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
best cookies i ever ate!!! better than regular chocolate chip cookies!!!!!!!!!!!
I made these, and also the “cookies for two,” and while they’re delicious, they don’t hold together. I used just rolled oats for the recipe on this page, and oat flour (made it in the blender) for the Cookies for Two. I used coconut oil — pre-melted here, as specified; in Cookies for Two I blended the solid oil into the dry ingredients. Both delicious, both extremely fragile warm and after cooling. Also, the edges spread out very thin and overcooked. They taste great — what can I do to hold them together?
YUM! These are great, and so easy. I like to add cocoa powder as I usually am out of chocolate chips (oops!) and they are amazing this way – I add about 2 heaping tbls cocoa powder & sometimes a tiny bit more butter (yes, not margarine). They are delicious this way too, highly recommend trying it out 🙂
These are THE BEST cookies ever! There’s nothing better than a cookie that takes only 5 minutes to make. However a word of warning, the batter is INSANE good so double the recipe if you want to actually bake cookies too.
Tried these out but added a bit of almond butter, crushed walnuts and cacao nibs (instead of chocolate chips…I know, I know, not fun)…also used coconut oil…! Maybe not your typical moist, sweet-monster style cookie but for a healthy alternative they turned out really great! Thanks!
Oh. My. Goodness.
My three-year-old daughter stumbled on these while looking for a quick cookie to make while her baby brother was napping, and I wanted it to be healthy so it wouldn’t matter if we scarfed the lot (as was inevitable).
We replaced the chocolate with raisins and added a tsp of ginger and half a tsp each of nutmeg, ground cloves and cinnamon. We used butter and a splash of regular milk (so the fat content was higher in the end) and they turned out great!
The kids *loved* them. We got six mini-sized cookies out of this batch and ate them all in one sitting! Oops! Thank you so much; this will be my go-to healthy base cookie recipe fr now on. Planning to make some more today for my husband to snack on, post workout.
Quick question: do you think the dough would freeze well, if I shaped it into cookies first? They would be ideal to keep in the freezer and grab whenever I need a sweet treat to bribe the kids with!
Yes, that would be fine! 🙂
I’ve made these at least 10 times now. I have a son that is allergic to wheat, soy, eggs, milk, peanuts, so no regular cookies for him. I add the Enjoy brand of chocolate chips, and these are always a hit with everyone in the house, even the non-allergic folks!
I LOVE these! I thought I’d give it a shot before I left so that the my dad and the guy putting in kitchen cabinets would have some cookies for a coffee break. So fast and so good! I did add half an overripe banana and a tsp of vanilla, but these were WAY better than I was expecting. Finely chopped some dark chocolate for one of the TBSP. Definitely will make again, but in a way bigger batch! Thanks for the recipe! 😀
This is my first time trying one of your recipes, and I have to say, I LOVE these! I thought I’d give it a shot before I left so that the my dad and the guy putting in kitchen cabinets would have some cookies for a coffee break. So fast and so good! I did add half an overripe banana and a tsp of vanilla, but these were WAY better than I was expecting. Finely chopped some dark chocolate for one of the TBSP. Definitely will make again, but in a way bigger batch! Thanks for the recipe! 😀
I seem to follow recipes with reckless abandon. So here is what I did and wow are they yummy. I put everything in the food processor as suggested, yep, I included the chocolate chips. My cookies are a lovely chocolate brown, no chips per say, but the flavor is great. Oh, I used 2 Tbsp. of coconut sugar. Okay, that’s enough recipe research for one day, the kitchen is finally clean. Maybe!