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
Hi Katie!
I absolutely LOVE this recipe – I have your first book and I can’t remember how many times I’ve made the flourless cookies from them because they’re so quick and so delicious! I nearly always do the cinnamon and raisin version, but I decided to try something new for Christmas and it worked SO well I just had to let you know. I put in white chocolate chips and dried cranberries instead (and I feel a little bit of orange zest would’ve been amazing in there too!) and they are so festive and yummy!
Can’t wait to try more of your recipes! I love your blog and am always checking your new posts.
Olivia x
P.S. Thank you for your likes on my instagram posts 🙂
How many cookies does one batch make? Nutritional facts say 50 calories per cookie so really want to know how big the cookie is. Thanks.
Hey, how many cookies is this recipe supposed to make? I calculated the calories myself and the whole batch has about 547 calories (and I used a low cal sweetener rather than sugar). If every cookie is 50 cal, the batch would make about 10 cookies, and they would all be tiny. Love your recipes though. I just wish the nutrition information is as specific as your other recipes.
I’m interested in making these, but I don’t see the number of cookies the recipe yields listed anywhere. In order for the nutritional info to be useful, the number of cookies the recipe makes is needed. Would someone please let me know? I would love to have a flourless chocolate chip cookie!
Also, I signed up to receive the bonus recipes, but I never received them in my email or my spam folder. How to I get them?
Thanks!
Hi, what bonus recipes? Katie’s emails go out every Tuesday and Thursday, so you should get the next one today. These cookies make a small batch of around 6-7 cookies.
Well no, these aren’t really flourless as you are just making your own oat flour when you grind up all those dry ingredients. You can claim wheat-less cookies, but not flourless. You can buy Oat Flour as I’m sure you know. 🙂
This is a comment from someone who actually made these. I love sugar and hate healthy things, so in the hopes that I can scale one back and improve the other, I decided to try these. VERY SKEPTICAL…
But, they are wonderful, truly. No fake sugar taste, I used the Xyl. Sugar and used about 5 tbsp of milk.
QUESTION:
Even after cooling completely they don’t hold, very very soft. I made them about 2 hours ago, and they are so soft that have to hold them delicately. I baked for 6 minutes as directed. Any tips?
Probably the xylitol makes them softer. I’ve found that with many baked goods or cookies I’ve made with xylitol.
Hello, this recipes they turn out crispy or chewy i love crispy texture more chewy Lol , thank u for reply
These are chewy.
my son has developed a gluten intolerance, he gets a bad rash., Anyway, made him these with some added whey protein poweder and peanut butter, and he loves them. OK so do I.
Can you tell me how much is 1/4 tsp baking soda ? in grams or something else..
loved the recipe, just guessing how many cookies am I supposed to form? just to calculate my intake (calories)