Flourless Healthy Oatmeal Cookies. These cookies don't contain any flour, eggs or additional sugar, making them healthy enough to eat for breakfast or an afternoon snack. It's been a hot minute since I've shared a cookie recipe with you guys… which is kind of crazy seeing as cookies were the first thing I learned how to bake on my own, and what I made the most of before I started blogging. The smell of these Healthy One-Bowl Flourless Oatmeal Raisin Cookies!
Best of all, they're gluten free!
Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.
Submitted by: NEUROBEANS Flourless Gluten-Free Oatmeal Cookies Recipe.
You can have Flourless Healthy Oatmeal Cookies using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Flourless Healthy Oatmeal Cookies
- It's of Dry Ingredients.
- It's of regular uncooked rolled oats.
- You need of dried cranberries/ black raisins/ golden raisins.
- You need of crushed or chopped cashew nuts/ almond nuts/ walnuts.
- You need of Wet Ingredients.
- Prepare of egg.
- It's of or 1/2 cup cashew butter/ almond butter/ walnuts butter (please see below for DIY).
- It's of baking powder or 1/4 teaspoon baking soda.
- You need of maltose or unsweetened applesauce.
- Prepare of flavoring powder or extract (e.g. cacao, strawberry).
- It's of vanilla extract (optional).
- You need of cinnamon (optional).
- It's of salt (optional).
You won't believe how good these Flourless Gluten-Free Oatmeal Cookies are! Without the flour, you get to concentrate fully on the chewy oats and the buttery, sugary caramelization factor. Easy no flour oatmeal cookies made without eggs, without dairy and without flour! Chewy Flourless Oatmeal Chocolate Chip Cookies you would never believe were made with no flour.
Flourless Healthy Oatmeal Cookies instructions
- Crush the nuts · Put the nuts into a zip lock bag and crush it to small pieces with a pounder..
- DIY butter (Optional) · Blend nuts to paste form. Tips: If your food processor is not powerful enough, blend for 5-10 seconds and stop for 10-20 seconds. Repeat this cycle until the job is done. This is to prevent food processor from overheating..
- Plump the raisins (Optional but recommended) · Pour boiling water enough to cover the raisins. Soak for 10 minutes and let it cool. Do not drain the water. Tips: Use a smaller container so that lesser water is used. This means the raisins can retain more of their sweetness and the dough used later will be thicker..
- Bake 1. Set oven to 176 degrees Celsius. 2. Whisk the egg in a bowl. 3. Add the remaining wet ingredients and stir well. The mixture will thicken as you stir..
- Bake 4. Add dry ingredients and mix thoroughly..
- Bake 5. Divide the dough evenly using a spoon or ice cream scoop onto a baking sheet. Press gently on each ball since the cookies will not rise much in the oven. Tips: Use two spoons so that it is easier to shape up the ball..
- Bake 6. Bake for 8-10 minutes and then allow them to cool. They will harden and become chewy as they cool. Cookie flavor: Original: milk + walnuts + black raisins Brown: cacao + cashew nuts + cranberries Red velvet: beetroot dye & vanilla + almond nuts + golden raisins Yellow: tangerine & vanilla + berries.
I've been craving oatmeal like crazy these last few months of pregnancy. Whether it's in a bowl as a healthy breakfast or baked into cookies for a sweet treat, I want all the oatmeal. Peanut butter takes the place of regular butter in this cookie recipe. Just enough time for you to clean up and preheat the oven. Then, scoop, bake, eat, fall in flourless-peanut-butter-oatmeal-cookie-love.