Flourless Oatmeal Chocolate Chip Cookies (gluten-free)

Thick, chewy, warm & gooey. Grab a glass of milk because you’re gonna need one! These flourless oatmeal chocolate chip cookies will keep you coming back for more, and more… and more!

Flourless Oatmeal Chocolate Chip Cookies | lifemadesimplebakes.com

A few weeks ago I posted a picture on Instagram of my 2nd failed batch of flourless oatmeal chocolate chip cookies. I also promised to post the perfected recipe. Today I’m finally sharing it!!

Flourless Oatmeal Chocolate Chip Cookies | lifemadesimplebakes.com

These cookies are super easy to make, and you don’t need any kind of nut butter or special flour.

Flourless Oatmeal Chocolate Chip Cookies | lifemadesimplebakes.com

They only take a few minutes to whip up and can go straight into the oven- no chill time. I loaded mine up with lots of semisweet chocolate chips, but feel free to get creative and use raisins, coconut, chopped nuts or whatever else you might like!

Flourless Oatmeal Chocolate Chip Cookies | lifemadesimplebakes.com

Bake them for 10-12 minutes at 375 degrees and let them sit on the pans for 5 minutes before enjoying. We ate ours while they were still warm and gooey with a big glass of milk… they were divine! I’ve made 3 batches of these now, and I don’t want to stop. I’ll warn you now, they’re incredibly addictive! Happy baking!! ????

5.0 from 1 reviews
Flourless Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These thick & chewy flourless oatmeal chocolate chip cookies are an easy to make treat! They're ready to go in just 20 minutes!
Author:
Yield: 1 dozen
Ingredients
  • 2¼ c. old-fashioned oats, divided
  • 1½ tbsp. cornstarch
  • ½ tsp. baking powder
  • ½ tsp. kosher sea salt
  • ½ c. (1 stick) unsalted butter, room temperature
  • 2 tbsp. granulated sugar
  • ½ c. brown sugar, packed
  • 1 large egg
  • 1½ tsp. vanilla extract
  • 1 c. semisweet or bittersweet chocolate chips or chunks of chopped chocolate
Directions
  1. Preheat oven to 375 degrees. Line a baking sheet pan with parchment or a baking mat, set aside.
  2. In a food processor or blender, add 1¼ cup of the oats, cornstarch, baking powder and salt, pulse until the oats are finely ground but not completely powdered.
  3. In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla, mixing until combined. With mixing speed on low, gradually add the oat mixture and the remaining oats, mix just until combined. Using a rubber spatula, fold in the chocolate chips or chunks.
  4. Using a standard size cookie scoop, place dough onto the prepared baking sheet. Place in the oven and bake for 10-12 minutes or until the tops are golden brown. DO NOT OVER-BAKE. Remove from the oven and allow to cool for 5 minutes on the pan before transferring to a wire racks to cool completely.
Notes
-DO NOT substitute the butter for coconut oil... it will not work, I promise, I've tried.


Recipe source: adapted from Epicurious