Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them bready instead of chewy. If your cookies turn out bready, you can also add 2-4 tablespoons of milk to the cookie dough along with the sweetener to make them chewier.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.

If you don’t have instant oats, measure the same amount of old-fashioned oats, and pulse them in a food processor 7-10 times.

Chopped dark chocolate may be substituted in place of the chocolate chips.

Honey or maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The baking time stays the same.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon (2g) xanthan gum.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

{gluten-free, vegan, clean eating, low fat, low calorie}