I swear, chocolate-chip cookies can talk.
Yes they can.
Do they ever talk to you, too?
Every time I pass a chocolate-chip cookie, it calls out to me, informing me that I want to eat it. As if I needed a reminder. Chocolate-chip cookies symbolize everything that is good in the world: love, comfort, and… gooey chocolate!
And these chocolate-chip cookies are even more delicious than normal cookies, because I’ve taken out the flour and replaced it with soft, chewy oats.
Without all that starchy flour to weigh the cookie down, each distinct flavor really shines. The sweet chocolate chips literally do melt in your mouth!
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Flourless Chocolate-Chip Cookies
(gluten-free!)
These are inspired by my Chocolate-Chip Banana Bites.
- 3/4 cup rolled oats
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 tbsp brown sugar or coconut sugar (don’t sub with white!)
- 1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is NOT omittted.)
- 2 tbsp chocolate chips
- 1 tbsp oil or pre-melted margarine
- 1-2 tbsp milk of choice (start with 1)
Blend first 5 ingredients together in a food processor or blender. (I use a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.
Yes, chocolate-chip cookies can talk.
And warm chocolate chip cookies, straight from the oven, can scream.
Question of the Day:
Are there any particular foods you can’t walk by without eating?
If there’s a bag of chocolate chips open on the counter, my hand automatically reaches into it every time I pass by. But chocolate chips aren’t the only food that talks to me. Brownies, raw cashews, fudge babies, and even roast veggies all speak to me as well. I speak many languages 
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P.S. Thanks for the kind words about My Foodgawker Gallery.
{ 265 comments… read them below or add one }
I am like you and I can’t walk by anything chocolate! Chocolate Chip cookies, brownies or even the chocolate chip zucchini bread that I made last weekend!
These cookies look AMAZING!! I might make these this afternoon…I’m definitely in a cookie mood!
Haha in that case, I can speak many languages too! DEFINITELY chocolate chips!! I keep a bag at my desk so I can munch away whilst blogging!
But like you I could never turn down brownies, cashews, fudge babies, or roast veggies either!
This may sound weird…but whipped cream. See the whipped cream in the front of the fridge: compulsively squirt into mouth. Savor.
I wasn’t born normal
Alright! I love gluten-free cookie recipes that taste like actual cookies.
Cannot wait to try!
I cannot walk by dried apples, raisins, tomatoes or nuts without having at least a handfull of them
I love those cookies, I have always been a fan of oats in cookies! And of chocolate in cookies, of course
I was expecting something with garbanzo beans! Haha. I’m super excited to try this…very interesting…yum…:) I’ll make this ASAP and tell you how it goes. Sounds so easy too!
Haha I guess that is my trademark now! I should call myself “The Bean Blog.” But maybe no one would read…
can you substitute coconut or maple sugar in place of Brown sugar (I am allergic to cane sugar).
Yes, I bet you can! I haven’t tried it, but I don’t see why it wouldn’t work.
We just did them with coconut sugar. Oh my yummy!!
I’m going to try these today! I’m always looking for good recipes for my son and husband who are gluten free. You say not to sub the brown sugar…do you think some of the white sugar could be replaced by honey? These almost sound like they would make a good breakfast cookie, but I don’t like to add any extra sugar to breakfasts
Also, how many cookies does this recipe make?
I think you can definitely try! The white sugar is just for sweetness, as opposed to the brown sugar which lends a distinctive taste. So I don’t see why subbing it out would hurt. But I really am not very good with knowing how changing to a liquid sweetener will affect a recipe… I’m thinking you might need to use a little less (or omit) other liquid. If you try it, let me know how it turns out!
You could sub the brown sugar if you were to add in some molasses, and if you used agave nectar, it would also add that carmel-ly flavor brown sugar tends to add.
Hey, I made these today and instead of using white sugar I used one packet of stevia. You may want more or less depending on the type of chocolate you use. I think that honey would work well, because I had a hard time forming the dough into balls…I ended up using more oil/nondairy milk, so maybe the honey would make it hold together better? I’m honestly not sure though. They came out really good though! I would highly recommend adding a little vanilla…it gives it the more “traditional” chocolate chip cookie taste!
oohh… That’ll be cashew nuts, peanuts… any basically… any sort of nuts!! YAY! Oatmeal cookies
aahhh these look so amazing! I can’t walk by anything sweet without wanting to eat it most of the time… cupcakes, cookies, chocolate, you name it, I want to eat it!
These look amazing!!! And yes, they are talking to me through my computer screen!
I’ll have to try these! Thanks!
These look so, so good! I wish I could go make them right now, but rather difficult to do at school
As for foods that I can’t help but eat, chocolate chips are definitely there as well as peanut butter! Both of those disappear from my kitchen very, very quickly!
Your probably going to ask me to stop reading your blog, but I can take or leave chocolate, I’m honestly not that bothered about it, though obviously I like the taste! Crisps on the other hand, or freshly baked bread and I’m a wild fiend, sometimes I literally don’t stop eating it until it’s all gone!! Whoops!
LOL I actually love people who don’t like chocolate… it means I don’t have to share
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baked goods of any kind don’t last long in my house – I have to put them out of sight or I’ll grab a slice each time I walk by!
It’s so funny that you say you have no sweet tooth, yet you run a dessert blog. Like you, I speak many languages. Raw cashews and roasted veggies speak to me too. So do garbanzo beans and big, juicy apples.
Oooh I don’t have a sweet tooth, but I have 5,000,000 chocolate teeth! (Seriously, it’s getting crowded in there.) I love dessert!
Chocolate chips and oats were made for each other. Especially in cookies. And cookie dough.
Oooo, my sister is expecting on Friday and I’m trying to make food for her, this will work great!
These sound fantastic I\ll try them sometime. I cannot pass any nuts without taking a nibble or peanut butter without taking a spoonful
yummmmm. honestly tostito chips, or any chips scream to me. I’m a salty girl at heart!
I love oaty cookies! The chewy texture is the best and my stomach is much happier without all that flour
Almond butter talks to me!
I recently bought some artisana coconut butter and cannot. live. without it. OMG so good! I’m planning on making my own soon with your recipe but I have to finish the jar first so I can have a place to store the homemade stuff…oh darn :p
That stuff is scary addictive!
Nuts! What IS that about? I can’t be the only one… I’m not even all that particular; peanuts, almonds, slivered almonds, cashews, walnuts, brazil, and so on. Even ones that I’m not all that fond of like hazelnuts. This includes seeds too; sunflower, pumpkin… salted, unsalted. I think I have a problem.
If you have a problem, I’m betting you are in good company! I certainly feel the same way about nuts, especially raw, unsalted cashews or almonds. Or roasted peanuts. Or walnuts or pecans. See? You’re not the only one
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Ooooo roasted peanuts! Yup, and raw almonds and cashews and walnuts… Forgot about pecans, they aren’t my fave, but clearly THAT doesn’t matter!
Oh You definitely are NOT the only one! I have the EXACT same “problem” too!!!!! Both your comments describe me too!!!! Whoa
Haha glad to know I’m not alone!
Don’t even get me started on Peanut Butter. Yes, I capitalized it because it’s THAT big of a deal. I mix my Peanut Butter with almond butter (clearly not as big of a deal) with a hand mixer when I get home from the store to up the nutritional value because I’m that out of control with PB. Like a jar per week kind of out of control.
I may need professional help lol.
I believe that chocolate itself talks to me haha! I cannot pass up on my daily dark chocolate fix
I with you – I can’t walk by chocolate chip cookies without grabbing one! And I love the oats in here, I bet that makes them extra delicious
This seems to be a common sentiment, but I’m a sucker for anything chocolate! or nutty, for that matter
I love the fact that these have oats in them, favorite kind of chocolate chip cookie ever!
I am going to make this for a gluten free friend
(And for myself. Of course!)
I personally love it.
Hm, I can´t walk by strawberries without eating some. Also cashew nuts (just having an open bag next to me)… can´t think of anything else, but this must be bc I am not hungry right now
You should add to your “About” page that you are the girl with the ribbons
I’m definitely writing that into one of my photography posts… I dunno, ribbons just make me happy! I even wear them in my hair sometimes. I am still 5 inside!
I am the same way with chocolate chips! Sometimes it gets to the point that I have to hide the bag from myself!
I don’t doubt one bit that these are going to be delicious. Oats have such a lovely, yet subtle, natural sweetness to them!
As is probably clear from past comments… I have a blueberry obsession. I can’t walk by my fridge without opening it to grab a handful of blueberries, if I know they’re in there. I know I should wash them first, but… meh. At least for the moment I have never suffered consequences for those actions.
About chocolate chip cookies (or uh, chocolate chocolate chip cookies… or cinnamon cookies… or gingerbread cookies…) talking? I’ll agree with you and a few others 100%: they so can talk. If other people are around and can’t hear… then, well, they talk telepathically. Or something.
Thanks for the recipe!
I’ve been trying to figure out for months now how to make cookies with just rolled oats. Thank you, thank you, thank you! I am so excited to make these!
YUMMMMYYYYYYY!
And I am such a snacker-everytime I pass by the kitchen, I grab a handful of something. Usually nuts. I have a bout fifty bags in my pantry that I just grab a few of each time…
Choc chip cookies definitely speak to me — so do chips and salsa!
I can’t walk past anything Peanutbutter!!
As soon as I read that first sentence, I swear I saw a face in the first cookie pic. Is it just me or is there little chocolate chip eyes looking to the left, a nose and a shrively little mouth in that cookie? I guess your chocolate chip cookies really do speak to me.
Oh too funny! I see it too!
The RD in me can’t help but point out that oats must be labeled “gluten-free” to be gluten free. Oats themselves are not naturally gluten-containing, but most non-organically grown oats are grown with/around wheat, and are contaminated with gluten. Quaker oats, for example, have been found to have trace amounts of gluten in them. If someone is highly gluten-sensitive, they should buy oats that are labeled “Gluten-Free” (Bob’s Red Mill has some). Some people with celiac disease may not be as sensitive as others, however, and may be able to tolerate gluten-containing oats. I just thought it may be helpful to clarify that if you want to label this recipe as gluten-free.
With that being said, these cookies look awesome!! I may have to start sharing your dessert ideas with my patients, as they are usually very healthy too
Here’s to vegan desserts that taste good!
I’m with you – I can never pass up a good chocolate chip cookie!
I always use oats to make flour for my cookies, so yummy!!
ooooh yummy
for me it’s chocolate. it’s pretty much an endangered species in my house
Seriously, if I see chocolate I have to eat it.
I have to keep our chocolate chips in the fridge so I dont down them by the handful! For some reason I tend to forget about the in the fridge… That’s probably a good thing.
These look awesome!
I don’t even bother buying Doritos – they talk too much. And I don’t make brownies, either, unless it is just one and I plan to eat it immediately. LOL
Oh my word, funniest comment ever! Doritos talk too much… love it!
how many cookies does this recipe make?? I think I might try these when I come home from work tonight. They look sooo good! & i have all the ingredients in my house!
It depends on how big you roll them! I think I got six or seven? LOL I don’t remember… I made them awhile ago. Might be time to make some more!
WHY are all of your recipes so easy to make yet SO delicious!?! You’re genious..these cookies look GREAT! I wonder if you could use applesauce as a substitute for the margarine?
You can try it, but they’d be more cake-y. I’m not big on fat-free cookies. But if you do try, let me know how it goes!
Raw Almonds – I just grab ‘em and go, grab ‘em and go!
Looks DELICIOUS! I love gluten-free recipes that don’t call for xanthan gum as I am intolerant of it as well. Mmm drool-worthy GF choc. chip cookies, perfection.
you and I are so alike, it is cookies and only cookies that talk to me, especially chocolate chip! You should see me during the holidays. oh lord watch out, haha.
These look amazing!! I will definitely be making these!! I love that your recipes call for things that I actually have on hand and are all normal, healthy ingredients! These look delicious! I can’t walk by peanut m&ms without grabbing a handful… my hand automatically reaches for them!
I can totally hear these calling my name
My grandma used to give me huge extra large bags of M&Ms, so we always had candy bowl of them out. My friends used to always comment on how they couldn’t walk through my house without getting a sugar rush. If grapes are out in a bowl, I will take a few each time I walk by, they are just so pop-able!
I am weird, I can’t pass up baby carrots without wanting some. Something about the sweet and cruchiness of the carrots is addicting. Although, cookies sound good but I tend to be sensitive to sugar in baked goods.
Peanut butter and granola totally call my name!
These look delicious, I love cookies made with oats!!
CCK – How many cookies should I expect to get out of this recipe? (i.e. for us calorie counters, how many servings is this?) THANK YOU
What a great recipe! SO simple!! <3 I saw the above comment on how many cookies for this recipe…I would be curious to know about how many cookies/muffins/cupcakes, etc. on average do your recipes yield?
Thanks much! Have an awesome day!
It depends on how big you roll them! I think I got six or seven? LOL I don’t remember… I made them awhile ago. Might be time to make some more!
OATS in a COOKIE?? Gosh I thought I already ate enough oats, but I guess I need to make these!
I purposely don’t keep food out, because I eat EVERYTHING (vegan).
Oh those look great! Flourless and just using whole oats and brown sugar…I bet the chewy texture is PERFECT! That would totally be my kinda texture.
I have made a few versions of flourless cookies the past few weeks but they involve PB, too. As a binder. The fact that you got these to hold together and they’re vegan, GF, eggless and no chia/flax eggs, etc, and no nut butter or applesauce, you’re good girl. Very good!
Oh God, I just had this crazy instant chocolate chip cookie craving. I think I’ll make some, you just wait there….
they’re in the oven right now….
and now there’s one in my mouth and it’s delicious… *eyes flutter a bit*
God, i love them *happy sigh*
*starts eating another*
Oh my gosh, really? You made them already? That makes me so insanely happy!
Yum! I love oats in desserts.
As for things I have no self control over…list is very long. Chocolate, of course. But then I always want something salty. So I go back and forth. It’s a very vicious cycle. I usually like to end on salty/savory, which is weird to most people!
I can not pass on brownies…ever. Or cheese and crackers!
Weirdly, my can’t-ignore thing is dried banana chips, the crisp ones. I don’t know what it is about them but I’m addicted!
Plus coconut butter; once it’s melted, I have to put the rest well out of reach, that stuff’s lethal
It is scary how addictive that stuff is!
You..are a genius! Please make a recipe book and sell it Katie, you will become rich and can get your own bakery and start chains and I could work for you …wow it would be awesome haha.
I am going to go and make these right now…at 10.30pm. Midnight snack time! Oh I find it hard to walk past anywhere selling icecream and not go in ;p x
Haha I don’t think cookbook authors get rich… but I still want to be one anyways! Mmmm can you imagine a chain of chocolate-covered restaurants? I’m thinking all we’d sell would be chocolate. Ok, now I am hungry
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ahhh these look so yummy. could definitely eat the whole recipe!
any sweets,bread {esp bread+butter},snacky things sometimes :/
Hehe! “I speak many languages”…. that cracked me up big time! If I bake something, I eat it. Sometimes I feel like I have to time the baking with when I get hungry otherwise I will get a tummy ache
. I know it sounds lame, but every time I open the fridge and a carton of blueberries or raspberries is staring me in the face, I just cant resist. YUM!
There is a special relationship between me and all kinds of cookies. I can never resist a good cookie and oat cookies are among my closest friends
. Other things I hardly ever say no to are nuts, dried fruit and the bag of bran flakes.
Plenty of foods speak to me…but ED told me not to listen for a long time (still fighting it!) However, ignoring calorie counts (my downfall), I would not want to pass up fresh pineapple, cold and crisp pink lady apples, sweet potato fries, carrots with hummus, guacamole, nuts, and samples of fresh whole grain bread! (like Whole Foods)
These look incredible!!! I looove oats in cookies! Gives them such a dense delicious texture!
UMMMM…I’m making this tomorrow…SO excited!!!
My weaknesses are muffins, slightly melted ice cream, nut butter jars (especially if they have dried fruit, like cinnamon raisin pb) and my moms pies. Chocolate chip cookies are pretty high on the list too, especially if the chocolate chip to cookie ratio is right. By that I mean tons of chocolate chips – skimping on the good stuff is the worst!
I can’t say no to chocolate-covered raisins. My dad occasionally buys them (they’re his favorite), and I can’t help but sneak a few!
Okay, so I made these today. I added a third tablespoon of milk because I thought the batter was a little dry, but I was wrong, so I baked the cookies for an extra couple of minutes and let them sit on the pan while I left the house for a few hours. When I returned and tried one, it felt like I was eating glue hahaha. Kinda funny. But taste-wise, these were DEEEEEEEELICIOUS and sinful
I only added the 2 T of brown sugar and thought they were extremely sweet. Yum. I’ll definitely be making these again and fix my mistakes 
Thanks for the awesome recipe!
Glue? LOL hmmm that doesn’t sound so good… I’m glad they tasted good!
If only breakfast oatmeal could be that amazing!
Hey, who says you can’t eat cookies at breakfast?
I know I’ve done it before!
Oatmeal cookies > flour cookies any day!
I can’t walk by raisins or chocolate chips without sticking my hand in the bag! lol. Trail mix too!
I can’t walk by salted peanuts. I always want just one more. I also totally agree with the roasted veggies. Do u find yourself picking at the crispy edges (especially sweet potatoes) every time u walk by the cookie sheet?
Yes! I read an article in VegNews that said “frying is the only method that will actually make a vegetable addictive.” Well, obviously the person who wrote that has never tasted roasted cauliflower!
yum! I made “pan roasted” cauliflower in my cast iron skillet and it was to die for!!! I had never really liked cauliflower until that night lol… I’m going to make cauliflower mashed potatoes at thanksgiving. and my birthday cake last year was iced with icing made from cauliflower!!!! it was creamy and delicious!
Mmmm, Chocolate Chip Cookies! I just made some the other day and need to put the rest in the freezer or share them before I eat them all. I think I shall make these tomorrow and then take them to school so that I don’t eat them all
Do you need to use a blender for this or can you do it by hand?
If you don’t have a blender, make this one:
http://chocolatecoveredkatie.com/2011/04/27/worlds-healthiest-chocolate-chip-cookies/
It’s almost the same thing.
Oh, I have a food processor, I’m just too lazy to clean it up sometimes, so I was wondering if it could work with out it. Thank you though
If there’s something on the counter that I like, then chances are I’m going to take a bite/handful/the whole thing. Hence why I don’t keep food on the counter
If only I could find those chocolate-chips somewhere around here..!
I can’t walk by a steaming bowl of oats, ever, not at all, but then again, I suppose that doesn’t really count as you prepare oats with the purpose of eating them. Almond butter then, I love it (almost more than pb, but shhh don’t tell him, he’d be devestated).
Ooo my goodness, you just gave me an idea! I’m going to try subbing raisins for the chips!
Flourless cookies??! Im loving this idea!! Im pretty sure cookies can talk too becuase everytime I walk by one they say “eat me”. haha but I seriously cant walk by a froyo shop without stopping in to see what flavors they have
Ugh I do that too! And I get so jealous because they aren’t vegan. I’m still waiting for a vegan fro-yo shop to pop up, with all those fancy flavors y’all can have. With so many lactose-intolerant people in the US, I’m surprised they don’t already have one!
That is the best idea ever!! Sometimes too much dairy upsets my tummy so i would love to see one too!!
i wish!!!! it would be so easy to make with coconut milk… I guess it would also be pretty expensive though :/ I’m counting on you and your chocolate covered chains to make it happen!!
Have just made these, but tweeked it a bit…added chopped raspberries and dates and white choc chips…thanks heaps. Made them in my bullet blender too…would never have thought to use it for cookies…how quick and easy!
Thank YOU for making them! I love your idea to add raspberries!
These cookies look so good! I love that they are flourless too.
Yum, I need to make these!! Still on the look out for a fab vegan cookie
Hey Katie, when you’re blending everything together, how far do you need to go with the processing– to a flour consistency, or to instant-oatmeal consistency, or somewhere in between? It looks like the baked cookies still have some texture to them so I’m guessing you don’t need to go all the way to flour. Do they hold together well with no gluten or eggs, and so little fat to bind everything together?
And y’all can take your desserts, I can’t open up the fridge without grabbing an apple or some carrots, or dipping a spoon into a container of leftover soup or stew– something about how all the flavors have “married” after chilling overnight calls my name!
I left it just a *tiny* bit unpulverized, because I wanted a few actual oatmeal pieces (as opposed to flour). But mostly pulverize it.
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I didn’t have a problem at all with them holding together
My irresistables are fresh berries, cherries and anything with dates! So, so good! I just made an orange cinnamon date loaf based on almond flour and I’ve had it for breakfast two days in a row and even for supper last night! Nummy!
These would be so cute wrapped tightly in that ribbon as a party favor! For some reason, all I want to do lately is plan parties!
Oh oh oh! Thoo delicious! I love that there is no flour in these, just yummy yummy oats! I must make these! Chocolate does talk to me too, several times a day. And my jar of nut butter always screams at me :O Annoying, but I kind of enjoy it too
What foods do I walk by and can’t resist? All desserts
I love how all your recipes use the things i always have in my pantry!! One time, I was looking through your blog at midnight, and just randomly decided to make your single-lady cookie dough balls, because they were so simple. I can never find the vegan chocolate chips at my regular grocery store though, so I’ll just make these without…fine by me!
And the one food that is truly my weakness-the one I am GUARANTEED to pig out on: monkey bread. No wonder. It’s all carbs, butter, and sugar
Awww that sounds like the best thing to do at midnight–bake cookies! You sound like the most-fun person ever!
hmmm… maybe sub raisins? OR you can always chop up a vegan chocolate bar into small pieces and use those! Sometimes I do that with my favorite chocolate-raspberry bar.
I was a bit skeptical of the texture when I first tried molding them into cookies (must of added too much liquid on accident!) but they turned out delicious! Perfect for my gluten free diet this month- thanks!!
Thank YOU for making them! It always makes me so happy when someone tries my recipe!
Anything with peanut butter is my kryptonite! I bought some powdered peanut butter (a fraction of the fat, full pb flavor) recently and find myself spooning little piles of it onto my tongue when I am into the kitchen.
Just made these, except I didn’t blend the first 5 ingredients, instead I just mixed them and baked them as usual. They didn’t come out (or hold) as cookies, but I was soo tempted to put a marshmallow on the gooey fail.
Ooo you definitely need to blend the oats for them to hold together. But wow I love your marshmallow idea! I have a tub of ricemellow creme in my pantry, and I have no idea what to do with it. Your idea sounds like a realllllly good one!
thank you for this recipe. i made 12 small cookies out of them and they not only satisfied my craving for something sweet and chocolate without being overly sweet but my kids absolutely love them. shame. i was hoping to not have to share after the first bite. just need more ingredients to make a huge batch to hide away somewhere. cookies? what cookies? BWUAHAHAHAHHAHAHA
LOL! I think my favorite hiding place for chocolate chip cookies is in my tummy
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YUM! Chocolate Chip Cookies are the BEST!!!!
Absolutely in love with this. S’more perfection!
Thank you for helping with our chocolate chip cookie dilemmas! I’ve been searching for a healthy and easy chocolate chip cookie for ages! This solves both very nicely.
Aww yay!!
Mmm. These remind me of my favoritist cookies in the world from Veganomicon.
Are these cookies chewy? I’ve been searching for a gooey, chewy, vegan chocolate chip cookie recipe for a while. I’m thinking the oats would make them chewy, right?
They ARE chewy! Yes, definitely more chewy than cake-y, because they don’t have any flour (aside from the flour made by the oats).
Hey! I absolutely LOVE these cookies fresh out of the oven, but I have a problem… If they’re not eaten within one day they get reallllly soggy. Do you know what’s causing this or how to stop it? (Besides eating all the cookies in one day, haha)
Hmmm… how do you store them? Maybe try storing them uncovered, if you don’t already?
Thank you so much! I think that’s what went wrong… putting them in a container while warm and then covering. Problem solved
So how is a magic bullet different from a blender? Is it just smaller? Does it act as a blender and a mixer? Im trying to decide if I should purchase one. I have a vitamix… will that act in the same way?
I love our flour-less cookies recipes. I am also on a quest to fill the sweet tooth with less sweet! ha!
Might I suggest adding Extra Virgin Coconut Oil (EVCO) to your recipes. It has many nutritional and health benefits but the BIG plus is it seems to enhance the ‘sugar’ part of the recipe so you really can get by with less. I love it and use for all my baking now.
I definitely do add virgin coconut oil and ADORE it! (Not as much as I love coconut butter, but that’s another story
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But I don’t know if the one I use is EXTRA-virgin. I usually use Artisana. I’ll have to check it out!
One more comment- I have been experimenting with nut meals. I have a heavy duty blender and can create fine ‘flours’ from various nuts. Pecans make a hearty flour. I usually do the same with the regular oatmeal so it becomes a fine ‘flour’ as well. I find I can substitute this Nut and Oatmeal ‘flour’ in most cookie and quick bread recipes with good results. It does make a tender cookie or loaf however and does not hold up to shipping.
Keep up the wonderful work with yummy recipes!
omg! i just made the flour-less chocolate chip cookie and they are amazing!! the batter was to die for i couldnt stop eating it! i am so happy i found these because i have already had four cookies and i dont feel guilty!
i also substituted the oil for applesauce and i really enjoyed it because it gave it a little cinnamon-ey taste:)
Ooh that does sound good!!
I can’t believe I was even skeptical at first. Forgive me, I’ll never doubt you again Katie because these are the bomb! I just made them and was taken aback at how soft and gooey they were, so delicious. Admittedly I was the devil and added an extra spoon of choc chips, but soon realised I didn’t need to – they were sweet enough! A couple of handful of sunflower seeds and some vanilla extract somehow slipped in too, mmm…
100% trust you CCK. Oh wait, except for the part where you say these are healthy. That can’t be right.. they’re far too yummy.
Aww lol… but I can’t take full credit. How can something be bad when you add EXTRA chocolate to it, right?
Good call!
I see several of your recipes call for non dairy milk. What is it and where do I find it? Your recipes look delicious…cant wait to try a few!
“Nondairy milk” just means whatever type you want to use. I really like almond milk (almond breeze or Silk), but soymilk will work too. I find it at the regular grocery store, either in the natural food section or you can usually find Silk in the dairy case.
WOOOOW- just made these. I was working on a few things at once, and saw these… My brother-in-law has a gluten sensitivity so I’m always on the lookout for yummy GF food. Well, was in a hurry and didn’t blend the oats, but let me tell you- there isn’t a single crum anywhere on the counter. I can’t believe how fast I gulped those down!! SO good. I can’t wait to do it right, but this almost tasted like chocolate chip cookie trail mix! YUM.
Awesome. Wonder if you can use the same sorta base for ginger cookies or pumpkin cookies since holidays are coming up.
Hi Katie, these look super yummy, but I wanted to warn you that oats are *not* gluten free, and people who really are gluten intolerant can’t handle oats any more than they can flour.
Hi Kilby,
Have you seen gluten-free oats? In the gf section of many grocery stores, I’ve seen them. I know a lot of my gf blogger friends (some of whom have Celiac Disease) use gf oats.
Probably a silly question, but what is non dairy milk? Is it dry milk in a box…..powdered Milk?
It just means whatever milk you wish to use. I usually use Silk unsweetened almondmilk or Diamond Breeze almond milk, but soymilk, ricemilk, etc. are all fine too
.
When you say rolled oats for this recipe does that mean those quick cooking oats? That’s what I used for you deep dish cookie pie but not sure if it would work here. Looking forward to making these. Also, for the coconut butter you say unsweetened but all I seem to find is the sweetened bags. Where can I find the one you are referring to? Thanks….
I use regular rolled oats for this (not quick oats). I think quick oats would work, though! (But I haven’t tried it.)
I find unsweet coconut from a company called Let’s Do Organic. They sell it at Whole Foods, Sprouts, Market Street, Central Market… and I think they sell online too, as a last resort if you can’t find it anywhere else.
One more ? how many cookies does this recipe make?
Depends on how big you make them
. I think I got like 7 or 8… but the last time I made them was awhile ago!
do I form into flat cookie shapes or drop by teaspoonful…
I just made these cookies, and they are my new favorites! I love the flavor from the coconut oil!
Oooh I didn’t even think of using coconut oil! Good idea!
Probably my favorite so far! But I love, love, love oatmeal in chocolate chip cookies. I think I added too much milk, but it just made the cookies taste more like dough, which is never a bad thing.
I finally made the chocolate chip cookie dough dip yesterday. That’s ironic because that’s the recipe that brought me here in the first place. It was yum, and also gone by snack time today. (If you call a treat a half hour after breakfast “snack time,” which I do when it includes beans masquerading as cookie dough dip.)
So, I just found this recipe in a search for flourless cookie recipes. Now, I have a dairy free friend that I’m baking for, would I be able to substitue water in a pinch? I can’t think of anything else to use… I don’t have almond milk, Silk or anything like that… Just reg milk….
OH, and I use carob chips in place of chocolate chips in most cookie recipes. they taste just like chocolate and they’re dairy free
Hmmm… I don’t know. You can always try! The cookies come together so quickly that if it doesn’t work, you haven’t wasted much time. I *think* it would work, but really I can’t tell you for sure because I’ve never tried it.
so I made them with water instead of milk, and they still turned out awesome. but I also put in a bit of coconut to a little extra flavour/sweetness and pulverized it in the blender with the oats.
I just made these and wow they’re so delicious! Hits the sweet spot but doesn’t leave me feeling guilty! Worked it out with a calorie calculator that for a batch of 17 cookies, each has only 31 calories! DELICIOUS AND HEALTHY!
WOW! I just made these and they are seriously the BEST cookie I have ever tasted! I’m in love. Glad I doubled the recipe.
These cookies are DELICIOUS! I’ve had some trouble getting the oats to bind together, tho, when I’m forming the cookies. Do you have any suggestions? I used a little almond butter but I still need some help!
Much thanks for all of your delicious recipes!
Are you pulverizing the oats with the other ingredients? Try blending them very well, until they’re more like flour
.
OK, made these last night. I doubled the recipe and used quick cooking oats, coconut oil, a few dashes of Penzys cinnamon, and we do have a sweet tooth so used the recommended amount of brown and white sugar. Outcome…..delicious!!!!!!! Only issue is that at double the amount I only got 8 good size cookies. For those who need literal steps like me, then yes you have to form these cookies into a ball then flatten a little to look like a cookie. Also, my coconut oil is solid so melted a small amount in the microwave to get it liquid. Maybe you all know to do that but this is new to me. The cookies do spread, I would say twice their size, so allot for space between each. Mine took about 8 min to cook because I guess the size. They tasted like Oatmeal chocolate chip cookies. Don’t get me wrong they tasted great but next time I think I’ll replace chocolate chips with raisins for a traditional oatmeal raisin cookie. Thanks Katie so much for another great recipe. I’m looking for my 3rd Katie recipe now. You Rock!!!!!
Hey Suzan! Sorry I’m just getting back to you now!
(Haha you’re way ahead of me… I’ve done an oatmeal-raisin version but haven’t gotten the chance to post it yet!)
Ok Katie this relationship of ours needs to stop. Since Nov 11 I have made these 3 times. first time doubled the recipe, second time 4x the recipe, last night 8x recipe. My husband is addicted. He literally pulled out the ingredients and the food processor so when I got home I could get to work. So how did I make this huge batch. Some regular with chocolate chip, some with raisins, some with peanutbutter and chocolate chips, some with get ready for this sessame seeds, and some with sessame seed and CocoChia (combo mix of coconut and chia seeds). All were great but hubby is in love with the Sessame seed ones. So since my introduction to your site (10/20) which lead me to make your deep dish cookie pie (which now I’m craving) I have made 3 of your recipes. The one I haven’t told I tried yet were the blueberry oatmeal pancakes, but I subbed bananas instead of blueberry. Those were good too but so filling I could only eat 1.5. Deciding now whether I should try to make another one of your recipes or block your site. LOL….
LOL! You are too funny!
And now I’m going to have to be on the lookout for these cocochia seeds. They sound fun!
I first heard about Chia seeds on Black Friday. There were FREE at Walgreens so I took a look and read up on them via internet. I ended up getting a couple bottles. The taste resembles sunflower seeds but they are smaller. Supposed have more antioxidants than flax.
A fun fact….these are used to make the Chia pets.
Hi Katie
I just made these cookies and they are amazing! I always try to “healthify” my baking which means that I rarely bake cookies because most recipes call for so much butter and sugar. I’m so glad I don’t have to compromise between taste and my waistline anymore
Honestly, just reading your blog posts makes me happy
I wish I could actually meet and bake with you-you sound like such a wonderful person 
For me, baking with friends is a must, but with everybody so busy nowadays it’s hard 
These cookies are great! I made them just as you described except I used coconut oil instead of butter and I didn’t add the extra sugar. No need for it. The chocolate chips are sweet enough. Thanks so much! Even my picky eater who doesn’t like oatmeal LOVED these!!!
I just made these, and they were amazing! I added 2 T ground flaxseed meal and 1 tbs vanilla extract. I love your blog and all your recipes! Keep up the great work
Oh, and I also didn’t have any unsweetened Almond milk on hand, so I ended up using Dark Chocolate almond milk instead. So yummy!
I have no brown sugar and I REALLY dont feel like going to the grocery store….could i sub agave for the brown sugar? hmmm if anyone has tried this please let me know asap!
ps still loving this blog after finding it 3 months ago
PS katie, have you ever tried baking with different sorts of flours like chickpea or coconut flour? Im interested in how some pastries, cookies, etc would turn out
If you try it with agave, I’d love to hear if it works! Maybe use less of the other liquid?
I really need to experiment more with coconut flour! I used it (and garbanzo flour) once for my gluten-free dessert pizza recipe, but that’s the only time I’ve used it.
Made these today and let’s just say, I ate the whole batch! I don’t have a magic bullet, so I didn’t grind the first 5 ingredients (which made it difficult to put on the baking sheet, but they still made it on their). I also only used 1 1/2 tbs of chocolate chips and sub-ed applesauce for butter/oil! I used a tbs to actually place the cookies on the baking sheet and then baked them for normal time. Once I took them out I let them rest for 2 minutes (I could barely stand to wait) and to my surprise they stuck together pretty well!! And then I ate the whole batch white I made your snickerdoodles (which were great too). I was VERY impressed and this is first time since I’ve been vegan to make Chocolate cookies, let me just say I will be doing it more often!
Thank you SO much for your recipes!! I get soo excited to make them
I made these cookies for the first time, and OMG I loved them!!!
They’re an interesting texture. They’re soft, and I really just love how they’re so good for you compared to other cookies. Actually, since I’m not vegan, I added 1 egg white to the recipe. Actually, more like 5/6th of the egg white, or else it’s a little too liquidy.
Btw, if you all want to know the calorie of each cookie (considering you make 7 cookies and use 7 chocolate chips in each), each cookie is about 55 calories. Now THAT’S awesome. I feel so good knowing I’m not consuming a stick of butter and drowning my body in flour.
Thanks Katie, for such an amazing recipe! I’m sure you’re super proud of this one, and you should be.
God Bless you! Happy New Year (:
Aww happy new year, Debbie
I just made these today and realized when I put them in the oven that I had forgotten to add the last 1/4 cup of oats – i.e. I made these with 1/2 cup oats by accident (and I used almost 2 tbsp of almond milk!). But when they came out they were soooo moist and delish, so although I’ve never made them the proper way, I can vouch for them being delicious with just 1/2 cup oats as well!
I tried your flour less chocolate chip cookies, and they turned out like blobs of oatmeal with chocolate chips in them. Maybe I did something wrong, but the recipe essentially made granola. Even after I baked them, they didn’t hold together or taste like cookies. I reviewed the recipe and I followed your instructions exactly. Consider revising your instructions, perhaps, because this recipe does not make cookies. Very disappointing.
Consider reading the 180 comments above yours before you blame the recipe. Obviously, the fault is not with the recipe. Also, why not consider being less RUDE!
CCK, ignore the above comment. She’s obviously just upset she accidentally did something wrong! These cookies are fantastic, as all the other comments on the post will tell ya
.
I don’t think you ground up the oatmeal in a magic bullet-type machine did you?
And please, don’t be so rude.
Seriously. I made these cookies so many times I memorized the freaking recipe. They’re awesome.
Katie,
Wow, I just found your blog. Tried these cookies tonight for my grandson who is allergic to wheat. They are delicious and will bake them even when he isn’t with us! Thanks can’t wait to try other recipes.
I am feeling really dumb – can you please explain what the “T” in the recipe means?
Tablespoon. Sorry, that’s just my shorthand way of writing it (as opposed to tsp, for teaspoon).
Made these today, but added honey also, to help them hold together. OH MY GOD, SO AMAZING! And to think they’re healthy?!
Whow they sure on my list to make~ and very soon~thanks for sharing
Just made these and they were delicious!!! I have been going gluten free for a few months and I missed chocolate chip cookies. I think I like these better than the original recipe. Thanks for taking the time to post so many recipes.
I made these and only made about four because I didn’t want to make so much in case they turned out bad or I didn’t like them. And once they cooled down from being in the oven I tried one and oh my god, I literally died from the amazing taste and flavor. I think I will make more some day! I’m guessing they’re healthy? I wish there was nutrition information on them!
I made six and omitted the white sugar. According to my calculations (using SparkPeople nutrition calculator), they have about 90 calories, 4.5 g fat, 86 mg sodium, 1.5 g fiber, and 6.5 g sugar each. Not bad! Of course, it will vary depending on how many cookies you make and whether or not you include white sugar.
With omitting the white sugar, would they still have the sweet taste as they would with white sugar?
Made These Tonight. Didn’t “blend” them in the mixer – My Bad!… Made 6 small cookies in the ‘first batch’ to see how they would turn out.. they were crumbly yet very good!… I will make another batch & use the leftovers I didn’t cook tonight & blend together tomorow. For falling apart & eating with a spoon they were pretty darn good! Thanks for the simple recipe!
just made a batch of these. got 7 small cookies out of it. didn’t have any chocolate chips on hand, so i threw in a handful of frozen cranberrries instead and they worked brilliantly!
Mmm! I was craving a cookie tonight, and I love how quick these were to throw together! I omitted the white sugar as well.
And they’re soooo gooooood.
The foods I can’t walk past are chocolate-covered pretzels, peanut butter, and fruits. All fruits. Fruit platters overwhelm me with joy.
These are very good! I got 12 little cookies using a teaspoon to measure them. I didn’t press them at all either. Just pop them on the sheet and baked. Very yummy!
These looked so tempting! I made them tonight but I wasn’t sure how many the recipe would provide. I made about 12 but they are flat as a pancake. Oops! Haha They are still tasty. Can you please let us know how many it makes though? Thanks so much!
I used 3T of honey to replace the brown and white sugar and they came out amazing!
I made these with coconut oil, and had to skip on the brown sugar because I never have any in my house. I used white instead. The cookies were great!
I just tried making these, but in the kitchenaid instead of my blender…am I supposed to chop up the oats so they stick together? I am having a very hard time getting the oats to stay in a cookie shape!! I can’t wait to try them!!
I’d recommend a food processor, not a kitchen aid or blender. You need to grind the oats into flour.
What are the nutrition facts on these?
I am known as the cookie queen at work & I can’t wait to take some of these to work!! We are on a health kick & everyone will be surprised there is no flour, eggs & little sugar!! Can’t wait to try more of your recipes!!
These are absolutely delightful!!! I actually doubled the recipe but kept the sugar as if I was making one batch and it was delicious! My family LOVED them. So yummy and a relatively nutritious treat I can feel good about sharing with my family.
I love oatmeal, but I never liked making any kind of oatmeal cookies. This is perfect because all I have to do is blend up some oats for the flour. Just like an oatmeal cookie, but not! This may have to be my favorite recipe on your blog.
Just made these and was wondering why they didn’t turn out! Did not realize you needed to actually grind the oats up into a flour!
you should write that you need to ground the oats, i tried them and had to add more oil and milk because they were very dry and disappointing
Um honey, I think you didn’t read the directions right. It specifically says:
“Blend first 5 ingredients together in a food processor or blender. (I use a Magic Bullet.)”
Wow… I’ve been following you for some time now, I’ve made at least 5 of your recipes and finally wanted to take the time to tell you I just love your blog and all of the recipes I’ve tried. Kids have loved them too, which is wonderful! I try to give the kids (7yrs old and 5yrs old) treats, but nothing store bought. Now you’ve given me ‘healthy’ treats to share, and that is so important to me. THANK YOU for sharing all of your hard work and know that it is truly appreciated! I look forward to the next recipe I try!
I just made these. I substituted Stevia for the white sugar. They were very good. I enjoyed them. I really liked the flavor of the oatmeal. Great job. I will make again for my girls but with regular sugar.
I made these today with a regular hand mixer- I just moved out of my parents house a few months ago and haven’t gotten around to buying a food processor or blender. I just used the high speed for a few minutes and it worked great! (a few splatters, but no biggie
) I put the dough in the fridge to let it set for 10 minutes before I put them on the cookie sheet, and then I tasted some leftover dough in the bowl before I washed it….needless to say, I turned the oven off, grabbed the dough from the fridge and ate half of it!! This was so tasty! I am going to have to make some more to actually ‘bake’ the cookies instead of just eating the dough!
Katie! These are amazing and so are you!! I’ve been trying out recipes from your blog for months and everything is so great! I made these cookies for my fiance (who is GF) and we both LOVED them! They are as good if not better than regular chocolate chip cookies. I made them agian the next week haha. I am trying your Easiest-Ever Coconut Macaroons and your Sweet Potato Chili tonight! Thanks for creating all these wonderful recipes for us to enjoy! On to the next
These are amazing! I feel like I’m cheating when I’m really not
I’ll make these and smuggle them into a movie theatre so I’m not tempted to get anything else! Love, love, love!
i just made these and they are great!
These are my new favorite cookies. Just fabulous! Thanks again!
Just made a batch and they are cooling as we speak! I’m so excited to have yummy normal tasting GF cookies! I also added a little almond flour and a little extra butter to these!! Thanks for sharing!
Ok. These are just good. So so very good! The more chocolate chips the better!
These are absolutely delicious! A new favorite!
I made these and the mint chocolate chip brownies last night…AMAZING! So glad I came across your blog…it’s so addicting!!!! xoxo
Hi,
Your recipes sound delicious although I noticed that all of them have nuts or nut butter which isn’t suitable for young children. Can you suggest any substitutes?
I’m confused… MANY of my recipes don’t have nuts or nut butter
… this one included.
Here’s a list of all my recipes, many of which are nut-free
http://chocolatecoveredkatie.com/chocolate-covered-recipes/snackity-snacks/
Just made these and they are great! I thought they’d taste like oatmeal cookies, but nope, they taste like chocolate chip cookies with a bit more texture! I used coconut oil instead of margarine. Yum yum!
These are great!!
I loved those!!!! What a delicious alternative, and just as rich and delicious- you are a genius!!
Yum! this is my second time making these! Just took them out the oven right now. This time I used melted natural peanut butter as my fat source since I was craving peanut butter oatmeal cookies! Turned out perfect but next time I’ll put more peanut butter and less milk! Thanks for posting recipes easy to make your own Katie!
These cookies are so good! My son enjoyed helping make them. Thanks!!
where can i find calorie information!
I’ve been making these cookies for the last few weeks when I’ve had serious cookie cravings. SO good! Last time I made them I upped the almond milk a few tablespoons and ate the “dough” raw like cookie pudding… Is that weird? Nothing beats a bowl of cookie dough.
Weird? Maybe… but I want to try it now. So I guess I’m weird as well
.
The came out AMAZING! And I skipped a step and put everything in the blender! Still came out AMAZING! OMG! SOOOOOOO GOOD. I will never make chocolate chip cookies another way agian. Seriously.
cck, these are awesome!!!!! My daughter helped make them
So glad you liked them.
Thought you might be interested…one of the main reasons I have been making your recipes is to sneak certain things into my kids’ diet. One of my sons has a lot of trouble with iron. He was quite deficient the last time he was tested despite the iron supplement I was already giving him, cooking in a cast iron pan, etc. So he is currently on 90 mg a day or iron. Elemental iron makes him sick to his stomach so I now get the food based iron…raw iron. They are horse pills and he has to take 4 a day to get what he needs…*sigh*. Trying to convince a 5 year old to take all this iron is not easy. So I started opening the caspules and hiding them in your cookies. Since iron is not denatured with heat, it works. So for this recipe, I empty 10 iron capsules into the dry ingredients before adding the wet and I use a cookie scoop to measure out the dough (10 cookies with my scoop) so that the doses are equally distributed throughout the batch. I use xylitol and stevia instead of sugar and I have also subbed straight molasses for the brown sugar (like 1/2 tsp molasses) to cut the sugar as much as possible since he has to eat these pretty regularly. The cookies turn out black because the iron gets very dark, but the cookies still taste great. I have also used your peanut butter cookie recipe to hide iron and your oatmeal raisin. Since we have to do this intense iron ‘therapy’ for 3 months…this will make it a bit easier. Thank goodness he’s a lean kid. Although these are healthy, they definitely are not lacking in calories!
Aw, that really made me smile.
I am glad to know that I can help, even if it is just in a small way.
My cookies did not turn out right.
I formed them into balls, and they went flat and runny. So I formed it into one big blob and will use it for something else…like ice cream topping. Because it still tasted quite yummy.
Hmmm… did you make sure to fully grind the oats?
Yes, I ground them very well. Oh well, it still takes good in non-cookie form!
How do you get them to stick together? Mine were really crumbly.
Did you make sure to grind the oats completely in a food processor?
No – I just kind of stirred everything together! That would definitely help! I made a second batch and added 1 tbsp almond butter and 1 tbsp ground flax meal, then baked in an 8″ x 8″ pan – also delicious.
BTW – I totally addicted to your blog. Love seeing other healthy/vegan lifestyle blogs. I have a smoothie blog (aglassofgoodness.com) and like you am an avid runner (with a huge sweet tooth, too). Keep up the great work!
A.
I guess I only had to read the comment before mine.
Katie, it seems like so many of your recipes use a food processor. How important would you say it is in your cooking and daily food preparation? Do you use it all the time? (Same question for anyone else reading this that feels inclined to respond.)
~ Maya
If you’re vascillating between a blender and a fp, I’d go with the fp. I don’t use it every day, and I’m sure people can get away with not having one. But there are just some recipes where a blender won’t cut it.
(For this, you can just use a blender or magic bullet, though.)
Thanks, Katie.
I used to be a blogger and I know how time consuming and how much effort it is to reply to all of these comments. Much appreciated.
I haven’t read all 245 comments before me, but I just made these cookies and there was nothing to hold them together. I hoped that after cooking and cooling that they might take some shape or hold form, but they were more like messy granola.
Did anyone else have this experience or have suggestions?
~ Maya
I added an egg.
The recipe was very easy. I suggest pushing down the dough and flattening it out on the cookie sheet. Next time I will use less sugar as they are quite sweet with the recommended amounts. Thanks, Katie!
I just made this recipe… So yummy!! They taste so much better to me than the store bought break and bake cookies full of unhealthy grossness!! Thanks Katie
I LOVE these. I’ve changed the recipe quite a bit though!! Here’s my version:
3/4 cup rolled oats–yep.
1/4 tsp baking soda–yep.
1/8 tsp salt–yep.
2 tbsp brown sugar or coconut sugar (don’t sub with white!)–changed to 1 tbsp of molasses.
1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is NOT omittted.)–changed to 1 tbsp of organic white sugar.
2 tbsp chocolate chips–maybe used a little less because they’re minis.
1 tbsp oil or pre-melted margarine–used a 2 and a 1/4 inch chunk of banana.
1-2 tbsp milk of choice (start with 1)–used 1.5 tbsp of delicious vegan soy chai tea milk stuff I have.
Added a little cinnamon and vanilla extract to taste.
MMm mmm mm!!! MMMM!!
I tried the batter and almost died of ecstasy, now just waiting for them to pop out of the oven! They are taking a bit longer than 6 minutes, more like at least ten! We’ll see!!!! YAY!
Oh oops, the oats I used were quick oats!
And I also added 1 walnut to the food processor to give the flavor some oomph. Okay finished with recipe! I just ate one warm–very yummy and more reminds me of an oatmeal cookie than a chocolate cookie–but I love them. Warm and pleasant and reminds me of going to grandma’s house or something! 
I’d make them again in Winter!
approximately how many cookies does this recipe make?
Small batch. But it depends on how big you make them. Maybe 5-8?
OMG Katie! I just made a double batch of these. If I could reach thru my computer and give you a giant hug I so would. These are AMAZING!!! Soft, chewy, wonderful flavor. And I sub’d applesauce for the oil. Easy to make. I couldn’t ask for anything more. I’m absolutely in love with these cookies!
Amazing! I just made these, yielded 6.. gone in 15 minutes LOL!!! My mom thanks you! I added coconut.
Wow! these were awesome! thank you so much! I can’t believe they’re gluten free and taste so delicious!
I just made these, subbing dried strawberries and pecans for the chocolate chips. They smell DIVINE! Thanks for the recipe!
I hate to be picky but is there a yield on this? If the yield is small are there any special instructions for doubling? I love your recipes! But when I’m comparing them, I wouldn’t mind knowing the yield so as to figure out which has less sugar per cookie, for instance.
Thanks!
I’ve just put my cookies in the oven. I’m sure they will be delicious but I had some trouble following the recipe. For some reason, maybe Swiss ingredients are different, I just couldn’t form my cookies from the dough until I added some maple syrup and rice flour.
Maybe I didn’t blend well enough.
Anyways, lovely website. I’ve already tried your single lady cupcake: just LOVED IT.
<3
These were SO GOOD!!! i only used brown sugar and unsweetened almond milk and still they were sweet. i made a double batch
i just pulled them out of the oven and i want to eat them all myself!! i found this site by accident and it is now my favorite! i will make ice cream next.
Love these. I’ve made them around 5 times now..Tonight instead of oats I used raw almonds, cacao powder, and honey subbed in for the sugars. WOW did they turn out tasty, they were fudgy as hell!
Thank you for the awesome recipe, I’m totally addicted to your blog! More CCK!
made these tonight and they are great! love the idea someone had of using mashed banana instead of butter, but I can easily see myself making these again. thanks!!
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