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These flourless cookies are soft, chewy, and come together effortlessly. Made with no eggs, milk, OR dairy, I love how customizable they are!
Craving more desserts without flour? Try my flourless muffins, flourless brownies, and flourless banana bread next!
Whenever I run out of flour or need a gluten-free cookie recipe, I always turn to my foolproof no flour cookies. With simple ingredients, they’re soft and chewy, and they taste just as satisfying as any traditional cookie….and they are so easy.
Table of Contents
Why I love this recipe
- 7 flavor options! I give you the base recipe (which is my personal favorite) plus 7 equally delicious flavors to choose from.
- Healthy. These cookies are naturally gluten-free, dairy-free, low in calories, and packed with fiber.
- Quick and easy. There’s minimal prep time and you don’t have to wait for the cookies to chill before you can bake.
- Freshly baked in 10 minutes. So you can make them whenever the inspiration strikes.
Ingredients needed
- Rolled Oats. When blended, they form a flour-like consistency (like my oat flour). You can also use quick oats if you wish.
- Baking soda. stops the cookies from spreading too much.
- Baking powder. allows the cookies to rise slightly and have a fluffy texture.
- Sugar. To provide sweetness. White sugar, brown sugar, and even sugar-free granulated sweeteners work well.
- Salt. Elevates the other ingredients.
- Vanilla extract. a MUST for baked goods and cookies!
- Coconut oil OR butter. Gives the cookies a buttery texture without the need for actual dairy. If not strictly dairy-free, you can use regular butter.
- Milk. To make the batter easy to form into cookies. I used unsweetened almond milk.
How to make flourless cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a baking tray with parchment paper.
Step 2- Blend dry ingredients. In a high-speed blender or food processor, add the dry ingredients and blend until the oats are coarse.
Step 3- Make the dough. In a large bowl, add the oat mixture. Add the wet ingredients. Stir to combine, then fold in the optional mix-ins, reserving a few to top the cookies.
Step 4- Shape and bake. Form 12 cookie dough balls and place them on the sheet. Press onto each ball to flatten, then top with the reserved mix-ins. Bake for 10 minutes. Let them cool on the pan before serving.
Arman’s recipe tips
- Save time. Buy oat flour and simply whisk this with the other dry ingredients in a bowl.
- Prep the cookie dough in advance. Make the dough and store it, covered, in the fridge for up to 5 days. Before baking, let it sit at room temperature for 30 minutes.
- Use a cookie scoop to get even-sized cookies.
- Don’t overbake the cookies, as they’ll continue to firm up while they cool.
- You’ll know they’re done baking when the edges are lightly golden and begin to pull away from the baking sheet.
- Let the cookies cool completely. They’re super fragile, so if you try to move them to a wire rack, they may crumble.
Flavor variations
As mentioned earlier, the original recipe forms a base, but it’s so easy to tweak to other flavors.
- Oatmeal raisin cookies. Fold in ¼ cup raisins, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
- White chocolate macadamia nut cookies. Fold in ¼ cup white chocolate chips and 2 tablespoons of chopped macadamia nuts.
- White chocolate cranberry cookies. Fold in ¼ cup white chocolate chips and ¼ cup unsweetened dried cranberries.
- Coconut pecan oatmeal cookies. Fold in ¼ cup chocolate chips, 2 tablespoons chopped pecans, and 2 tablespoons unsweetened shredded coconut.
- Chocolate chip cookies. Fold in ¼-½ cup of dark chocolate chips.
- Double chocolate cookies. Fold in ¼ cup milk chocolate chips and 2 tablespoons Dutch-processed cocoa powder.
- Peanut butter cookies. Fold in ¼ cup of smooth, drippy peanut butter and top with crushed peanuts. Alternatively, use almond butter or any type of nut butter.
Storage instructions
To store: Flourless cookies should be kept in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
To freeze: Store cooled cookies in a freezer-safe container and freeze for up to 6 months.
More no flour recipes to try
Flourless Cookies
Ingredients
- 1 1/2 cups rolled oats gluten-free, if needed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup sugar white, brown, coconut or sugar free
- 1/4 teaspoon salt
- 2 tablespoons coconut oil can substitute for dairy free butter/butter of choice
- 1/2 cup milk
- 1/4 cup chocolate chips or mix-ins of choice
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper and set aside.
- In a high-speed blender or food processor, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
- In a large mixing bowl, add your blender ingredients. Add your coconut oil (or butter), vanilla extract, and milk and mix until combined. Fold through your mix-ins of choice (depending on which cookie option you choose), reserving a few to top the cookies with.
- Form 12 small balls of dough onto the lined tray or cookie sheet. Press on each ball into a cookie shape and top with extra mix-in ingredients. Bake for 10 minutes, before removing from the oven and letting cool on the pan completely.
Notes
Nutrition
Originally published April 2020, updated and republished April 2024
Tastes so good!
I didn’t use the blender with my instant oatmeal and it didn’t look thick enough to form into balls, so I added 1 T of coconut flour. I spooned the dough onto the parchment and baked them 10 minutes. They are just a bit moist, but I miss that in my chocolate chip cookie recipe so I would call this recipe a win! Thank you for sharing it!
I baked these cookies for 15 minutes, added in pecans, mini chocolate chips, and peanut butter m and m’s. Delish!