Flourless Oatmeal Chocolate Chunk Cookies
These chewy oatmeal cookies with chocolate chunks are completely flourless and incredibly addictive!
New year’s resolutions or not, I can’t live without cookies. It’s just a fact. After the indulgences of the holiday season, I’m definitely craving clean and healthy food. But I’m still me, so a few cookies sneak in here and there and I don’t feel bad about it one bit.
Life is all about balance, right?
I was a little skeptical about these cookies, I’ll admit. I thought for sure that they would fail the first time. Plenty of butter and no flour seemed like a recipe for flat oily cookies, but to my surprise they came out pretty much perfect.
I love how the chopped chocolate melts into the cookie and becomes a part of it, unlike cookies made with chocolate chips. Oatmeal + chocolate = a winning combination!
These flourless cookies do not taste like traditional oatmeal cookies, but are no less delicious. They’re chewy and crumbly, and quite light in texture. And the lack of flour makes me feel a little better about having 5 after lunch (oops).
baking tip:The difference between steel cut, rolled, and instant oats
Steel cut oats— The whole oat is cut into pieces which look like grains of rice. These oats take the longest to cook and typically aren’t used in baking recipes.
Old-fashioned/rolled oats— The whole oat is pressed flat during processing. These oats cook much faster than steel cut oats and are the most common oats used in baking recipes.
Quick-cooking/instant oats— These oats are precooked, dried, and pressed flat. They cook very quickly, but don’t retain much of their texture. They can be used in baking recipes, but the baking time will need to be adjusted.
Flourless Oatmeal Chocolate Cookies
Ingredients
- 2 ¼ cup old-fashioned oats , divided (225 grams)
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon coarse salt
- ½ cup unsalted butter , at room temperature (113 grams)
- ⅓ cup granulated sugar (66 grams)
- ⅓ cup packed light or dark brown sugar (70 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate , roughly chopped (170 grams)
Instructions
- Preheat oven to 375° F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a food processor or blender, blend 1 ¼ cup of the oats until finely ground. Add the cornstarch, baking powder and salt and blend until combined.
- In the bowl of a stand mixer with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar on high speed until pale and creamy, about 3 minutes. Scrape down bowl.
- Add the egg and vanilla, mixing after each. Add the oat mixture and mix on low until just combined. Add the remaining 1 cup oats and the chopped chocolate and briefly mix until incorporated.
- Drop by rounded tablespoons onto the prepared sheet pan. Bake until tops just begin to turn golden, about 12-14 minutes. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Love love love this recipe and the box about the different types of oats was really clarifying! Can’t wait to try them out!
xo, Elisa
These are beautiful! Oatmeal cookies are my favorite… especially when they’re loaded with butter!
These look fabulous! I agree–chopped chocolate is always better in cookies. Love the tip box too! That’s a great idea.
A treat without totally ruining all my resolutions!!! I love the looks of this girl! How’d you know I just bought a few bars of 85% dark chocolate. They’d be perfect here 🙂
I agree that we still gotta have a few treats.!If I don’t have a little something sweet, then I’m searching endlessly in my kitchen and eating things that I really don’t want to be eating. And these have oatmeal in them so I’ll probably eat them for breakfast!
Oh i LOVE cookies, these look truly wonderful!
Oh wow!! These cookies look lovely!
You know, I’ve come to prefer flour-free cookies. They have a density and depth of flavor that I just love! These look like another winner!
I’ve been doing a ton of flourless baking, and I cannot wait to give these cookies a go. They look incredible! All those chocolate chunks… mmm.
Yessssss! I’m totally making these asap! Thanks for this recipe idea! I love the swirly way the chopped chocolate looks melted into the oatmeal cookies.
There is so much truth here – you can’t live without cookies!
I pinned this yumminess and I will be sharing at Katherines Corner on Tuesday xo
How much sugar?
I googled it and a website said 66 grams of granulated sugar is roughly ⅓ cup. (actually 0.32858 Cups). That’s what I’m going to try.
My apologies! When I made some updates to my site recently it looks like that amount got erased. But it’s been fixed, and yes it is 1/3 cup brown sugar. 🙂
Quick-cooking oats are NOT pre-cooked. dried and pressed flat. That is just instant oats. Quick-cooking oats are just rolled oats that have been coarsely chopped.
I’ve made this recipe 4 times during my COVID baking addiction and it’s become my favorite flourless cookie recipe! Thank you!
I’m gluten-free and dairy-free. Substituted 1/4 c softened coconut oil and room temp applesauce for the butter. I’m not much of a baker but these were easy to make and delicious!