I’m not sure what inspired me to make these Flourless Cookies. I do love oatmeal chocolate chip cookies, but I already wrote a recipe for those. That recipe uses some flour though and includes caramel chips too. I did talk about trying to reduce my carb intake recently, but I’m pretty sure oatmeal still counts as a carbohydrate as much as flour does. I have a friend who is gluten intolerant, so maybe I had her in mind when I set out to make cookies with no flour. When looking for how one makes cookies without flour, I came across a recipe for Flourless Oatmeal-Raisin Cookies by Chocolate Covered Katie.
I decided to give those a try, but I needed to make some changes. For one thing, I don’t have a food processor. Also, I hate raisins. Lastly, it’s not a cookie without butter if you ask me. These cookies taste delicious, no doubt. They are quite crumbly though without egg and flour to hold all that oaty goodness together. The Pants called them something like “oatmeal patties ready to crumble into my mouth.”
They certainly hold together well enough to pick up and eat, but when my 2-year-old carried one around for a few minutes, it sort of disintegrated all over the house. That was really my bad for letting a toddler walk around with a cookie. I stored the leftover cookies in the fridge to help them firm up, and I would recommend that for you too. Also, you could stir in one egg to the creamed butter and sugar before adding the dry ingredients, which would definitely help it all stick together better. I liked them this way though and felt somehow healthy eating these tasty flourless cookies.Print
- 1/4 c. butter softened
- 1/2 c. brown sugar
- 1 1/2 c. rolled oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c. chocolate chips
- 3 tbsp. sour cream or plain yogurt
- Preheat oven to 375 degrees F.
- Using an electric mixer on medium-low speed or by hand, cream butter and sugar together until smooth and fluffy.
- Stir in oats, baking soda, and salt until well mixed. Stir in chocolate chips and sour cream until combined.
- On a baking sheet lined with a silicone mat or parchment paper, scoop cookie dough with a medium disher or tablespoon. Flatten dough balls into cookie shapes because they will not spread during baking. You only need to space cookies about 1″ apart.
- Bake in preheated oven for 12 minutes, or until bottoms and edges have browned. Allow to cool on pan for a few minutes, and then transfer to a wire rack to cool completely.
- Store cookies in the refrigerator if they aren’t all eaten within a few hours.
Adapted from Flourless Oatmeal-Raisin Cookies by Chocolate Covered Katie.
- Prep Time: 5
- Cook Time: 12
- Category: Desserts
- Cuisine: International