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THE BEST Dairy-Free Oatmeal Cookies
Do you know what the secret to these cookies is? I’ve been making them for 15 years and I’ve already lost count of how many times I’ve made them. Their secret is simplicity, there’s no butter, they’re
oil-based, they take 10 minutes to put in the oven and the result is stunning.
The only change I made was reducing the amount of sugar, and I wish that every time that I have time to make these wonderful cookies, I will. It’s super simple. You mix it, you make it balls-shaped, you put it in the oven and then you let the magic happen.
If you’re into homemade cookies, you’ve come to the right place.
50 Cookies
Ingredients:
200g thick oatmeal (2 cups)
240g flour (1 and 3/4 cup)
1 and 3/4 teaspoon baking powder
2 eggs L
100g demerara brown sugar (1/2 cup)
80g sugar (4 tablespoons)
100ml oil (3/4 cup)
1 teaspoon cinnamon
Preparation:
1. Preheat oven to 180 degrees and line a baking sheet with baking paper.
2. Put all ingredients in a mixer except for the baking powder and use a dough hook to mix until smooth. Towards the end, add the baking powder.
3. Make balls weighing 17 – 18 g. Arrange in a baking sheet with spaces, bake for about 13 – 15 minutes. The cookies flatten out, come out soft and harden on the outside.
