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 just made these today and realized when I put them in the oven that I had forgotten to add the last 1/4 cup of oats – i.e. I made these with 1/2 cup oats by accident (and I used almost 2 tbsp of almond milk!). But when they came out they were soooo moist and delish, so although I’ve never made them the proper way, I can vouch for them being delicious with just 1/2 cup oats as well!
I tried your flour less chocolate chip cookies, and they turned out like blobs of oatmeal with chocolate chips in them. Maybe I did something wrong, but the recipe essentially made granola. Even after I baked them, they didn’t hold together or taste like cookies. I reviewed the recipe and I followed your instructions exactly. Consider revising your instructions, perhaps, because this recipe does not make cookies. Very disappointing.
Consider reading the 180 comments above yours before you blame the recipe. Obviously, the fault is not with the recipe. Also, why not consider being less RUDE!
CCK, ignore the above comment. She’s obviously just upset she accidentally did something wrong! These cookies are fantastic, as all the other comments on the post will tell ya ;).
I don’t think you ground up the oatmeal in a magic bullet-type machine did you?
And please, don’t be so rude.
Seriously. I made these cookies so many times I memorized the freaking recipe. They’re awesome.
Katie,
Wow, I just found your blog. Tried these cookies tonight for my grandson who is allergic to wheat. They are delicious and will bake them even when he isn’t with us! Thanks can’t wait to try other recipes.
I am feeling really dumb – can you please explain what the “T” in the recipe means?
Tablespoon. Sorry, that’s just my shorthand way of writing it (as opposed to tsp, for teaspoon).
Made these today, but added honey also, to help them hold together. OH MY GOD, SO AMAZING! And to think they’re healthy?!
Whow they sure on my list to make~ and very soon~thanks for sharing
I made these and only made about four because I didn’t want to make so much in case they turned out bad or I didn’t like them. And once they cooled down from being in the oven I tried one and oh my god, I literally died from the amazing taste and flavor. I think I will make more some day! I’m guessing they’re healthy? I wish there was nutrition information on them!
I made six and omitted the white sugar. According to my calculations (using SparkPeople nutrition calculator), they have about 90 calories, 4.5 g fat, 86 mg sodium, 1.5 g fiber, and 6.5 g sugar each. Not bad! Of course, it will vary depending on how many cookies you make and whether or not you include white sugar.
With omitting the white sugar, would they still have the sweet taste as they would with white sugar?
Just made these and they were delicious!!! I have been going gluten free for a few months and I missed chocolate chip cookies. I think I like these better than the original recipe. Thanks for taking the time to post so many recipes.
Made These Tonight. Didn’t “blend” them in the mixer – My Bad!… Made 6 small cookies in the ‘first batch’ to see how they would turn out.. they were crumbly yet very good!… I will make another batch & use the leftovers I didn’t cook tonight & blend together tomorow. For falling apart & eating with a spoon they were pretty darn good! Thanks for the simple recipe!
just made a batch of these. got 7 small cookies out of it. didn’t have any chocolate chips on hand, so i threw in a handful of frozen cranberrries instead and they worked brilliantly!