Description
Delicious and easy Flourless Oatmeal Cookies made with quick cooking oats, brown and white sugars, and a touch of butter. These cookies are naturally gluten-free when using certified gluten-free oats, offering a soft, chewy texture with a perfect balance of sweetness. Perfect for a quick baking treat without the need for flour.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, room temperature (1 stick)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 1/2 cups quick cooking oats (ensure gluten-free if needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a stand mixer on medium speed, cream together the unsalted butter, brown sugar, and white sugar for about four minutes until the mixture becomes lighter in color and fluffy in texture.
- Add Egg: Beat in the egg on medium speed until it is fully incorporated. Use a spatula to scrape down the bowl if needed to blend everything well.
- Combine Dry Ingredients: Add the quick cooking oats, baking soda, and kosher salt to the mixing bowl. Beat again on medium speed until all the ingredients are thoroughly combined into a consistent dough.
- Portion the Cookies: Using a small portion scoop, place five cookie dough mounds onto a silpat mat or parchment-lined baking sheet. Be sure to space them apart since the cookies will spread during baking.
- Bake: Bake the cookies in the preheated oven for 11 minutes. The edges should be brown while the centers remain slightly underdone; this allows the cookies to set perfectly as they cool.
- Repeat: Continue scooping and baking the remaining cookie dough in batches until all dough is used.
- Cool and Serve: Let the cookies cool fully on the baking sheet before enjoying to allow them to firm up and reach their ideal texture.
Notes
- Use certified gluten-free oats if you want these cookies to be gluten-free.
- Do not overbake; cookies should have slightly underdone centers when removed from oven for best texture.
- Room temperature butter ensures proper creaming with sugars for a fluffy cookie base.
- You can substitute kosher salt with sea salt if needed but keep quantity the same.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 7 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
