Flourless Cheesecake Cookie Recipe

cheesecake cream cheese cookie flourless cookie oatmeal cookie wheat free cookie

Recipe Transformation Number One:

Cooking Simple with Sheila Rae, page 107

1 cup Butter
1 (8-ounce) Cream Cheese
1 1/4 cup Natural Cane Sugar
1 teaspoon Natural Vanilla
3 1/4 cups Oatmeal (not quick oats)
1/2 cup high-quality Chocolate Chips (Ghirardelli is my favorite)

The butter and cream cheese will need to be room temperature. 

Note: I prefer a mixer, this is very heavy dough. 

Add remaining ingredients except for the chocolate chips.  Thoroughly mix. 

Note: I let it the mixture set 30 minutes, stirred again for a minute, then I added the chocolate chips. 

I used a small cookie scoop, then pressed the cookies down to about 1/2 inch thickness with wet fingers.  Bake for 12-15 minutes.

Bake for 12-15 minutes at 375 degrees.


Benefits of Flourless:

Eliminating 3/4 cup of sugar from the original recipe and getting rid of the bleached white flours that turn into sugar the moment you eat it.  Plus, adding oatmeal is wonderful for your digestive and heart health,
Not bad for a cookie.

If you do not have a Cooking Simple with Sheila Rae Cookbook, you can get one of FREE by being the first person to make these cookies and writing us a review. 



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  • Olga G SOSA on

    These cookies are wonderful

  • Lynette Spanbauer on

    I made these cookies using the low-fat (NOT fat-free) cream cheese and quick-cooking oatmeal (NOT instant). They are quite good.

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