Oatmeal Cookies without Butter

Course Dessert

Prep Time 15

Cook Time 17

Servings

1 1/2 cups (190 grams) all-purpose flour, whole wheat flour or white whole wheat flour OR for gluten-free, use the mix listed in the notes* or Bob's Red Mill 1:1 Gluten-free Baking Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup (168 grams) melted coconut oil OR another oil (see post for more notes)
1 1/3 cups (266 grams) brown sugar or coconut sugar
2 large (50 grams each, out of shell) eggs or 2 chia eggs for vegan**
1 tablespoon vanilla extract
2 3/4 cups (260 grams) quick oats (use GF oats for a GF version)
1 1/4 cups (190 grams) raisins or chocolate chips

Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
Stir together the dry ingredients in a medium mixing bowl and set aside.
In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be frozen for a few months.

To make these cookies gluten-free, use the following instead of the flour listed in the recipe:

** To make 2 chia eggs, mix 2 tablespoons ground chia seed with 6 tablespoons water. Mix until combined and gloopy like an egg.