Where's the flour?! There isn't any. The binding ingredient is oats, so this is a naturally gluten-free cookie. Flourless Classic Oatmeal Cookies courtesy of Victoria Blashford-Snell and Brigitte Hafner, from The Illustrated Kitchen Bible
Ingredients
1-3/4cupsold fashioned rolled oats- see notes
⅔cuplight packed brown sugar- or Splenda brown sugar blend
½cupsunflower oil
1wholeegg
½teaspoonpure vanilla extract
Instructions
Preheat oven to 350 degrees. Lightly oil or spray two baking sheets.
Stir together oats, brown sugar or sugar blend, and oil, until well combined.
Add egg and extract, and stir to combine again.
Drop by heaping teaspoons onto baking sheets, spacing them at least an inch apart. Flatten slightly with a fork, and bake 15-18 minutes, until brown.
Transfer to a wire rack and let cool completely.
Spa Index Kitchen Notes
For a peanut butter variety, add 1 tablespoon crunchy peanut butter.For a chunky textured cookie, keep your old fashioned oat flakes whole. For a smoother, more refined texture, pulse the oats just a second or two (not much) in a blender, to make a lighter, slightly more floury mixture. Don't over-blend or you'll create oat bran or oat flour!
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