Description
I recently discovered a flourless chocolate chip cookie that rivals any oatmeal chocolate chip cookie recipe out there… The cookies jumped out at me as I was flipping through Katie’s gorgeous new cookbook, Chocolate-Covered Katie.
Ingredients
Scale
- 3 cups rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup sugar
- 1/4 cup vegetable oil or melted coconut oil
- 4 to 6 tablespoons milk of choice
Instructions
- Preheat oven to 375 degrees. Lightly grease two baking sheets and set aside.
- Blend together oats, brown sugar, baking soda and salt in a blender or food processor until evenly combined. Place in a large mixing bowl and add chocolate chips, sugar, oil and 2 tablespoons milk.
- Stir together to form a dough, very slowly adding more milk if the mixture is too dry to form a dough.
- Using your hands or a cookie scoop, roll or form into balls. Place onto prepared sheets and press the balls to flatten.
- Bake for 6 minute. The cookies will look undone at first, but this is what you want; the cookies continue to cook as they cool.
- Remove from oven and allow to cool for 10 minutes before removing from the sheets. Store leftovers in a covered container at room temperature for up to three days.
Notes
Recipe source: Chocolate-Covered Katie Cookbook
Nutrition
- Calories: 75
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
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