Flourless Oatmeal Chocolate Chip Cookies

Flourless Oatmeal Chocolate Chip Cookies

Trust me...you will not miss the flour in these!

So I made these just on a whelm. I did not even think they would be as great as they were. I definitely did not think that my fiancee would think that they were delicious. In this house I should have doubled the recipe. 

First let me start by saying, being gluten, dairy, and soy free has been difficult. While it's true I could eat fruits and vegetables all day, but what about those indulgences that we want every no and then? Well, I had to indulge and I am so happy that I stumbled upon this recipe. I did end up tweaking it a bit based on what I like.

Ingredients

 1/3 cup coconut oil (I used Earth Balance - natural buttery spread)

1 1/2 cups certified gluten-free rolled oats

1/2 cut coconut sugar (granulated sugar is fine)

1/4 cup brown sugar, packed

1/8 tsp sea salt

1 tsp vanilla extract

1 egg
2/3 cup mini chocolate chips

*finely chopped raisins

*finely chopped dried cranberries

*2/3 cup finely chopped nuts

*combination of all these ingredients that equals no more than 2/3 cup total (optional) 

Instructions

• Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.

• In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.

• Chill the dough about 30 minutes.Preheat oven to 350ºF. 
•  Meanwhile, prepare a baking sheet by lining with parchment paper.

• Chilled dough will still be somewhat soft. Form the dough into 1-inch balls (or lumps; don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.
•  Bake for 10 to 13 minutes or until the edges are nicely browned (but not too brown; mine actually are too brown in these photos) and the tops of the cookies are medium golden in color. 
• Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.

I was so happy when I finished these because my fiancee gave them two thumbs up. He eats everything and was a little hesitant about them because of the gf - df - sf guidelines that this recipe follows, but he loved them!