Flourless Oatmeal Chocolate-Chunk Cookies

Name: Flourless Oatmeal Chocolate-Chunk Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: 1/2 cup unsalted butter, softened; 1/3 cup granulated sugar; 1/3 cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 1/4 cups old-fashioned rolled oats, divided; 1 tablespoon cornstarch; 1/2 teaspoon baking powder; 1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao); 1/2 teaspoon kosher or sea salt

Recipe GLPRdfd6be9071949d

Dessert

45 min

158 cal

Servings: 24

Oven

SNAP eligible

These tender, chewy cookies deliver rich chocolate flavor without any wheat flour. Made with finely ground oats as the base, they're naturally gluten-free and studded with bittersweet chocolate chunks. Simple to prepare and perfect for any time of day.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

2 1/4 cups old-fashioned rolled oats, divided

1 tablespoon cornstarch

1/2 teaspoon baking powder

1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)

1/2 teaspoon kosher or sea salt

Directions

Preheat oven to 375°F and position racks in the upper and lower thirds of the oven. In a food processor or blender, pulse 1 1/4 cups of oats until very finely ground into a flour-like consistency.
Add cornstarch and baking powder to the ground oats and pulse briefly to combine; set this dry mixture aside.
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until smooth and well combined.
Add the oat dry mixture to the wet ingredients and stir with a spatula or wooden spoon until just combined; do not overmix.
Fold in the chopped bittersweet chocolate and the remaining 1 cup of whole oats until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto two parchment-lined baking sheets, spacing them about 2 inches apart.
Sprinkle the salt evenly over the tops of the cookies.
Bake for about 15 minutes, or until the edges turn golden brown. The centers may still appear slightly soft.
Cool the cookies on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a grocery-store staple available at any Charlotte chain—butter, sugars, egg, vanilla, oats, cornstarch, baking powder, chocolate, and salt require no special trips. The stated 45 minutes is honest; mix time runs 10–12 minutes, baking 12–14 minutes per batch with cooling, so you're looking at roughly 35–40 minutes active-to-done. Cost per serving is low, around 35–45 cents per cookie, driven only by butter and chocolate, both budget-friendly at Food Lion or ALDI. These reheat well or stay good for days in an airtight container, making them practical for the week ahead.