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Flourless Oatmeal Chocolate Chip Cookies

Delicate, maple syrup-sweetened flourless oatmeal chocolate chip cookies were a highlight of recipe testing for my cookbook, Flourless! You’ll love the wholesome flavor of these gluten free cookies, which are also loaded with bits of dark chocolate.

Recipe testing continues apace – though, did you know how difficult ‘naturally flourless’ can be? Especially if you don’t want to make everything with almond meal? It’s a constant learning experience – and one of my best successes so far has been adapting my ‘make everything better’ oatmeal chocolate chip cookies to be flourless by using oats whizzed in the food processor in place of all-purpose flour.

Dare I say I almost prefer this version? It makes for a more delicate cookie with a more wholesome, oaty flavor that’s nicely countered by a generous handful of semisweet chocolate chips. Maple syrup adds a hint of sweetness but not too much. Add some chopped walnuts too if you like.

Flourless Oatmeal Chocolate Chip Cookies

Nicole Spiridakis
Delicate, maple syrup-sweetened flourless oatmeal chocolate chip cookies were a highlight of recipe testing for my cookbook, Flourless! You'll love the wholesome flavor of these gluten free cookies, which are also loaded with bits of dark chocolate.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 146 kcal

Ingredients
  

  • ½ cup unsalted butter, at room temperature
  • cup maple syrup
  • 1 egg
  • 3 ¼ cups rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup semisweet chocolate chips

Instructions
 

  • Heat oven to 350℉. Line baking sheets with parchment paper.
  • In a large bowl, cream the butter until fluffy. Add maple syrup and beat until well incorporated; add the egg and beat well to combine.
  • In a food processor, grind 1 1/4 cup of the rolled oats until fine. Place in a medium bowl and add the baking powder, baking soda and salt. Whisk to combine.
  • Add dry mixture to wet mixture and stir to combine. Add the 2 cups whole rolled oats and the chocolate chips. Stir to incorporate.
  • With a teaspoon or a cookie scoop, scoop out balls of dough; mixture will be wet. Roll in your hands to form a ball and place 1-inch apart on the cookie sheets. Bake for about 15 minutes until cookies are set and lightly browned. Remove from oven and let cool 2 minutes on baking sheet, then transfer to a wire rack.

Nutrition

Calories: 146kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 85mgPotassium: 106mgFiber: 2gSugar: 8gVitamin A: 132IUCalcium: 27mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!

3 Comments

  1. My dreams have come true! A flourless adaptation of your make everything better cookies- am going to try these out right now! Thank you and happy recipe development!

  2. I love the idea of fourless dessert recipes and can’t wait to try several, especially the oatmeal cookies. Kudos for creating simple recipes with easy to find, wholesome ingredients.

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