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!
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!!
These cookies are super easy to make, and you don’t need any kind of nut butter or special flour.
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!
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!! ????
- 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
- Preheat oven to 375 degrees. Line a baking sheet pan with parchment or a baking mat, set aside.
- 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.
- 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.
- 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.
Recipe source: adapted from Epicurious
oh yummy! I would love these!
I really want to make these asap for a friend in my office who is gluten free. My question is I have sea salt, I have kosher salt, I don’t have kosher sea salt. Can I substitute the regular sea salt or the regular kosher salt?
The kosher sea salt that I use is a lot larger than table salt, but smaller than the big flecks of sea salt. I’d stick with whatever is the smallest, which I’d guess is probably the kosher salt 🙂
Amazing cookies. I’ve baked them several times and they are always a huge success. I have also tried them changing the chocolate chips for 1/2 cup of raisins and it works beautifully. Thank you for posting this recipe!
Yum! Raisins sound like a great swap!
Hi I really want to make these, but I was wondering if I can use honey instead of sugar and brown sugar?
Great question. I haven’t tried experimenting with honey yet. Let me know if you do and how it turns out!
I just made these cookies. Oh my goodness, delicious! I have been gluten free since I was a kid. Thank you for sharing this wonderful oatmeal cookie recipe. it’s going into the family favorite recipe book for sure! I am going to try your brownies recipe too. Blessings to your work!