Years ago I worked in a little cafe in Vancouver where we made an oatmeal cookie recipe – without eggs. Yes… sans eggs!
“Really...?” I said to the boss when I first looked over the recipe. She just smiled and said… “make them. You’ll see”.
It was one of those things that you believe, when you see it. I think the British word gobsmacked would come into play here. And now… I wish I still had that recipe. While they did not bake up with the little mound that’s particular to many cookies, they tasted as good as any oatmeal cookie ever did.
This recipe falls into that same category of… “really…???” It comes from kitchen-science-genius Alton Brown, the maestro of explaining the how & why things work in the kitchen. He makes me wish I’d shown more interest in science class!
To say they’re strictly gluten free, make sure the packet of oats you buy says so. If it doesn’t…. they’re not! While they did spread more than a usual drop cookie recipe, the taste was still there and the texture had me thinking of tuiles. While they remained chewy after baking, they were thin and somewhat lace-like. Also chock full of good for you sweet raisins, everyone that tasted them for me, had the same reaction. “Great cookie!” No one missed the flour. Look what happens if you give something new a try~
Flourless Oatmeal Cookies
These mix up quite easily by hand; like most baking, be sure to have the butter and egg at room temperature. I used golden raisins but use what you have. Like most cookies, these also freeze very well – a good trick to avoid over-doing it… and to have some as good as fresh, for another day.
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 tsp vanilla extract
1 cup oats, blitzed for 3 minutes in food processor
1 tsp baking soda
1/4 tsp salt
1 cup oats
1 tsp cinnamon
1/2 cup raisins
Preheat your oven to 350º and line two baking sheets with parchment paper.In a medium sized bowl, cream the butter & sugars together with a large spatula (or wooden spoon). Add the egg and vanilla, mixing until combined.Stir in the blitzed oats, baking soda and salt. Then add the oats, cinnamon & raisins, stirring until combined.
Using a portions scoop, or two teaspoons, drop the cookies onto a parchment lined baking sheet, giving approx. 2 inches space between.
Bake for approx. 8 minutes and let cool on racks before storing.