Oatmeal Flour Food
OATMEAL COOKIES NO FLOUR
A chewy sweet treat made for Sam who avoids flour. If any left over you can crumble and use as granola over ice cream or yogurt.
Provided by Rita1652
Categories Drop Cookies
Time 30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients.
- Spoon on to a parchment lined cookie sheet pan.
- Bake in a preheated 350 degree oven for 15-20 minutes.
- Remove and let set for 5 minutes.
OUTRAGEOUS OATMEAL (FLOUR) CHOCOLATE CHIP COOKIES
In my quest to make the ULTIMATE Chocolate Chip cookie, one that's healthier than most, I decided to play around with oatmeal. I was never a big fan of traditional oatmeal cookies, but grinding up the oatmeal to use in place of regular flour in cookies sounded both interesting and healthy. My biggest critics (my family) thinks these are by far the best "healthy" chocolate chip cookie they've ever had! Hope you do too!
Provided by Jen O.
Categories Drop Cookies
Time 43m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Before starting, grind enough oatmeal in the food processor to make the necessary 1 3/4 cups you will need to make these cookies! Or, if you're lucky enough to find Oat Flour, use that!
- With electric mixer, blend butter with both sugars, egg and vanilla extract.
- Add dry ingredients to mixture- blend well.
- Stir in chocolate chips.
- Spoon golf ball-size balls of mixture onto prepared cookie sheets (either use cooking spray or parchment paper).
- Bake at 265 degrees for 23 minutes (yes, I know this sounds strange, but trust me, it works!).
- Enjoy!
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- You can make oat flour on an as-needed basis, or make a larger batch to save for later. Fill your blender or food processor up to half-way with oats. Keep in mind that one cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.
- Blend until the oats have turned into a fine flour, about 20 seconds to 1 minute. (If you’re using a blender with a wide base and it’s not gaining enough traction to blend well, you’ll need to add more oats). The flour is done when it feels like powder with a very slight texture (it should not feel like sand). If you see any larger flecks of oats, blend longer.
- Store extra flour in a labeled air-tight container for up to 3 months. Since whole grain flours contain good-for-you natural oils, they do not last as long as refined flours.
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