Monday, October 11, 2010

Flourless Oatmeal Cookies 2

Ok, well, I was wandering up to bed when I realized I hadn't done a post for today . . . oops :).

Anyway, I made these today and they turned out great. They were better than the other flourless oatmeal cookies I posted, they are pretty tasty. I doubled the recipe, and it made a few dozen. See my notes in the recipe for what I did different. I didn't chill the dough on the first set of cookies that went in the oven, but then I chilled the other part. All of them turned out great. The recipe says to keep them refrigerated, but I don't think I'll do that. They'll be gone quick anyway . . . so I don't have to worry about freshness.

Updated - December 18, 2011: I have changed the recipe a to what I think is easiest (since I made these many times). I have also used better pictures.

Flourless Chewy Oatmeal Cookies
Adapted from: That's My Home

1/3 cup lard
3/4 cup oat flour (just grind up oats)
3/4 cup quick oats
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1/8 teaspoon salt (optional)
1 teaspoon vanilla extract
1 egg

Preheat oven to 350ºF. Mix all the ingredients well. Drop on greased cookie sheets and bake for about 10 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. Cool for a couple minutes on the baking sheet before removing, using a metal spatula or icing knife.

Makes about 1 dozen cookies.
This is a pretty small recipe, I usually at least double it.

31 for 21 Blog Challenge!


  1. Can I sub butter for the lard ?you think it would still tern out right?

    1. I'm sure that would work, Emily. It's a pretty versatile recipe, we've even used vegetable oil.


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