One of the reasons why they’re called “flourless chocolate chip cookies” is because I have another amazing chocolate chip cookie recipe that’s similar, but uses white rice flour.
The other reason is just that: they’re absolutely flourless – basically. If you want to get technical, ground oats are, in fact, oat flour, but you shouldn’t be grinding the oats that far down (hint hint).
Aside from the fact that this recipe is absolutely amazing, it also only takes six minutes to cook and makes six good-sized cookies (if you flatten them, which I did). If you’re like me – and you love to make and try new things – the less a recipe makes, the better. You can also double it if you’d like a full dozen.
I bet you’re just dying to have the recipe right now…. I lost it, sorry.
Just kidding. Here it is.
3/4 cup rolled oats
1/4 tsp baking soda
1/8 tsp salt
2 tbsp brown sugar (no substitutes!)
1 tbsp plus 2 tsp dextrose
1 tbsp chocolate chips
1 tbsp oil
1-2 tbsp oat milk, or milk of choice (start with 1)
- Preheat oven to 375F. Lightly grease or line a cookie sheet.
- Blend first 5 ingredients together in a food processor or blender.
- Mix in other ingredients and scoop onto cookie sheet. Flatten with your hand or the back of a spoon.
- Bake for 6 minutes and enjoy.