Flourless Oatmeal Chocolate-Chunk Cookies (2024)

2 1/4 cups old-fashioned oats, divided

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)

Parchment paper

1/2 tsp kosher or sea salt

129 calories per cookie

6 g fat (4 g saturated)

16 g carbs

1 g fiber

2 g protein

#### Nutritional analysis provided by Self

Leave a Review

• Very dry and crumbly - 375 caused burned bottoms and raw tops so I moved it to 350. The taste is okay, not spectacular, but getting past how dry and crumbly they are made them hard to eat.

  • Jennifer S

  • 4/23/2020

• While not as delicious as "real" oatmeal cookies, these provide a nice alternative for gluten-free people. I messed with the recipe as per suggested - adding 1 tsp. cinnamon, 1/8 tsp. salt, and 1/2 cup chopped pecans (all good choices.) In addition, to add "oomph" I added 1 Tsp. pulverized almonds and 1 Tbs. garbanzo bean flour because I had both in the fridge. I also added an extra egg. Despite extensive futzing on my part, these cookies rose substantially and were delicate and chewy, with crisp lacy edges.

  • marinahench

  • Austin, TX

  • 6/9/2017

• I agree this went together easily. I used half broken pecans and half chopped chocolate since I love nuts. I also used a measuring tablespoon flattened not rounded. They came out in cute little rounds that didn't flatten when baked. 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. I ended up with 48 smaller cookies which I love. Will try again using raisins and nuts.

  • carriescatz

  • Cleveland, OH

  • 3/15/2017

• Tasty and goes together easily. Very crumbly when warm, completely fell apart when I tried to taste. Will undercook next time and let cool on the pan. Will try recipe again as have GF friends and like to have home baked goods for them.

  • ginibeck

  • Seattle, WA

  • 2/2/2017

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• I only had one cup of oat so I blended those and replaced the rest with desicatted coconut. I also had white choc chips instead of dark. Turned out delicious anyway. I'll try them again when I get more oats.

  • innocuus

  • Sydney, Aus

  • 12/16/2016

• Thumbs up on these cookies! Delicious.

  • islandfoody

  • 5/16/2016

• Great cookies - flourless or not! Easy to make with kids too!

  • vahman

  • 4/23/2016

• I'm not an avid baker, but I was delighted to find this flourless recipe, which is easy and delicious. 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!

  • henderson_suz

  • Charlotte, NC

  • 2/9/2016

• A response to the comment that oats have gluten - actually, oats are naturally gluten-free. However, oats processed in most factories are liable to be slightly contaminated by other gluten-containing grains like wheat and rye. 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. This is really only an issue for people with celiac disease, as any gluten-contamination of oats processed in factories processing wheat, etc. would be minimal.

  • jocelynkahn

  • New Jersey

  • 11/9/2015

• I'm about to make these a second time. The first time I wasn't sure about the chocolate, so I did half of it semi sweet. When they were still warm I thought they were only so-so. But later, when I setved them soft dessert, I really liked them! I kept them in the freezer and couldn't stop going for them. Don't skimp on the salt -- it completes the flavor circle.

  • lisaklare

  • Northfield, IL

  • 4/29/2015

• This is my second review for these cookies as it's become my "go-to" recipe. 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 are excellent when gussied up like this. I plan to try dried cherries in the mix as well. Turns out this is a very versatile recipe, something I thought was impossible with gf. Even my non-gf husband loves them and he's a cookie-connosieur.

  • tejaspenguin

  • San Antonio TX

  • 3/4/2015

• how many teaspoons of sugar per cookie? I can't seem to do the math

  • pierreFraney

  • QUESTION - not review

  • 10/31/2014

• 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. Perfection. Delish.

  • jtaylor

  • 10/13/2014

• We used gluten free oats and the cookies turned out really great. Would definitely make them again

  • Deb1111

  • Ventura, CA

  • 9/2/2014

• 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!

  • SugarRae

  • Cincinnati

  • 9/2/2014

TagsCookieDessertOatGluten FreeNut FreeBakingFood ProcessorBlenderSelf