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Flourless Chocolate Chip Cookies

I swear, these flourless chocolate chip cookies can talk…

Flourless Chocolate Chip Cookies Recipe

Yes they can.

Do they ever talk to you, too?

Every time I pass a chocolate chip cookie, it calls out to me, informing me that I want to eat it. As if I needed a reminder. Chocolate chip cookies symbolize everything that is good in the world: love, comfort, and… melty, gooey chocolate!

And 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 starchy flour to weigh the cookie down, each distinct flavor really shines.

Flourless Chocolate Chip Cookies
flourless cookies

The sweet chocolate chips literally do melt in your mouth!

Yes, flourless chocolate chip cookies can talk. And warm chocolate chip cookies, straight from the oven, can scream.

Are there any particular foods you can’t walk by without eating? If there’s a bag of chocolate chips open on the counter, my hand automatically reaches into it every time I pass by. But chocolate chips aren’t the only food that talks to me. Brownies, ice cream, crunchy peanut butter, and even roast veggies all speak to me as well. I speak many languages. 😉

P.S. If you want a more traditional chocolate chip cookie recipe, be sure to try my Healthy Chocolate Chip Cookies.

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

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Flourless Chocolate Chip Cookies

For More Recipes: Healthy Cookies – 100 Recipes

Flourless Chocolate Chip Cookies

Total Time: 6m
Yield: 10-12 cookies
Print This Recipe 4.97/5
Flourless Chocolate Chip Cookies
4.97/532

Ingredients

  • 1 1/2 cups rolled oats
  • 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 melted buttery spread
  • 2-3 tbsp milk of choice (start with 2)

Instructions

Preheat oven to 375 F. Blend the first 4 ingredients together in a food processor, blender, or Vitamix until it looks like flour. Mix with remaining ingredients to form a dough. 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. Makes a small batch, so feel free to double the recipe!

View Nutrition Facts

 

 

Link Of The Day:

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More About The Cookbook

 

More Healthy Recipes:

Vegan Peanut Butter Cookies

 

Snowball Cookies

 

Vegan Marshmallow Fluff

Healthy Vegan Marshmallow Fluff

 

4.97/5 (32)

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Published on August 30, 2011

Meet Katie

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

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530 Comments

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  1. 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!)

  2. 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!

  3. abelle says

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

  4. 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!!!

  5. 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. 🙂

  6. 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!

  7. 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!

  8. 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!!!

  9. 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.

  10. 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!

  11. 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 😀

  12. 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!

  13. Boo says

    Hi
    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 :).

  14. 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

  15. 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:)

  16. 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!!!

  17. 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!

  18. 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!!

  19. 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?

  20. 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!!

  21. 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.

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