Super SIMPLE, Super CRISPY, Super CRUMBLY 🔥 Oatmeal Cookies without Flour | Gluten Free Recipe

Super simple, super crispy, super crumbly cookies. Oatmeal cookie recipe without flour. Gluten Free Recipe. Simple Oatmeal Cookies with quick oats.

Hello, friends!
Today, I'm making quick oatmeal cookies without flour.

Try this easy homemade recipe for crispy oatmeal cookies.
This peanut cookie recipe is so simple to make! You only need four main ingredients that you probably already have at home: butter, sugar, oatmeal, and eggs. Mix the ingredients together, and the oatmeal biscuits will be ready in 20 minutes. Try making these cookies with either instant oatmeal or rolled oats to see which texture you prefer.

Enjoy these crunchy oatmeal cookies for breakfast, as a snack, or with a cup of coffee whenever you need a break from work or something tasty. You can enjoy them guilt-free because they're low in sugar, high in fiber,   gluten-free and healthy!

You can also easily customize these oat cookies by adding different spices, such as cinnamon, vanilla, or nutmeg, as well as any nuts or dried fruits (prunes, raisins, apricots, dried cranberries).

They're crisp and crumbly with a pleasant, nutty flavor. They're not too sweet, and they're slightly salty. You'll love them because they're so delicious!

Here's how to make Flourless Oatmeal Cookies:

INGREDIENTS: (for 36×47 cm baking tray, yields 20 cookies)

125 g unsalted Butter, at room temperature
50 g Sugar (I added Brown Cane Sugar)
1 whole egg (medium-sized)
100 g ground Oat Flakes or Oat Flour (or all-purpose Flour if you don't have a blender or Oat Flour)
125 g Fine Oat Flakes
125-150 g Roasted Salted Peanuts or nuts of your choice (optional)

1 tsp Vanilla extract
1/2 Tbsp of Baking Powder
1/2 tsp of Baking Soda
1/4 tsp of Salt or to taste

TIPS:

• If you don't have a blender or prefer not to use one, you can use store-bought oat flour or even all-purpose flour.

• If you prefer sweeter baked goods, add more sugar to taste. Personally, I don't like things too sweet, so I reduce the sugar in all my recipes.

• I rolled the dough into balls slightly larger than a walnut (approx. 30 g each). I got 20 cookies. That was just enough to fit on a 36x47 cm tray.

• The smaller and flatter the cookie, the crispier and crumblier it will be. To achieve a softer center, form larger balls.

• Baking time depends on your oven, the size of your cookies, and how browned you want them. Adjust the baking time based on these factors.

• You can easily vary these cookies by adding different spices, such as cinnamon, vanilla, or nutmeg, as well as any nuts or dried fruits.

• You can make a large batch of cookies. They will keep for up to two weeks in an airtight container.

Enjoy!

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