Flourless Oatmeal Cookies
It’s hard to go wrong with this classic Oatmeal Cookie, and this recipe is especially easy — just five ingredients, including sunflower oil instead of butter, which means less saturated fat. Oatmeal may help lower cholesterol and is full of antioxidants. Good with a glass of milk as an after-school snack, or as part of a packed lunch or picnic. — AARP
Servings: 24 Cookies
Calories: 111kcal
Where's the flour?! There isn't any. The binding ingredient is oats, so this is a naturally gluten-free cookie. Flourless Classic Oatmeal Cookies courtesy of Victoria Blashford-Snell and Brigitte Hafner, from The Illustrated Kitchen Bible
Ingredients
- 1-3/4 cups old fashioned rolled oats - see notes
- ⅔ cup light packed brown sugar - or Splenda brown sugar blend
- ½ cup sunflower oil
- 1 whole egg
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Lightly oil or spray two baking sheets.
- Stir together oats, brown sugar or sugar blend, and oil, until well combined.
- Add egg and extract, and stir to combine again.
- Drop by heaping teaspoons onto baking sheets, spacing them at least an inch apart. Flatten slightly with a fork, and bake 15-18 minutes, until brown.
- Transfer to a wire rack and let cool completely.
Spa Index Kitchen Notes
For a peanut butter variety, add 1 tablespoon crunchy peanut butter.
For a chunky textured cookie, keep your old fashioned oat flakes whole. For a smoother, more refined texture, pulse the oats just a second or two (not much) in a blender, to make a lighter, slightly more floury mixture. Don't over-blend or you'll create oat bran or oat flour! Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Cookie | Calories: 111 kcal (6%) | Carbohydrates: 13.5 g (5%) | Protein: 2 g (4%) | Fat: 5.5 g (8%) | Cholesterol: 8 mg (3%) | Sodium: 5 mg | Potassium: 60 mg (2%) | Fiber: 1.5 g (6%) | Sugar: 6 g (7%) | Calcium: 10 mg (1%) | Iron: 0.5 mg (3%)
One batch was great, one wasn’t. I’m not sure why gummy in one batch and not the other other than its raining and winter and sometimes humidity and moisture affects recipes?