These homemade flourless chocolate chip cookies are soft, chewy, and so delicious. It’s the perfect recipe for bake sales, lunch boxes, snack or dessert!
Easy flourless chocolate chip cookies
Did you know that chocolate chip cookies can talk?
It’s true. Every time I pass by a plate of cookies sitting on the kitchen counter, they call out to me, informing me of their existence and telling me that I want to eat them.
As if I needed a reminder.
And with five stars and over 500 positive reader reviews, clearly this flourless chocolate chip cookie recipe speaks to you all as well.
Homemade oatmeal chocolate chip cookies symbolize everything that is good in the world: love, comfort, wholesomeness, and gooey chocolate chips.
Still craving cookies? Make 4 ingredient Snowball Cookies
Why you’ll love these healthy flourless oatmeal cookies
The best chewy texture. If traditional chocolate chip cookies are good, these are even more delicious than normal cookies, because they take out the flour and replace it with soft, hearty rolled oats instead.
Rich, elevated flavor. Without all the dense and starchy wheat flour to weigh the cookie down, each distinct flavor and texture really shines. The oats lend a natural sweetness to every bite, and they have the perfect amount of chocolate chips.
Guests love them. The cookies are a huge party favorite. I first created the recipe over a decade ago and have been making them for book clubs, birthday parties, and potlucks ever since!
Portable dessert option. They are easy to transport and can be left out on the counter without melting as long as it is not too hot. Guests of all ages and dietary preferences love the classic flourless chocolate chip cookies.
Also try these Homemade Protein Bars
Key ingredients
To make the recipe, you need rolled or quick oats, chocolate chips, sweetener, baking soda, salt, butter or oil, and milk of choice.
Rolled oats – I like traditional old fashioned Scottish or Irish oats. Quick oats or instant oats can work in a pinch. Do not use steel cut oats.
For gluten free flourless cookies, look for certified gluten free oats at the grocery store or pick up a bag of rolled quinoa flakes.
Chocolate chips – Feel free to use mini or regular dark chocolate, semi sweet chocolate, milk chocolate, white chocolate, or a combination of chocolate chips.
To create vegan flourless chocolate chip cookies, simply use dairy free chocolate chips, plant based butter or oil, and nondairy milk.
Sugar – Good sweetener options include regular granulated sugar, brown sugar, packed unrefined coconut sugar, or sugar free xylitol.
If you experiment with other options like pure maple syrup, honey, agave, or stevia, let me know how it goes.
Fat source – Coconut oil, vegetable oil, or softened butter all work well.
You may substitute softened peanut butter or almond butter, or plant based butter.
I do not recommend leaving out the fat unless you want fluffy muffin cookies instead of chewy, buttery ones.
Customizations – Suit the cookies to your personal tastes by stirring in a pinch of cinnamon or a handful of diced walnuts, pecans, almonds, macadamia nuts, or shredded coconut along with the chocolate chips.
Preparing the recipe for a family party or overnight guests? You can easily double or triple all ingredients to feed a large crowd.
The recipe is naturally egg free and can also be oil free, nut free, and sugar free. For those who want keto cookies with no flour, I include an option in the recipe box.
For low carb cookies, try Coconut Flour Cookies
Step by step recipe video
How to make flourless chocolate chip cookies
- Start by preheating the oven to 350 degrees Fahrenheit.
- Blend the oats, baking soda, salt, and sugar in a food processor or blender until the texture resembles that of flour.
- Mix with the chocolate chips, oil or butter, and milk of choice to form a cookie dough. If too dry, slowly add up to one tablespoon additional milk of choice.
- Use either a cookie scoop or your hands to roll cookie dough balls, and place them on a greased baking sheet. The cookies will spread more with butter than with oil, so press each cookie down a little if you use oil and prefer flatter cookies to puffy cookie balls.
- Bake on the oven’s center rack for just eight minutes, remove from the oven, and let them cool an additional ten minutes, during which time they will firm up nicely.
Storage tips and tricks
Store flourless chocolate chip cookies as you would traditional chocolate chip cookies.
Leftovers can be refrigerated or stored in a container or cookie jar.
The cookies should stay fresh for up to a month or possibly longer when covered and stored in a cool, dry place.
Want instant chocolate chip cookies without all the work? Freeze leftovers in an airtight covered container for up to six months. Thaw, and enjoy.
A great trick to keep soft and chewy cookies from turning dry and brittle is to add a small slice of bread to the container.
This chocolate chip cookie recipe inspired my Healthy Oatmeal Cookies.
Flourless Chocolate Chip Cookies
Ingredients
- 1 1/2 cups rolled oats (for grain free, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/3 cup chocolate chips
- 2 tbsp butter or oil
- 2 1/2 tbsp milk of choice
Instructions
- To make the flourless chocolate chip cookies, first preheat the oven to 350 F. Blend the first 4 ingredients in a food processor or blender until they form a fine flour consistency. Mix with remaining ingredients to create a cookie dough texture. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Cook 8 minutes for soft cookies or 10 minutes for crispy cookies. Then remove from the oven when still undercooked. Let cool before handling, and they will firm up. Feel free to double the recipe!View Nutrition Facts
Notes
Have you made this recipe?
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More Easy Cookie Recipes
Healthy Chocolate Chip Cookies
Or these Vegan Peanut Butter Cookies
Bonnie says
Hi Katie,
I love your healthy chocolate chip cookies. Made with oat flour and peanut butter. I am recently KETO how can convert it … The white and brown sugar ? I was thinking about using hazelnut flour and keeping the peanut butter but I only have monkfruit classic sugar substitute.. how do I convert it with the two sugar? Ty so much
Jason Sanford says
Unfortunately the only way to know for sure if a substitution will work is to try it out and see! Be sure to report back if you do, as edible experiments can be fun!
Jeff Wakeling says
I just LOVE this recipe!
Mandy says
These were amazing… really difficult to eat only 1 at a time! Good thing I didn’t double it 🙂
Ash says
Just made a version of these (but with ‘brown sugar’ swerve in place of the sugar). However, I did not have a food processor and naively thought I could mix all of the ingredients together (I ground up the oats using a coffee grinder first). Unfortunately it’s not really possible to make this recipe without using a food processor, however, I ended up adding 1 egg to successfully incorporate all the ingredients into a dough. (I know it’s not vegan so it kind of defeats the purpose for some!) But they came out amazing and I can’t stop eating them. Thanks for the recipe! Really great concept with the ingredients 🙂
Sarah F. says
I used melted peanut butter as my butter option and brown sugar. Top marks–soooooooo good! And I don’t feel terrible about eating it raw, too 😉
Thank you for this YUM recipe!
Christine says
This is one of my very favorite cookie recipes. Every time I eat them, I just can’t believe there are only 2 TBSP of oil in them. They always taste so indulgent and buttery to me!
Last night, I made them but added 2 TBSP of some walnut meal we already had on hand. I also usually add one flax egg and 1/2 tsp of vanilla.
I will say, they can be a little bit on the crumbly side and kind of tough to keep held together. I normally have to bake them for about 8-10 min rather than 6, and I do let them sit a while.
Despite my few changes, we LOVE these cookies and I love how easy they are to adapt! I usually get about 16 cookies from this recipe.
Kelli says
I just made these cookies and the taste was amazing! However, they were super flat and fell apart easily so I rolled them into balls and made them into cookie bites. Delicious, but would love for them to look like the cookies in your pictures. Did I just add too much milk?
Jason Sanford says
Hmm, did you process the ingredients in a food processor? What sugar and other ingredients did you use?
Jason
Tiffany says
Could I substitute raisins for chocolate chips for an oatmeal raisin cookie?
Jason Sanford says
Sure 🙂
Maddie says
Soo good considering the nutrition facts. Will definitely be making these again soon.
Asher says
Even though I used Truvia and Catalina Crunch instead of sugar and chocolate, they turned out amazing. They have a rich texture and taste, and they are perfectly moist. Definitely the best recipe I’ve seen and used!
Jen says
Blog says 375, recipe section says 350. Which is it?
Katee says
These. Are. DELICIOUS!!! I have been looking for an amazing GF chocolate chip cookie recipe for when I make cookies for a couple of coworkers. GF flour has a yucky aftertaste. I made these tonight. Thank you for the deliciousness!!!
Marco says
I see that the recipe calls for butter or oil. If using oil, what type is recommended?
Sharon says
If I don’t want to make my own oatmeal flour in step one, how much oatmeal flour do I use from a package of already ground flour? Thank you.
CCK Media Team says
We’d recommend making these healthy chocolate chip cookies that already call for oat flour instead of oats: https://chocolatecoveredkatie.com/the-best-healthy-chocolate-chip-cookies/