Flourless Oatmeal Chocolate Chip Cookies Recipe
This Flourless Oatmeal Cookies recipe offers a delicious gluten-free twist on the classic cookie. Featuring rolled oats, Greek yogurt, and protein powder, these cookies are not only tasty but also a healthier treat option.
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Who doesn’t love cookies? Besides these Flourless Oatmeal Cookies check out these Almond Flour Peanut Butter Cookies and these 3-Ingredient Oatmeal Cookies that are sweetened with banana. Browse through all of our Healthy Cookie Recipes for more inspiration.
Why YOU will love this recipe
- They are sweet and chewy just like the classic version.
- Baking cookies from scratch at home gives you control over the quality of your ingredients.
- These flourless oatmeal cookies are super versatile and easy to customize to your taste preferences.
Ingredients
Find the full ingredient list, with measurements, in the recipe card below.
- Oats – Our preference is to use rolled oats. Be sure to look for certified gluten-free oats on the label for celiac disease concerns.
- Coconut sugar – This is our favorite less refined granulated sugar. You could also substitute light brown sugar.
- Baking soda – To assist in browning the cookies.
- Baking powder – Helps the cookies rise and adds a light texture.
- Fine sea salt – A pinch of salt is a key ingredient to tie all of the ingredients together.
- Protein powder – This helps hold the cookies together in place of flour. We recommend using a clean protein powder such as Ora brand So Lean So Clean because is free from any toxic ingredients.
- Melted coconut oil – This adds moisture to the dough and helps to keep the cookies from drying out while they bake. Melted butter can also be used.
- Egg – Eggs act as a binding agent, which is especially important with gluten-free recipes such as this one. Don’t have eggs on hand? Check out these 11 egg substitutes.
- Plain Greek yogurt -This adds more moisture and a creamy texture.
- Chocolate chips – We like to use dark chocolate, but semi-sweet, milk chocolate, and even white chocolate chips all work well.
Equipment
- Mixing bowls – You will need two mixing bowls, One for the dry ingredients and one for the wet ingredients.
- Cookie scoop – We love using a cookie scoop for easy and even portioning.
- Baking sheet – We recommend using a large rimmed cookie sheet.
- Parchment paper – A must for easy cleanup! Our favorite is unbleached parchment paper.
- Wire rack – For cooling your cookies. Using a wire rack helps them crisp up.
- Free of PTFE, PFOA, PFAS, lead, cadmium and other toxic materials that can leach into your food, making them safe for you, your family, and the environment.
Instructions
Scroll down to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by preheating the oven to 375° and lining the large baking sheet with parchment paper.
Step 2
Next, add the dry ingredients – oats, coconut sugar, protein powder, baking soda, baking powder, and salt to a large mixing bowl.
Stir well to mix together.
Step 3
Then, in a separate bowl add the wet ingredients – coconut oil, egg, and Greek yogurt and stir until smooth.
Step 4
Next, pour the wet ingredients over the oat mixture and stir to combine.
Step 5
Then, fold in the chocolate chips.
Step 6
Next, drop heaping tablespoons of the cookie dough onto the prepared baking sheet and flatten them into round cookie shapes.
Step 7
Then, bake for 10-12 minutes, rotating the cookie sheet halfway through to ensure they bake evenly.
Watch for the browned edges to make sure they don’t burn.
Step 8
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Expert tip
Cookies can go from underbaked to overbaked quickly. Start with the recommended baking time of 10 minutes and watch for the edges to turn golden brown.
The centers may still look slightly undercooked when you remove them from the oven, but they will continue to cook on the hot baking sheet.
Recipe variations
- Add pure vanilla extract and a pinch of cinnamon to the batter for a warm and cozy flavor.
- Swap out the chocolate chips for dried fruit such as raisins for a sweet and chewy punch.
- Incorporate some toasted nuts like pecans or walnuts for a bit of crunch.
- Melt some chocolate and drizzle it over the cookies for an extra layer of sweetness and a touch of elegance.
Serving suggestions
- Serve these cookies alongside a warm cup of Bulletproof Coffee, Chai Coffee, or Warm Almond Milk.
- Arrange a variety of cookies, including these flourless oatmeal cookies, on a dessert platter for a cookie assortment that can be enjoyed at parties or events.
- Crumble the cookies and use them as a topping for yogurt parfaits. Layer yogurt with fresh fruit and crumbled cookies for a yummy breakfast or dessert.
FAQS
Typically, yes. Oats are naturally gluten-free, but cross-contamination can be a concern. To ensure they’re gluten-free, use certified gluten-free oats or oats specifically labeled as such.
Steel-cut oats have a different texture and cooking time compared to rolled oats. While it’s possible to use them, they may result in a very different cookie texture, so it’s not recommended for a traditional flourless oatmeal cookie.
Storage tips
Store these cookies in an airtight container for up to a week.
Freeze them in an airtight resealable freezer bag for 2-3 months.
More easy cookie recipes
**This recipe was originally posted on September 5, 2013. Updated on October 18, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Flourless Oatmeal Chocolate Chip Cookies, please rate the recipe and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Flourless Oatmeal Cookies
Ingredients
- 1½ cups oats
- ½ cup coconut sugar
- ¼ cup protein powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ¼ cup melted coconut oil
- 1 egg
- ¼ cup plain Greek yogurt
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 375° and line a large baking sheet with parchment paper.
- Add the dry ingredients – oats, coconut sugar, protein powder, baking soda, baking powder, and salt to a mixing bowl. Stir well to mix together.
- In a separate bowl add the wet ingredients – coconut oil, egg, and Greek yogurt and stir until smooth.
- Pour the wet ingredients over the oat mixture and stir to combine.
- Fold in the chocolate chips.
- Drop heaping tablespoons of the batter onto the prepared baking sheet and flatten them into round cookie shapes.
- Bake for 10-12 minutes, rotating the cookie sheet halfway through to ensure they bake evenly.
- Watch for the browned edges to make sure they don't burn.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Storage tips
- Store these cookies in an airtight container for up to a week.
- Freeze them in an airtight resealable freezer bag for 2-3 months.
