Flourless Oatmeal Chocolate Chunk Cookies

Serving 18 people

45 min


  • baking powder 1/2 teaspoon baking powder
  • coarse salt 1/2 teaspoon coarse salt
  • cornstarch 1 tablespoon cornstarch
  • dark chocolate 1 cup (170 grams) dark chocolate, roughly chopped
  • egg 1 large egg
  • granulated sugar 1/3 cup (66 grams) granulated sugar
  • light brown sugar 1/3 cup (70 grams) light brown sugar, packed
  • old-fashioned oats 2 1/4 cup (225 grams) old-fashioned oats, divided
  • unsalted butter 1/2 cup (113 grams) unsalted butter, at room temperature
  • vanilla extract 1 teaspoon vanilla extract
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How to make it

  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.In a food processor or blender, blend 1 1/4 cup of the oats until finely ground.
  2. Add the cornstarch, baking powder and salt and blend until combined.In the bowl of a stand mixer with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar on high speed until pale and creamy, about 3 minutes. Scrape down bowl.
  3. Add the egg and vanilla, mixing after each.
  4. Add the oat mixture and mix on low until just combined.
  5. Add the remaining 1 cup oats and the chopped chocolate and briefly mix until incorporated.Drop by rounded tablespoons onto the prepared sheet pan.
  6. Bake until tops just begin to turn golden, about 12-14 minutes.
  7. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.Store cookies in an airtight container at room temperature for up to 5 days.