A baked confectionery that substantially includes no flour that is not oily even when a high oil content is used, has a moist texture and a melt-in-the-mouth quality free from roughness, and allows the original flavor of the raw material to be better tasted. The baked confectionery that substantially includes no flour includes 40-80 mass % of lipids, 1-10 mass % of proteins, and 5-25 mass % of saccharides. The lipids include, as a constituent fatty acid, triacylglycerol having a C6-12 medium-chain fatty acid, and the content of the triacylglycerol is at least 50 mass % of the oils and fats.
