Flourless Oatmeal Chocolate Chip Cookies
Naturally gluten free flourless oatmeal chocolate chip developed during recipe testing for my cookbook, Flourless: Recipes for Naturally Gluten Free Desserts!
Recipe testing for my cookbook 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.
One of my best successes so far has been adapting my 'make everything better' oatmeal chocolate chip cookies to be gluten-free and completely flourless by using oats whizzed in the food processor in place of all-purpose flour (you may also use oat flour! I still consider them to be "flourless!".
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. Enjoy!
Flourless Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ⅔ cup maple syrup , or use brown sugar
- 1 egg
- 3 ¼ cups rolled oats , certified gluten-free if needed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup semisweet chocolate chips
Instructions
- Heat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, cream the ½ cup unsalted butter until fluffy. Add ⅔ cup maple syrup and beat until well incorporated; add the 1 egg and beat well to combine.
- In a food processor, grind 1 ¼ cups of the 3 ¼ cups rolled oats until fine. Place in a medium bowl and stir in the ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt.
- Add dry mixture to wet mixture and stir to combine. Add the 2 cups whole rolled oats and the 1 cup semisweet 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 to cool completely.
