Oatmeal Cookies without Flour Recipe
Oatmeal Cookies without Flour Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 2
- Calories: 467
- Fat: 19 g
- Saturated fat: 11 g
- Carbohydrates: 69 g
- Sugar: 20 g
- Sodium: 282 mg
- Fiber: 19 g
- Protein: 6 g
- Cholesterol: 117 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Making your own chewy, oatmeal cookies is not at all a difficult task. You just need to mix the ingredients in a blender for few seconds and bake in the oven for 10 to 15 minutes.
Ingredients
- Unsalted butter – ⅓ cup
- Rolled oats – 1 ½ cups rolled
- Granulated sugar – ½ cup
- Dark brown sugar – ¼ cup
- Salt – ⅛ teaspoon
- Vanilla extract – 1 teaspoon
- Egg – 1
- Dried raisins – ½ cup
- Chocolate covered raisins – ½ cup
Instructions
- Using a standard sized measuring cup, measure ⅓ cup of unsalted butter and transfer it to a sauce pan.
- Place the saucepan on the stove to melt the butter on low heat.
- In a medium sized mixing bowl, add one and a half cup of rolled oats and half cup of granulated sugar.
- Add ¼ cup (firmly packed) of dark brown sugar to the bowl and mix well.
- Also add 1 teaspoon of vanilla extract, one slightly beaten egg and ⅛ teaspoon of salt to the dry mixture.
- Pour ⅓ cup of melted butter into the bowl and mix all the ingredients well with hands.
- Transfer the mixture to the blender or electric mixer, and spin at lowest possible pulse.
- Take the mixture out of the blender and mound into a ball of dough.
- At this stage add the ½ cup dried raisins and ½ cup chocolate covered raisins, if you want.
- Raisins are optional and you can safely skip them.
- Chill this dough for half an hour (overnight if possible).
- This is the most important part when making flourless oatmeal cookies.
- Preheat the oven to 350 degrees Fahrenheit.
- Take two baking trays and line them with parchment paper.
- Using a small cookie scoop, portion the chilled dough on the baking tray, making one-inch balls.
- Make sure cookies are at least one inch apart, the cookies would not only rise, but will spread out a bit as well.
- Place the baking trays in the oven preheated at 350 degrees Fahrenheit and bake for 13 to 15 minutes or until the edges of the cookies are brown and their tops have slightly turned golden.
- Remove from oven and allow them to cool on the baking sheet for 10 minutes, before transferring them to an airtight serving jar.
 of dark brown sugar to the bowl and mix well. Also add 1 teaspoon of vanilla extract, one slightly beaten egg and ⅛ teaspoon of salt to the dry mixture. Pour ⅓ cup of melted butter into the bowl and mix all the ingredients well with hands. Transfer the mixture to the blender or electric mixer, and spin at lowest possible pulse. Take the mixture out of the blender and mound into a ball of dough. At this stage add the ½ cup dried raisins and ½ cup chocolate covered raisins, if you want. Raisins are optional and you can safely skip them. Chill this dough for half an hour (overnight if possible). This is the most important part when making flourless oatmeal cookies. Preheat the oven to 350 degrees Fahrenheit. Take two baking trays and line them with parchment paper. Using a small cookie scoop, portion the chilled dough on the baking tray, making one-inch balls. Make sure cookies are at least one inch apart, the cookies would not only rise, but will spread out a bit as well. Place the baking trays in the oven preheated at 350 degrees Fahrenheit and bake for 13 to 15 minutes or until the edges of the cookies are brown and their tops have slightly turned golden. Remove from oven and allow them to cool on the baking sheet for 10 minutes, before transferring them to an airtight serving jar. 3.2.1284
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