Oat Cookies Recipe

Description

The cookie recipe below is a template, with variants listed towards the bottom. While fine on its own, the variants make them interesting, so I'd suggest making those, not the template. Be sure to read the variant you're making before beginning! By default they are low-FODMAP and dairy and gluten-free. Makes 16 cookies.

These recipes were developed with Erfan Entezami over about a year.

Equipment

You may be able to get away with substitutes for many of these, but this is what I use.

Large baking sheet (or two baking sheets)
Silicone baking mat or parchment paper to cover the baking sheet
Silicone or rubber spatula
Fork
Mixing bowl
Small bowl for beating an egg
Measuring cups/spoons
Oven
Microwave

Ingredients

1/2 cup [~120 ml] Countrycrock olive oil butter and a pinch of kosher salt
or 1/2 cup [~120 ml] Countrycrock plant based unsalted butter and 1 tsp [5 ml] Diamond Crystal kosher salt
or 1/2 cup [~120 ml] butter (contains dairy)
1 cup [~235 ml] brown granulated sugar
or Scant 1 cup [~225 ml] white granulated sugar and 2 tsp [~10 ml] molasses
1 large egg
1 cup [~235 ml] King Arthur measure for measure gluten free flour, loosely packed
or 1 cup [~235 ml] all purpose flour, loosely packed (contains gluten)
1.5 cups [~350 ml] gluten-free quick oats
1/2 tsp [~2.5 ml] baking soda
1/2 tsp [~2.5 ml] baking powder

Directions

Preheat your oven to 375°F [~190°C]
Melt butter in the microwave (30-45 seconds)
Beat egg in small bowl
Mix sugar, molasses if any, butter, and salt together until smooth
Mix in beaten egg until smooth
Mix in baking soda and baking powder
Mix in any other ingredients from the variant you're baking that go in the dough
Mix in flour
Mix in oats
Put baking sheet or parchment paper onto
Divide into 16 even cookies
Flatten cookies to about 1 inch [~2.5 cm] thick discs
Bake for 10 minutes
Take out and let cool for at least 15 minutes
Most variants are best refridgerated

Spiced fruit variant

Add the following to the dough:

Fresh zest of one orange
1 tsp [~5 ml] ground cinnamon
1/2 tsp [~2.5 ml] ground cloves

After shaping the cookies, make an indent with your thumb in each, then scoop ~1 tsp [~5 ml] Whole Foods brand apricot, peach, or orange marmalade fruit spread into the indentation before baking.

Maple pecan variant

Instead of molasses, use 1 Tbsp [~15 ml] maple syrup. Additionally, add the following to the dough:

Heaping 1/2 cup [~130 ml] of diced pecans
1/2 tsp [~2.5 ml] ground cinnamon
1 tsp [~5 ml] maple extract

Maple pecan apple butter variant

Instead of molasses, use 1 Tbsp [~15 ml] maple syrup. Additionally, add the following to the dough:

Heaping 1/2 cup [~130 ml] of diced pecans
1 tsp [~5 ml] ground cinnamon
1/2 tsp [~2.5 ml] ground clove
1 tsp [~5 ml] maple extract

After shaping the cookies, make an indent with your thumb in each, then scoop ~1 tsp [~5 ml] apple (or pumpkin) butter into the indentation before baking.

Chocolate chip variant

Instead of 1/2 tsp [~2.5 ml] of baking powder, use 3/4 tsp [~3.7 ml]. Additionally, add the following to the dough:

Heaping 1/3 cup [~85 ml] vegan chocolate chips or milk chocolate chips (contains dairy)

1/2 tsp [~2.5 ml] ground cinnamon

1 tsp [~5 ml] vanilla extract

Blueberry lemon poppy variant

Add the following to the dough:

Fresh zest of two lemons
1 Tbsp [~15 ml] poppy seeds
1 tsp [~5 ml] lemon extract

After shaping the cookies, make an indent with your thumb in each, then scoop ~1 tsp [~5 ml] Whole Foods brand blueberry fruit spread into the indentation before baking.

Coffee chocolate variant

Add the following to the dough:

Heaping 5 tsp [~25 ml] fresh coffee grounds (decaf still has caffiene!)
1/2 tsp [~2.5 ml] ground cinnamon

While the cookies are cooling, melt a 4 oz [~113 g] bar of 95% dark chocolate (make sure it's vegan if you're avoiding dairy) on the stove with a double boiler. When the cookies are cool, paint the melted chocolate onto the cookies. Let cool in the refridgerator for at least an hour, and keep refridgerated.

Raspberry double chocolate variant

Add the following to the dough:

~13 oz [~37 g] gently crushed freeze-dried raspberries
2 Tbsp [~30 ml] cocoa powder

After shaping the cookies, make an indent with your thumb in each, then scoop ~1 tsp [~5 ml] Whole Foods brand raspberry fruit spread into the indentation before baking.

While the cookies are cooling, melt a 4 oz [~113 g] bar of ~65% dark baking chocolate (make sure it's vegan if you're avoiding dairy) on the stove with a double boiler. When the cookies are cool, paint the melted chocolate onto the cookies, covering the fruit spread. Let cool in the refridgerator for at least an hour, and keep refridgerated.