Fudgey Flourless Chocolate Oatmeal Cookies {Dairy & Gluten Free}

Fudgey Flourless Chocolate Oatmeal Cookies are dairy, sugar and gluten free!

A fudgey  chocolate chip cookie without flour? Is it possible? You better believe it! Perfect for those who have grain allergies or are gluten free.

These can be made in 10 minutes and baked in 10 so you’ve got a great recipe you can easily pop in the oven for whenever friends stop by unexpected or you have all the neighborhood kiddies visiting at your house OR you just need a little chocolate.

This was the 3rd attempt at making these so I’m finally happy with the results and my family was too. If it doesn’t pass their taste test then I don’t share it of course!


Using a small cookie scooper is a bit easier to form cookies of the same size which will allow then to all be cooked at the same time.


Notes On Substitutions:

  • You can substitute the olive oil for coconut oil, although I have not tried the recipe with it.
  • You can eliminate the chocolate chips to reduce the sugar. Enjoy Life are allergy friendly for my boys with nut and soy allergies and sweetened with evaporated cane juice.
  • If you can find grain sweetened chocolate chips that are sweetened with barley malt that would be a good choice. You could also use sugar-free chocolate chips but that is sweetened usually with malitol and other artificial sweeteners.
  • Carob chips are another chocolate chip alternative as they are sweetened with beet sugar and are also sold unsweetened. Carob is naturally sweet so unsweetened still have a slight sweetness to them.
  • You could also make your own Homemade Chocolate Chunks (Dairy &Sugar free) although I have not tried them in this recipe as of yet.
  • If you are gluten free, be sure your rolled oats are certified as gluten free as well.
  • UPDATE 11/2013: I have finally found a SUGAR-FREE chocolate chip at Whole Foods by the brand Lily’s, sweetened with stevia and no aftertaste, just delicious!



Fudgey Flourless Chocolate Oatmeal Cookies {Dairy & Gluten Free}
Nutrition Information
  • Serves: 14
  • Serving size: 1
  • Calories: 107
  • Fat: 7.8g
  • Saturated fat: 2.5g
  • Carbohydrates: 10.6g
  • Sugar: .7g
  • Sodium: 9mg
  • Fiber: 2.2g
  • Protein: 2.8g
  • Cholesterol: 26mg
Prep time: 
Cook time: 
Total time: 
  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk eggs, oil, vanilla extract and vanilla stevia together.
  3. Whisk in powdered stevia and salt until absorbed and no clumps.
  4. Add in cocoa powder and whisk until thoroughly combined.
  5. Stir in rolled oats and chocolate chips until all the oats are coated with the chocolate mixture.
  6. Line a baking sheet with parchment paper.
  7. Using a small cookie scooper, scoop cookie batter onto lined baking sheet.
  8. Bake 10-12 minutes until slightly hardened to touch.
  9. Let cool 10-15 minutes before removing from pan.
Weight Watchers PointsPlus: 3*






        • D. W. says

          The ones from most grocery stores, that is, are not totally gluten free. For someone with Celiac’s, be careful to purchase only gluten free Oats, ones that have not been processed with the same equipment as other flours and/or grains.

      • Shirley says

        I tried the coconut oil and it was a disaster. I may have made a mistake to heat the coconut oil of a bit too liquefy it and then when I put it into the eggs it started to turn solid. Almost like chocolate on the outside of the ice cream bar. Then when I took them out of the oven the coconut oil was all over the pan. Ugh. Since the coconut oil leaks out the cookies the cookies are now wait….like bullets. Hard. So I’m going to try it with olive oil next time.

        • Brenda says

          I’m sorry that happened but thank you for sharing what happened when you made that substitution. Hope you’ll try again because they really do taste terrific!

  1. Jennifer says

    I made these tonight. They were super easy to make and they won over my sweet tooth! I am gluten intolerant so I am always looking for new recipes. They also passed my kids taste test so in the cookbook they go! Thank you! :-)

  2. says

    I got home from the store and realized that my oats had gotten moldy! So I substituted about 3/4 cup of coconut flour. It was delicious! Thanks for the inspiration.

    • Brenda says

      I’m sure you could but not sure if they will be sweet enough, maybe add nuts instead of chocolate chips or raisins?

  3. says

    I’ll be adapting this recipe for my son’s 3rd birthday “Rocket Ship” party over Labor Day weekend. I think I’ll label them as Meteor Chunks :)
    Have you tried using flax as an egg substitute? I just started experiencing with it, and so far I’m pleased with the results!
    To yield 1 egg :
    1T ground flax/flax meal mixed with 3T warm water. Set aside to gel (approx 5 minutes)

    • Brenda says

      I haven’t needed to replace eggs as we don’t have any egg allergies but that sounds good, let me know how it turns out!

  4. Corrie says

    I made these today and they are so yummy! I used coconut oil and they turned out fine for me. I did melt the oil but then let it cool just a bit before adding it in. I can’t wait to see what my guests who are coming for dinner think.

  5. Sara says

    These look delicious! I love easy, adaptable recipes. I did get pretty different results for nutritional info when I entered them in myself – I used myfitnesspal. I know there’s always going to be some variability, but I was getting around 121 cals, 8g of fat and 10 carbs/4g sugar per cookie.

    But no sweat – just letting you know! Oh, and question: with all that stevia, these didn’t taste too bitter or anything? Because, awesome!

    I might try these with shredded coconut instead of oats. Thanks again!!

  6. Clauds says

    Anyone tried this with agave syrup instead of powdered stevia and vanilla liquid stevia? Might give it a try… will let you know how it goes. Mouth now watering, they look reaaaally good.

  7. Elizabeth M says

    I made this cookies this morning. I didn’t have eggs, so I used a vegan egg substitute (1 tbsn of chia seeds soaked in 3 tbsns of water). The cookies taste very good, but they don’t look like yours (mine are much less chocolatey) and they won’t stay together. I’m not sure what I did wrong, but I still love them. Thanks for giving us such a yummy gluten-diary free recipe!


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