Soft, chewy, and completely delicious homemade flourless chocolate chip cookies – these are perfect for bake sales, lunch boxes, or a quick and easy snack or dessert!
I swear, these flourless chocolate chip cookies can talk.
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.
Homemade oatmeal chocolate chip cookies symbolize everything that is good in the world: love, comfort, wholesomeness, and melty, gooey chocolate.
Also try these Homemade Protein Bars
And if traditional chocolate chip cookies are good, these flourless chocolate chip cookies are even more delicious than normal cookies, because I’ve taken out the flour and replaced it with soft and chewy rolled oats.
Without all that dense and starchy flour to weigh the cookie down, each distinct flavor really shines, and the oats lend a natural sweetness and chewiness.
For low carb cookies, make these Coconut Flour Cookies
The sweet chocolate chips literally do melt in your mouth!
Yes, straight from the oven, warm chocolate chip cookies can definitely talk.
How to make flourless chocolate chip cookies? Start by preheating the oven to 375 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. Press each cookie down to flatten, or leave them if you want puffy baked cookie balls instead.
Bake on the oven’s center rack for just six minutes, remove from the oven, and let them cool an additional ten minutes, during which time they will firm up nicely.
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 or unrefined sugar
- 1/3 cup chocolate chips
- 2 tbsp butter or oil
- 2 1/2 tbsp milk of choice
Instructions
- Preheat the oven to 350 F. Blend the first 4 ingredients together in a food processor or blender until it looks like flour. Mix with remaining ingredients to form a dough. 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 take out when still a bit undercooked. Let sit 10 minutes before handling, and they firm up. It makes a small batch, so feel free to double the recipe!View Nutrition Facts
Notes
Have you made this recipe?
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More Easy Cookie Recipes
Healthy Chocolate Chip Cookies
Or these Vegan Peanut Butter Cookies
Bonnie says
Hi Katie,
I love your healthy chocolate chip cookies. Made with oat flour and peanut butter. I am recently KETO how can convert it … The white and brown sugar ? I was thinking about using hazelnut flour and keeping the peanut butter but I only have monkfruit classic sugar substitute.. how do I convert it with the two sugar? Ty so much
Jason Sanford says
Unfortunately the only way to know for sure if a substitution will work is to try it out and see! Be sure to report back if you do, as edible experiments can be fun!
Jeff Wakeling says
I just LOVE this recipe!
Mandy says
These were amazing… really difficult to eat only 1 at a time! Good thing I didn’t double it 🙂
Ash says
Just made a version of these (but with ‘brown sugar’ swerve in place of the sugar). However, I did not have a food processor and naively thought I could mix all of the ingredients together (I ground up the oats using a coffee grinder first). Unfortunately it’s not really possible to make this recipe without using a food processor, however, I ended up adding 1 egg to successfully incorporate all the ingredients into a dough. (I know it’s not vegan so it kind of defeats the purpose for some!) But they came out amazing and I can’t stop eating them. Thanks for the recipe! Really great concept with the ingredients 🙂
Sarah F. says
I used melted peanut butter as my butter option and brown sugar. Top marks–soooooooo good! And I don’t feel terrible about eating it raw, too 😉
Thank you for this YUM recipe!
Christine says
This is one of my very favorite cookie recipes. Every time I eat them, I just can’t believe there are only 2 TBSP of oil in them. They always taste so indulgent and buttery to me!
Last night, I made them but added 2 TBSP of some walnut meal we already had on hand. I also usually add one flax egg and 1/2 tsp of vanilla.
I will say, they can be a little bit on the crumbly side and kind of tough to keep held together. I normally have to bake them for about 8-10 min rather than 6, and I do let them sit a while.
Despite my few changes, we LOVE these cookies and I love how easy they are to adapt! I usually get about 16 cookies from this recipe.
Kelli says
I just made these cookies and the taste was amazing! However, they were super flat and fell apart easily so I rolled them into balls and made them into cookie bites. Delicious, but would love for them to look like the cookies in your pictures. Did I just add too much milk?
Jason Sanford says
Hmm, did you process the ingredients in a food processor? What sugar and other ingredients did you use?
Jason
Tiffany says
Could I substitute raisins for chocolate chips for an oatmeal raisin cookie?
Jason Sanford says
Sure 🙂
Maddie says
Soo good considering the nutrition facts. Will definitely be making these again soon.
Asher says
Even though I used Truvia and Catalina Crunch instead of sugar and chocolate, they turned out amazing. They have a rich texture and taste, and they are perfectly moist. Definitely the best recipe I’ve seen and used!
Jen says
Blog says 375, recipe section says 350. Which is it?
Katee says
These. Are. DELICIOUS!!! I have been looking for an amazing GF chocolate chip cookie recipe for when I make cookies for a couple of coworkers. GF flour has a yucky aftertaste. I made these tonight. Thank you for the deliciousness!!!
Marco says
I see that the recipe calls for butter or oil. If using oil, what type is recommended?