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 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.
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.
I highly recommend my
easy blender peanut butter for these cookies! It only takes 5 minutes to make (literally—I timed it!), and it tastes amazing. Otherwise, you can use a store-bought natural-style peanut butter where the only ingredients are peanuts and salt. Do not use crunchy peanut butter.
Any milk may be substituted for the unsweetened vanilla almond milk.
For answers to all other questions (including substitutions and tips), see my Oatmeal Cookie FAQ Page.{gluten-free, dairy-free, clean eating, low fat}