If you are looking for a chocolate chip cookie recipe without flour, then look no further! These flourless chocolate chip cookies are made with ground-up oats giving them a texture closer to a traditional chocolate chip cookie, but they have a nice nutty flavor too. If you use gluten-free oats, this can also be a great recipe for gluten-free chocolate chip cookies.
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Why You'll Love these Cookies:
- Great Flavor. The butter and oats create a really nice nutty flavor. I may indulge in a bit more dough than I should when making these cookies.
- Easy Chocolate Chip Cookies to Make. These chewy cookies are made with simple ingredients, these cookies are easy to whip up in a pinch.
- Lots of chocolate. As a chocolate lover, anything with chocolate chips is a winner in my book. You can use regular semi-sweet chocolate chips, or go for dark chocolate chips or chunks for an extra rich flavor.
- Pretty much Gluten-free. Make sure you buy gluten-free oats to make these cookies a gluten-free recipe. Obviously, check the specific brands of ingredients you are using to ensure there is no gluten present, especially if you have a sensitivity or allergy. But generally speaking, this recipe is gluten free.
Ingredients You Will Need:
- Old Fashioned Oats
- Corn Starch
- Baking Soda
- Sea Salt
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Chocolate Chips
How to Make Flourless Chocolate Chip Cookies
Preheat the oven temperature to 350. Line a baking sheet with parchment paper or silicone mats. Set aside.
These are my absolute go-to for silicone mats. I use them for baking, but also almost anytime I use a tray in the oven including making veggies, fries, etc. They are easy to clean and I pop them right in the dishwasher.
Making Oat Flour
If you want to purchase Oat flour, you can skip the food processor step. For this recipe to make gluten-free cookies, make sure to purchase gluten-free oats or oat flour!
Add the rolled oats to the bowl of the food processor and pulse on high until the oats turn into a fine powder. If you do not have a food processor, there are alternatives. You can use a standard blender, a magic bullet or ninja, or even a coffee grinder (just make sure to clean out the coffee grinds well).
If none of these methods for grinding the oats is an option for you, it is possible to use the full oats in this recipe. However, the texture of the cookie will be much more similar to a traditional oatmeal cookie instead of classic homemade chocolate chip cookies.
Mixing Dry Ingredients
Add the corn starch, baking soda, and sea salt to the ground oats. Pulse the food processor several more times to fully combine all dry ingredients. If you did not use a food processor, whisk those ingredients into the oats well. Set aside.
Combining Butter and Sugars
Make sure your unsalted butter is at room temperature or slightly softened. Add the butter to a large mixing bowl along with the granulated sugar and brown sugar. Using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment), beat together the butter and sugars until well combined. This will probably be around 1 minute on high speed. When it is mixed, it will look clumpy and light brown.
Now add a large egg and vanilla extract to the combined butter and sugars. Beat with the electric mixer on medium for about 30-45 seconds.
Combining Dry Ingredients with Butter Mixture
Add 1/2 of the dry ingredients into the mixing bowl with butter and sugars. Using a spatula, fold in the oat flour mixture until mostly combined. Add the second half of the oats and continue mixing in gently with the spatula. The cookie dough will start to thicken up, but will still be sticky.
Add the chocolate chips into the cookie dough and fold in with a rubber spatula until they are evenly dispersed throughout the dough. You can use semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips. Personally, I love dark chocolate chunks for this recipe as it is a nice combination with the oats.
Save a few extra chocolate chips to add to the top of the cookie dough ball before baking. This will help each cookie to look pretty and full of chips!
Baking the Cookies
Spoon out cookie dough balls that are about 2 tablespoons or 35g. I use this cookie scoop which is just about 2 tablespoons. Space out the dough balls on your baking tray. Make sure to leave about 2 inches between each ball of dough. Add the tray to your preheated oven and bake cookies for 9-11 minutes.
Once cookies are very slightly brown around the edges, remove them from the oven. For best results, let your cookies settle on the cookie tray for at least 10 minutes. If you move them too soon, they will most likely break apart. Once the cookies have settled and solidified, you can then transfer them to a wire rack to cool completely.
For an extra touch, sprinkle the top of the cookies with coarse sea salt.
These flourless cookies can be stored in an airtight container for up to 1 week. These are my favorite storage containers for cookies! For longer storage, once completely cooled seal in a ziplock bag and store in an airtight container for up to 3 months in the freezer.
If you liked this recipe, you may want to try these:
- Ultimate Crisco Chocolate Chip Cookie Recipe
- Chocolate Chip Cookie Recipe (Without Vanilla Extract)
- No-Bake Chocolate Chip Cookie Dough Bites
Flourless Oatmeal Chocolate Chip Cookie Recipe
This chocolate chip cookie recipe is flourless, and made with ground oats giving it a delicious and nutty flavor. Make sure to use gluten-free oats to make a gluten-free cookie recipe!
- 3 Cups of Old Fashioned Oats
- 1 Tablespoon Corn Starch
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 1/2 Cup Unsalted Butter (softened)
- 1/4 Cup Granulated Sugar
- 1/4 Cup Brown Sugar
- 1 egg
- 1 Teaspoon Vanilla Extract
- 2 Cups Chocolate Chips
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.
- Using a food processor, grind up the oats until they are a fine powder. Add the corn starch, baking soda, and sea salt to a food processor and combine. Set aside.
- In a large bowl, using an electric mixer, beat the unsalted butter, white sugar, and brown sugar on high for about 1 minute.
- Add egg and vanilla extract. Beat on medium for approximately 30 seconds until mixed well.
- Add half of the oat mixture and fold in using a spatula. Once the first half is mixed in, add the second half and continue to fold in the oats until fully combined.
- Stir in the chocolate chips until evenly dispersed throughout the dough.
- Drop 2 tablespoon-sized dough balls (about 35g) onto the lined cookie sheet.
- Baking time will be 9-11 minutes.
- Remove from oven and let sit on cookie tray for at least 10 minutes to let the cookie set and become more stable.
- Cool cookies completely on a wire rack.
- Store in an airtight container for up to 1 week.
- Wrap and freeze in an airtight container for up to 3 months.