chewy flourless oatmeal cookies
Chewy flourless oatmeal cookies might be just the Southern recipe you are searching for. For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 149 calories, 4g of protein, and 10g of fat each. 224 people were impressed by this recipe. If you have coconut sugar, baking powder, chocolate chips, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 17 minutes. It is brought to you by Running with Spoons. Overall, this recipe earns a rather bad spoonacular score of 18%. Users who liked this recipe also liked soft & chewy flourless oatmeal raisin cookies, Flourless Chocolate Chewy Cookies, and chewy flourless gingerbread cookies.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 7 minutes
Ingredients:
1 cup (128 g) almond flour
½ tsp baking powder
½ tsp baking soda
optional chocolate chips, melted, for coating.
3 Tbsp (45 ml) coconut oil, melted**
6 Tbsp (72 g) coconut sugar*
1 large egg
1 cup (80 g) quick oats
Equipment:
baking paper
baking sheet
mixing bowl
oven
wire rack
knife
Cooking instruction summary:
Preheat your oven to 350F (176C) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, baking powder, and salt. Add the egg and coconut oil, and mix until fully combined.Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and dont flatten them too thin.Bake for 7 9 minutes, until the edges begin to turn golden brown.Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.Optional: melt some chocolate chips and use a knife or the back of a spoon to spread some chocolate on one side of the cookies. Place them in the fridge to set before enjoying.
Step by step:
1. Preheat your oven to 350F (176C) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, baking powder, and salt.
2. Add the egg and coconut oil, and mix until fully combined.Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and dont flatten them too thin.
3. Bake for 7 9 minutes, until the edges begin to turn golden brown.
4. Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.Optional: melt some chocolate chips and use a knife or the back of a spoon to spread some chocolate on one side of the cookies.
5. Place them in the fridge to set before enjoying.
Nutrition Information:
covered percent of daily need
