Flourless oatmeal cookies with the perfect amount of chew. Easy to make and even easier to eat (so be careful!).
I just love a good oatmeal cookie. There are two things I have zero self control around: cinnamon rolls and oatmeal cookies.
I suppose it’s a blessing in disguise that I can no longer have Cinnabon on Christmas Morning. I circled the sticky buns like a vulture until I finally gave in and ate a second (okay third). Ah, the good ol’ gluten filled days.
I wanted flourless oatmeal cookies not flourless peanut butter cookies with oats so I set out to make a delicious cookie without peanut butter as a binder. Don’t misunderstand me here. The left side of my heart is basically made of peanut butter. I eat it every morning on my waffles. But this one time I want it to be all about the oats. I also have a recipe for oatmeal cookies with oats and gluten free flour.
What you need for these no flour oatmeal cookies:
- Brown Sugar
- Quick Cooking Oats
- Baking Soda
- Kosher Salt
I used quick cooking oats in this recipe and the cookies came out perfect.
Are these flourless cookies gluten free?
They are if you use gluten free oats which I do. This may not be necessary if you aren’t very sensitive to gluten but since I have celiac I can’t buy normal oats.
Oats are not considered a gluten containing grain but they are processed in facilities with wheat. Therefore cross contamination is almost certain so if you want this recipe to be gluten free only buy oats that are labeled or certified gluten free.
I bought Bob’s Red Mill Gluten Free Quick Cooking Oats. They have a big red gluten free banner on the top of the bag. This is important because not all of their oats are gluten free.
I wouldn’t call these healthy cookies because they still have butter and sugar but oats are high in fiber and minerals so that’s a win!
It’s oatmeal cookie time!
These cookies are super simple to make!
- Preheat the oven to 375 degrees Fahrenheit. Always preheat your oven first.
- Cream the butter and both sugars in a stand mixer on medium speed for four minutes. The mixture will look lighter and fluffier than when you started.
- Add the egg and beat on medium speed until combined. Scrape the bowl with a spatula.
- Dump in your oats, baking soda and salt. Beat on medium speed until everything is thoroughly mixed together. Scrape the bowl with a spatula if necessary.
- Using a small portion scoop (the cookies will spread) scoop 5 cookies onto a silpat lined sheet pan. Parchment paper will also work but if you love to bake get yourself a silpat. I have two and I can’t imagine my baking life without them. It’s basically a silicone mat that goes onto your sheet pan and keeps everything from sticking.
- Bake cookies for 9 to 11 minutes or until the outsides are brown and the insides still look a little underdone. If you pull the cookies out when the entire cookie looks done they are overdone. The cookies will continue to cook a little once they are out of the oven and then set as they cool. The exterior will be crispy and the interior chewy!
- Once cooled, enjoy your delicious oatmeal cookies!
Let us not forget the mix ins!
If your heart is sad that these aren’t flourless oatmeal raisin cookies then fear not. Add some raisins! Oatmeal cookies are such a great catchall for mix ins.
You could add:
- Chocolate chips or chunks
- Dried Cranberries
- M & M’s or Reese Pieces (always lovin’ uses for leftover halloween candy)
- Butterscotch Chips
- White chocolate chips or chunks
Flourless Oatmeal Cookies
- Sheet pan
- 1/2 cup unsalted butter, room temp (1 stick) Or microwave cold butter for 10 seconds
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 1/2 cup quick cooking oats Make sure they're labeled gluten free for gluten free cookies
- 1/2 t. baking soda
- 1/2 t. kosher salt
- Preheat oven to 375 degrees Fahrenheit.
- Cream butter and both sugars in a stand mixer on medium speed for four minutes. The mixture should look lighter and fluffier.
- Add the egg and beat on medium until combined. Scrape the bowl with a spatula if necessary.
- Add quick cooking oats, baking soda and kosher salt to the bowl. Beat on medium speed until thoroughly combined.
- Using a small portion scoop (the cookies will spread) scoop 5 cookies onto a silpat or parchment lined sheet pan.
- Bake for 9 to 11 minutes until the outsides are brown but the center looks a little underdone. The cookies will set up more as they cool. If the entire cookie looks done or golden brown when you pull them out they will be overcooked.
- Once cooled, enjoy!