Easy Oatmeal Cookies Without Flour
These Oatmeal Cookies Without Flour are delightfully crunchy and so good! Made without flour, butter, or eggs, they require just 5 simple ingredients!
Looking for gluten-free recipes? Try my Rice Flour Pancake, Rice Flour Chocolate Muffins, or Rice Flour Matcha Muffins!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Oatmeal Cookies:
How To Make Oatmeal Cookies: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Chop almonds into small pieces.
Step 2
Mix all ingredients in a large mixing bowl.
Step 3
Place the cookie dough into the cookie cutter and press to make a shape.
Step 4
Bake cookies for 15 minutes.
Transfer the cookies to a wire rack, let them cool completely, and enjoy the crispy edges! For best results, store these cookies in an airtight container at room temperature for up to one week.
How to Eat the Cookies
Mix-in Ideas
Flourless oatmeal cookies can be customized with various mix-ins for an extra special flavor. Here are some ideas:
- Chocolate Chips – Adding chocolate chips to oatmeal cookies is a classic choice everyone loves. Use dark chocolate chips for a rich, slightly less sweet option. White chocolate chips are my favorite.
- Chopped Nuts – Chopped nuts such as walnuts, pecans, or pistachio add a delicious crunch to oatmeal cookies.
- Dried Fruit – Dried fruit such as raisins, cranberries, or dates add a natural sweetness to oatmeal cookies. They also add a chewy texture that complements the oats.
- Butter – Adding natural peanut butter, almond butter, cashew butter, or other vegan butter to oatmeal cookies can create a rich and creamy texture.
- Seeds – Seeds such as chia, flax, or hemp seeds can add a crunchy texture to oatmeal cookies.
- Vanilla Extract – Enhances the overall taste and aroma of the cookies.
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Easy Oatmeal Cookies Without Flour
Print Pin SaveEquipment
- 1 Silicone baking mat
- 1 Large mixing bowl
- 1 Round cookie cutter 6cm (2.3 inch)
Ingredients
- 1 cup Rolled Oats, 100g/250ml
- 2 Tbsp Coconut Flakes, 10g/33ml
- 2 Tbsp Almonds, 20g/38ml
- 2 Tbsp Coconut Oil, 30g/35ml
- 2 Tbsp Maple Syrup, 30g/25ml
Instructions
- Preheat oven: 180C/356F
- Prepare ingredients: Chop almonds into small pieces. Microwave coconut oil until melted.
- Cookie dough: Mix all dry ingredients and wet ingredients in a large mixing bowl
- Form: Place a cookie cutter on a silicone mat or parchment paper. Spoon a few teaspoons of the cookie dough into the cookie cutter and press to make a shape (thickness is less than 1 cm).
- Bake: Place the silicone mat on a baking tray, and bake cookies for 15 minutes at 180C/356F or until golden brown.
Video
Notes
- Storage: For best results store these cookies in an airtight container at room temperature for up to one week.
- Substitute: You can substitute maple syrup with other syrup like agave syrup. You can omit coconut flakes if you don’t have them.
- Using a silicon mat can help make cookies more crispy.
- To form the cookies, a small measuring cup can be used to press and shape the dough. The dough may not stick together easily, so pull the cookie cutter slowly to prevent it from falling apart.
- If you don’t have a cookie cutter, scooping the dough and placing it on the mat can also work.
- After baking, the cookies may be fragile and prone to breaking apart. Let them cool completely before eating to prevent this.
- If you feel that the dough is unlikely to stick together when making the dough, pulsing half of the oats in a food processor or adding a small amount of almond flour or rice flour can help to make the dough easier to form.
I first tried this recipe without the cookie cutter. (Didn’t read carefully and couldn’t see a reason for using it) The ingredients went together just fine, but when I spooned them onto the silicone sheet, there wasn’t much holding them together and I was sure the recipe wouldn’t work. The whole time they were baking, I was certain I’d failed, they’d failed, this whole thing was a failure. Even when I took them out of the oven, I was sure the recipe had bombed. Then they cooled . . . and I was shocked. Flabbergasted. Jumping with joy. They worked! And they were really good.
I modified the recipe a bit–omitted the dried coconut (because I didn’t have it) and added chia seeds and dried cranberries. And the second time I made it I used a cookie cutter–much better edges that way. Really love the cookies. Thank you!
Thanks for sharing your story, Nanette! That made me smile a lot! I’m so glad it worked well for you!
Can you make sure the oatmeal cookies with quick oats?
Hi Lynn, sorry about that it’s quick oats. I’m going to correct the recipe. Thanks for letting me know!
We have a coconut allergy in the family. What can we sub for the flakes and the oil?
Hi Kyashi, thanks for asking a question. You can omit coconut flakes. And for the oil, you can use butter(or vegan butter), or some neutral flavor oil such as canola oil and sunflower oil. I haven’t tried with these but it should work. I don’t recommend extra virgin olive oil for baking as it has a distinct flavor(if your olive oil has no smell, you can try that though). I hope this help! If you have more questions, please let me know:)