Notes: It’s extremely important to measure both the oats and flour correctly using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.
Instant oats are also known as quick-cooking or one-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 or until the oats are about ¼ to ⅛ of their original size.
Any milk may be substituted for the unsweetened cashew milk.
EGG-FREE, DAIRY-FREE + VEGAN VERSION: Use the coconut oil option and vegan-friendly miniature chocolate chips (
these are my favorite!). Alternatively, substitute stick-style vegan butter (
this is my favorite!) for the unsalted butter.
GLUTEN-FREE VERSION: 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 ¼ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat}