Flourless Cookies

These flourless cookies are soft, chewy, and come together effortlessly. Made with no eggs, milk, OR dairy, I love how customizable they are! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Servings servings

Calories 95kcal

Author Arman Liew

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.

Notes

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.

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