Oatiest Oatmeal Cookies No Flour Recipes

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THE OATIEST OATMEAL COOKIES EVER



The Oatiest Oatmeal Cookies Ever image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield About 3 dozen cookies

Number Of Ingredients 10

1 pound old-fashioned rolled oats (about 5 2/3 cups)
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar, packed (about 3/4 cup)
3 1/2 ounces granulated sugar (about 1/2 cup)
1 teaspoon vanilla extract
1 large egg
4 ounces raisins, optional, soaked overnight in rum and drained, optional (about 2/3 cup)

Steps:

  • Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
  • Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
  • Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

OATMEAL COOKIES NO FLOUR



Oatmeal Cookies No Flour image

A chewy sweet treat made for Sam who avoids flour. If any left over you can crumble and use as granola over ice cream or yogurt.

Provided by Rita1652

Categories     Drop Cookies

Time 30m

Yield 30 serving(s)

Number Of Ingredients 9

3/4 cup butter
4 cups oatmeal
1 cup sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla
2 eggs, beaten
1 tablespoon cinnamon
1/2 cup dried dried craisin
1/2 cup chocolate-covered raisins (I used chocolate covered pomegranates)

Steps:

  • Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients.
  • Spoon on to a parchment lined cookie sheet pan.
  • Bake in a preheated 350 degree oven for 15-20 minutes.
  • Remove and let set for 5 minutes.

THE OATIEST OATMEAL COOKIES EVER



The Oatiest Oatmeal Cookies Ever image

Simple and delicious gluten-free oatmeal cookies use oat flour rather than wheat for a perfectly chewy, slightly sweet, and deliciously satisfying dessert. I have baked hundreds of different "oatmeal" cookies, and 98.358 percent of them called for gobs of wheat flour. Now, why would you make an oatmeal cookie with wheat flour when you could use oat flour and produce a cookie that is gluten free? Consider, too, the fact that such a cookie tastes more oaty and feels more crunchy and chewy than a cookie that relies on wheat - which obviously has no place in an oatmeal cookie. This recipe first appeared in Season 14 of Good Eats. Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 1h8m

Number Of Ingredients 10

16 ounces old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, optional

Steps:

  • Heat oven to 375ºF. Line two half sheet pans with parchment paper and set aside.
  • Spread oats into a single layer on a half sheet pan and bake until lightly toasted, about 20 minutes. Cool the oats on the pan for 2 to 3 minutes.
  • Grind half the toasted oats in a food processor until they reach the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor, and pulse 2 to 3 times to combine. Set aside.
  • Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the ground oats mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using. Stir to combine.
  • Scoop the dough with a 1 1/2-ounce disher onto the prepared half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a wire rack to cool completely.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES



Flourless Peanut Butter Oatmeal Cookies image

Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.

Provided by Sally

Categories     Cookies

Time 50m

Number Of Ingredients 7

2/3 cup (58g) old-fashioned rolled oats*
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup (250g) peanut butter at room temperature or cold*
6 Tablespoons (90g) packed light brown sugar*
1/2 cup (90g) semi-sweet or dark chocolate chips

Steps:

  • In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.
  • Chill the cookie dough for 30 minutes.
  • Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
  • Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
  • Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long!

EASY 4 INGREDIENT PEANUT BUTTER OATMEAL COOKIES



Easy 4 Ingredient Peanut Butter Oatmeal Cookies image

These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand -- no brown sugar or baking soda required!

Provided by Real Mom Nutrition

Time 20m

Number Of Ingredients 4

1 cup peanut butter (regular or natural both work)
1 egg (or one flax egg; see recipe note below)
1/2 cup oats (old fashioned or quick)
1/2 cup sugar

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together in a medium bowl.
  • Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).
  • Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
  • Bake about 10-12 minutes or just until the tops start to look dry.
  • Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.

Nutrition Facts : Calories 111 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cookie, Sodium 51 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

OATIEST OATMEAL COOKIE



Oatiest Oatmeal Cookie image

Find out why Alton Brown's Food Network cookie recipe earns the title of Oatiest Oatmeal Cookie.

Provided by Alton Brown

Categories     dessert

Time 27m

Yield 3 dozen cookies

Number Of Ingredients 10

16 ounces old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
10 ounces unsalted butter, room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces raisins

Steps:

  • Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
  • Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.
  • Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.
  • With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.

Nutrition Facts : Calories 158 calorie, Fat 7.5 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 27 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 11 grams

THE OATIEST OATMEAL COOKIES EVER



The Oatiest Oatmeal Cookies Ever image

Provided by Alton Brown

Time 1h8m

Yield about 3 dozen cookies

Number Of Ingredients 10

16 ounces old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.
  • Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
  • Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.
  • Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

NO FLOUR COOKIES (6 FLAVORS!)



No Flour Cookies (6 Flavors!) image

Easy no flour oatmeal cookies made without eggs, without dairy and without flour! These flourless cookies are healthier, and take 10 minutes to make! 6 different flavors- Oatmeal raisin cookies, white chocolate macadamia nut cookies, white chocolate cranberry cookies, pecan coconut cookies, flourless chocolate chip oatmeal cookies, triple chocolate chip cookies, and chocolate chunk oatmeal cookies.

Provided by Arman

Categories     Dessert

Number Of Ingredients 20

1 1/2 cups gluten free rolled oats (any rolled oats work)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup sugar of choice (white, brown, coconut or sugar free)
1/4 teaspoon salt
2 tablespoon coconut oil (can substitute for dairy free butter/butter of choice)
1/2 cup milk of choice
1/4 cup chocolate chips of choice (or mix-ins of choice)
1/4 cup raisins
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup dairy free white chocolate chips (or standard white chocolate chips)
2 tablespoon macadamia nuts (chopped)
1/4 cup dairy free white chocolate chips
1/4 cup unsweetened dried cranberries
1/4 cup pecans (chopped)
2 tablespoon chocolate chips of choice
2 tablespoon unsweetened shredded coconut
1/4 cup mixed chocolate chips (semi-sweet, dark, white, etc.)
1/4 cup chocolate chunks of choice

Steps:

  • Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper and set aside.
  • In a high-speed blender or food processor, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
  • In a large mixing bowl, add your blender ingredients. Add your coconut oil (or butter), vanilla extract, and milk and mix until combined. Fold through your mix-ins of choice (depending on which cookie option you choose), reserving a few to top the cookies with.
  • Form 12 small balls of dough onto the lined tray or cookie sheet. Press on each ball into a cookie shape and top with extra mix-in ingredients. Bake for 10 minutes, before removing from the oven and letting cool on the pan completely.

Nutrition Facts : ServingSize 1 cookie, Calories 72 kcal, Carbohydrate 11 g, Protein 1 g, Fat 3 g, Sodium 125 mg, Fiber 1 g

OATIEST OATMEAL COOKIES -NO FLOUR



OATIEST OATMEAL COOKIES -NO FLOUR image

Categories     Dessert

Number Of Ingredients 11

Ingredients
16 ounces old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, optional

Steps:

  • Directions Heat the oven to 375 degrees F. Spread the oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind 8 ounces of the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed using the paddle attachment until light in color about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine. Scoop the dough with a 1 1/2-ounce disher or server onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, about 12 to 14 minutes. Rotate the pan halfway through the cooking time. Cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.

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