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. Most store-bought gluten-free flour blends will also work, if measured
like this.
For a vegan version, use the coconut oil option and additional miniature chocolate chips in place of the miniature M&Ms. (Make sure the chocolate chips are dairy-free!)
For a clean eating version, substitute additional miniature chocolate chips in place of the miniature M&Ms.
Any natural, drippy-style creamy peanut butter may be substituted for the homemade creamy peanut butter. The only ingredients on the label should be “peanuts” and “salt.” Creamy peanut butters with additional ingredients are typically thicker, which will make the cookie dough too dry, and the cookies will turn out cakey or dry. Do not substitute crunchy peanut butter.
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.{gluten-free, vegan option, clean eating option, low fat, low calorie}