Notes: It’s extremely important to measure both the oats and flour correctly using the
spoon and level method or a
kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum.
Frozen and thawed raspberries may be substituted for the fresh.
Neufchâtel (⅓-less fat) cream cheese may be substituted for the Greek yogurt cream cheese.
Any milk may be substituted for the nonfat milk.
You may substitute 1 ½ teaspoons of pure maple syrup, honey, or agave for the vanilla crème stevia. If you use this substitution, omit the milk as well.
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page. {gluten-free, clean eating, low fat, low calorie}