Oatmeal Cookies No Flour Recipes

NO FLOUR COOKIES (6 FLAVORS!)

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.

EASY 4 INGREDIENT PEANUT BUTTER OATMEAL COOKIES

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.

3 INGREDIENT HEALTHY APPLESAUCE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with silicone baking mat or parchment paper.
• In a large bowl, add applesauce and oats. Mix with a spoon until evenly combined and all oats are moistened. Stir in mix-ins (you can add them onto the cookies right before baking instead for a prettier presentation. See notes for more details).
• Use a 1.5 tbsp cookie scoop and scoop dough balls, placing them onto prepared baking sheet, spaced 2 inches apart. Using the back of your spoon or the palm of your hand, press down on dough balls to form thick round disks (about 3/8 inch thick). The cookies will not spread or change shape during baking so shape them as needed until they are how you want them to be.
• Bake cookies about 13-15 minutes or until they are set. If you are unsure if the cookies are set, use a cookie spatula and try to lift a cookie off of the baking sheet. You should be able to lift the cookie off of the sheet in one piece when they are done. Let cookies cool before removing and eating. Store cookies in airtight container at room temperature for 1-2 days or in the fridge or freezer for longer.

OATMEAL COOKIES NO FLOUR

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.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES

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!

SUGAR FREE OATMEAL COOKIES

Steps:

• In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
• Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
• In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
• Add flaxseed mixture and whisk really well.
• Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
• Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
• Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!

ALMOND FLOUR OATMEAL COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, and set it aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients, and mix until combined. Fold through the chocolate chips. If the batter is too thick, add the milk of choice, as needed.
• Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Using your hands, roll out balls of cookie dough. Place the balls of cookie dough onto the lined sheet and press each one down slightly.
• Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.