Coffee and Dessert - No Flour Cookies (6 Flavors!)

From Arman Liew at the BigMansWorld.com, these healthy flourless cookies are delicious! This quick and easy recipe needs no eggs, no milk, and no dairy. All you need is just one bowl and one food processor! I did not need these to be dairy free, so I used regular unsalted butter and made the oatmeal raisin and chocolate chip variations. They were a big hit at our holiday gathering. I look forward to trying the other varieties or trying some other mix-ins.

No Flour Cookies - Basic No Flour Cookie Base 
12 Servings
  • 1 1/2 cups* gluten free rolled oats any rolled oats work
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup sugar of choice white, brown, coconut or sugar free
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoon coconut oil can substitute for dairy free butter/butter of choice
  • 1/2 cup milk of choice
  • 1/4 cup chocolate chips of choice or mix-ins of choice
*I ended up using between 1-3/4 - 2 cups oats as the batter seemed a bit thin.

Oatmeal Raisin Cookie
1/4 cup raisins
1 teaspoon cinnamon
1/4 teaspoon nutmeg

White Chocolate Macadamia Nut Cookies
1/4 cup dairy free white chocolate chips or standard white chocolate chips
2 tablespoon macadamia nuts chopped

White Chocolate Cranberry Cookies
1/4 cup dairy free white chocolate chips
1/4 cup unsweetened dried cranberries

Pecan Coconut Cookies
1/4 cup pecans chopped
2 tablespoon chocolate chips of choice
2 tablespoon unsweetened shredded coconut

Triple Chocolate Cookies
1/4 cup mixed chocolate chips semi-sweet, dark, white, etc.

Chocolate Chunk Cookies
1/4 cup chocolate chunks of choice

Instructions
  1. Preheat the oven to 350F. Line a large baking tray or cookie sheet with parchment paper and set aside.
  2. In a food processor or high-speed blender, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
  3. In a large mixing bowl, add your blender ingredients. Add your coconut oil (or butter), vanilla extract, and milk and mix until combined. Fold through your mix-ins of choice (depending on which cookie option you choose), reserving a few to top the cookies with.
  4. Use a cookie scoop, or form 12 small balls of dough, and place onto the lined tray or cookie sheet. Press each ball into a cookie shape and top with extra mix-in ingredients. Bake for 10 minutes, before removing from the oven and letting cool on the pan completely.

Notes
These cookies should be stored in the fridge at all times. They are also freezer friendly.



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