magic bullet, so I didn’t grind the first 5 ingredients (which made it difficult to put on the baking sheet, but they still made it on their). I also only used 1 1/2 tbs of chocolate chips and sub-ed applesauce for butter/oil! I used a tbs to actually place the cookies on the baking sheet and then baked them for normal time. Once I took them out I let them rest for 2 minutes (I could barely stand to wait) and to my surprise they stuck together pretty well!! And then I ate the whole batch white I made your snickerdoodles (which were great too). I was VERY impressed and this is first time since I’ve been vegan to make Chocolate cookies, let me just say I will be doing it more often!
Thank you SO much for your recipes!! I get soo excited to make them 🙂
I made these cookies for the first time, and OMG I loved them!!!
They’re an interesting texture. They’re soft, and I really just love how they’re so good for you compared to other cookies. Actually, since I’m not vegan, I added 1 egg white to the recipe. Actually, more like 5/6th of the egg white, or else it’s a little too liquidy.
Btw, if you all want to know the calorie of each cookie (considering you make 7 cookies and use 7 chocolate chips in each), each cookie is about 55 calories. Now THAT’S awesome. I feel so good knowing I’m not consuming a stick of butter and drowning my body in flour.
Thanks Katie, for such an amazing recipe! I’m sure you’re super proud of this one, and you should be.
God Bless you! Happy New Year (:
Aww happy new year, Debbie 🙂