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Gluten Free Flourless Cookies: Oatmeal Chocolate Chip
Gluten Free Flourless Cookies: Oatmeal Chocolate Chip


Gluten Free Flourless Cookies: Oatmeal Chocolate Chip

Gluten free flourless cookies have taken up permanent residence in both my refrigerator and my freezer. Not to mention—my mouth. I’m completely smitten. And FYI when I say flourless cookies, I mean no flour (for reference & proof, please see these flourless chocolate chocolate chip cookies and these flourless peanut butter chocolate chip cookies). Since baking gluten free means using all sorts of grains and starches ground into some sort of flour (is almond flour even really flour? meh. it’s lovely, but not really flour), I imposed strict rules. On myself of course. I did NOT even grind gluten free rolled oats into flour. I’m no cheater. But if you’re looking for traditional gluten free oatmeal chocolate chip cookies, mind you, you better believe I’ve got those. I’m not done with gluten free flours. I just … am abstaining for a minute.

Gluten Free Flourless Cookies: Oatmeal Chocolate Chip

Due respect to the other flourless cookies, these are my faves. They’re chewy (oh how I love rolled oats) and the eggs hold them together like nobody’s business. So it’s not like you can’t hold them between, say, just a few fingers (in case you wanted to snap a photo not that you do that I’m sure you just eat your food like a normal person).

Gluten Free Flourless Cookies: Oatmeal Chocolate Chip

They look nearly the same raw as they do baked, which makes baking them just right a bit of a challenge (that just right there above is what they look like before). Really what you’re doing is getting the eggs to bake and then allowing them to set. They do brown on the bottom, but they’re quite fragile before they cool and set. You have to judge their doneness by a faint browning on the edges and on top. In other words, you have to use an oven thermometer (350°F!) and you can’t take a phone call unless it’s from me and I’m talking you through these very cookies. Attention must be paid!

Gluten Free Flourless Cookies: Oatmeal Chocolate Chip

But just look at those gorgeous gluten free cookies. Look Mom! No flour! Not a speck. And honestly? They’re healthy and you know it.

Prep time: Cook time: Yield: 18 cookies

5 tablespoons (70 g) unsalted butter, melted and cooled

3/4 cup (164 g) packed light brown sugar (or 1/2 cup (80 g) coconut palm sugar)

1/4 teaspoon kosher salt

2 eggs (120 g, out of shell) at room temperature, beaten

2 cups (200 g) gluten free old fashioned rolled oats

5 ounces dark chocolate chips

  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.


  • In a large bowl, place the butter, sugar and salt, and mix vigorously to combine well. Add the eggs, and mix again to combine well. Add the oats and mix to combine. The dough will be relatively thick but soft. Add the chocolate chips, and mix until they are evenly distributed throughout the batter.

  • Drop the dough by rounded tablespoonful on the prepared baking sheet, each about 1 1/2 inches apart from the next cookie. Place the baking sheet in the freezer to chill for 5 minutes, and then place the cookies in the center of the preheated oven. Bake until lightly browned on the underside and mostly set (about 12 minutes). The cookies do not change a lot in appearance during baking, except on the underside. Remove from the oven and allow to sit on the baking sheet until set (at least 10 minutes). If you attempt to move the cookies before they are set, they won’t hold together well.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! You won’t believe how easy gluten-free can be (quick, too). Oh, and fabulous!

  • http://www.facebook.com/JeanHawkinsBarnhart Jean Barnhart

    I have often substituted peanut butter for half of butter in recipes.. do you think it would work for this one as well?

    • gfshoestring

      I haven’t tried this recipe with any substitutions, Jean, and that would make quite a different-tasting cookie, but it sounds like it’s worth a shot!
      xoxo Nicole

  • chels

    Can you use regular oats? And by that I mean not old fashioned rolled oats. My fav cookies before celiacs came into my life were oatmeal raisin cookies so I am excited to try these. speaking of raisins, can I use raisins instead of chocolate chips?

    • gfshoestring

      I’m afraid I’m still not entirely sure what you mean by ‘regular’ oats, Chels! The different types of oats (old fashioned, quick-cooking, instant, oat flour) just refer to different levels of processing (old-fashioned being least processed, and all the way down to oat flour which is the most processed). The only difference when you’re gluten free is that the oats (however much they are processed) must be certified gluten free oats or they will almost certainly be contaminated with wheat. And you can definitely use an equal amount of raisins, by weight.
      xoxo Nicole

  • Nancy Lundy

    YES! I hate breakfast foods (eggs, etc.,) but THIS sounds like breakfast. Yum!

    • gfshoestring

      I may or may not have had these cookies for breakfast this very morning, Nancy. :)
      xoxo Nicole

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I may or may not have had these cookies for breakfast this very morning, Nancy. :)
      xoxo Nicole

  • Donia Robinson

    My friend (who has no food restrictions, but now loves almond flour because of some cookies I made for her) remarked to me that we’ve been duped into thinking that all baked goods have to contain flour (generally wheat, of course).
    I think the moral of the story, and the encouragement I find daily on this blog, for anyone with celiac disease or a food intolerance to anything would be that there is plenty of life to be lived outside the confines of the standard American diet (or baking regimen) of milk, eggs, wheat, etc. Play with your recipes and your food. YOU are worth it! :)

    P.S. May I have the top cookie in the top picture? That one seems to have the most chocolate chips.

    • gfshoestring

      Very true, Donia! I do love the freedom of being able to bake with flours, but there is much to be learned from stepping outside that, too. :)
      xoxo Nicole

  • Jane

    These look great! I made a similar version a few weeks ago – 2 large bananas, 1 cup of GF rolled oats, and chocolate chips, or nuts, or raisins, to taste. Bake at 350 for 10-12 minutes. YUMMM!!! Only problem they weren’t very sweet (and I like a little more sweetness) and didn’t make very many cookies.

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Omg lady, these are calling my name and may be reason enough to buy stock in GF oats! I love (times a thousand) your original oatmeal choco chip cookies, but these look fantastic and I will be making them, um now.

  • JoAnn C.

    Oh wow! I love chocolate in my oatmeal cookies. And i just ran out of flour this morning making poptarts. Win Win.

  • Judy Morin

    Question: the recipe says to heat the oven to 350, but your comment say to heat is (with a thermometer) to 325. Which is it?

    • gfshoestring

      So sorry about that, Judy! It’s 350°F. I fixed the reference in the text of the post.

  • Ashlen Bee

    These are so fantastic! Probably my favorite cookie to date and easy to make. I’m also guilty of having them for breakfast. :D

  • Elizabeth Short

    These look amazing – I would like to be eating one right now! I can’t wait to try them out.

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