Flourless Chocolate Chip Cookies
Servings
24 Servings
Ingredients
- 3 cups rolled oats
- 1/2 cup brown sugar date sugar, or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup plus 2 tablespoons xylitol or granulated sugar of choice
- 1/4 cup vegetable oil or melted coconut oil
- 4-6 tablespoon milk of choice
Instructions
- Preheat the oven to 375 degrees F.
- Lightly grease two baking sheets and set aside.
- Blend together the 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 of choice, oil, and 2 tablespoons of the milk.
- Stir together to form a dough, very slowly adding more milk of choice if the mixture is too dry to form a dough.
- Using your hands or a cookie scoop, roll or form into 24 to 28 balls.
- Place on the prepared sheets, then press the balls to flatten.
- Bake for 6 minutes. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool.
- Remove from the oven and allow to cool for at least 10 minutes before removing from the sheets.
- Store leftovers in a covered container at room temperature for up to 3 days.
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