This post may contain affiliate links. See my disclosure policy.
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
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!
Hi – can I replaced whole oats with Scottish oats? Asking because I can possibly cut out the food processor step.
Yes you can!
These were super simple and super delish! My mix-ins were chopped pecans, unsweetened coconut and chopped sweetened green cherries. Will make again!
. I used 1/2 cup ripe mashed banana instead of milk.
. My add-ins were dates, raisins, cinnamon
. I combined the add-ins into the batter instead of on top. I made the cookies larger and cooked for 2 additional minutes.
Consistency was excellent, was flavorful and a little tropical.
The batter was a little sweet due to the dates and banana. I will reduce by 1 TBP next time.
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.
hii, i wanna make this for my dad can i use honey or stevia instead of any sugar? whats the measurements would be? or can i not put sugar in it? thank you 🙂
You could try allulose for a sugar free option 🙂
Fabulous
I made this recipe with dark choco chips and almonds. I added 1/2 tsp vanilla. It taste perfect! Thank you so much for sharing.
So welcome, Pauline!c
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 🙂