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Flourless Chocolate Chip Cookies

4.99 from 70 votes

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!

Flourless Chocolate Chip Cookie Recipe

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

Oatmeal Chocolate Chip Cookies With No Flour

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, with NO crazy ingredients, and they are vegan flourless chocolate chip cookies
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Flourless Chocolate Chip Cookies

These soft and chewy flourless chocolate chip cookies are delicious for snack or dessert.
Cook Time 6 minutes
Total Time 6 minutes
Yield 10 – 12 cookies
5 from 70 votes


  • 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, unrefined if desired
  • 1/4 cup chocolate chips
  • 2 tbsp oil or butter
  • 2-3 tbsp milk of choice


  • Preheat oven to 375 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. Only if too dry, slowly add the third tbsp milk. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Press down a little to flatten. Cook 6 minutes, 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


Readers also love these Sweet Potato Brownies.

Have you made this recipe?

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Published on August 30, 2011

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Anonymous says

    I was expecting something with garbanzo beans! Haha. I’m super excited to try this…very interesting…yum…:) I’ll make this ASAP and tell you how it goes. Sounds so easy too! 😛

  2. Bri says

    I’m going to try these today! I’m always looking for good recipes for my son and husband who are gluten free. You say not to sub the brown sugar…do you think some of the white sugar could be replaced by honey? These almost sound like they would make a good breakfast cookie, but I don’t like to add any extra sugar to breakfasts 🙂 Also, how many cookies does this recipe make?

    • Chocolate-Covered Katie says

      I think you can definitely try! The white sugar is just for sweetness, as opposed to the brown sugar which lends a distinctive taste. So I don’t see why subbing it out would hurt. But I really am not very good with knowing how changing to a liquid sweetener will affect a recipe… I’m thinking you might need to use a little less (or omit) other liquid. If you try it, let me know how it turns out!

    • Sam says

      You could sub the brown sugar if you were to add in some molasses, and if you used agave nectar, it would also add that carmel-ly flavor brown sugar tends to add.

    • Lauren says

      Hey, I made these today and instead of using white sugar I used one packet of stevia. You may want more or less depending on the type of chocolate you use. I think that honey would work well. They came out really good though! I would highly recommend adding a little vanilla…it gives it the more “traditional” chocolate chip cookie taste!

      • Louisa says

        I ended up using about 4-5 tsps. milk to properly bind everything together. I recommend you do this, because after making many batches, the softest, best-formed cookies were the ones that seemed just bit soupy when they were in dough form. Go for just enough liquid (4 tsps. milk/water should be fine).

  3. Jennifer says

    These look so, so good! I wish I could go make them right now, but rather difficult to do at school 🙁

    As for foods that I can’t help but eat, chocolate chips are definitely there as well as peanut butter! Both of those disappear from my kitchen very, very quickly!

  4. Amanda says

    I recently bought some artisana coconut butter and cannot. live. without it. OMG so good! I’m planning on making my own soon with your recipe but I have to finish the jar first so I can have a place to store the homemade stuff…oh darn :p

  5. Michaela says

    I am going to make this for a gluten free friend 🙂 (And for myself. Of course!)
    Hm, I can´t walk by strawberries without eating some. Also cashew nuts (just having an open bag next to me)… can´t think of anything else, but this must be bc I am not hungry right now 😉
    You should add to your “About” page that you are the girl with the ribbons 😀 I personally love it.

  6. Jenny says

    I don’t doubt one bit that these are going to be delicious. Oats have such a lovely, yet subtle, natural sweetness to them!

    As is probably clear from past comments… I have a blueberry obsession. I can’t walk by my fridge without opening it to grab a handful of blueberries, if I know they’re in there. I know I should wash them first, but… meh. At least for the moment I have never suffered consequences for those actions.

    About chocolate chip cookies (or uh, chocolate chocolate chip cookies… or cinnamon cookies… or gingerbread cookies…) talking? I’ll agree with you and a few others 100%: they so can talk. If other people are around and can’t hear… then, well, they talk telepathically. Or something. 😉 Thanks for the recipe!

  7. Emma says

    I’ve been trying to figure out for months now how to make cookies with just rolled oats. Thank you, thank you, thank you! I am so excited to make these!

  8. Lori says

    As soon as I read that first sentence, I swear I saw a face in the first cookie pic. Is it just me or is there little chocolate chip eyes looking to the left, a nose and a shrively little mouth in that cookie? I guess your chocolate chip cookies really do speak to me. 🙂

  9. Crystal says

    The RD in me can’t help but point out that oats must be labeled “gluten-free” to be gluten free. Oats themselves are not naturally gluten-containing, but most non-organically grown oats are grown with/around wheat, and are contaminated with gluten. Quaker oats, for example, have been found to have trace amounts of gluten in them. If someone is highly gluten-sensitive, they should buy oats that are labeled “Gluten-Free” (Bob’s Red Mill has some). Some people with celiac disease may not be as sensitive as others, however, and may be able to tolerate gluten-containing oats. I just thought it may be helpful to clarify that if you want to label this recipe as gluten-free.

    With that being said, these cookies look awesome!! I may have to start sharing your dessert ideas with my patients, as they are usually very healthy too 🙂 Here’s to vegan desserts that taste good!

  10. judy says

    how many cookies does this recipe make?? I think I might try these when I come home from work tonight. They look sooo good! & i have all the ingredients in my house!

  11. Amber K says

    Looks DELICIOUS! I love gluten-free recipes that don’t call for xanthan gum as I am intolerant of it as well. Mmm drool-worthy GF choc. chip cookies, perfection.

  12. Emily @ Glitz Glam Granola says

    These look amazing!! I will definitely be making these!! I love that your recipes call for things that I actually have on hand and are all normal, healthy ingredients! These look delicious! I can’t walk by peanut m&ms without grabbing a handful… my hand automatically reaches for them!

  13. Lilly says

    I can totally hear these calling my name 🙂 My grandma used to give me huge extra large bags of M&Ms, so we always had candy bowl of them out. My friends used to always comment on how they couldn’t walk through my house without getting a sugar rush. If grapes are out in a bowl, I will take a few each time I walk by, they are just so pop-able!

  14. Stefanie says

    I am weird, I can’t pass up baby carrots without wanting some. Something about the sweet and cruchiness of the carrots is addicting. Although, cookies sound good but I tend to be sensitive to sugar in baked goods.

  15. Ally says

    CCK – How many cookies should I expect to get out of this recipe? (i.e. for us calorie counters, how many servings is this?) THANK YOU 🙂

  16. Emma (Sweet Tooth Runner) says

    These cookies look AMAZING!! I might make these this afternoon…I’m definitely in a cookie mood! 😀

    Haha in that case, I can speak many languages too! DEFINITELY chocolate chips!! I keep a bag at my desk so I can munch away whilst blogging! 😛 But like you I could never turn down brownies, cashews, fudge babies, or roast veggies either!

  17. Katie @ Nutrition in a peanut shell says

    This may sound weird…but whipped cream. See the whipped cream in the front of the fridge: compulsively squirt into mouth. Savor.

    I wasn’t born normal 😀

  18. Lenna says

    I cannot walk by dried apples, raisins, tomatoes or nuts without having at least a handfull of them 🙂
    I love those cookies, I have always been a fan of oats in cookies! And of chocolate in cookies, of course 🙂

  19. A Tablespoon of Liz says

    aahhh these look so amazing! I can’t walk by anything sweet without wanting to eat it most of the time… cupcakes, cookies, chocolate, you name it, I want to eat it!

  20. Elise says

    Your probably going to ask me to stop reading your blog, but I can take or leave chocolate, I’m honestly not that bothered about it, though obviously I like the taste! Crisps on the other hand, or freshly baked bread and I’m a wild fiend, sometimes I literally don’t stop eating it until it’s all gone!! Whoops!

  21. Faith @ For the Health of It says

    baked goods of any kind don’t last long in my house – I have to put them out of sight or I’ll grab a slice each time I walk by!

  22. Jen says

    It’s so funny that you say you have no sweet tooth, yet you run a dessert blog. Like you, I speak many languages. Raw cashews and roasted veggies speak to me too. So do garbanzo beans and big, juicy apples. 😉

  23. Aine @ Something to Chew Over says

    I love oaty cookies! The chewy texture is the best and my stomach is much happier without all that flour 🙂

    Almond butter talks to me!

  24. Aly says

    Nuts! What IS that about? I can’t be the only one… I’m not even all that particular; peanuts, almonds, slivered almonds, cashews, walnuts, brazil, and so on. Even ones that I’m not all that fond of like hazelnuts. This includes seeds too; sunflower, pumpkin… salted, unsalted. I think I have a problem.

    • Chocolate-Covered Katie says

      If you have a problem, I’m betting you are in good company! I certainly feel the same way about nuts, especially raw, unsalted cashews or almonds. Or roasted peanuts. Or walnuts or pecans. See? You’re not the only one ;).

      • Aly says

        Ooooo roasted peanuts! Yup, and raw almonds and cashews and walnuts… Forgot about pecans, they aren’t my fave, but clearly THAT doesn’t matter!

          • Aly says

            Haha glad to know I’m not alone!

            Don’t even get me started on Peanut Butter. Yes, I capitalized it because it’s THAT big of a deal. I mix my Peanut Butter with almond butter (clearly not as big of a deal) with a hand mixer when I get home from the store to up the nutritional value because I’m that out of control with PB. Like a jar per week kind of out of control.

            I may need professional help lol.

  25. Lauren @ What Lauren Likes says

    I believe that chocolate itself talks to me haha! I cannot pass up on my daily dark chocolate fix 🙂

  26. Leo says

    Oh God, I just had this crazy instant chocolate chip cookie craving. I think I’ll make some, you just wait there….

    they’re in the oven right now….

    and now there’s one in my mouth and it’s delicious… *eyes flutter a bit*
    God, i love them *happy sigh*

    *starts eating another*

  27. Alex@Spoonful of Sugar Free says


    And I am such a snacker-everytime I pass by the kitchen, I grab a handful of something. Usually nuts. I have a bout fifty bags in my pantry that I just grab a few of each time…

  28. Girl In the pink says

    I’m with you – I can never pass up a good chocolate chip cookie!

    I always use oats to make flour for my cookies, so yummy!!

  29. Eleanor@eatinglikeahorse says

    Weirdly, my can’t-ignore thing is dried banana chips, the crisp ones. I don’t know what it is about them but I’m addicted!
    Plus coconut butter; once it’s melted, I have to put the rest well out of reach, that stuff’s lethal 🙂

  30. Heather @ Get Healthy with Heather says

    I have to keep our chocolate chips in the fridge so I dont down them by the handful! For some reason I tend to forget about the in the fridge… That’s probably a good thing.

  31. Moni'sMeals says

    you and I are so alike, it is cookies and only cookies that talk to me, especially chocolate chip! You should see me during the holidays. oh lord watch out, haha. 🙂

  32. LizAshlee says

    What a great recipe! SO simple!! <3 I saw the above comment on how many cookies for this recipe…I would be curious to know about how many cookies/muffins/cupcakes, etc. on average do your recipes yield?

    Thanks much! Have an awesome day!

  33. Kaitlyn@TheTieDyeFIles says

    OATS in a COOKIE?? Gosh I thought I already ate enough oats, but I guess I need to make these!

    I purposely don’t keep food out, because I eat EVERYTHING (vegan).

  34. VEGirl says

    Hehe! “I speak many languages”…. that cracked me up big time! If I bake something, I eat it. Sometimes I feel like I have to time the baking with when I get hungry otherwise I will get a tummy ache :(. I know it sounds lame, but every time I open the fridge and a carton of blueberries or raspberries is staring me in the face, I just cant resist. YUM!

  35. Albizia says

    There is a special relationship between me and all kinds of cookies. I can never resist a good cookie and oat cookies are among my closest friends 🙂 . Other things I hardly ever say no to are nuts, dried fruit and the bag of bran flakes.

  36. Averie @ Love Veggies and Yoga says

    Oh those look great! Flourless and just using whole oats and brown sugar…I bet the chewy texture is PERFECT! That would totally be my kinda texture.

    I have made a few versions of flourless cookies the past few weeks but they involve PB, too. As a binder. The fact that you got these to hold together and they’re vegan, GF, eggless and no chia/flax eggs, etc, and no nut butter or applesauce, you’re good girl. Very good! 🙂

  37. Megan says

    Plenty of foods speak to me…but ED told me not to listen for a long time (still fighting it!) However, ignoring calorie counts (my downfall), I would not want to pass up fresh pineapple, cold and crisp pink lady apples, sweet potato fries, carrots with hummus, guacamole, nuts, and samples of fresh whole grain bread! (like Whole Foods)

  38. Maya (Dessert is in a Different Pocket) says

    Yum! I love oats in desserts.

    As for things I have no self control over…list is very long. Chocolate, of course. But then I always want something salty. So I go back and forth. It’s a very vicious cycle. I usually like to end on salty/savory, which is weird to most people!

  39. Jennie (jenandberries) says

    You..are a genius! Please make a recipe book and sell it Katie, you will become rich and can get your own bakery and start chains and I could work for you …wow it would be awesome haha.
    I am going to go and make these right now…at 10.30pm. Midnight snack time! Oh I find it hard to walk past anywhere selling icecream and not go in ;p x

    • Chocolate-Covered Katie says

      Haha I don’t think cookbook authors get rich… but I still want to be one anyways! Mmmm can you imagine a chain of chocolate-covered restaurants? I’m thinking all we’d sell would be chocolate. Ok, now I am hungry ;).

  40. Tara says

    My weaknesses are muffins, slightly melted ice cream, nut butter jars (especially if they have dried fruit, like cinnamon raisin pb) and my moms pies. Chocolate chip cookies are pretty high on the list too, especially if the chocolate chip to cookie ratio is right. By that I mean tons of chocolate chips – skimping on the good stuff is the worst!

  41. Elise says

    Okay, so I made these today. I added a third tablespoon of milk because I thought the batter was a little dry, but I was wrong, so I baked the cookies for an extra couple of minutes and let them sit on the pan while I left the house for a few hours. When I returned and tried one, it felt like I was eating glue hahaha. Kinda funny. But taste-wise, these were DEEEEEEEELICIOUS and sinful 😀 I only added the 2 T of brown sugar and thought they were extremely sweet. Yum. I’ll definitely be making these again and fix my mistakes 😉 Thanks for the awesome recipe!

      • Liz says

        yum! I made “pan roasted” cauliflower in my cast iron skillet and it was to die for!!! I had never really liked cauliflower until that night lol… I’m going to make cauliflower mashed potatoes at thanksgiving. and my birthday cake last year was iced with icing made from cauliflower!!!! it was creamy and delicious!

  42. Marianne says

    If there’s something on the counter that I like, then chances are I’m going to take a bite/handful/the whole thing. Hence why I don’t keep food on the counter 😉

  43. Robin says

    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).

  44. BroccoliHut says

    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!

  45. ashley says

    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 🙂

    • Chocolate-Covered Katie says

      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!

      • Liz says

        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!!

  46. Anna says

    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 🙂

  47. Wendy says

    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!

  48. Emma says

    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!

  49. Stephanie says

    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!

  50. Ragnhild says

    Oh oh oh! Thoo delicious! I love that there is no flour in these, just yummy yummy oats! I must make these! Chocolate does talk to me too, several times a day. And my jar of nut butter always screams at me :O Annoying, but I kind of enjoy it too 😉

  51. Isabel says

    I love how all your recipes use the things i always have in my pantry!! One time, I was looking through your blog at midnight, and just randomly decided to make your single-lady cookie dough balls, because they were so simple. I can never find the vegan chocolate chips at my regular grocery store though, so I’ll just make these without…fine by me!
    And the one food that is truly my weakness-the one I am GUARANTEED to pig out on: monkey bread. No wonder. It’s all carbs, butter, and sugar 🙂

    • Chocolate-Covered Katie says

      Awww that sounds like the best thing to do at midnight–bake cookies! You sound like the most-fun person ever! 😉
      hmmm… maybe sub raisins? OR you can always chop up a vegan chocolate bar into small pieces and use those! Sometimes I do that with my favorite chocolate-raspberry bar.

  52. Hanna says

    I was a bit skeptical of the texture when I first tried molding them into cookies (must of added too much liquid on accident!) but they turned out delicious! Perfect for my gluten free diet this month- thanks!!

  53. Heather says

    Anything with peanut butter is my kryptonite! I bought some powdered peanut butter (a fraction of the fat, full pb flavor) recently and find myself spooning little piles of it onto my tongue when I am into the kitchen.

  54. Anonymous says

    Just made these, except I didn’t blend the first 5 ingredients, instead I just mixed them and baked them as usual. They didn’t come out (or hold) as cookies, but I was soo tempted to put a marshmallow on the gooey fail.

    • Chocolate-Covered Katie says

      Ooo you definitely need to blend the oats for them to hold together. But wow I love your marshmallow idea! I have a tub of ricemellow creme in my pantry, and I have no idea what to do with it. Your idea sounds like a realllllly good one!

  55. Katrina says

    thank you for this recipe. i made 12 small cookies out of them and they not only satisfied my craving for something sweet and chocolate without being overly sweet but my kids absolutely love them. shame. i was hoping to not have to share after the first bite. just need more ingredients to make a huge batch to hide away somewhere. cookies? what cookies? BWUAHAHAHAHHAHAHA

  56. Susan says

    Are these cookies chewy? I’ve been searching for a gooey, chewy, vegan chocolate chip cookie recipe for a while. I’m thinking the oats would make them chewy, right?

  57. Courtney222 says

    Hey! I absolutely LOVE these cookies fresh out of the oven, but I have a problem… If they’re not eaten within one day they get reallllly soggy. Do you know what’s causing this or how to stop it? (Besides eating all the cookies in one day, haha)

  58. Chris says

    So how is a magic bullet different from a blender? Is it just smaller? Does it act as a blender and a mixer? Im trying to decide if I should purchase one. I have a vitamix… will that act in the same way?

  59. Silvercrone says

    I love our flour-less cookies recipes. I am also on a quest to fill the sweet tooth with less sweet! ha!

    Might I suggest adding Extra Virgin Coconut Oil (EVCO) to your recipes. It has many nutritional and health benefits but the BIG plus is it seems to enhance the ‘sugar’ part of the recipe so you really can get by with less. I love it and use for all my baking now.

    • Chocolate-Covered Katie says

      I definitely do add virgin coconut oil and ADORE it! (Not as much as I love coconut butter, but that’s another story ;).)

      But I don’t know if the one I use is EXTRA-virgin. I usually use Artisana. I’ll have to check it out!

  60. Silvercrone says

    One more comment- I have been experimenting with nut meals. I have a heavy duty blender and can create fine ‘flours’ from various nuts. Pecans make a hearty flour. I usually do the same with the regular oatmeal so it becomes a fine ‘flour’ as well. I find I can substitute this Nut and Oatmeal ‘flour’ in most cookie and quick bread recipes with good results. It does make a tender cookie or loaf however and does not hold up to shipping.

    Keep up the wonderful work with yummy recipes!

  61. Mags0277 says

    omg! i just made the flour-less chocolate chip cookie and they are amazing!! the batter was to die for i couldnt stop eating it! i am so happy i found these because i have already had four cookies and i dont feel guilty!

  62. Mags0277 says

    i also substituted the oil for applesauce and i really enjoyed it because it gave it a little cinnamon-ey taste:)

  63. April says

    I can’t believe I was even skeptical at first. Forgive me, I’ll never doubt you again Katie because these are the bomb! I just made them and was taken aback at how soft and gooey they were, so delicious. Admittedly I was the devil and added an extra spoon of choc chips, but soon realised I didn’t need to – they were sweet enough! A couple of handful of sunflower seeds and some vanilla extract somehow slipped in too, mmm… 🙂
    100% trust you CCK. Oh wait, except for the part where you say these are healthy. That can’t be right.. they’re far too yummy.

  64. muffin says

    I see several of your recipes call for non dairy milk. What is it and where do I find it? Your recipes look delicious…cant wait to try a few!

    • Chocolate-Covered Katie says

      “Nondairy milk” just means whatever type you want to use. I really like almond milk (almond breeze or Silk), but soymilk will work too. I find it at the regular grocery store, either in the natural food section or you can usually find Silk in the dairy case. 🙂

  65. Erin says

    WOOOOW- just made these. I was working on a few things at once, and saw these… My brother-in-law has a gluten sensitivity so I’m always on the lookout for yummy GF food. Well, was in a hurry and didn’t blend the oats, but let me tell you- there isn’t a single crum anywhere on the counter. I can’t believe how fast I gulped those down!! SO good. I can’t wait to do it right, but this almost tasted like chocolate chip cookie trail mix! YUM.

  66. Dawn says

    Awesome. Wonder if you can use the same sorta base for ginger cookies or pumpkin cookies since holidays are coming up.

  67. Kilby says

    Hi Katie, these look super yummy, but I wanted to warn you that oats are *not* gluten free, and people who really are gluten intolerant can’t handle oats any more than they can flour.

  68. Suzan says

    When you say rolled oats for this recipe does that mean those quick cooking oats? That’s what I used for you deep dish cookie pie but not sure if it would work here. Looking forward to making these. Also, for the coconut butter you say unsweetened but all I seem to find is the sweetened bags. Where can I find the one you are referring to? Thanks….

  69. Karen says

    Probably my favorite so far! But I love, love, love oatmeal in chocolate chip cookies. I think I added too much milk, but it just made the cookies taste more like dough, which is never a bad thing.

    I finally made the chocolate chip cookie dough dip yesterday. That’s ironic because that’s the recipe that brought me here in the first place. It was yum, and also gone by snack time today. (If you call a treat a half hour after breakfast “snack time,” which I do when it includes beans masquerading as cookie dough dip.)

  70. Keri says

    So, I just found this recipe in a search for flourless cookie recipes. Now, I have a dairy free friend that I’m baking for, would I be able to substitue water in a pinch? I can’t think of anything else to use… I don’t have almond milk, Silk or anything like that… Just reg milk….
    OH, and I use carob chips in place of chocolate chips in most cookie recipes. they taste just like chocolate and they’re dairy free 🙂

    • Chocolate-Covered Katie says

      Hmmm… I don’t know. You can always try! The cookies come together so quickly that if it doesn’t work, you haven’t wasted much time. I *think* it would work, but really I can’t tell you for sure because I’ve never tried it.

      • Keri says

        so I made them with water instead of milk, and they still turned out awesome. but I also put in a bit of coconut to a little extra flavour/sweetness and pulverized it in the blender with the oats. 🙂

  71. Ashlee says

    I just made these and wow they’re so delicious! Hits the sweet spot but doesn’t leave me feeling guilty! Worked it out with a calorie calculator that for a batch of 17 cookies, each has only 31 calories! DELICIOUS AND HEALTHY!

  72. Christina says

    WOW! I just made these and they are seriously the BEST cookie I have ever tasted! I’m in love. Glad I doubled the recipe. 😀

  73. Amanda says

    These cookies are DELICIOUS! I’ve had some trouble getting the oats to bind together, tho, when I’m forming the cookies. Do you have any suggestions? I used a little almond butter but I still need some help!
    Much thanks for all of your delicious recipes!

  74. Suzan says

    OK, made these last night. I doubled the recipe and used quick cooking oats, coconut oil, a few dashes of Penzys cinnamon, and we do have a sweet tooth so used the recommended amount of brown and white sugar. Outcome…..delicious!!!!!!! Only issue is that at double the amount I only got 8 good size cookies. For those who need literal steps like me, then yes you have to form these cookies into a ball then flatten a little to look like a cookie. Also, my coconut oil is solid so melted a small amount in the microwave to get it liquid. Maybe you all know to do that but this is new to me. The cookies do spread, I would say twice their size, so allot for space between each. Mine took about 8 min to cook because I guess the size. They tasted like Oatmeal chocolate chip cookies. Don’t get me wrong they tasted great but next time I think I’ll replace chocolate chips with raisins for a traditional oatmeal raisin cookie. Thanks Katie so much for another great recipe. I’m looking for my 3rd Katie recipe now. You Rock!!!!!

      • Suzan says

        Ok Katie this relationship of ours needs to stop. Since Nov 11 I have made these 3 times. first time doubled the recipe, second time 4x the recipe, last night 8x recipe. My husband is addicted. He literally pulled out the ingredients and the food processor so when I got home I could get to work. So how did I make this huge batch. Some regular with chocolate chip, some with raisins, some with peanutbutter and chocolate chips, some with get ready for this sessame seeds, and some with sessame seed and CocoChia (combo mix of coconut and chia seeds). All were great but hubby is in love with the Sessame seed ones. So since my introduction to your site (10/20) which lead me to make your deep dish cookie pie (which now I’m craving) I have made 3 of your recipes. The one I haven’t told I tried yet were the blueberry oatmeal pancakes, but I subbed bananas instead of blueberry. Those were good too but so filling I could only eat 1.5. Deciding now whether I should try to make another one of your recipes or block your site. LOL….

          • Brooke says

            I first heard about Chia seeds on Black Friday. There were FREE at Walgreens so I took a look and read up on them via internet. I ended up getting a couple bottles. The taste resembles sunflower seeds but they are smaller. Supposed have more antioxidants than flax.

            A fun fact….these are used to make the Chia pets.

  75. Sarah says

    Hi Katie

    I just made these cookies and they are amazing! I always try to “healthify” my baking which means that I rarely bake cookies because most recipes call for so much butter and sugar. I’m so glad I don’t have to compromise between taste and my waistline anymore 😀

  76. Aly says

    Honestly, just reading your blog posts makes me happy 🙂 I wish I could actually meet and bake with you-you sound like such a wonderful person 🙂 For me, baking with friends is a must, but with everybody so busy nowadays it’s hard 🙁

  77. Crystal says

    These cookies are great! I made them just as you described except I used coconut oil instead of butter and I didn’t add the extra sugar. No need for it. The chocolate chips are sweet enough. Thanks so much! Even my picky eater who doesn’t like oatmeal LOVED these!!!

  78. Sara A says

    I just made these, and they were amazing! I added 2 T ground flaxseed meal and 1 tbs vanilla extract. I love your blog and all your recipes! Keep up the great work 🙂

    • Sara A says

      Oh, and I also didn’t have any unsweetened Almond milk on hand, so I ended up using Dark Chocolate almond milk instead. So yummy!

  79. Molly Francis says

    I have no brown sugar and I REALLY dont feel like going to the grocery store….could i sub agave for the brown sugar? hmmm if anyone has tried this please let me know asap!

    ps still loving this blog after finding it 3 months ago 🙂

    PS katie, have you ever tried baking with different sorts of flours like chickpea or coconut flour? Im interested in how some pastries, cookies, etc would turn out

    • Chocolate-Covered Katie says

      If you try it with agave, I’d love to hear if it works! Maybe use less of the other liquid?

      I really need to experiment more with coconut flour! I used it (and garbanzo flour) once for my gluten-free dessert pizza recipe, but that’s the only time I’ve used it.

  80. Camille- the college girl says

    Made these today and let’s just say, I ate the whole batch! I don’t have a magic bullet, so I didn’t grind the first 5 ingredients (which made it difficult to put on the baking sheet, but they still made it on their). I also only used 1 1/2 tbs of chocolate chips and sub-ed applesauce for butter/oil! I used a tbs to actually place the cookies on the baking sheet and then baked them for normal time. Once I took them out I let them rest for 2 minutes (I could barely stand to wait) and to my surprise they stuck together pretty well!! And then I ate the whole batch white I made your snickerdoodles (which were great too). I was VERY impressed and this is first time since I’ve been vegan to make Chocolate cookies, let me just say I will be doing it more often!
    Thank you SO much for your recipes!! I get soo excited to make them 🙂

  81. Debbie says

    I made these cookies for the first time, and OMG I loved them!!!

    They’re an interesting texture. They’re soft, and I really just love how they’re so good for you compared to other cookies. Actually, since I’m not vegan, I added 1 egg white to the recipe. Actually, more like 5/6th of the egg white, or else it’s a little too liquidy.

    Btw, if you all want to know the calorie of each cookie (considering you make 7 cookies and use 7 chocolate chips in each), each cookie is about 55 calories. Now THAT’S awesome. I feel so good knowing I’m not consuming a stick of butter and drowning my body in flour.

    Thanks Katie, for such an amazing recipe! I’m sure you’re super proud of this one, and you should be.
    God Bless you! Happy New Year (:

  82. Anna @ The Guiltless Life says

    I just made these today and realized when I put them in the oven that I had forgotten to add the last 1/4 cup of oats – i.e. I made these with 1/2 cup oats by accident (and I used almost 2 tbsp of almond milk!). But when they came out they were soooo moist and delish, so although I’ve never made them the proper way, I can vouch for them being delicious with just 1/2 cup oats as well!

  83. Amy says

    I tried your flour less chocolate chip cookies, and they turned out like blobs of oatmeal with chocolate chips in them. Maybe I did something wrong, but the recipe essentially made granola. Even after I baked them, they didn’t hold together or taste like cookies. I reviewed the recipe and I followed your instructions exactly. Consider revising your instructions, perhaps, because this recipe does not make cookies. Very disappointing.

    • Emma says

      Consider reading the 180 comments above yours before you blame the recipe. Obviously, the fault is not with the recipe. Also, why not consider being less RUDE!

      CCK, ignore the above comment. She’s obviously just upset she accidentally did something wrong! These cookies are fantastic, as all the other comments on the post will tell ya ;).

    • Debbie says

      I don’t think you ground up the oatmeal in a magic bullet-type machine did you?

      And please, don’t be so rude.

      Seriously. I made these cookies so many times I memorized the freaking recipe. They’re awesome.

  84. Donna says

    Wow, I just found your blog. Tried these cookies tonight for my grandson who is allergic to wheat. They are delicious and will bake them even when he isn’t with us! Thanks can’t wait to try other recipes.

  85. Alex says

    Made these today, but added honey also, to help them hold together. OH MY GOD, SO AMAZING! And to think they’re healthy?!

  86. Jennifer says

    I made these and only made about four because I didn’t want to make so much in case they turned out bad or I didn’t like them. And once they cooled down from being in the oven I tried one and oh my god, I literally died from the amazing taste and flavor. I think I will make more some day! I’m guessing they’re healthy? I wish there was nutrition information on them!

    • Lauren says

      I made six and omitted the white sugar. According to my calculations (using SparkPeople nutrition calculator), they have about 90 calories, 4.5 g fat, 86 mg sodium, 1.5 g fiber, and 6.5 g sugar each. Not bad! Of course, it will vary depending on how many cookies you make and whether or not you include white sugar.

  87. Beth says

    Just made these and they were delicious!!! I have been going gluten free for a few months and I missed chocolate chip cookies. I think I like these better than the original recipe. Thanks for taking the time to post so many recipes.

  88. Kayla says

    Made These Tonight. Didn’t “blend” them in the mixer – My Bad!… Made 6 small cookies in the ‘first batch’ to see how they would turn out.. they were crumbly yet very good!… I will make another batch & use the leftovers I didn’t cook tonight & blend together tomorow. For falling apart & eating with a spoon they were pretty darn good! Thanks for the simple recipe!

  89. hayley says

    just made a batch of these. got 7 small cookies out of it. didn’t have any chocolate chips on hand, so i threw in a handful of frozen cranberrries instead and they worked brilliantly!

  90. Lauren says

    Mmm! I was craving a cookie tonight, and I love how quick these were to throw together! I omitted the white sugar as well. 🙂 And they’re soooo gooooood.

    The foods I can’t walk past are chocolate-covered pretzels, peanut butter, and fruits. All fruits. Fruit platters overwhelm me with joy. 🙂

  91. Sherlock says

    These are very good! I got 12 little cookies using a teaspoon to measure them. I didn’t press them at all either. Just pop them on the sheet and baked. Very yummy!

  92. Genki Kitty says

    These looked so tempting! I made them tonight but I wasn’t sure how many the recipe would provide. I made about 12 but they are flat as a pancake. Oops! Haha They are still tasty. Can you please let us know how many it makes though? Thanks so much!

  93. Lex says

    I made these with coconut oil, and had to skip on the brown sugar because I never have any in my house. I used white instead. The cookies were great!

  94. Jen says

    I just tried making these, but in the kitchenaid instead of my blender…am I supposed to chop up the oats so they stick together? I am having a very hard time getting the oats to stay in a cookie shape!! I can’t wait to try them!!

      • Anonymous says

        I knew I should have read comments before starting these! oops, I did make them in the food processor, but didn’t grind long enuff for it to produce flour from the oatmeal. I added 2 T milk, they stay together ok. Baking now…so we’ll soon see how they turn out!

  95. Deb says

    I am known as the cookie queen at work & I can’t wait to take some of these to work!! We are on a health kick & everyone will be surprised there is no flour, eggs & little sugar!! Can’t wait to try more of your recipes!!

  96. Lynette D. says

    These are absolutely delightful!!! I actually doubled the recipe but kept the sugar as if I was making one batch and it was delicious! My family LOVED them. So yummy and a relatively nutritious treat I can feel good about sharing with my family.

  97. Jennifer says

    I love oatmeal, but I never liked making any kind of oatmeal cookies. This is perfect because all I have to do is blend up some oats for the flour. Just like an oatmeal cookie, but not! This may have to be my favorite recipe on your blog. 😉

  98. Shelby says

    Just made these and was wondering why they didn’t turn out! Did not realize you needed to actually grind the oats up into a flour!

  99. anonomous says

    you should write that you need to ground the oats, i tried them and had to add more oil and milk because they were very dry and disappointing

    • Liz says

      Um honey, I think you didn’t read the directions right. It specifically says:

      “Blend first 5 ingredients together in a food processor or blender. (I use a Magic Bullet.)”

  100. Jennie says

    Wow… I’ve been following you for some time now, I’ve made at least 5 of your recipes and finally wanted to take the time to tell you I just love your blog and all of the recipes I’ve tried. Kids have loved them too, which is wonderful! I try to give the kids (7yrs old and 5yrs old) treats, but nothing store bought. Now you’ve given me ‘healthy’ treats to share, and that is so important to me. THANK YOU for sharing all of your hard work and know that it is truly appreciated! I look forward to the next recipe I try!

  101. Brooke says

    I just made these. I substituted Stevia for the white sugar. They were very good. I enjoyed them. I really liked the flavor of the oatmeal. Great job. I will make again for my girls but with regular sugar.

  102. Lisa says

    I made these today with a regular hand mixer- I just moved out of my parents house a few months ago and haven’t gotten around to buying a food processor or blender. I just used the high speed for a few minutes and it worked great! (a few splatters, but no biggie :)) I put the dough in the fridge to let it set for 10 minutes before I put them on the cookie sheet, and then I tasted some leftover dough in the bowl before I washed it….needless to say, I turned the oven off, grabbed the dough from the fridge and ate half of it!! This was so tasty! I am going to have to make some more to actually ‘bake’ the cookies instead of just eating the dough!

  103. Erinn says

    Katie! These are amazing and so are you!! I’ve been trying out recipes from your blog for months and everything is so great! I made these cookies for my fiance (who is GF) and we both LOVED them! They are as good if not better than regular chocolate chip cookies. I made them agian the next week haha. I am trying your Easiest-Ever Coconut Macaroons and your Sweet Potato Chili tonight! Thanks for creating all these wonderful recipes for us to enjoy! On to the next 😉

  104. Ashley says

    These are amazing! I feel like I’m cheating when I’m really not 🙂 I’ll make these and smuggle them into a movie theatre so I’m not tempted to get anything else! Love, love, love!

  105. Taylor says

    Just made a batch and they are cooling as we speak! I’m so excited to have yummy normal tasting GF cookies! I also added a little almond flour and a little extra butter to these!! Thanks for sharing!

  106. Sahar says

    I made these and the mint chocolate chip brownies last night…AMAZING! So glad I came across your blog…it’s so addicting!!!! xoxo

  107. CB says

    Your recipes sound delicious although I noticed that all of them have nuts or nut butter which isn’t suitable for young children. Can you suggest any substitutes?

  108. Tara says

    Just made these and they are great! I thought they’d taste like oatmeal cookies, but nope, they taste like chocolate chip cookies with a bit more texture! I used coconut oil instead of margarine. Yum yum!

  109. Hayley says

    Yum! this is my second time making these! Just took them out the oven right now. This time I used melted natural peanut butter as my fat source since I was craving peanut butter oatmeal cookies! Turned out perfect but next time I’ll put more peanut butter and less milk! Thanks for posting recipes easy to make your own Katie!

  110. Judy says

    I’ve been making these cookies for the last few weeks when I’ve had serious cookie cravings. SO good! Last time I made them I upped the almond milk a few tablespoons and ate the “dough” raw like cookie pudding… Is that weird? Nothing beats a bowl of cookie dough.

  111. Krista says

    The came out AMAZING! And I skipped a step and put everything in the blender! Still came out AMAZING! OMG! SOOOOOOO GOOD. I will never make chocolate chip cookies another way agian. Seriously.

  112. Holly says

    Thought you might be interested…one of the main reasons I have been making your recipes is to sneak certain things into my kids’ diet. One of my sons has a lot of trouble with iron. He was quite deficient the last time he was tested despite the iron supplement I was already giving him, cooking in a cast iron pan, etc. So he is currently on 90 mg a day or iron. Elemental iron makes him sick to his stomach so I now get the food based iron…raw iron. They are horse pills and he has to take 4 a day to get what he needs…*sigh*. Trying to convince a 5 year old to take all this iron is not easy. So I started opening the caspules and hiding them in your cookies. Since iron is not denatured with heat, it works. So for this recipe, I empty 10 iron capsules into the dry ingredients before adding the wet and I use a cookie scoop to measure out the dough (10 cookies with my scoop) so that the doses are equally distributed throughout the batch. I use xylitol and stevia instead of sugar and I have also subbed straight molasses for the brown sugar (like 1/2 tsp molasses) to cut the sugar as much as possible since he has to eat these pretty regularly. The cookies turn out black because the iron gets very dark, but the cookies still taste great. I have also used your peanut butter cookie recipe to hide iron and your oatmeal raisin. Since we have to do this intense iron ‘therapy’ for 3 months…this will make it a bit easier. Thank goodness he’s a lean kid. Although these are healthy, they definitely are not lacking in calories!

      • Amanda says

        No – I just kind of stirred everything together! That would definitely help! I made a second batch and added 1 tbsp almond butter and 1 tbsp ground flax meal, then baked in an 8″ x 8″ pan – also delicious.

        BTW – I totally addicted to your blog. Love seeing other healthy/vegan lifestyle blogs. I have a smoothie blog ( and like you am an avid runner (with a huge sweet tooth, too). Keep up the great work!


        • Maya says

          I guess I only had to read the comment before mine. 🙂

          Katie, it seems like so many of your recipes use a food processor. How important would you say it is in your cooking and daily food preparation? Do you use it all the time? (Same question for anyone else reading this that feels inclined to respond.)

          ~ Maya

          • Chocolate-Covered Katie says

            If you’re vascillating between a blender and a fp, I’d go with the fp. I don’t use it every day, and I’m sure people can get away with not having one. But there are just some recipes where a blender won’t cut it.

            (For this, you can just use a blender or magic bullet, though.)

          • Maya says

            Thanks, Katie. 🙂

            I used to be a blogger and I know how time consuming and how much effort it is to reply to all of these comments. Much appreciated.

  113. Maria says

    The recipe was very easy. I suggest pushing down the dough and flattening it out on the cookie sheet. Next time I will use less sugar as they are quite sweet with the recommended amounts. Thanks, Katie!

  114. Meg says

    I just made this recipe… So yummy!! They taste so much better to me than the store bought break and bake cookies full of unhealthy grossness!! Thanks Katie 😉

  115. L. says

    I LOVE these. I’ve changed the recipe quite a bit though!! Here’s my version:

    3/4 cup rolled oats–yep.
    1/4 tsp baking soda–yep.
    1/8 tsp salt–yep.
    2 tbsp brown sugar or coconut sugar (don’t sub with white!)–changed to 1 tbsp of molasses.
    1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is NOT omittted.)–changed to 1 tbsp of organic white sugar.
    2 tbsp chocolate chips–maybe used a little less because they’re minis.
    1 tbsp oil or pre-melted margarine–used a 2 and a 1/4 inch chunk of banana.
    1-2 tbsp milk of choice (start with 1)–used 1.5 tbsp of delicious vegan soy chai tea milk stuff I have.
    Added a little cinnamon and vanilla extract to taste.

    MMm mmm mm!!! MMMM!! 🙂 I tried the batter and almost died of ecstasy, now just waiting for them to pop out of the oven! They are taking a bit longer than 6 minutes, more like at least ten! We’ll see!!!! YAY!

    • L. says

      Oh oops, the oats I used were quick oats! 😉 And I also added 1 walnut to the food processor to give the flavor some oomph. Okay finished with recipe! I just ate one warm–very yummy and more reminds me of an oatmeal cookie than a chocolate cookie–but I love them. Warm and pleasant and reminds me of going to grandma’s house or something! 🙂 I’d make them again in Winter!

  116. Angie says

    OMG Katie! I just made a double batch of these. If I could reach thru my computer and give you a giant hug I so would. These are AMAZING!!! Soft, chewy, wonderful flavor. And I sub’d applesauce for the oil. Easy to make. I couldn’t ask for anything more. I’m absolutely in love with these cookies!

  117. april b says

    Amazing! I just made these, yielded 6.. gone in 15 minutes LOL!!! My mom thanks you! I added coconut.

  118. Sienna says

    Wow! these were awesome! thank you so much! I can’t believe they’re gluten free and taste so delicious! 🙂

  119. Allison Krzastek says

    I just made these, subbing dried strawberries and pecans for the chocolate chips. They smell DIVINE! Thanks for the recipe! 🙂

  120. Juli says

    I hate to be picky but is there a yield on this? If the yield is small are there any special instructions for doubling? I love your recipes! But when I’m comparing them, I wouldn’t mind knowing the yield so as to figure out which has less sugar per cookie, for instance.

    • Chocolate-Covered Katie says

      This does make a small batch. I do try to say how many servings when possible, but it is hard to do that with cookies, as you can shape them into different sizes. This recipe can easily be doubled. Just double all the ingredients. 🙂

  121. Aisha says

    I’ve just put my cookies in the oven. I’m sure they will be delicious but I had some trouble following the recipe. For some reason, maybe Swiss ingredients are different, I just couldn’t form my cookies from the dough until I added some maple syrup and rice flour.
    Maybe I didn’t blend well enough.
    Anyways, lovely website. I’ve already tried your single lady cupcake: just LOVED IT.

  122. lynn says

    These were SO GOOD!!! i only used brown sugar and unsweetened almond milk and still they were sweet. i made a double batch 🙂 i just pulled them out of the oven and i want to eat them all myself!! i found this site by accident and it is now my favorite! i will make ice cream next.

  123. Brittany says

    Love these. I’ve made them around 5 times now..Tonight instead of oats I used raw almonds, cacao powder, and honey subbed in for the sugars. WOW did they turn out tasty, they were fudgy as hell!

    Thank you for the awesome recipe, I’m totally addicted to your blog! More CCK!

  124. michelle says

    made these tonight and they are great! love the idea someone had of using mashed banana instead of butter, but I can easily see myself making these again. thanks!!

  125. Laura says

    I have a cookie company, but it’s definitely non-vegan. Right now we are only making them every Sunday for a small store, but maybe one week I should make these too and see if my dad notices. 😛 (Of course, I’ll have to have a normal batch for back-up in case I screw these up… Which, if I do, more for me!)

  126. Kristy says

    I’ve made these twice – once the way they were written, and then again. However, the second time, I didn’t have any oats, so I substituted quinoa flakes, and added peanut butter (because, why not?). Oh, my, word. They got even better. Keep on doing what you’re doing – I love it!

  127. abelle says

    i made these today with dark chocolate covered pomegranate instead of the chocolate chips….sooooo good!!

  128. Elissa says

    I make these for all the sugar-loving ladies at work and they disappear every time, and they have no idea that they are healthy or vegan! Tonight I 5X the recipe and added raisins to half of them – amazing. Katie, I am obsessed with your blog and recipes – thank you for all your great ideas! Keep them coming!!!

  129. Amber says

    So I LOVE cookie dough and I was looking for a healthy cookie dough I could eat, and this was it! I have tried this in few different ways, but I love it! Thank you so much! I even added it to my blog and gave you credit. 🙂

  130. Mariel says

    I tripled this recipe and got fifteen delicious cookies! I subbed the oil for an equal amount of yello squash purreed in the vitamix. they are like soft delicious little pillows!

  131. Sally B says

    I made these cookies today and they are not just great they are fabulous!! Prediabetic trying to watch the flour and sugar intake. Used Spenda blend brown sugar and added the extra sweet with the granulated spenda. Wonderful!! Please invent some more!

  132. Bryn says

    OMG Katie I love these cookies!! So much that I couldn’t stop eating them warm out of the oven…like all your recipes they are insanely addicting! I got 7 small cookies from the dough, which was also delicious, I love how your recipes yield a small amount- I hate when I make a recipe and have leftovers forever! Love your blog and I have been making one of your recipes every day I’m adducted!!!

  133. brian says

    Katie, I love you! Your recipes are a life saver! I’ve made 3 batches of these cookies, I just love the oat flavor!

    I just found your blog, but book marked if for future reference.

    Have you ever thought you using potato starch or tapicoa flour with the oats in the baked recipes?

    Thanks for blogging!

    Ps. Ill def buy your cookbook.

    • Chocolate-Covered Katie says

      Hi Brian!

      I actually have never tried tapioca or potato starch. I really need to get around to it, though… I’m trying to get more practice with gluten-free baking, since I know a lot of people appreciate when the recipes are gluten-free.

  134. Karlie says

    I just made these and they taste AMAZING! There is really no difference in taste between these and a regular chocolate-chip oatmeal cookie. My sister was a little skeptical when I told her they were flourless, but she loves them too!

  135. Elizabeth says

    I just wanted to share my positive feedback. I just made these! At first I tried to mix the ingredients in the magic bullet after I blended the first 5. I had to switch over to a bigger bowl and then it mixed well. They were absolutely delicious! Honestly, you are amazing. Thank you for sharing these recipes. I will keep following you as I’ve made some tasty things provided through you! 🙂

      • Anonymous says

        Thank you! I made them and they were absolutely delicious – soft and chewy. They didn’t stick together though, I probably need to run the oats in the food processor longer next time. I loved them nonetheless and healthy as a plus 😀

  136. ashlie says

    i just made these and they were amazing! so easy and fast too. perhaps a little dangerous that i can make these in 10 minutes…
    thanks for the recipe!

  137. Boo says

    I have done a quick nutritional count for these – I made 12 in total using coconut oil.
    So per cookie it makes- 55 cal, 8g carbs, 2.4g fat, 1g protein.

    Hope this is helpful to people like me who need to keep an eye out (I have no gallbladder, so poor fat tolerance, although I tolerate coconut oil quite well).

    In other news, my husband who was recently diagnosed with coeliac, adores these! Thank goodness I already knew about your site, Katie, it has been a godsend when baking for a hungry toddler, coeliac husband and my low /healthy fat needs!

    • Chocolate-Covered Katie says

      Thanks, Boo!
      Hopefully it’ll be more helpful that I now provide full nutritional info for all the recipes. Maybe someday I can go back and do the old ones!
      I’m so glad these turned out well for you :).

  138. Chelsea Nott says

    Mm, I literally JUST made these and they are so delicious, I can honestly say that they are the best chocolate chip cookies I’ve ever made and you can tell that they’re healthy because you don’t feel like garbage after eating them, I also love that this recipe only makes a small batch, perfect for a light snack, for substitutions I used brown & white sugar, dark chocolate chips, coconut oil and unsweetened original almond milk

  139. Lori says

    I made these two weeks ago, last week and today. I like to add a little vanilla. They remind me of cookies that I used to make with my Nana when I was a youngster. Love it:)

  140. Elizabeth says

    Katie, these are so delicious! Even my picky friends love them! They didn’t even guess that they were made with such healthy ingredients. I LOVE your recipes and make them, seriously…. ALL THE TIME! Thanks!!!

  141. Erin says

    Just made these.. were definitely sweet enough with just 1 tbsp each of brown and white sugar. I also did 1 tbsp choc chips & 1 tbsp unsweetened shredded coconut.

    So good!

  142. Linda says

    Delicious!! We are pretty sugar-free in our house, so I substituted the sugar with some honey. Used about 2 T unsweetened almond milk and added vanilla. Maybe I will share the next batch with the family….Thanks for the recipe!!

  143. Fxs says

    Isn’t margarine typically on the ‘unhealthy’ list of foods?
    Also, do you recommend dry-roasting the oats before turning them to oat flour?

  144. Jasmine says

    I made these last night and they were sooooo good! My husband was pretty disappointed that it was just a small batch 🙂
    I decided to do a little experimenting this a.m. to make a “breakfasty” version and they turned out amazing! I added some walnuts (ground some with the oats and left some whole), sliced almonds, raisins, and shredded coconut, and I used honey instead of sugar. YUM!

    Thanks for all your delicious recipes and inspirations Katie!!

  145. SneakyJen says

    i made these delish cookies in a silicone “1 inch baking squares” pan – so they stay in cute cookie forms and dont run over the pan. which happened the first time. which i ate anyways. thanks Choc Covered Cutie.

  146. Shaleni says

    I just made these and am eating one right now. I was skeptical when I saw the “dough” but they turned out amazing. I used coconut oil and semi sweet chocolate chips. Thanks for sharing.

  147. Tina says

    Thank you again! It has been SO LONG since I have had a chocolate chip cookie that tasted so amazing! These were wonderfully light and fluffy and chocolatey. I think next time I will add cinnamon and substitute raisins for the chocolate chips. Well, now I am completely stuffed, I ate the whole batch!! But it was just so yummy and it has been so long! These will be making a regular appearance in my kitchen for sure!

  148. Krystal says

    These are completely awesome! I accidentally left them in for two extra minutes and they were even better – the chocolate chips became shell like, since a lot of them were exposed. Super easy! THANK YOU!!!

  149. Akasha says

    ♥ THANK YOU ♥ These are fantastic and so easy to make. My only issue is that I may never know what they taste like once cooled down as we wolf down the batch straight out of the oven 🙂 Excited to have found your blog and look forward to trying more recipes. Thanks for sharing!!

    I think I may add some cocoa to the next batch for some double chocolaty love 🙂

  150. Sarah says

    I just made these and WOW! They are awesome. I have celiac and these cookies were PERFECT! I used trader joes GF oats. I know someone above me said that oats are not safe for celiacs, however that is not true for everyone. Some celiacs can’t handle oats but most can. It totally depends on the person.

    I accidentally added too much liquid so I added a few un-pulverized oats and they turned out amazing. I have made a bunch of your recipes and I check your blog almost everyday for new ones:) Thank you for so many gluten free healthy recipes! I find it difficult to find easy, healthy gluten-free recipes but your blog is wonderful. Thank you so much!

  151. Anonymous says

    These are delicious. I made them for my mom because she is gluten free, but I don’t know if she will actually get any because I might eat them all first.

  152. Lillian says

    Hi CCK!

    For this recipe, can I add an egg just because? If I CAN add an egg, then what difference will it make? I’m a beginner at cooking but I’m guessing it’ll make the cookies softer? I LOVE chewy cookies, BTW. : )


  153. Aubrey says

    This recipe is YUMMY!! Thank you SO much for all your awesome recipes! These cookies were amazing-I can’t believe they stick together so good! My dad said that he liked these cookies better than any other chocolate chip cookies! And I think I do too, thanks again Chocolate(YUM)CoveredKatie!!!:) Have a chocolateful day:)

  154. Katherine. says

    Do, you need to use evaporated cane-juice?
    I don’t have any, and I need these cookies ASAP!!!!
    We’re going to someones house on Sunday after church, and I need cookies…. But we don’t have any flour and I’ve got the butter in the bowl already!

  155. Katie says

    Cant wait to try these out this weekend!
    Just wondering: Are these cookies healthier then the “best healthy chocolate chip cookie recipe” post? Thanks!

    Btw: My name is Katie…i love eating healthy…i love baking…and i love chocolate. Were the same person!

  156. Rhiannon says

    Yep- they can definitely talk (and they’re very persuasive)!
    I made a batch of regular chocolate chip cookies for my boyfriend’s work- full of butter and sugar, and obviously delicious. I also decided to try this recipe and was a little skeptical, because while I love healthier versions of recipes, I had yet to try altering my favourite cookies.
    I have to admit though- I am very pleasantly surprised! I used coconut oil, turbinado sugar and organic dark mini chocolate chips. Mine didn’t rise or expand very much and I ended up with 6 small-med sized cookies. They were a little bit on the dry side (I used closer to the 2 Tablespoons of almond milk), but I liked them that way. Definitely more like an oatmeal cookie than a regular chocolate chip, but still delicious. Sort of reminded me of a softer granola bar. Thanks for the recipe!!

  157. stephanie chin says

    I’ve been browsing through all your recipes and they all sound great! Only dilemma, I don’t have baking soda.. I only have baking powder.. anyway I can still make this and have it taste good?


  158. Maddie @ glutendairyfreedom says

    ah! success! i have finally managed to make this turn out! so yummy and chewy too…
    i think I’m on an oat flour kick considering I’ve made my own oat flour, these cookies
    and I’m planning to make oat flour pancakes tomorrow….

  159. Brittany says

    Sub’bed apple sauce for butter and added a splash of vanilla and dashes of cinnamon and hot cocoa mix — delicious!

  160. Janelle Kay says

    These are delicious!!! I made some last night for my hubby & me! They were soooo amazing I had to blog about them:) Thanks for sharing another great healthy alternative!!!!

  161. Vaneeta says

    Dear Katie,

    I made your cookies today and I really liked them. The only problem was they were a litte thin and some fall a apart in my hand (crumble off) as I eat them. Is there a way to make the cookie a little thicker and hold together better. I made the recipe exactly as stated.

    Thanks for the advice and also for the brilliant recipe.


  162. Linda Wilson says

    Katie, I am a HUGE chocolate chip cookie fan but never liked all the fat and empty calories that they consist of. Your vegan version is my healthy solution to this dilemma, and I am SO GRATEFUL. They are delightfully sweet and retain all the flavor and feel of a real ccc! Thank you once again, you are chocolate lover’s vegan God-sent! Love you!

  163. lesliepie says

    I wanted to pop in and say thanks for this delicious recipe! Since stumbling upon it a few weeks ago we have made it THREE times. My toddler loves to help (by eating half the dough balls as I put them on the baking sheet), and with this recipe I don’t feel so guilty. Love the lower sugar option, too. Thanks for sharing healthier cookie recipes! I really do love a treat without a sugar coma afterward. 🙂

  164. Beka says

    Oh my goodness. These were delish! MY small group loved them. My only issue was that they stuck to my canola-sprayed pan hardcore, anyone else have an issue with this? Tips? I think I will use parchment paper next time. 🙂

    • CC says

      Hmm… Beka not sure if this will help u or not. I baked mine on a plain aluminum cookie sheet (not the non-stick variety–we don’t do ANYTHING with that teflon mess on it). I only lightly greased it with coconut oil (my fav) and found most of them came up w/o a hitch. Only a few gave me guff & only had minor bits sticking 2 the bottom.

      Maybe the canola oil soaked into the cookies instead?

  165. CC says

    Recipe Review: I made ’em

    I’ll jump 2 the point, I love chocolate chip cookies & have been making them w. the reg recipe on back of the chocolate chip package SANS eggs (using flax/water 4 egg replacer) and I love them. But I was intrigued with the flourless… so I was excited about making this. It has simple enough ingredients ans seemed easy 2 make. I wasn’t clear on how much the yield of this recipe was (SEE BELOW) and I soon found out…. So here’s my results.

    Taste: Very good. I don’t think mine tasted too oatmealy, although that taste & texture was slightly evident. Not sure if it’s because I blended really well? I mixed in the Vitamix. I did make exactly as noted except added VaNiLLA! ALWAYS gotta add that 4 cookies or—4 me–any sweets! I LOVE VANILLA as much as Katie loves chocolate!

    Texture: more mushy texture, not as crisp as a flour cookie. BUT not as mushy as the Blondies from the CCK collection, definitely cookie texture. The texture tastes as it looks in the pics here, oatmeal cookie texture. This mushier texture has held its own a total of ~8hrs now, sitting out uncovered (as I want them a lil bit harder).

    Would I make ’em again? U bet!!!! 4 a healthier cookie (not sure how healthy they r with all the sugar? But I’m a sugar girl, so in it went as directed, no more & no less), I love this. They were quick & easy 2 make. **The ONLY complain I had is that as the directions were followed, they literally only made 4 normal sized cookies (which I guess is y only 4 pics in a ribbon r pictured?). Now, when I saw this & my empty cookie sheet sat there…had 2 wash my gooed-up hands & restart 2 make another batch, this time doubling the recipe 2 yield a total of 10 or 11 cookies, it was an odd number, sorry don’t remember! SO that said, if u want a moderate batch of cookies (AND U WILL, not worth dirtying dishes & turning of the oven 4 less than this!) make sure u TRIPLE the recipe.

    I hope u find this helpful.

  166. Kelli Ann says

    Wow I absolutely love your blog! I am vegetarian/vegan and sometimes it is so hard to find awesome vegan dessert recipes. This is amazing–scratch that, YOU are AMAZING! The perfect remedy to a snow day (my University never closes, it’s a miracle!) So what to do all day? Bake! 🙂

    I do have a question though, I ran out of coconut oil and was wondering if I can substitute that with vegetable oil? Or once I’ve even heard olive oil?

    • CC says

      Kelli Ann,
      Speaking from experience, I have found veg oil subs well 4 coconut oil (though less healthy). I would NOT do the olive oil though… sometimes in some applications it really gives a funky taste. U could try it but if i had only those 2 oils, I’d go with the veg oil. Hope that helps.

  167. Sonia says

    So I made these last night, super quick and easy in my bullet. To be truthful, I wanted to just eat the entire dough before baking because it was already yummy but I somehow resisted and loved the way they turned out, a bit crumbly, but I think i didn’t flatten them enough before baking and may have added a touch too much milk (I added 1.5 tbsp).

    I also didn’t add the additional sugar and though that with a total of 7 cookies, the chocolate chips made it sweet enough. Love the buttery taste!

    I’ve been looking at your blog for a long time but this is the first time I made something. Thanks for all the recipes!

  168. Alanna says

    …so grateful to have found you and your amazing vegan goodies! I am really looking forward to your cookbook!

  169. Mari says

    Katie, do you think these cookies could be done on the microwave?? 😀 I don’t feel like turning the oven just for 6 minutes…

  170. Megan says

    These cookies were great! I added just a splash of vanilla, but otherwise followed exactly and they were so good! And I’ll admit that I was a bit skeptical to try these because I didn’t think it would actually turn out, but oh they did!

  171. Vikki says

    Hooked on these cookies! Been trying to limit my suger intake so omit the white sugar. Make with raisins too. Thanks for sharing.

  172. Samantha says

    How many cookies does this recipe make?

    I am so thankful to you for running this blog. My mother has celiac disease, my father is a diabetic, my sister is trying to lose weight, and I’m a vegan. You can’t imagine how many times I turn to your website. The recipes are super-easy and always delicious. 🙂

  173. Erica says

    I love your recipes! Is there any way you can add how many/much your recipes yield? Often times, my results don’t match up to what your pictures look like because I’m not quite sure how many to make…so things are thinner or significantly less than what is in your pics. I find myself checking the recipe to see if I’ve done something wrong or missed something. Thank you!!

  174. Holli says

    I just whipped up a batch of these. I ommited the choc. chips (don’t hurt me!) and threw in a bunch of spices. My batter was thin, uh, ’cause I don’t actually measure anything. So I put in a bunch of ground golden flaxseeds to give it oomph. They still turned out thin, but like oatmeal spice lace cookies! They were soooooo good and soooo quick. This will be my new “go to” recipe for a gluten-free sweet fix. Yum and thanks!

  175. Sharon says

    I tried these cookies out on my junk food loving husband. He gave them the thumbs up. This recipe only makes about 7 3″ cookies, so I’m going to double it next time. I also would like to add in chopped walnuts and see what happens.

  176. Deana Tanguay says

    Made these tonight. I don’t have a food processor, so I used oat flour (Bob’s Redmill) and some oat bran (combined). I also replaced the oil with mashed over-ripe banana. I needed a little extra almond milk, but they are so good. Probably a little more cakey than your original recipe, but still delicious. Thank you so much for the recipe!

  177. Kelly says

    Can I use regular butter? I am not trying to lose weight so I use real butter (I am actually very underweight) when going gluten free. I would think it would be OK because margarine is usually used in place of butter.

  178. Jen says

    These are RIDICULOUSLY TASTY! I haven’t found a single gluten free recipe that is this simple. I hate how complex some get! So easy, so tasty! I switched out the white sugar for some agave, and I did a very quick blend with all ingredients. Made for a crunchy oatmeal chocolate chip cookie – delish! I just ate 6! :”)

  179. Ern Glass says

    Hi Katie
    I absolutely love all your recipes. especially since I just starte eating heathy nuts again. Do you have the nutrition facts on these cookies? I also love how you give different choices of ingredients. I can not have milk so I usually subsitute water or somthing else. Please don’t stop trying new ideas-

  180. Holly Lewtas says

    These look so yummy! Do you use teaspoon or dessert spoon size dough balls for your cookies? And how many calories are they per cookie? I can’t seem to see any nutritional info for these guys. You have some awesome ideas, katie. Thanks for lightening the guilt load for sweet treats! xx

  181. Amanda says

    I don’t have any vanilla extract! 🙁 Will it alter the flavor at all? Should I sub it with honey? Or should I just leave it out altogether? Help!!!

    • t says

      i dont think it would matter too much, it will alter the flavour a little but they will still taste good! you could try honey or maple syrup to get a similar flavour?

  182. t says

    I just made these- oh my god! They are the best things in the world! My batch made six large-ish cookies.. I don’t think they’ll last the night.
    I’m in love.

  183. Savannah S. says

    Wow. Just wow. I have always loved both chocolate chip AND oatmeal raisin cookies so when I found the combination, in the form of oatmeal chocolate chip cookies, I thought I had it all. When I went vegan I thought I would always just have to accept lower quality desserts. But this recipe blew me away! These were by far the best cookies I’ve ever had! They were so good that I think I might even be able to cut down on the oil, and maybe try a pinch of cinnamon? This blog is amazing and I love all the recipes I try! Thanks Katie! Does anyone know the nutrition facts? Thanks!

  184. georgiasunflower says

    WOW! These cookies are Outstanding! I LOVE Oatmeal cookies, and I’ve been looking for a healthy, less fattening choice. I’ve been on the Eat To Live program for 3 weeks now and I’ve lost over 12 lbs. I’d love to get the nutritional information for these cookies, calorie and carb count, sodium etc if it’s available. They taste Amazing! I made a few modifications. I used Splenda Brown Sugar (2 T) and Splenda white (1 T), added 1 tsp of Vanilla and a 2 T chopped nuts. It did take 3 T of milk, but the dough stuck together well. I got 9 cookies out of it – used a Teaspoon to measure cookie and rolled dough into balls, then flattened them on the cookie sheet to bake. Thanks for the great ideas. I love your Recipes!

  185. Jennifer Wilkinson-Stokes says

    I ran out of flour… After making these I’m not sure if I will ever go back to using flour. I tried a few different ways.. I added white chocolate chips and cranberries…fantastic! I always have oats… I love no bakes…. My gigantic bag from the Amish market is almost gone.. Thank you for being so awesome!

  186. Christina valencia says

    I’m in Love! I had no sugar and NEEDED cc cookies. I think this is my new go to recipe now 🙂 ty! ty! ty!

  187. Emma says

    Just made a batch of these. (Yes at 7 am and I’m not a baker, so what?!)

    I have had a little taste and they are awesome. They actually taste a bit like graham crackers to me! Wonder if you could use them as a pie crust (if you’re into that sort of thing). So good- thanks very much, Katie!

    =) emma

  188. d says

    Happy Accident:

    I triple this recipe to have enough for my cookie loving family. I used 1 3/4 cups of oats instead of 2 1/4 C (I picked up my 3/4 C measure by mistake). The result was delicious crispy cookies. They spread more and get flatter than the regular recipe, so space them out more. I also used 5 Tbsp milk. I will make that mistake again!

  189. Bethanny says

    I was looking around CCK for a good gingersnap cookie recipe, and when I realized there were none, I decided to try and adapt these myself.

    They’re really good, or at least my mom and I think so:)

    so without further ado, here are some flour-less gingersnap cookies, adapted from Katie’s flour-less chocolate chip cookies. (sorry, Katie, if I’m out of line adapting one of your recipes) Feel free to make alterations as needed lol I have strange tastes.

    3/4 cup rolled oats
    1/8 tsp salt
    1/4 tsp baking soda
    1 tbsp white sugar
    1/2 plus a couple dashes more cinnamon
    small tsp or heaping tsp ginger, depending on how spicy you want them
    1 tbsp+2tsp milk of choice
    2 tsp molasses
    1 1/2 tsp vegetable oil (coconut would probably work but I haven’t tried it)
    1/4 tsp pure vanilla extract

    follow Katie’s instructions. Bake at 375 for six minutes.

    These cookies are *really* soft and cakey, just the way I like them. But if you would like them less so, add more oil? I guess?
    Also, they are not too sweet (I’m not big on super-sweet stuff), so feel free to add more sugar to taste. Another thing about sugar, traditionally, gingersnaps are rolled in sugar so they crinkle whilst baking, but because of the small amount of oil, I’d be pretty impressed if you managed to roll them at all. So in place of the rolling, you could probably just sprinkle sugar over the top of them on the cookie sheet. I don’t know if these cookies would do the crinkle thing since I’ve never tried it.

    Anyway, thanks for the great cookies Katie, love you:)

  190. Sanne says

    Hi Katie,

    Just made a double batch of these. They are lovely. The day before yesterday I made the Mexican chocolate cookies. Both cookies turned out superchewy. Thank you for the great recipes.


  191. Christy says

    I make these with coconut oil and add a few generous dashes of cinnamon, a bit of vanilla, a flax egg (could sub a normal egg), and stevia in place of white sugar. They’re so delicious!! I think the flax egg is crucial for this recipe… binds things together very well. I usually triple the recipe and add about half a teaspoon to 1 tsp of flaxseed meal in a dish with double the amount of water (~1 to 2 tsp water) and let it rest for 10 min before adding it to the batter. That and the cinnamon make all the difference!! I highly recommend them both 🙂

  192. MelissaS says

    I made these last night, two different batches; one without the sugar and avocado instead of the oil/margarine, the other also without the sugar and avocado instead of the oil/margarine and then I added 1/2 a scoop of chocolate protein powder. Both were amazing! and almost all gone.

  193. Fred says

    Thank you for this recipe, my question is can you sub the oats? , cause I cant have them, and can you use real butter?

  194. Maddy says

    I made these last night and the flavor was fantastic! Flour generally hurts my stomach, but now I am so excited to have a cookie that I can enjoy eating!

  195. Cheryl says

    So yummy!! I did this now and love it! Even my dog keep asking for more ( I just gave him a little bit) I also added a tbsp of white sugar. I’m gonna make a lot next time. Thank you so much for the recipe 🙂 this is the 2nd cookie I baked from here. I’m gonna do all your recipes 🙂

  196. Sonia says

    While these did turn out yummy – approved by hubby and two princesses – 6 minutes is waaaaaay too short a time. I baked them a total of 13 minutes and I could have added 3-5 minutes and they would have been better.

  197. Ellie says

    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?

  198. dawn says

    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 🙂

  199. Oona says

    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.

  200. Deniz says

    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!

  201. Charlee says

    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!

  202. Jorien says

    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!

  203. Felicity says

    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! 😀

  204. Felicity says

    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! 😀

  205. Amy says

    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!

  206. Ann says

    These cookies are AMAZING! Taste soft and crisp at the same time! Yum! Even better than cookies with flour! DANGEROUS;) Yummo!!!

  207. Beverly says

    These cookies are amazing. There are so few ingredients and no flour – served to my small group tonight and they loved them! My husband even liked them!

  208. AnnaBananaBelle says

    These are amazing! I tried them today and oh my goodness they are delicious! i used gluten-free oats so they were completely gluten-free too! Thanks for the wonderful recipe Katie!

  209. AnnaBananaBelle says

    Oh my goodness these were DELICIOUS!! thanks so much for the great recipe! I used coconut oil and coconut milk and gf oats and they were awesome! i never knew gluten-free cookies could taste so great!

  210. Andie says

    EXCELLENT COOKIES!!!!!!!!!!!!!!!!!!!!!!! i Loved them! i made them yesterday… and they are incredible! thanks for the recipe! 🙂

  211. Andie says

    I also doubled the recipe, without trying the original recipe first… I did use the suggested 2 tbsp of milk (4 tbsp in the doubled recipe). And i think it’s better to use oil (instead of margerine)… since it helps the batter hold better. The batter became perfect with the 4th tbsp of milk 🙂 i was nervous! haha! but it turned out amazing 🙂
    I think the same as the others… these are way better than regular chocolate chip cookies.

  212. Laurie says

    Omg, these are so delish! I made these today, and I love them! I’m going to bring some to my Mom tomorrow, and make her guess the ingredients. She’ll think they’re full fat, full sugar/flour I’ll bet. I don’t think she’ll believe me, these are so decadent yet they’re healthy. I love the dough raw too. Thank you for the recipe!

  213. Hailey says

    My first is almost 5 and my second child is 2 but i dont recall ever making cookies for some reason or another but today i decided how hard can it be so i put in flourless oatmeal chocolate chip and this recipe popped up so simple and delicious. though my son wouldnt eat them and my daughter only eat a chocolate chip she saw i ended eating all of them and they were quite crumbly but yummy i want to try this recipe with coconut sugar to take them to the next level. i added walnuts too and made them with pink salt and ghee witch makes all the difference. Enjoy everyone

  214. Sara says

    Hi Katie! I just tried out this recipe out today and it came out just chewy, although a bit tasteless, as I doubled the recipe except the sugar. My only concern is that there’s a bitter aftertaste in my cookie. Could it be that I used too much baking soda?


  215. Briar says

    These cookies look amazing, I can’t wait to try them!

    I just want to point out that for many celiacs oats aren’t gluten free as there is a protein similar to gluten in oats that can cause inflammation. But for non-celiac gluten free’ers oats are great!

    • Melanie Hancock says

      My husband has celiac and he can handle the oats. He does eat them in moderation though and hasn’t had any problems. But every celiac is a little different 🙂

  216. Natalya says

    I think I may have added a bit too much water (substituted for milk) but my mom said the “dough” tasted fantastic. I’ll be able to try one tomorrow, as it’s too late for me to be eating desserts! They look and smell good, anyway, so I’m excited to try one. 🙂

  217. Melanie Hancock says

    I make these like oatmeal chocolate chip cookies by just hand mixing all the ingredients. they come out heavenly! and i definitely don’t feel guilty eating them 🙂

  218. Adam H says

    I’m made these the other day and they were great! And especially good with a cup of coffee. Took me about 10 min to put them in the oven, I used 56% chocolate and added a little more oil and used a little less milk (because I hadn’t noticed that there was milk in the recipe).

  219. rose says

    Just made this for the second time… so good. I misread and just used 1 tsp coconut oil and it still had a rich cakey texture. I topped it wish sliced strawberries and a bit of cream.

  220. Christine says

    These are so good! Was doubtful at first at lack of garbanzo or other obvious binder but great recipe.

    P.S. Double the recipe, when Katie says the batch is “small” she means it. I also cooked for 10 minutes opposed to 6.

  221. amanda says

    Just the dough was super tasty. They puff up big! And they were amazing! I think I will try it next time with the stevia substitute for the white sugar like someone suggested. I did add 1/2 tsp of vanilla and 3 tbs of milk instead of 2. And had to bake 8 minutes.

  222. Melody says

    I just wanted to let you know how much I love your recipes especially this one “flourless chocolate chip cookies”
    I have made it so often I have adapted it a few times and wanted to give you my version.
    Instead of the oil I just put a heaping tablespoon of cashew butter and I add a half of a tablespoon of vanilla and then fill the tablespoon up with the rest of my liquid. I love using the miniature chocolate chips. The last thing I do is cover the top of the cookie dough on the sheet with pecans and mash em down a little cause they rise more with the cashew butter. I use a lot because I love pecans. They come out toasted just right.
    Thank you, thank you for this recipe. I make batches of the dry ingredients and store them so when I want cookies I just add the wet ingredients and have easy fast HEALTHY cookies.
    Lovin your recipes
    Mountain Home,

  223. Missy says

    These cookies turned out great. I got about 7 medium sized cookies from the recipe. I added a tbsp more milk than called for so I had to cook them a bit longer (5 mins extra).

  224. Alicia K. says

    Thank you for this recipe, Katie! My husband, who is a fried foods-meat-and-potatoes kind of guy, loves this recipe and asked for them again tonight. I actually took a few more of the calories out by subbing stevia/sugar baking blend for the white sugar and applesauce for the oil as well. I love your blog and head straight to it anytime I need a sweet fix. 🙂

  225. Andie says

    I LOVE THESE COOKIES!!!! These keep getting better and better!!! I always double the recipe. The only difference is that i need to leave the a little bit longer in the oven so they turn out the way i like them.
    Question, do you leave the cookies inside the oven (turned off)? If so, how much?
    Thanks for this great recipe! These are the best chocolate chip cookies that i’ve ever tried!

    • Unofficial CCK Helper says

      You are supposed to take them out of the oven and let them cool out of the oven for about 20 minutes. But if you are having luck leaving them in the oven to cook longer, that is completely ok too!

  226. Danielle says

    Nutrition info!? Someone else may have already asked but there are a lot of comments to go through lol and I maybe missing it on your website! I’m a weight watcher who loves her sweets!

  227. Loretta says

    Any chance that these are crispy chocolate chip cookies? If not, I noticed you have many choc chip cookie recipes. Which one is crispy? My GF daughter misses crispy choc chip cookies. I, however, like them soft and goey, but I’m making these for her. Please help. Thank you.

  228. marleen davis says

    Hi Dear Katie, Are any of these recipes from this email I received (21 Holiday Recipes) going to be in your soon to be released cookbook? It’s just so difficult to print each recipe that I want so I can’t wait for the cookbook. Please let me know.
    Your fan, marleen
    P.S. I found you from Foodie Fiasco! (She’s such a sweetheart)

    • Unofficial CCK Helper says

      It says her Chocolate Pixie Cookies will be included, as well as this recipe, and that the other recipes will be brand new but similar to the ones on the blog 🙂

  229. Stephanie says

    Wow, wow, wow! These are so good! I made them with my son this afternoon and it is taking every shred of willpower not to devour the entire batch! (But you warned me Katie so it’s my own fault I suppose!) Thanks for posting such a delicious and simple recipe. I am wondering if you have the nutritional values listed anywhere. I know you usually include them in your recipes but I couldn’t find it on this post. Thanks again and here’s to healthy indulgences!

  230. Silvia says

    Hey Katie, beautiful collection of cookies you’e posted! perfect for Xmas, for us or o give as little gift for guests 🙂 Anyway, I really want to try this recipe and I’ve noticed you haven’t posted the nutritional information. Can you post them? Thanks. 🙂

  231. Priyanka says

    Those cookies look yummm… And I always prefer healthy eating! Thanks for sharing this recipe! I’ll surely give it a try.. Just one quick question, can I use white sugar only in place of brown/coconut sugar?

  232. Amber says

    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.

  233. Simone says

    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

    • Suzanne says

      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.

  234. Suzanne says

    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!

  235. Simone says

    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.

  236. Amy says

    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!!!

  237. Annie says

    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!

  238. Sarah says

    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.

  239. noor says

    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!

  240. Jeane' Ridges says

    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?

  241. Kayla says

    Hey! I just made these and they are amazing!! I loved them so much, definantly adding these to my recipe box!

  242. Kyle says

    Do you make this completely in the blender? Also, I’m thinking of replacing the white sugar with turbinado cane sugar.

  243. Barb says

    Made these…didn’t seem to have enough holding them together so I added an egg. Came out perfect. Next time I will add walnuts, pumpkin seeds, vanilla and perhaps sub molasses for both sugars. May also turn into granola bars rather than cookies. Easy to make and easy cleanup. Thanks a bunch.

  244. Shauna Eheler says

    I LOVE these cookies — and they are sooo easy! My husband keeps asking me to make them over and over again. Thank you for the recipe! I love your website!

  245. Zemia says

    Amazing!!! I’ve been using this recipe for 2 or so years and it never gets old. I find that I can replace the sugar with honey if I’m out, although the texture can become a bit doughy. Also, be very cautious with the amount of milk one uses, and if the recipe is dry I opt for additional coconut oil instead.

  246. Jacque says

    5 stars
    This recipe makes some delicious cookies, nearly ate the entire batch! I’d love an emailed copy of it, it possible please!

    • Unofficial CCK Helper says

      Do you have her book? It’s one of the recipes in the book! 🙂
      Otherwise, you can highlight the recipe and right-click to copy, then paste into a Word document if that is easier!

  247. Jacque says

    5 stars
    This recipe makes some delicious cookies, nearly ate the entire batch! I’d love an emailed copy of it, it possible please!

    • Unofficial CCK Helper says

      Just hit the print button on the top of the recipe card, and then you can have a hard copy!
      This is also one of the recipes in Katie’s cookbook if you’d prefer a true hard copy 🙂

  248. Audrey says

    5 stars
    FINALLY!! A vegan choc-chip cookie recipe that satisfies the cookie craving!! I have been doing circles around myself trying to come up with something that fits the bill and just haven’t been able to. This finally did it! Gave them an extra couple of minutes of cooking time. Gave them a bit more crisp on the outside and PERFECT melt-in-your-mouth center. (P.S. These are EXCEPTIONAL when dipped in ice cold non-dairy milk. 😉 )

  249. jess says

    5 stars
    Thank you SO much for this recipe! I shared it on my blog today. I did add a splash of vanilla to the mix and it tasted perfect! Thanks! 🙂

  250. Staci G. says

    5 stars
    Thank you for this great recipe! I made them for my work holiday party and they were a hit! I used coconut oil, dark chocolate chips, and almond milk and added a bit of vanilla extract. The batter wasn’t sticking together that well as I formed them into cookies, but surprisingly they baked up very well into delicious crispy, chewy cookies 🙂

  251. amber says

    5 stars
    This has become my go-to recipe when the chocolate craving strikes. So easy to make and absolutely delicious raw!! Thank you

  252. Tina says

    5 stars
    These are fantastic – super easy -super tasty and was perfect ice cream sandwich cookies. I am not surprised they are that good since you made the recipe so far your recipes are 100% never disappointed . Thank you again

  253. Trina says

    5 stars
    Making these now! I tasted the batter and it was a tad too sweet (which shocked me because I have a major sweet tooth but I’ve been cutting sugar so maybe that’s why). Maybe I’ll omit the white sugar next time. Because there will be a next time. ?

  254. Servane says

    5 stars
    OMG ! I just made those, with vanilla soy milk (also used much more than 1-2 tbsp, I basically poured until the consistency was dough-like). They turned out A-MA-ZING !! I would recommend 100% 😉 Thank you for this ! Kisses from France ?

  255. Kathy McFarland says

    5 stars
    My 3 year old granddaughter Lyric and I just made and ate these. Okay, we saved a few for Papaw! Delicious! Never tried flourless before, but will definitely do it often. Thank you.

  256. Molly says

    I’m glad I found these. They are delicious, and perfect for a healthy pms craving fix! I followed the recipe exactly, and baked for 7 minutes. I was nervous because they seemed too soft. But I rolled with it and let them cool for 10 minutes as directed. They turned out perfect. My boyfriend loves them and he doesn’t even know they’re healthy haha. I got 12 small bite sized cookies out of my batch so next time I’ll double it and make the cookies normal size.

  257. Riana says

    These are delicious! I make them all the time. I substitute both sugars with stevia and they still taste great, and are sugar free! Mine always take much more milk than the recipe calls for though, otherwise are too dry.

  258. Seth says

    How many does this recipe make?
    Also,I subbed 2 Splenda packets for the sugar and 1/2 the oil for peanut butter. This required additional milk but came out great!

  259. Daniela says

    Dear katie, i am so excited with your ideas! I am intolerant to oats. Can I replace then with millet flakes or quinoa flakes? Thanks

  260. Carmen says

    Hi Katie, I love these cookies they are a staple for me. Can you please tell me the serving size per cookie? I know you said it’s 50 calories per cookie but I can’t find the serving size. Thank you.

  261. Kelly says

    I didn’t have oil so I substituted melted Smart Balance butter spread and it turned out great! Then the next night I made the same substitution and put in a couple of dashes of nutmeg and cinnamon – it turned out delicious!!
    Both times I also substituted gluten free rolled oats, turned out wonderful.
    Love, love, love gluten free foods.

  262. Gabrielle says

    I made these this morning and they are absolutely gorgeous! I would say these cookies are by far my favourite. Perfect mix between soft and crumbly. I will be whipping up another batch shortly as these will not last for long in our household… great recipe again Kate!

  263. Olivia Smith says

    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 🙂

  264. Sarah says

    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.

  265. Joanne Lee says

    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.

  266. Melanie says

    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?


    • Jason Sanford says

      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.

  267. Todd says

    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. 🙂

  268. Yvette Boden says

    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.
    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?

    • Jason Sanford says

      Probably the xylitol makes them softer. I’ve found that with many baked goods or cookies I’ve made with xylitol.

  269. Joy says

    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.

  270. Karla says

    Did you recently update this recipe? I haven’t made them in a while but I was making them pretty often a few months ago. I recall there being white and brown sugar in them… I just made them with Splenda and they were ok. I definitely LOVE them with regular sugar. Thanks for the recipe!

  271. Laurel says

    Made them this morning and they are very yummy. They spread out quite a bit, so be sure to give them room. They are crispy on the outside and chewy in the middle, even having left them on the tray all day (I use parchment paper) as I had to run just after I took them out of the oven.

  272. christina says

    I was feeling lazy last night but also really wanted some cookies, and came across this in a search for healthy vegan cookies. They looked like few enough ingredients that I could whip them up pretty fast, so I went for it.

    I’ll admit, when I was handling the dough, I was not optimistic. I added 1/4 tsp vanilla and 1/4 tsp cinnamon too, and my sugar was a TOUCH less than the 1/2 cup. The dough was too sticky to roll into balls with my hands, so I used an ice cream scoop and that was MUCH easier. Made exactly 12 cookies.

    They REALLY “melted” in the oven… when I took them out they had kind of formed together, so I used a spatula to separate them while they were cooling. They were really delicate while warm. BUT after they had cooled, these are amazing! Especially considering how few ingredients are in here and the fact that there isn’t any butter (I used olive oil), these tasted really buttery and were soft and chewy like I like my chocolate chip cookies.

    I think next time I would just make sure I spread them out on the cookie sheet a little more so they have plenty of space, probably 3 inches between each one. But otherwise, these will be a staple for us! I like that the batch isn’t too big because I don’t need to be making 3 dozen cookies at once 🙂

    Thanks for the recipe and I’ll be trying others!

  273. Jeff Wakeling says

    I tried the floorless chocolate chip cookies today and they were so good! I used a convection oven and cooked it at 350 for 8 minutes.

  274. 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!

  275. 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 🙂

  276. 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!

  277. 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.

  278. 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?

  279. Asher says

    5 stars
    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!

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