No Flour Chocolate Chip Oatmeal Cookies

Sherry Symmonds Recipe

By Sherry Symmonds sherry9300

15 Min
10 Min

This is a wonderfully simple cookie with all the goodness of oatmeal and real butter. For the best results, mix the dough and refrigerate for at least 24 hours before baking. Press the dough down before baking if you want a traditional looking cookie--these do not spread. Also, these cookies taste amazing after they have completely cooled. I notice that immediately after baking, I can taste the baking soda in these, but after several hours that's not the case. I think it is the Splenda that is used. When I took these to work I let everyone know there was no flour and no white sugar and was told they never would have known by the taste. You could also just use one or the other type of chocolate chip, but mixing the two definitely enhances the flavor.

pinch tips: How to Peel Garlic in 20 Seconds


2 1/2 c
old fashioned rolled oats put through food processor (resembles cornmeal--should take about 3 1/4 to 3 3/4 rolled oats(
1 tsp
baking soda
1/2 tsp
large eggs
3/4 c
dark brown sugar
1 c
1 tsp
1 c
milk chocolate chips
1 c
semi-sweet chocolate chips
3/4 c
unsalted butter, room temperature

Directions Step-By-Step

With mixer, cream butter, Splenda and brown sugar until smooth and creamy. Add eggs, one at a time, and mix until thoroughly blended.
Add baking soda, salt, vanilla and oatmeal. Blend well.
Finally fold in chocolate chips
Bake on ungreased cookie sheet in a 350 degree preheated oven for ten minutes or until edges begin to slightly brown.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy

You May Also Like:


Jan 30, 2011 - JANE LOUISE shared this recipe with discussion group: Tips To Succeed in Your Makeover
Nancy Hearell rayna304
Mar 15, 2011
I've never baked with Splenda but this looks like a good recipe to start with. Definitely healthier without the white sugar and white flour. Thanks for the recipe.
Sherry Symmonds sherry9300
Apr 3, 2011
Baking with Splenda definitely yields different results. A tip to make all chocolate chip cookies better, no matter the recipe, is to let the cookie dough sit in the refrigerator for at least one day (but two is better). Good luck!
Sharon Haddock MsSharonK
Jul 8, 2011
Did you use regular Splenda or the Baking Splenda (half sugar/half Splenda)?
Nancy Hearell rayna304
Jul 9, 2011
Thanks Sherry for the tip!
Sherry Symmonds sherry9300
Jul 10, 2011
For this one, I used regular Splenda, not the blend. :)
Maria * WWCook1
Mar 30, 2015
Made these tasty cookies and followed your recipe to a T but they still spread. I read the recipe again and realized I had forgotten to put the dough in the fridge. So after baking 2 batches I put the rest of the dough in the fridge for a day and baked the rest the next day. They didn't spread!!! I couldn't believe what a simple trick like that makes such a difference. Thanks for posting this wonderful cookie and simple trick to baking choclate chip cookies:)
Mar 30, 2015 - Maria * shared this recipe with discussion group: WE LOVE OATMEAL.