• Ingredients: 31
  • Serves: 24

Flourless oatmeal chocolate-chunk cookies with old-fashioned oats, divided, cornstarch, baking powder, unsalted butter, softened, granulated sugar, packed light-brown sugar, large egg, pure vanilla extract, coarsely chopped bittersweet chocolate, parchment paper, 1/2 tsp kosher or sea salt.

Ingredients

  • 2 1/4 cups old-fashioned oats, divided
  • 1 tbsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup coarsely chopped bittersweet chocolate
  • Parchment paper
  • 1/2 tsp kosher or sea salt

For the cookies:

  • 1/2 tsp. psyllium-husk powder
  • 1 1/2 tsp. whole flax seeds
  • 1 tsp. chia seed
  • 2 1/2 cups rice-based gluten-free all-purpose flour*
  • 2 tbsps. cornstarch
  • 1/4 tsp. fine sea salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 large egg yolks
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. finely grated lime zest
  • 1/2 tsp. finely grated lemon zest
  • 1/2 tsp. finely grated grapefruit zest

For the glaze and topping:

  • 1 cup confectioners sugar
  • 1/8 tsp. ground cloves
  • 2 tbsps. butter, melted
  • 1/2 teaspoon finely grated lime zest, plus 2 1/2 tsp. lime juice
  • 1/2 teaspoon finely grated lemon zest, plus 2 1/2 tsp. lemon juice
  • 1/2 teaspoon finely grated grapefruit zest, plus 2 1/2 tsp. grapefruit juice

Special equipment:

  • coffee grinder or mortar and pestle, stand or hand mixer

Directions

  1. Step 1 Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground.

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  2. Step 2 Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy.

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  3. Step 3 Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats.

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  4. Step 4 Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt.

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  5. Step 5 Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

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