Instead of an oven, these tasty, wheat-free cookies come together on the stove, then get finished with a hearty dose of chocolate chips.

Preparation

Melt butter in a small sauce pot. Add oat flour and whisk to combine. Cook on low until oat flour is lightly toasted.

Mix together the condensed milk, egg yolk and vanilla extract. Carefully add milk mixture to the oat flour and stir to combine. Cook for 30 seconds on low. 

Combine sugar and water in a sauce pot with a candy thermometer and heat to 250°F.

Transfer oat flour mixture to a mixing bowl. Turn mixer on low and drizzle in hot syrup, then fold in puffed rice cereal. Let cool for 5 minutes, then scoop into 1-ounce balls.

Spread chocolate chips on a work surface. Press each dough ball into chocolate chips to flatten into cookies, then turn over, place on plate and sprinkle with decorator sugar to finish. Let cool completely.  

Store in an airtight container for 2–3 days.