Flourless Chewy Oatmeal Cookies
Submitted by amjad
Flourless chewy oatmeal cookies made with just 7 ingredients: oats, butter, two sugars, an egg, vanilla, and salt. Naturally gluten-free with crispy edges and a soft, chewy center.
YIELD
1 1/2 dozenPREP
40 minCOOK
17 minREADY
57 minNo flour, no leavening, no nonsense. These oatmeal cookies get their structure entirely from rolled oats bound with melted butter and a single egg. The result is a cookie that’s dense, chewy in the middle, and crispy around the edges where the oats caramelize against the hot baking sheet.
The two-sugar combo does real work here. White sugar gives crispness; brown sugar adds moisture and that butterscotch depth. Together they create a cookie that bends before it breaks.
Chilling the dough for twenty minutes is not optional. Without flour to absorb moisture, this dough is loose and sticky at room temperature. The chill firms up the butter so you can actually form balls that hold their shape on the sheet. Skip this step and you’ll end up with one giant oat puddle.
Watch the color on these closely in the oven. Browned edges with a medium-golden top is your target. They’ll look slightly underdone when you pull them, but they firm up significantly as they cool on the pan for those ten minutes. Pull them too soon and they crumble. Wait too long and you lose the chew.
Pro Tips
- Use old-fashioned rolled oats, not quick oats. Quick oats absorb too much moisture and make the cookies gummy instead of chewy.
- Let the melted butter cool before mixing with the egg, or you’ll end up with scrambled egg bits in your dough.
- A metal spatula is essential for removing these from the sheet. They’re fragile until fully cooled.
- Store in the refrigerator. Without flour, these soften quickly at room temperature.
Variations
- Flatten the room-temperature dough thin on the sheet for lacy, crisp cookies instead of chewy ones.
- Fold in chocolate chips or chopped dark chocolate before chilling.
- Add a teaspoon of cinnamon to the oat-sugar mixture for a spiced version.
Ingredients
Directions
Melt the butter and set aside to cool.
Place oats in a medium-sized bowl.
Stir in both sugars and the salt and blend to break up any lumps.
In a separate bowl, whisk together the melted butter, vanilla and egg.
Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients.
Form into a large ball of dough.
Chill the dough 20 minutes.
Preheat oven to 350℉ (180℃).
Meanwhile, prepare a baking sheet by lining with parchment paper.
Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet.
Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie.
Keep the cookies refrigerated.
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