3 cups (330 g) certified gluten free quick-cooking oats* (or regular oats if you don’t need to be gluten free)
1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)
8 tablespoons (112 g) virgin coconut oil or unsalted butter
2/3 cup (5 1/3 fluid ounces) milk (any kind, just not nonfat)
1 1/2 to 2 cups (300 to 400 g) granulated sugar
1/8 teaspoon kosher salt
4 ounces unsweetened chocolate, chopped
*To make the equivalent of quick-cooking oats, I pulse certified gluten free old fashioned rolled oats in a blender or food processor a few times. I have also made this recipe successfully with 3 cups (90 g) puffed brown rice cereal in place of quick-cooking oats. Just be sure to cool the sugar mixture for at least 10 minutes or until no longer hot to the touch before pouring it into the cereal, or the cereal will taste stale as the cookies cool.
Line large baking sheets with unbleached parchment paper and set aside. In a large heat-safe bowl, place the oats and cocoa powder, and toss to combine. Set the bowl aside.
In a medium-size, heavy-bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won’t set up as firmly) and salt. Whisking frequently, bring the mixture to a rolling boil over medium-high heat. The mixture will bubble quite a lot. Just continue to whisk. If you used butter, continue to boil for approximately 90 seconds. If you used coconut oil, allow the mixture to boil for a full 2 minutes.
Remove the saucepan from the heat, add the chopped chocolate and mix until the chocolate is melted and the mixture is smooth. Create a well in the center of the oats in the large bowl and pour in the sugar mixture. Mix to combine well. The mixture will be thick but soft. Allow it to sit at room temperature for about 10 minutes.
Using a medium-size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1-inch apart from one another. Spread each gently into an approximately 2-inch round. Allow the cookies to set at room temperature. After about 30 minutes, you should be able to peel them off the parchment paper. If you used less sugar, place the baking sheets in the refrigerator to help the cookies become firm. Store the finished cookies in a sealed glass container at room temperature or in the refrigerator.
Originally published on the blog in 2016. Recipe unchanged, some new photos, video new, text changed a bit.