These Flourless Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate flavor, making them a delicious gluten-free treat everyone will love.
These Flourless Oatmeal Chocolate Chip Cookies are soft, chewy, and full of comforting homemade flavor, all without using any flour. Made with hearty oats, rich chocolate chips, and simple pantry staples, these cookies have the perfect balance of sweetness and texture in every bite.
For more flourless desserts you have to check out my Fudgy Flourless Brownies, Flourless Nutella Raspberry Cake, and Flourless Peanut Butter Cookies.
Table of Contents
Why We Love These Gluten-Free Cookies
- Perfect for a quick snack or casual dessert that is delicious and gluten free!
- Kid-friendly and fun to bake with little helpers.
- Made with pantry staples most have on hand and only takes 20 minutes to make!
Recipe Ingredients
Oats – I use old-fashioned oats for a chewy texture. Make sure to use certified gluten-free oats if you need the recipe to be gluten-free.
Butter – Unsalted butter at room temperature provides moisture and rich flavor.
Brown Sugar – Light brown sugar creates a soft, dense texture, while dark brown sugar adds a deeper, molasses-like flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – Mix in white chocolate chips, pumpkin seeds, or dried apricots for new textures. Toasted coconut or butterscotch chips can enhance flavors, while pretzels, peppermint, or blueberries offer delightful touches.
Butter Variation – Swap unsalted butter with nut butter like almond butter or peanut butter for added flavor and a creamy texture, perfect for making flourless peanut butter oatmeal chocolate chip cookies. Seed butter, like sunflower or tahini, is another great option.
How to Make Flourless Oatmeal Chocolate Chip Cookies
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet pan with parchment paper or a baking mat, and set aside.
Step 2: In a food processor or blender, add 1¼ cup of the oats, cornstarch, baking powder, and salt. Then, pulse until the oats are finely ground but not completely powdered.
Step 3: In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla, mixing until combined. With the mixing speed on low, gradually add the oat mixture and the remaining oats, and mix until combined. Using a rubber spatula, fold in the chocolate chips or chunks.
Step 4: Using a standard-size cookie scoop, place cookie dough balls onto the prepared baking sheet. Place in the oven and bake for 10-12 minutes or until the tops are golden brown. DO NOT OVER-BAKE. Remove from the oven and allow to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
FAQs
Yes, an electric mixer helps blend the butter and sugars smoothly, resulting in an evenly mixed dough.
Use old-fashioned oats (also known as rolled oats) for the best texture. Avoid instant or quick oats as they may make the cookies too soft.
Storage Information
To STORE, keep your Oatmeal Cookies in an airtight container at room temperature for up to 4 days. For longer storage, FREEZE them in a sealed bag for up to 3 months.
When ready to enjoy, REHEAT cookies in the microwave for 10-15 seconds for a warm, soft texture.
More Cookie Delights to Enjoy
Flourless Oatmeal Chocolate Chip Cookies (Gluten-Free) Recipe
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Ingredients
- 2 1/4 cup old fashioned oats - divided
- 1 1/2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp kosher sea salt
- 1/2 cup unsalted butter - room temperature
- 2 tbsp granulated sugar
- ½ cup brown sugar - packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup semisweet chocolate chips - OR bittersweet chocolate OR chocolate chunks
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet pan with parchment paper or a baking mat, and set aside.
- In a food processor or blender, add 1¼ cup of the oats, cornstarch, baking powder, and salt. Then, pulse until the oats are finely ground but not completely powdered.
- In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla, mixing until combined. With the mixing speed on low, gradually add the oat mixture and the remaining oats, and mix until combined. Using a rubber spatula, fold in the chocolate chips or chunks.
- Using a standard-size cookie scoop, place cookie dough balls onto the prepared baking sheet. Place in the oven and bake for 10-12 minutes or until the tops are golden brown. DO NOT OVER-BAKE. Remove from the oven and allow to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
I loved how soft and rich these were, the chocolate chips made them extra delicious.
Yummy! I used buttery flavored coconut oil and they totally turned out! Thanks!