Flourless Cookies
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My flourless cookies are the easiest cookie recipe made with pantry staples. They’re soft, chewy, and effortlessly customizable- no eggs, no chilling, and no fancy equipment needed!
My favorite cookies without flour
These flourless cookies were created for my nephew, who recently developed a gluten intolerance- but still loves classic, chewy cookies. I tested this recipe multiple times to give them the best texture: I’m talking crisp, chewy edges and soft middles. You can also fold in chocolate chips if you like (we always do).
They’re not just delicious- they’re also quick and easy to make. No fancy ingredients, no eggs (which helps keep them affordable and vegan), and zero chill time. Thanks to the right blend of oats, sugar, and coconut oil, you get the structure and chew- without any flour at all!
Key Ingredients
Find the printable recipe with measurements below.
- Rolled Oats. Many flourless cookie recipes call for keeping the oats whole, but I find they give the cookies a soft AND chewy texture when blended down into a flour (aka oat flour). I used certified gluten-free oats to keep them gluten-free (Bob’s Red Mill brand).
- Baking soda and baking powder. Both leavening agents are needed to give the cookies rise and prevent them from spreading.
- Sugar. I typically use brown sugar for the super soft middles, but white sugar works in a pinch. Just be wary that the edges will be a little more crisp.
- Vanilla extract. a MUST for baked goods and cookies!
- Coconut oil OR butter. Softened butter or coconut oil keeps the cookies rich and flavorful. Use whichever you have on hand- the results are identical.
- Milk. To make the batter easy to form into cookies. I used unsweetened almond milk.
How to make flourless cookies
Step 1- Blend dry ingredients. In a high-speed blender or food processor, add the dry ingredients and blend until the oats are coarse.
Step 2- 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.
Step 3- shape. Form 12 cookie dough balls and place them on the sheet. Press onto each ball to flatten.
Step 4- Bake for 10 minutes. Let them cool in the pan before serving.
★★★★★ REVIEW
“These cookies are so good! I love to snack, and these are just perfect because they’re not really sweet. I added mini chocolate chips and pecans to the dough. Yum!” – Carol
Recipe tips and variations
- Don’t overbake: The cookies will continue to “bake” a little as they cool on the baking sheet. Once the edges are golden brown, remove them from the oven.
- Cool completely: Similar to the above point, let the cookies cool completely before moving them off the pan or enjoying them.
- Use a cookie scoop: This is not necessary, but if I need perfectly uniform cookies, I’ll use a two-inch cookie scoop.
- Add mix-ins: Raisins, white chocolate, macadamia nuts, cocoa powder, cranberries- the possibilities are endless. Think of your favorite cookie mix-in, then add it into the dough. It’s so versatile!
Frequently asked questions
I do suggest blending the oats down first. I tested this recipe using whole oats and blended oat flour, and the latter resulted in cookies with the best texture. However, you can keep the oats whole if you prefer. Just be prepared to add a little more milk to make the cookie dough workable. If you do want an oat-based one, try my healthy monster cookies.
No, don’t add an egg. It will result in gummy and puffy cookies. Besides, I specifically made these cookies egg-free!
If you don’t blend down the oats fine enough or if you opt to keep the oats whole, you risk the cookie dough being crumbly. To compensate, I recommend either adding a little milk or chilling the dough for about 30 minutes.
Storage and make-ahead tips
Leftovers: Flourless cookies can be kept in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
To make ahead: 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.
If you tried this Flourless Cookies recipe, please leave a star rating and comment. It helps others thinking of making this.
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 brown or white sugar
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or butter
- 1 teaspoon vanilla extract
- 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, combine the oats, baking powder, baking soda, salt, and sugar. Blend until the oats are coarse (an almost powder-like consistency).
- In a large mixing bowl, add the blender ingredients. Add the coconut oil (or butter), vanilla extract, and milk, and mix until combined. Fold through any chocolate chips or mix-ins of choice, reserving a few to top the cookies with.
- Form 12 small balls of dough onto the lined tray or cookie sheet. Press each ball into a cookie shape and top with extra chocolate chips or mix-in ingredients.
- Bake for 10 minutes or until golden around the edges. Remove from the oven and let cool on the pan completely.
YUM. Thanks for this easy one.
I love to try also this recepy. Simble and easy! Your recepies are the best!
Thank you for sending them.
I love this recipe. It’s so easy and versatile.
excellent
i would like to see a savoury recipe too
First you claim these flourless cookies are “made with no eggs, milk, OR dairy” – then list the ingredients to include 1/2 cup milk! Duh?
Have you ever heard of non-dairy milk before?
Yes oats can be used as flour and it turned out so great.
Oats are very cheap, very good!
Ingredients I always have at home so will try this!
These cookies are so good! I love to snack and these are just perfect because they’re not real sweet. I added mini chocolate chips and pecans to the dough. Yum!
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!