Oatmeal Cookie (No Flour recipe)

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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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.
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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!
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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. 

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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.

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Peanut butter Cookies (no flour)

http://shermsrecipes.blogspot.com/2011/02/peanut-butter-cookies-no-flour.html

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
 

Raisin Nut Nibble Cookies

HOPPER'S LIGHT HOUSE, WATERCOLOR, ARTIST; PT SHERMAN

http://shermsrecipes.blogspot.com/2010/09/raisin-nibbles-cookies.html
Additional comments Are welcomed

Quick Cookies, Fruit Cakes From Cake Mix

Quick Cake Mix Cookies or Fruit Cakes
In a pinch use a cake-mix or other such pre-mixes to make cookies or, even fruit cakes by adding in such dried fruits, nuts or, bananas, carrots, raisins, chips, coconut, protein, fiber, etc. It's very efficient, cost effective and make mixes more healthy. Add in flax seed oil as an egg replacement or, mayo in place of eggs.

Did you know you could add in mayo instead of the oil and get a softer cookie? Or, just add in 2 tbl of yogurt, zucchini, graded apples, or carrots i.e. will also add in moisture. These moist mayo choc. cookies will taste better the next day. Your basics is the adding in of margarine if your vegan (oil) and use no water.

My mother-in-law uses to bake banana bread with a yellow cake mix by adding in a banana, nuts, and bit less-more liquid. Add in fiber with flax seed etc. and, it goes on... just use your imagination.
I collect recipes that are handy to have in an emergency. Cake mixes can be bought on sale are cheaper to make than buying from a bakery, or, from scratch, or from expensive cookie mixes;  adjust and add in bit of oatmeal, peanut-chocolate chips, coconut or fiber even a bit of whole wheat by the tablespoons until the dough suits your tastes of the raw dough, especially if the mix may have too much sugar. If you are adding frosting's, always cut the sugar when ever possible.
As you go along with this method/idea you’ll get quite proficient at making these cookies from a box,, buying it on sale. To store for a long time then, freeze boxes of cake mixes in a large plastic bag in over night then take out + store for an emergency event. Best secret-No weevil either.

For good cooking sense, when they raise at their peak in the oven continue to bake a few minutes more and let them finish baking on top of the stove on baking sheets.
 Two, never leave the kitchen when cookies are in the oven. It's a cookie-baker's golden rule.
Three always have a timer.
 Four, Cool then remove to a paper product such as towel, paper sack, newspaper, tea towel, or rack.
to absorbing any excess oil.
Five for a nice tan crust always use baking papers/sheets or, never let aluminum pans get to dark. This will cause the crust of the cookie to become too dark. Glass is good to cook on and special pan are now available. Six, Some cookies need a Pam cooking spray, however too much oil will give you a too dark crust on the bottom.
Seven, Make a dough-roll of any left overs in wax paper or store in plastic for about a dozen cookies to cook for another time. Or, freeze them on old cookies sheets in the freezer. Then after frozen take them off while still frozen and store them in plasitc, so not to over-eat them at one time. It will be easy to pop a few in for children for after school snacks.
 You can use any cake mix flavor, add more chocolate to a cheaper cake mixes, buy at health food stores or non-gluten styles.
Tip: Buy up at the dollar stores on sugar cookie mixes because it's my basic's mix for all the above suggestions to any of these methods of baking semi home made boxed cookies.

Vanilla Dough:
1 (18.25-ounce) box white cake mix
1/3 cup oil
4 tablespoons butter, melted (or, skip the oil and butter and one cube of margarine or shortening)
1 egg, beaten to blend
1 teaspoon pure vanilla extract
3/4 cup chopped walnuts, lightly toasted

Or,
Chocolate Dough:
1 (18.25-ounce) box devil's food cake mix
1/3 cup vegetable oil
4 tablespoons butter, melted
1 egg, beaten to blend
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts, lightly toasted
Vanilla Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
Chocolate Dough preparation: Beat cake mix, oil, melted butter, egg, and vanilla in large bowl
until dough forms. Stir in walnuts.
Cookie preparation: Preheat oven to 350 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, and
then roll gently to form one ball. Place 20 balls on an un-greased
baking sheet, spaced evenly apart. Bake for 10 minutes, or just
until cookies begin to brown. Cool cookies on cookie sheets for 5
minutes. Transfer cookies to cooling racks and cool completely.
Repeat with remaining chocolate and vanilla dough, forming about
6-dozen cookies total. Store in airtight container at room
temperature up to 2 days, or freeze up to 3 months

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