Flourless Oatmeal Chocolate Chip Cookies
Recipe testing continues apace – though, did you know how difficult ‘naturally flourless’ can be? Especially if you don’t want to make everything with almond meal? It’s a constant learning experience – and one of my best successes so far has been adapting my ‘make everything better’ oatmeal chocolate chip cookies to be flourless by using oats whizzed in the food processor in place of all-purpose flour. Dare I say I almost prefer this version? It makes for a more delicate cookie with a more wholesome, oaty flavor that’s nicely countered by a generous handful of semisweet chocolate chips. Maple syrup adds a hint of sweetness but not too much. Add some chopped walnuts too if you like.
Makes about 2 dozen cookies.
1/2 cup (1 stick) butter, at room temperature
2/3 cup maple syrup
3 1/4 cups rolled oats (note: to make gluten-free, use certified g-f oats)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Heat oven to 350 F. Line baking sheets with parchment paper.
In a large bowl, cream the butter until fluffy. Add maple syrup and beat until well incorporated; add the egg and beat well to combine.
In a food processor, grind 1 1/4 cup of the rolled oats until fine. Place in a medium bowl and add the baking powder, baking soda and salt. Whisk to combine.
Add dry mixture to wet mixture and stir to combine. Add the 2 cups whole rolled oats and the chocolate chips. Stir to incorporate.
With a teaspoon or a cookie scoop, scoop out balls of dough; mixture will be wet. Roll in your hands to form a ball and place 1-inch apart on the cookie sheets. Bake for about 15 minutes until cookies are set and lightly browned. Remove from oven and let cool 2 minutes on baking sheet, then transfer to a wire rack.