Next time I will add chopped pecans. Some packages of oats are specifically marked "gluten free" to indicate that they are processed in factories guaranteed not to also process gluten-containing grains in order to avoid cross-contamination. C'mon people, this is epicurious. 1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao). Heat oven to 375° and set racks in upper and lower thirds of oven. If the tablespoon of dough is crumbly, then the cookies will be dry when baked. Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies. would be minimal. I also added an extra egg. Will undercook next time and let cool on the pan. this recipe is not gluten free. There are several gluten free oats (e.g., Bob's Red Mill produces gluten-free and gluten-full, fyi folks, oats contain gluten. https://thebakermama.com/recipes/flourless-oatmeal-chocolate-chip-cookies Tasty and goes together easily. https://www.food.com/recipe/flourless-chewy-oatmeal-cookies-447832 which added flavor depth. Add egg and vanilla and beat until smooth. Turned out delicious anyway. Most often, I bake cookies at 350 degrees. 129 calories per cookie, 6 g fat (4 g saturated), 16 g carbs, 1 g fiber, 2 g protein, 59 Baked Goods That Don't Require All-Purpose Flour, The 107 Best Cookie Recipes to Make Again and Again, 51 Ways to Use Oats That Go Beyond Oatmeal, 68 Brilliant Ice Cream Sandwich Ideas to Rule Your Summer, 75 Incredible Chocolate Recipes for Cookies, Brownies, Cakes, and More, 13 No-Bake and No-Wait Cookies to Get You Through the Holidays. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I kept them in the freezer and couldn't stop going for them. We used gluten free oats and the cookies turned out really great. A comment to the previous comment: The flour mixture the recipe refers to is the flour you make by pulsing the oatmeal in the food processor until very fine. I'm about to make these a second time. As to the comment that the recipe is dry and bland: Yes, it would be bland, as there should be some salt added to the dough. A response to the comment that oats have gluten - actually, oats are naturally gluten-free. I baked them one pan at a time in the top third of the oven at 375° for 15 minutes exactly, not burnt and not underdone. They’re soft and chewy, with little bites of sweet chocolate and crunchy walnuts, and … I messed with the recipe as per suggested - adding 1 tsp. Your flourless oatmeal cookies remind me a lot of the lace cookies I make around Christmas. I added the salt to the flour mixture. cinnamon, 1/8 tsp. They are excellent when gussied up like this. This is a comment, not a review: I was looking through the instructions, and I noticed it says "add flour mixture until just combined." In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Very dry and crumbly - 375 caused burned bottoms and raw tops so I moved it to 350. While not as delicious as "real" oatmeal cookies, these provide a nice alternative for gluten-free people. I used Nestle semi-sweet chips and can't stop popping these cookies into my mouth, even though it's my spouse, not I, who's the Celiac! Depending on the type of oats used, they might be inherently more dry and would require a bit more egg. Heat oven to 375° and set racks in upper and lower thirds of oven. After seeing a multi-chocolate chunk cookie on TV I revised the recipe to include three kinds of chocolate (milk, dark, & white) as well as pecans and cinnamon. They need to cool on the pan (they disintegrate if you try to move them while hot) so decrease the bake time by 2 minutes. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. salt, and 1/2 cup chopped pecans (all good choices.) Don't skimp on the salt -- it completes the flavor circle. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the Do not over-bake, either, as that is death to any cookie. But later, when I setved them soft dessert, I really liked them! When they were still warm I thought they were only so-so. Twinkling Sheep: the mixture coming out of the blender is an oat flour. I can't seem to do the math. Delish. They came out in cute little rounds that didn't flatten when baked. I used half broken pecans and half chopped chocolate since I love nuts. Soft and chewy oatmeal cookies that are just 4 simple ingredients. Would definitely make them again. Fold in chocolate and remaining oats. Powered by the Parse.ly Publisher Platform (P3). Preparation. 4 Ingredient Flourless Healthy Oatmeal Cookies (Eggless, No Sugar Added) by Kirbie. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Cool on sheets 5 minutes; transfer to a wire rack to cool completely. https://www.yummly.com/recipes/healthy-flourless-oatmeal-cookie With the addition of some cinnamon and nuts this is an excellent gluten-free choice. Easy to make with kids too! The taste is okay, not spectacular, but getting past how dry and crumbly they are made them hard to eat. Perfection. I do put a tablespoon of flour mix in those but I bet I could figure a way not to. It is a good idea to see if the dough holds together when the cookies are formed. I ended up with 48 smaller cookies which I love. Turns out this is a very versatile recipe, something I thought was impossible with gf. I'm not an avid baker, but I was delighted to find this flourless recipe, which is easy and delicious. This is my second review for these cookies as it's become my "go-to" recipe. This is really only an issue for people with celiac disease, as any gluten-contamination of oats processed in factories processing wheat, etc. I only had one cup of oat so I blended those and replaced the rest with desicatted coconut. FYI. garbanzo bean flour because I had both in the fridge. I'll try them again when I get more oats. (if you read the post these look like the one’s I tried to make with regular GF oats. However, oats processed in most factories are liable to be slightly contaminated by other gluten-containing grains like wheat and rye. Add cornstarch and baking powder; pulse briefly. In addition, to add "oomph" I added 1 Tsp. Show some savvy & creativity. Bake until edges are golden brown, about 15 minutes. I plan to try dried cherries in the mix as well. I also used a measuring tablespoon flattened not rounded. I also had white choc chips instead of dark. pulverized almonds and 1 Tbs. Flourless Oatmeal Cookies With Chocolate Chips are really simple to make, and a hit every time I serve them! Recipe as written is good basic GF base. Will try again using raisins and nuts. We like crispy cookies and these are a nice easy treat. https://www.yummly.com/recipes/healthy-flourless-oatmeal-cookie Sprinkle with salt. I've been afraid to try gluten free desserts, because of taste, and dryness but I have to admit this one was suprisingly really good! Add flour mixture and stir until just combined. I tried these today and they are very nice! how many teaspoons of sugar per cookie? Will try recipe again as have GF friends and like to have home baked goods for them. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Since this recipe is a flourless cookie, and there is no flour on the ingredients list, in which area has the writer made a mistake? 2nd time added 1/2 t cinnamon and 1 cup broken pecan halves (per tjaspenjuin - thanks!) I agree this went together easily. Great cookies - flourless or not! They burned the first time I followed the reopening but the second time I reduced the heat to 350* and left them in for 9 min. Even my non-gf husband loves them and he's a cookie-connosieur. The first time I wasn't sure about the chocolate, so I did half of it semi sweet. These cookies don’t contain any flour, eggs … Very crumbly when warm, completely fell apart when I tried to taste. Despite extensive futzing on my part, these cookies rose substantially and were delicate and chewy, with crisp lacy edges. The presence of flour would make a very different cookie... 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