Oatmeal Cookies

These rustic oatmeal cookies are a delightful, wholesome treat made with simple pantry staples. Rolled oats provide a chewy texture, while unbleached flour and a pinch of salt create a sturdy base. Light sesame oil adds a subtle nutty aroma, and apple juice serves as a natural sweetener and binder, keeping the cookies moist without excessive sugar. For those who prefer a sweeter bite, a tablespoon of honey can be stirred in. These cookies are naturally vegan and gluten-free if you swap the wheat flour for oat flour. They are perfect for a quick snack, a healthy breakfast on the go, or a guilt-free afternoon pick-me-up. The result is a tender, slightly crisp cookie that celebrates the natural flavors of oats and fruit.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 1037.7

Dietary: Low-cal, Vegetarian

Description

These rustic oatmeal cookies are a delightful, wholesome treat made with simple pantry staples. Rolled oats provide a chewy texture, while unbleached flour and a pinch of salt create a sturdy base. Light sesame oil adds a subtle nutty aroma, and apple juice serves as a natural sweetener and binder, keeping the cookies moist without excessive sugar. For those who prefer a sweeter bite, a tablespoon of honey can be stirred in. These cookies are naturally vegan and gluten-free if you swap the wheat flour for oat flour. They are perfect for a quick snack, a healthy breakfast on the go, or a guilt-free afternoon pick-me-up. The result is a tender, slightly crisp cookie that celebrates the natural flavors of oats and fruit.

Ingredients

3 cup Rolled Oats
1 cup Flour (unbleached)
1/4 teaspoon Salt
2 tablespoon Light Sesame Oil
1 1/2 cup Apple Juice
1 tablespoon Honey (opt)

Directions

1
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C).
2
In a large bowl, whisk together the rolled oats, unbleached flour, and salt.
3
Pour in the light sesame oil and mix until the dry ingredients are evenly coated.
4
Add the apple juice and optional honey to the mixture.
5
Stir until a thick, cohesive dough forms. If the dough appears too dry, add apple juice one tablespoon at a time until it comes together.
6
Drop spoonfuls of the dough onto a greased or parchment-lined cookie sheet.
7
Flatten each cookie slightly with the back of a spoon or your fingers to ensure even baking and a crispier texture.
8
Bake for 15 to 20 minutes, or until the edges are golden brown.
9
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1037.7kcal

% Daily Value *
Total Fat 20.6g32%
Saturated Fat 4.0g20%
Cholesterol 0.0mg0%
Sodium 1224.5mg52%
Total Carbohydrate 177.4g60%
Dietary Fiber 20.9g84%
Sugars 11.9g
Protein 36.5g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variations: For a gluten-free version, omit the wheat flour and substitute with 1 cup of oat flour plus 1 tablespoon of arrowroot powder.

Flavor Twist: Use pineapple juice instead of apple juice for a sweeter, tropical flavor profile.

Leftover Oats: If using leftover cooked oatmeal, reduce the apple juice to 1 cup and add 2 tablespoons of honey or another sweetener to bind the mixture.

Add-ins: Feel free to fold in raisins, chopped nuts, or dried fruits if desired, though the base recipe is sugarless and simple.

Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.

Keywords: oatmeal, cookies, rolled oats, apple juice, sesame oil, vegan, gluten-free option, healthy snack, baking, simple, wholesome, chewy, natural sweetener, breakfast, quick recipe

Read it online: https://www.chefs-mate.com/recipe/oatmeal-cookies-4/