Flourless oatmeal cookies with the perfect amount of chew. They're easy to make and even easier to eat (so be careful!). No flour oatmeal cookies are one of my favorites!
I just love a good oatmeal cookie. There are two things I have zero self control around: cinnamon rolls and oatmeal cookies. (Okay, okay and Potato Chips!)
I suppose it's a blessing in disguise that I can no longer have Cinnabon on Christmas Morning. I circled those sticky buns like a vulture until I finally gave in and ate a second. Ah, the good ol' gluten filled days.
I did not want flourless peanut butter cookies with oats for this recipe so I set out to make a delicious cookie without peanut butter as a binder. Don't misunderstand me here. The left side of my heart is basically made of peanut butter and I eat it every morning on my waffles. But this one time I want it to be all about the oats. I also have a recipe for oatmeal cookies with oats and gluten free flour.
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What you need for these no flour oatmeal cookies:
- Butter
- Brown Sugar
- Sugar
- Egg
- Quick Cooking Oats
- Baking Soda
- Kosher Salt
Even though these aren't 3 ingredient cookies they're pretty darn easy.
I used quick cooking oats in this recipe and the cookies came out perfect. I love to use quick cooking oats in recipes because they absorb liquid quicker and easier than old fashioned oats. They act almost like a flour of sorts whereas old fashioned oats give a simple oatmeal cookie more chew and texture.
Oftentimes in baking recipes I will combine both using quick oats to bind and old fashioned oats for texture like I did in this triple berry crisp. This way you don't even need a good gluten free all-purpose flour to try and disguise any weird aftertaste. Although I will say (as I do often) Bob's Red Mill 1:1 All Purpose Gluten Free Flour is my absolute favorite. And I've used a lot! If you don't believe me ask my wallet - sad face emoji here.
Are these flourless cookies gluten free?
They are if you use gluten free oats which I do. This may not be necessary if you aren't very sensitive to gluten but since I have celiac I can't buy normal oats.
Oats are not considered a gluten containing grain but they are processed in facilities with wheat. Therefore cross contamination is almost certain so if you want this recipe to be gluten free only buy oats that are labeled or certified gluten free.
I bought Bob's Red Mill Gluten Free Quick Cooking Oats. They have a big red gluten free banner on the top of the bag. This is important because not all of their oats are gluten free.
I wouldn't call these healthy cookies because they still have butter and sugar but oats are high in fiber and minerals so that's a win!
It's oatmeal cookie time!
These cookies are super simple to make!
- Preheat the oven to 350 degrees Fahrenheit. Always preheat your oven first!
- Cream the butter and both sugars in a stand mixer on medium speed for four minutes. The mixture will look lighter and fluffier than when you started.
- Add the egg and beat on medium speed until combined. Scrape the bowl with a spatula.
- Dump in your oats, baking soda and salt. Beat on medium speed until everything is thoroughly mixed together. Scrape the bowl with a spatula if necessary.
- Using a small portion scoop (the cookies will spread) scoop 5 cookies onto a silpat lined sheet pan. Parchment paper will also work but if you love to bake get yourself a silpat. I have two and I can't imagine my baking life without them. It's basically a silicone mat that goes onto your sheet pan and keeps everything from sticking.
- Bake cookies for 11 minutes or until the outsides are brown and the insides still look a little underdone. If you pull the cookies out when the entire cookie looks done they are overdone. The cookies will continue to cook a little once they are out of the oven and then set as they cool. The exterior will be crispy and the interior chewy!
- Once cooled, enjoy your delicious oatmeal cookies!
Let us not forget the mix ins!
If your heart is sad that these aren't flourless oatmeal raisin cookies then fear not. Add some raisins! Oatmeal cookies are such a great catchall for mix ins.
You could add:
- Chocolate chips or chunks
- Raisins
- Dried Cranberries
- M & M's or Reese Pieces (always lovin' uses for leftover halloween candy)
- Butterscotch Chips
- Walnuts
- White chocolate chips or chunks
Flourless Oatmeal Cookies
Equipment
- Sheet pan
Ingredients
- ½ cup unsalted butter, room temp (1 stick) Or microwave cold butter for 10 seconds
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 ½ cups quick cooking oats Make sure they're labeled gluten free for gluten free cookies
- ½ t. baking soda
- ½ t. kosher salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter and both sugars in a stand mixer on medium speed for four minutes. The mixture should look lighter and fluffier.
- Add the egg and beat on medium until combined. Scrape the bowl with a spatula if necessary.
- Add quick cooking oats, baking soda and kosher salt to the bowl. Beat on medium speed until thoroughly combined.
- Using a small portion scoop (the cookies will spread) scoop 5 cookies onto a silpat or parchment lined sheet pan.
- Bake for 11 minutes until the outsides are brown but the center looks a little underdone. The cookies will set up more as they cool. If the entire cookie looks done or golden brown when you pull them out they will be overcooked. Repeat until all the cookie dough is gone.
- Let them cool on the sheet pan, then enjoy!
Rita Colby
Thank you sooo much for this delicious, quick and easy recipe. It is amazing but my husband and I ate the whole batch in two sittings because they were so good. We decided we needed to make more!!! This is my go-to oatmeal cookie recipe now!!! Thank you again!!
Carolyn
I'm so glad you loved them. After working so hard on creating my recipes this is the type of comment that makes my day!
Alison
Hi!
Is there a replacement I could use for the butter? I have trouble with dairy...
Thanks,
Alison 🙂
Carolyn
I know there are dairy-free stick butter substitutes. I haven't tried them yet in this recipe so I can't say for sure if it will work. I'd say it's worth a try but if you don't want to risk it I will try to make it soon and update the recipe.
Kelly
Butter flavored crisco! I can't do dairy either but use the butter flavored crisco and have no trouble.
Lisa K Hutchinson
Hello, will be trying these cookies today just a quick question. Do they keep well and for how long? (If I don't eat them in one sitting)
Have you frozen them?
Carolyn
Yes, they keep well and freeze great. In fact I have some in my freezer right now. To freeze wait until they're completely cool and then carefully place them into ziptop freezer bags. I like to freeze my treats after the second day this way they stay fresh. To defrost just microwave until room temperature or warm.
Kerri
Thank you for this recipe! Every Christmas, I made Mom and Dad's favorite cookies for them. Since Dad found out that he had to be gluten free I haven't made his cookies. This recipe will work for him but I have a question for you. You said to add raisins but I had to boil raisins before I add them to the batter. Do I have to boil them before I add them?
Carolyn
You shouldn't need to!
Kim
I added a tspn of cinnamon, tbsn of molasses, tsp of vanilla and 1/2 cup of chopped walnuts. They turned out amazing!
Tiffany
We got snowed in and I had a really bad sugar craving and I was out of flour. Let me tell you! These hit the spot! I took the last commenters advice and added a tbsp of molasses and tsp of cinnamon and vanilla and I also added a little nutmeg. These are buttery and caramelized. The whole family went crazy over these! These will definitely be made again! Thanks so much for the recipe!
Carol Miller
I tried these for the first time. I like them, but for some reason, they didn't hold together well. When I pick them up, after cooling, they break. I was baking these for a friend who has celiac, so I really don't want to gift her with broken cookies. What do you suggest to correct this problem...an extra egg yolk?
Carolyn
I haven't had this problem. I will make them again this week and see what I can do!
Carolyn
I forgot to ask, did you use quick cooking oats? Old fashioned oats don't work!
Lia
Very good, I used rolled oats and flour and it worked.
Lori
This only makes 5 cookies?
Tara
No, I thought that at first too. Only bake 5 cookies per baking sheet because they spread.
NWillis
I followed the recipe with a few modifications; I used the Old Fashion Oats, ground it up nicely in a food processor. I used Crisco butter flavor shortening in place of butter. In place of white sugar, added 1/4 cup of Whole Earth Organic Erythritol. Used 2 eggs to add to the fluff. Added vanilla extract to enhance the flavor and chocolate chips. The cookies held up nicely, did not break apart... my grandson who is Autistic said "delicious cookies" and call them special cookies. Yum. Thank you for your recipe, this is my go to oatmeal chocolate chip cookie recipe.
Kim
I have had a hard time since having to go gluten free and lactose free but I substituted "I Can't Believe It's not butter"& these cookies turned out great! Thank you so much! I seem to have a problem with rice flour too so my options have been so limited. This is just wonderful to be able to eat an oatmeal cookie again!!
Jennifer Mckenzie
I made these today and they turned into a sheet cookie, lol because they spread together and filled the pan. The taste is delicious but they did not hold together and I realized it was becasue I used old-fashioned oats and instead of quick cook. so the second half of the batch I ground up 1/2 of otas to make oat flour, added it in and voila! The cookies held together perfectly
Carolyn
I'm so glad it worked out. This recipe only works with quick-cooking oats because they absorb more liquid than rolled oats.