Notes: It’s extremely important to measure both the oats and cocoa powder correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much cocoa powder will make your cookies taste bitter. Too much of either ingredient will also dry out the cookies and make them cakey instead of chewy.

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. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats (like these).

I do not recommend using Dutched or special dark cocoa powder. Regular unsweetened cocoa powder (like this) has a much better flavor in this recipe!

Any milk may be substituted for the nonfat milk.

As written, these cookies taste fairly rich, similar to 72% dark chocolate. If you aren’t a fan of dark chocolate, then substitute ¼ cup (30g) of whole wheat flour, white whole wheat flour, whole wheat pastry flour, all-purpose flour, oat flour, or your preferred gluten-free flour blend (like this one!) and reduce the cocoa powder ½ cup (40g).

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.

{gluten-free, clean eating, low fat}