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
If only I could find those chocolate-chips somewhere around here..!
I can’t walk by a steaming bowl of oats, ever, not at all, but then again, I suppose that doesn’t really count as you prepare oats with the purpose of eating them. Almond butter then, I love it (almost more than pb, but shhh don’t tell him, he’d be devestated).
Ooo my goodness, you just gave me an idea! I’m going to try subbing raisins for the chips!
I can’t say no to chocolate-covered raisins. My dad occasionally buys them (they’re his favorite), and I can’t help but sneak a few!
If only breakfast oatmeal could be that amazing!
Hey, who says you can’t eat cookies at breakfast? 😉 I know I’ve done it before!
Flourless cookies??! Im loving this idea!! Im pretty sure cookies can talk too becuase everytime I walk by one they say “eat me”. haha but I seriously cant walk by a froyo shop without stopping in to see what flavors they have 🙂
Ugh I do that too! And I get so jealous because they aren’t vegan. I’m still waiting for a vegan fro-yo shop to pop up, with all those fancy flavors y’all can have. With so many lactose-intolerant people in the US, I’m surprised they don’t already have one!
That is the best idea ever!! Sometimes too much dairy upsets my tummy so i would love to see one too!!
i wish!!!! it would be so easy to make with coconut milk… I guess it would also be pretty expensive though :/ I’m counting on you and your chocolate covered chains to make it happen!!
Mmmm, Chocolate Chip Cookies! I just made some the other day and need to put the rest in the freezer or share them before I eat them all. I think I shall make these tomorrow and then take them to school so that I don’t eat them all 🙂
Have just made these, but tweeked it a bit…added chopped raspberries and dates and white choc chips…thanks heaps. Made them in my bullet blender too…would never have thought to use it for cookies…how quick and easy!
Thank YOU for making them! I love your idea to add raspberries!
These cookies look so good! I love that they are flourless too.
Yum, I need to make these!! Still on the look out for a fab vegan cookie 🙂
Hey Katie, when you’re blending everything together, how far do you need to go with the processing– to a flour consistency, or to instant-oatmeal consistency, or somewhere in between? It looks like the baked cookies still have some texture to them so I’m guessing you don’t need to go all the way to flour. Do they hold together well with no gluten or eggs, and so little fat to bind everything together?
And y’all can take your desserts, I can’t open up the fridge without grabbing an apple or some carrots, or dipping a spoon into a container of leftover soup or stew– something about how all the flavors have “married” after chilling overnight calls my name!
I left it just a *tiny* bit unpulverized, because I wanted a few actual oatmeal pieces (as opposed to flour). But mostly pulverize it.
I didn’t have a problem at all with them holding together :).
My irresistables are fresh berries, cherries and anything with dates! So, so good! I just made an orange cinnamon date loaf based on almond flour and I’ve had it for breakfast two days in a row and even for supper last night! Nummy!