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
Just made a batch of these. (Yes at 7 am and I’m not a baker, so what?!)
I have had a little taste and they are awesome. They actually taste a bit like graham crackers to me! Wonder if you could use them as a pie crust (if you’re into that sort of thing). So good- thanks very much, Katie!
=) emma
Happy Accident:
I triple this recipe to have enough for my cookie loving family. I used 1 3/4 cups of oats instead of 2 1/4 C (I picked up my 3/4 C measure by mistake). The result was delicious crispy cookies. They spread more and get flatter than the regular recipe, so space them out more. I also used 5 Tbsp milk. I will make that mistake again!
I was looking around CCK for a good gingersnap cookie recipe, and when I realized there were none, I decided to try and adapt these myself.
They’re really good, or at least my mom and I think so:)
so without further ado, here are some flour-less gingersnap cookies, adapted from Katie’s flour-less chocolate chip cookies. (sorry, Katie, if I’m out of line adapting one of your recipes) Feel free to make alterations as needed lol I have strange tastes.
3/4 cup rolled oats
1/8 tsp salt
1/4 tsp baking soda
1 tbsp white sugar
1/2 plus a couple dashes more cinnamon
small tsp or heaping tsp ginger, depending on how spicy you want them
1 tbsp+2tsp milk of choice
2 tsp molasses
1 1/2 tsp vegetable oil (coconut would probably work but I haven’t tried it)
1/4 tsp pure vanilla extract
follow Katie’s instructions. Bake at 375 for six minutes.
These cookies are *really* soft and cakey, just the way I like them. But if you would like them less so, add more oil? I guess?
Also, they are not too sweet (I’m not big on super-sweet stuff), so feel free to add more sugar to taste. Another thing about sugar, traditionally, gingersnaps are rolled in sugar so they crinkle whilst baking, but because of the small amount of oil, I’d be pretty impressed if you managed to roll them at all. So in place of the rolling, you could probably just sprinkle sugar over the top of them on the cookie sheet. I don’t know if these cookies would do the crinkle thing since I’ve never tried it.
Anyway, thanks for the great cookies Katie, love you:)
Oh and btw it makes seven cookies when scooped with a small melon baller
Hi Katie,
Just made a double batch of these. They are lovely. The day before yesterday I made the Mexican chocolate cookies. Both cookies turned out superchewy. Thank you for the great recipes.
Sanne
I make these with coconut oil and add a few generous dashes of cinnamon, a bit of vanilla, a flax egg (could sub a normal egg), and stevia in place of white sugar. They’re so delicious!! I think the flax egg is crucial for this recipe… binds things together very well. I usually triple the recipe and add about half a teaspoon to 1 tsp of flaxseed meal in a dish with double the amount of water (~1 to 2 tsp water) and let it rest for 10 min before adding it to the batter. That and the cinnamon make all the difference!! I highly recommend them both 🙂
I made these last night, two different batches; one without the sugar and avocado instead of the oil/margarine, the other also without the sugar and avocado instead of the oil/margarine and then I added 1/2 a scoop of chocolate protein powder. Both were amazing! and almost all gone.
Thank you for this recipe, my question is can you sub the oats? , cause I cant have them, and can you use real butter?
I made these last night and the flavor was fantastic! Flour generally hurts my stomach, but now I am so excited to have a cookie that I can enjoy eating!
So yummy!! I did this now and love it! Even my dog keep asking for more ( I just gave him a little bit) I also added a tbsp of white sugar. I’m gonna make a lot next time. Thank you so much for the recipe 🙂 this is the 2nd cookie I baked from here. I’m gonna do all your recipes 🙂
While these did turn out yummy – approved by hubby and two princesses – 6 minutes is waaaaaay too short a time. I baked them a total of 13 minutes and I could have added 3-5 minutes and they would have been better.