Flourless oatmeal cookies with dark chocolate chunks are a fun treat!
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 18cookies
Calories 163
Author Annalise Sandberg
Ingredients
2 ¼cupold-fashioned oats, divided (225 grams)
1tablespooncornstarch
½teaspoonbaking powder
½teaspooncoarse salt
½cupunsalted butter, at room temperature (113 grams)
⅓cupgranulated sugar(66 grams)
⅓cuppacked light or dark brown sugar(70 grams)
1large egg
1teaspoonvanilla extract
1cupdark 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.