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 noticed your recipes usually have a “Nutritional Info” link, but I don’t see one on this recipe. Can you tell me where to find that information?
By the way, this is my favorite chocolate chip cookie recipe. Love.
See the comment a couple above yours 😉
surprised to see margarine in recipes
I have done these cookies twice and I don’t them extremely crumbly. First, when I try to scoop them onto a cookie sheet. And I definitely can’t pack them because it arrives looking like granola. Any suggestions
I had that experience the first time I made them, but the second time I doubled the recipe and made it as bar cookies using lots of mini chips rather than regular size. I used the max amount of milk called for to keep them moist (you may have done this). As bar cookies they stayed together fine. Not that I wouldn’t eat them anyway.
This recipe worked beautifully. I made bar cookies by pressing the dough into the bottom of a 9 x 9 brownie pan, and it tasted a bit like Toll House Pie. I doubled the recipe, and it didn’t quite cover the whole bottom of the pan, so this might give an idea of the recipe yield.
I ran out of oats after 1 cup, so I used 1/2 cup of mostly spelt flour with a bit of ground flax seeds.
I substituted 2 Tablespoons of the white sugar with 2 packets of stevia (about 1/4 teaspoon each)and I couldn’t tell it wasn’t all white sugar.
I used Earth Balance butter, unsweetened vanilla almond milk, and brown sugar in the doubled recipe and it came out great.
Thanks for the great recipes, I am looking forward to trying some of your others!
Thank you Suzanne for the suggestions. You are correct I already dbled the recipe, however I have tweeked these again to be suited more to my needs. Instead of any kind of sugar or sugar substitute I have added pureed dates for the sweetener. I also added one scoop of my all natural chocolate protein powder. I found the dates caused the cookies to be more manageable and u have a natural sugar. I substituted equal parts dates to sugar. They r delicious and to me not as sweet as with any sugar.
Hi Katie, Long time lover of your site here… Just wondering if there is a place to see the nutritional facts on these cookies? Or, do i just don’t want to know? Thanks, Keep up the great work. Just bought the cookbook for myself!!!
They are one of the first recipes in the cookbook, nutrition facts included! 🙂
I just tried these and made another batter after I tasted the first! They were delicious on their own (I really love the taste and the texture of oatmeal), but I added a spoon of peanut butter when I baked them for the second time and it turned out nice as well – Though maybe not as healthy. Even my brother likes them, and he’s a generally rather picky eater. Thanks for the recipe!
I have a business that does fitness coaching, holistic living, detoxing and whole food nutrition. These cookies call for margarine which not only makes them a very unhealthy option but also carcinogenic.
These are amazing! It made 7 cookies for me and the batch is the perfeCt size. The baked cookies kept well in the freezer. Thanks for sharing a great recipe!
Found this recipe less than thirty minutes ago and ran into the kitchen to make them. Could smell how good they were going to be before I tasted one. Used coconut milk (think I added a liitle too much :)). Thank you for posting a version of chocolate chip cookies that won’t make me cry as I take every tasy bite.
Think I will chop up half a dark chocolate bar next time. Do you think I could use coconut oil instead of canola/vegetable?
You definitely can. If you have her cookbook, she has a very similar recipe in the book that even calls specifically for coconut oil. Just be sure to use it in liquid form and make sure other ingredients aren’t chilled.
https://lett-trim.today/faq-page/chocolate-covered-katie-cookbook/%3C/a%3E%3C/p%3E