My oatmeal cookies recipe is a gem, and does all my bidding:
I make them with added nuts and seeds, gluten-free-friendly, vegan-friendly, you name it! I use the recipe in a dozen permutations and get different oatmeal cookies each time, all delicious, fun and exciting.
These oatmeal cookies are so crunchy you can crumble them and use them as granola:
In fact as often as not, this is the way I make my granola, and believe it or not I find it easier that way.
Couldn’t live without them! They will be your best friends, as they are so versatile! In fact, don’t even bother with a mixer: All ingredients aboard, mix, shape, bake, that’s the whole story!
Occasionally I have an urge to eat more of oatmeal cookies than is good for me, and I forgo a whole meal so I can splurge and have four or five of them instead, with a cup of tea. In this case, I conveniently call them lunch: They are real food!
Worried you won’t be able to keep your hands off my (OK, your) oatmeal cookies?
Store them out of sight, in the freezer. No need to wait for them to defrost: Cookies never freeze solid!
- 2 eggs (Vegan: substitute 2 tablespoons ground flax seeds mixed with 1/3 cup warm water)
- 2 pouches Levana Nourishments Vanilla Bean
- ¾ cup extra light olive oil
- ½ cup coconut sugar
- 1/4 cup stevia or truvia
- ½ teaspoon salt
- 3 cups old-fashioned oats (gluten-free: make sure it is clearly stated on the container)
- 1/3 cup flour (any flour, including gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- 1½ teaspoons allspice
- ¼ teaspoon nutmeg
Preheat the oven to 350°F.
Place all ingredients in a mixing bowl and combine thoroughly by hand. Drop by heaping teaspoons on a cookie sheet lined with parchment paper, 1 inch apart.
Flatten them slightly with your hand. Bake one sheet at a time. Bake 15 minutes. The texture should be crisp. Leave one baked cookie out for a few minutes to cool: If it is not perfectly crisp, return the cookies in the oven to crisp 1 to 2 more minutes. Store at room temperature in a cookie tin. Makes about 3 dozen cookies.
Variations: Short and sweet selection please!
- Use flax oil or coconut oil or other nut oil instead of light olive oil.
- Throw in 1 cup of unsweetened grated coconut.
- Throw in 1/2-1 cup chopped nuts (pecans, walnuts, hazelnuts, peanuts, etc.) or seeds (sunflower, pumpkin, flax, sesame, poppy, chia, hemp, etc.).
- Throw in ½ cup raisins, or other dried fruit, larger ones chopped.
- Omit the cinnamon, and play with different spices. Cardamom, ginger, lemon zest, lavender, nutmeg, anise seeds (I love the anise with the sesame seeds)
- Throw in 1 1/2 cups best-quality bittersweet or semisweet chocolate chips. In this case, use a little less sugar/stevia
- Cranberry lovers take note: While fresh cranberries last, look as I do, for exciting ways to use them. Frozen and thawed will work too. Use the basic recipe, and throw in 2 cups fresh cranberries, coarsely chopped in a food processor, and 2 cups chocolate chips.