Gather all your ingredients together. Milk, sweetener, and yogurt depends on your liking. I used whatever I had on hand. Preheat oven to 350 degrees
Blend oats in a food processor. A blender will work as well. Please note: oats are naturally gluten free but if you have an allergy be sure to use gluten free certified oats
Blend to desired consistency. I wanted the oatmeal texture in my cookies so I blended until just before a flour consistency. Still has some of the oat texture but can use as your flour ingredient
Next mix your baking soda with the oats. Option: add 1/4 teaspoon of salt
In another bowl, beat egg, yogurt, milk, and sweetener of choice (I used Splenda) until thoroughly combined. If using regular sugar may have to add a few extra tablespoons to get the desired sweetness
Mix wet ingredients with dry until completely mixed. I added the dry ingredients a cup at a time, mixing in between.
Lastly, stir in your chocolate chips. These would be good with any kind of chips: dark, milk, peanut butter, white, butterscotch, etc.
Scoop dough by rounded tablespoons onto prepared cookie sheet. Bake for 8-10 minutes.
- 2.0c Oats (or oat flour)
- 0.0tsp Baking soda
- 0.0c Nonfat yogurt (I used plain Greek yogurt)
- 1.0 Egg
- 2.0tsp Vanilla extract
- 0.0c Milk of choice (I used almond milk)
- 0.0c Sugar or sweetener of choice
- 4.0oz Chocolate chips (I used dark chocolate)
San Francisco, CA