Crunchy Flourless Chocolate Oatmeal Cookies

Hey guys! It’s time for another baking adventure, right? Wondering how many small-batch recipes we can make yet? Me too, but I’m gonna keep going for a while. Today I’m sharing a recipe for cookies without flour since it’s been so tough to find lately.

These cookies are hearty and crunchy, full of oats and white chocolate chunks. I’m a fan of both chewy and crunchy cookies, and these ones are light and crisp. Plus, we’re only making 9 cookies total this time, not too many!

How to Make Crunch Flourless Oatmeal Cookies

We’re starting out this recipe by blending some old fashioned oats in a blender or food processor until it is a fine powder. This is our flour replacement in this recipe. Then, mix it together with the un-blended oats, cocoa powder, salt, baking soda, and baking powder.

In a medium bowl, beat together the butter, sugar, and brown sugar until combined, and then add in the egg yolk and vanilla extract.

Stir in the dry ingredients until completely combined, and then fold in the chopped white chocolate. You can use white chocolate chips, but a chopped up white chocolate bar will give you lots of little random pieces running throughout.

The ground oatmeal and cocoa powder give the cookie structure since these are flourless. Here’s the best part- oatmeal cookie dough is the best kind to snack on! At least, that’s how I feel haha.

Scoop the cookie dough out onto a baking sheet, and bake for 10-12 minutes. They will look like they need more time, but you don’t want to over-bake them!

Right out of the oven they will still be a little chewy, but as they cool, they will become completely crispy.

Enjoy!

Print

Crunchy Flourless Oatmeal Chocolate Cookies

Servings 9 cookies

Ingredients

• 1 1/4 cups old fashioned oats, blended to a fine powder
• 2 tbs. old fashioned oats, whole
• 2 tbs. dark cocoa powder
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup softened butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• 1/4 cup chopped white chocolate

Instructions

1. Preheat your oven to 350 degrees, and line a baking sheet with parchment paper. Set aside. 

2. In a small bowl, stir together the blended oats, whole oats, cocoa powder, salt, baking powder, and baking soda. Set aside.

3. In a medium bowl, beat together the softened butter, sugar, and brown sugar until combined. Add in the egg yolk and vanilla and mix until combined. Slowly add in the dry mixture and beat until combined. Then, fold in the white chocolate. 

4. Scoop the dough into 9 even balls onto the baking sheet. They should be about 1 1/2 tbs each. Press the cookies down just slightly before baking for 10-12 minutes. The cookies will look a little moist in the middle still, but do not over-bake! They will become crunchy as they cool! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!