No-Flour, Oatmeal Cookie (gluten, flour free/ allergies free if you use organic) This is a no flour complex very high in fiber adaptable breakfast or a great pick me up snack recipe. Make this the best organic whole oatmeal cookies ever. So much better than the ones from from health food stores that have preservatives in them.
Also; you could substitute some of the organic whole oats to whole-wheat flakes or other grains when you get use to doing this recipe as is first. It's made a bit different. (Coconut, organic peanut butter and chocolate chip, carob and etc can be added in after, first, making it from the original recipe with tweets to your likings. This makes up a big batch for large families (freeze). You may prefer to ½ the recipe making smaller batches.
You will need the baking paper, or two very good cookie sheet pans. They have to cool down in the pan, or slide off using your paper after being cool down a bit. The other pan will keep you baking while your first batch cools. They are delicate at this stage, depending on how long they are it will harden and become crisp (which I like in this cookie. If not take them out a bit early)
My neighbors use to come to my house to get this cookie. I use to always have it on hand but then my daughter moved. It was her favorite cookie recipe. I have waited many years to find this kind of recipe; all oats.
I've taken a (google image: oatmeal cookies,) I have no camera. If you spread about 1/4 thickness in a Pyrex baking dish in the form of a loose hay-stacks with a lg ice cream scoop...or, you can make breakfast bars too.
If you use choc. chips don't add into the mix in you gal. jar to let the oil and oats and sugar macerate but, press them on just before baking.
It may be a good recipe to store and pass onto you next generation.
However, you may not want to share these gems. LOL
BEST Oatmeal Cookies (no flour) This originally came from the Seventh Day Adventist Magazine long ago, but this has been rendition/adaptions. The original had too much sugar. Always taste the dough to see if it sweet enough on all recipes. This had one more cup of sugar.
4 cups organically grown whole grain oats is best
1 or 1-3/4 cups dark brown sugar (or, to taste)
1 cup of pressed sunflower (or safflower oil ...it's the Tonalin CLA oil...) or, any Mono oil (even light olive oil.) Coconut oil?
SET ASIDE IN : Let the above three ingredients needs to sit/stand for eight hours A must! in a gallon jar or big Tupperware bowl i.e.
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However, you may not want to share these gems. LOL
BEST Oatmeal Cookies (no flour) This originally came from the Seventh Day Adventist Magazine long ago, but this has been rendition/adaptions. The original had too much sugar. Always taste the dough to see if it sweet enough on all recipes. This had one more cup of sugar.
4 cups organically grown whole grain oats is best
1 or 1-3/4 cups dark brown sugar (or, to taste)
1 cup of pressed sunflower (or safflower oil ...it's the Tonalin CLA oil...) or, any Mono oil (even light olive oil.) Coconut oil?
SET ASIDE IN : Let the above three ingredients needs to sit/stand for eight hours A must! in a gallon jar or big Tupperware bowl i.e.
.......................................................................................
Next... mix the following together.
2 well beaten organic eggs -to hold them together
½ teaspoon sea salt (high in magnesium, and less use of salt)
2 teaspoons almond extract
1-cup nuts (slivered or chopped almonds? -nut meat) I used slivered almonds
Use the smallest ice cream scoop (1/8') for dropping these "haystack" looking oats mounds on a cooking sheet and round together the edges where it will brown too much.
...............
Bake for about 10 minutes or, longer if you desire crispier cookies. They need to be first baked (abt 10 minutes at 350) and then cooled down; right on cookie sheets before removing them or they will break apart and the cookie will crumble.
Be patience they're well worth the wait. Some like these crispy, other prefer them medium. Also they will naturally crisp up in storage. (Half the recipe if its too much) They will not go to waste!
...................
2 well beaten organic eggs -to hold them together
½ teaspoon sea salt (high in magnesium, and less use of salt)
2 teaspoons almond extract
1-cup nuts (slivered or chopped almonds? -nut meat) I used slivered almonds
Use the smallest ice cream scoop (1/8') for dropping these "haystack" looking oats mounds on a cooking sheet and round together the edges where it will brown too much.
...............
Bake for about 10 minutes or, longer if you desire crispier cookies. They need to be first baked (abt 10 minutes at 350) and then cooled down; right on cookie sheets before removing them or they will break apart and the cookie will crumble.
Be patience they're well worth the wait. Some like these crispy, other prefer them medium. Also they will naturally crisp up in storage. (Half the recipe if its too much) They will not go to waste!
...................
Do not sub "diet sugars or high fructose types of sugars" I've done honey too...hu mmmm ... don't care for the moist cookie effect. If you use a substitute for the egg, put it with the oats jar.
It's the egg and sugar that holds these together,
These cookies have to be soaked with the oil (olive oil works too); baked them but first cool them down then, remove from baking paper. This does the the trick. You actually can use any oil, I prefer the mono-s (I know I am repeating, but some things need to be emphased for a this style of cooked.
It's the egg and sugar that holds these together,
These cookies have to be soaked with the oil (olive oil works too); baked them but first cool them down then, remove from baking paper. This does the the trick. You actually can use any oil, I prefer the mono-s (I know I am repeating, but some things need to be emphased for a this style of cooked.
.....................
This is another way to use any left-over's
**GRANOLA: Layer the mixture out on size of your lined baking paper or wax paper lined cookie sheet, (unless, you have pans that don't burn cookies on the bottoms) Then, slowly baking them at 250 for 40 minutes.
Or for a more crunchy bites up to 1 hr. depending on tray size, thickness and depends your oven temperature. The easiest way is just to crunch up the left-over cookies in milk, works great too. (Add in other ingredients, raisins, coconut etc as you get more proficient when using this recipe a lot...which I did .) They are so easy to make...
*Melt coconut oil or butter and use for the replacement of the safflower oil.
This is another way to use any left-over's
**GRANOLA: Layer the mixture out on size of your lined baking paper or wax paper lined cookie sheet, (unless, you have pans that don't burn cookies on the bottoms) Then, slowly baking them at 250 for 40 minutes.
Or for a more crunchy bites up to 1 hr. depending on tray size, thickness and depends your oven temperature. The easiest way is just to crunch up the left-over cookies in milk, works great too. (Add in other ingredients, raisins, coconut etc as you get more proficient when using this recipe a lot...which I did .) They are so easy to make...
*Melt coconut oil or butter and use for the replacement of the safflower oil.
...............................
Peanut butter Cookies (no flour)
http://shermsrecipes.blogspot.com/2010/11/oatmeal-cookie-gluten-free.html
Try this no flour cake too made with coconut or almond flour (angel food cake)
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http://shermsrecipes.blogspot.com/2010/07/refrigerator-oatmeal-cookies.html
http://toughertimes.blogspot.com/2013/09/coffee-break-cookies.html
http://shermsrecipes.blogspot.com/2010/07/refrigerator-oatmeal-cookies.html
http://toughertimes.blogspot.com/2013/09/coffee-break-cookies.html
2 comments:
Thank you for sharing!
Beginning Insanity Asylum soon, so I would be needing these. Thanks
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