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
- 2 1/4 cup (225 grams) old-fashioned oats, divided
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (70 grams) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170 grams) dark chocolate, roughly chopped
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a food processor or blender, blend 1 1/4 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.