No flour? No problem! Make easy and healthy flourless cookies made with easy, simple ingredients! No eggs, no milk, and no dairy needed, this quick and easy recipe need no mixers- Just one bowl and one blender!
EVERYONE needs a pantry staple cookie recipe, that requires no fresh ingredients.
No milk, no eggs and definitely no butter.
Cookies are one of my favorite pantry recipes, but these go one further- No flour either!
Flourless cookies made without wheat flour, low carb flours, nada.
Just my secret ingredient- Rolled oats!
You guys have told me you have been finding it difficult to find flour- None of the flour varieties are available in the supermarket and grocery stores have run out of flour too.
No worries- these flourless oatmeal cookies have you covered!
Oatmeal Cookies- No flour AND no eggs!
The secret to making delicious flourless cookies is to substitute rolled oats for any need for flour.
You can either make them in a blender (I recommend this, as the cookies hold up better), but you can easily just make them in one mixing bowl.
You don’t just get ONE basic flourless cookie, but 6 additional flavors!
Here are the flavor combinations:
- Oatmeal Raisin Cookies
- White Chocolate Macadamia Nut Cookies
- White Chocolate Cranberry Cookies
- Coconut Pecan Oatmeal Cookies
- Chocolate Chunk Cookies
- Triple Chocolate Chip Cookies
How to make no flour oatmeal cookies from scratch
The Ingredients
- Rolled Oats– When blended, they form a flour-like consistency. 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.
- Granulated sweetener of choice– To provide sweetness. White sugar, brown sugar, and even sugar-free granulated sweeteners work well.
- Salt– brings out the sweetness!
- Vanilla extract– a MUST for baked goods and cookies!
- Coconut oil OR vegan butter– gives the cookies a buttery texture.
- Milk– to make the batter easy to form into cookies.
The Instructions
To start, add your rolled oats, baking powder, baking soda, granulated sweetener and salt into a high-speed blender or food processor. Pulse until all the ingredients are combined and the oats have been roughly blended.
Then, you’ll want to transfer your ingredients into a large mixing bowl. Add your vanilla extract, coconut oil (or butter) and milk of choice, and mix well, until a cookie dough remains. Use a rubber spatula and fold through your flavor ingredients of choice (see below), reserving a few to top the cookies with.
Finally, form 12 small balls of cookie dough and place them on a baking sheet or cookie tray. Press down slightly on each cookie, and top with extra flavor ingredients (e.g. raisins, chocolate chips, etc). Bake for 8-10 minutes, before removing from the oven and letting cool on the pan completely.
Flavor Variations
For all the flavor variations, make the basic no flour cookie dough base first. Then, fold through the extra ingredients to change up the flavor!
Oatmeal Raisin Flourless Cookies
- Basic no flour cookie base
- 1/4 cup raisins (plus more for topping the cookies with)
- 1 teaspoon of cinnamon
- 1/2 teaspoon nutmeg
White Chocolate Macadamia Flourless Cookies
- Basic no flour cookie base
- 1/4 cup white chocolate chips (vegan and dairy-free, if needed)
- 2 tablespoons macadamia nuts, chopped finely
White Chocolate Cranberry Flourless Cookies
- Basic no flour cookie base
- 1/4 cup white chocolate chips (vegan and dairy-free, if needed)
- 1/4 cup unsweetened dried cranberries
Coconut Pecan Oatmeal Cookies
- Basic no flour cookie base
- 1/4 cup chocolate chips of choice
- 2 tablespoons pecans, chopped
- 2 tablespoons unsweetened shredded coconut
Flourless Triple Chocolate Chip Cookies
- Basic no flour cookie base
- 1/4-1/2 cup mixed chocolate chips (semi-sweet, dark, and white)
Chocolate Chunk Flourless Cookies
- Basic no flour cookie base
- 1/4 cup chocolate chunks
Are no flour cookies gluten-free and vegan?
Yes, these flourless cookies ARE gluten-free, provided you use gluten-free certified rolled oats (as I did).
They are also vegan, as there are no eggs, and all the chocolate brands I used were dairy-free.
Can I substitute the oil or butter to keep it low fat?
To keep the fat content lower, you can substitute the oil (or butter) for unsweetened applesauce or mashed overripe banana. However, I do not recommend this as the cookies can sometimes lack the chewy, buttery texture.
Besides, it only requires 2 tablespoons TOTAL, which, when distributed amongst all the cookies, is very minimal.
Alternatively, you can make these flourless oatmeal cookies (made with a banana!).
Can I freeze no flour cookie dough
While you can freeze many kinds of cookie doughs, this recipe is not one of them,
As it doesn’t have a huge amount of butter or oil, the dough will become brittle when frozen, and be too dry when they are ready to be baked.
Storing and Freezing No Flour Cookies
Make double and triple batches of these cookies to freeze and enjoy when the cookie craving strikes!
To store: Place leftover cookies on a plate, and cover them completely in plastic wrap. Place them in the refrigerator. They will keep fresh for up to 5 days.
To freeze: These cookies are freezer friendly POST baking, so if you’d like to enjoy them at a later time, you are welcome to freeze them!
Place the leftover cookies in a ziplock bag and place it in the freezer. They keep well in the freezer for up to 6 months.
I’d recommend writing the date 6 months from the day you make them to not forget and result in freezer burnt cookies.
To thaw: Allow cookies to thaw to room temperature before enjoying.
More delicious NO FLOUR Recipes
- Peanut Butter Cookies
- Almond Butter Cookies
- Flourless Brownies
- Flourless Breakfast Bars
- Banana Bread
No Flour Cookies (6 Flavors!)
Ingredients
For the basic no flour cookie base
- 1 1/2 cups gluten free rolled oats any rolled oats work
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup sugar of choice white, brown, coconut or sugar free
- 1/4 teaspoon salt
- 2 tablespoon coconut oil can substitute for dairy free butter/butter of choice
- 1/2 cup milk of choice
- 1/4 cup chocolate chips of choice or mix-ins of choice
White Chocolate Macadamia Nut Cookies
- 1/4 cup dairy free white chocolate chips or standard white chocolate chips
- 2 tablespoon macadamia nuts chopped
White Chocolate Cranberry Cookies
- 1/4 cup dairy free white chocolate chips
- 1/4 cup unsweetened dried cranberries
Pecan Coconut Cookies
- 1/4 cup pecans chopped
- 2 tablespoon chocolate chips of choice
- 2 tablespoon unsweetened shredded coconut
Triple Chocolate Cookies
- 1/4 cup mixed chocolate chips semi-sweet, dark, white, etc.
Chocolate Chunk Cookies
- 1/4 cup chocolate chunks 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
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These were super simple and super delish! My mix-ins were chopped pecans, unsweetened coconut and chopped sweetened green cherries. Will make again!
I made these with quick oats, stevia, salt/soda//powder per the recipe, vegetable oil, 1/4 tsp each cinnamon and nutmeg, almond milk (amount decreased slightly), chopped walnuts, and added 1 egg. I should have flattened them a little but I neglected that part. Baking time had to be increased 2-3 minutes. Results: tasted good, more cake like than chewy, need more spice. I will make again with some variations, such as butter instead of oil to change the texture. Glad I tried these.
Fabulous
The instructions mention vanilla extract but I don’t see it in the ingredients. Maybe it was missed?
Hi Jo! I’ll fix it up now, it is 1 teaspoon 🙂
Can I use water or oat milk for the milk?
Yes, oat milk is fine.
Tasted so good! For my second batch, I added 3X the milk and that made a huge difference. It tasted better and was easier to form into a ball.
Thanks for the feedback, Christina!
Mine were Also very very dry and didn’t hold together.. and the vanilla doesn’t show up in the actual recipe.
Hi Ailis, try adding a tablespoon or two of milk, if needed.
Mine also very dry. Followed exactly. Would a flax egg help?
Hi Cassidy- I’d add extra milk, perhaps double the amount.
Actually they baked up fine! It was just putting them in balls that was hard- but they were yum! Thank you
Oh no!! Sorry for that, Mary- Try adding some extra milk next time 🙂
ok – so nothing to bind them together – turned out more like granola lol
Actually, the oil/butter and milk.
Must have been your ingredients you used, it’s been made by hundreds already!
I don’t see the vanilla extract in the ingredients!? How much?
Sorry I’ll add it in- 1/2 teaspoon 🙂
i made these with dark chocolate chips – i found them a bit dry! any suggestions? otherwise they are delish!
Hi Kate! Hmm that sounds like perhaps you may need to add a little more milk or under-bake them 🙂