Updated: Jun 28
You'd never know there's no oatmeal in these huge, chewy, golden brown cookies that taste just like the ones mom used to make with real oats. Get the recipe!
Don't you miss oatmeal cookies? But oats have lectins, and here lies the dilemma. How on earth do you make oatmeal cookies without oats? I found a way. Because, as you know, if there's a will, there's a LECTIN FREE GOURMET to figure it out. You're welcome!
Now you're going to need a couple of very key ingredients to make these cookies right. The first is IMO syrup. It's a prebiotic sweetener made from tapioca starch. It's so good for your gut because it has 5 grams of fiber in every teaspoon. It's also 60% less sweet than sugar, so you don't get an overly sweet cookie when you use this. IMO (isomalto-oligosaccharide) syrup is a prebiotic sweetener that acts a lot like corn syrup in recipes. In these cookies, it's what give them their perfect cookie chew.
When you buy IMO syrup be sure to get the right kind. Some are made from corn. Ewww! Vita Fiber's IMO zero calorie syrup is derived from the cassava root. So here's a link to the one I love, available in bulk quanitities on Amazon for a discounted price. If they're sold out, keep checking. They restock regularly. You can also try buying singles directly from Vita Fiber online. An alternative to Vita Fiber is yacon syrup. It also is a prebiotic sweetener, only it has more calories.
In addition to IMO syrup, you'll need blanched sliced almonds. These are going to act as our oats. They're flat, so when we crush them slightly they look and feel like oats. To crush them, we'll pulse them a few times in the food processor until they're oat size, and that's it. We've found out oat swap, and it's a goody!
Hopefully, the rest of the ingredients are pretty standard for lectin free baking and you all have them in your pantry. These NO OATMEAL COOKIES are crispy around the edges, and soft and chewy in the middle. Amazing!
Okay, let's get started.
LFG No Oatmeal Cookies
1/4 C Butter (melted)
1/4 C Vita Fiber IMO or Yacon Syrup
1/4 C Lakanto Golden Monk Fruit Sweetener
1 T Raw Local or Manuka Honey
12 Drops Vanilla Stevia Extract
1 t Pure Vanilla Extract
1 Large Pastured Egg
1 1/4 C Arrowroot Flour
2 T Ground Flax Seed
1 T Grassfed Collagen
1 T Ground Cinnamon
1 t Baking Soda
1/2 t Salt
1 1/2 C Blanched Sliced Almonds
Step 1: Mix Dry Ingredients
Preheat oven to 375°F. Prepare a baking sheet with parchment paper. In a small bowl, whisk together flour, flax, collagen, cinnamon, baking soda and salt. Set aside.
Step 2: Make the “Oats”
In a food processor with sharp blade, add the sliced almonds. Give the almonds five short pulses, watching closely. Stop when almond slices are crushed to the size of oats. Set aside.
Step 3: Whip Butter and Sweeteners
In a large bowl, and with a hand mixer, whip together melted butter with IMO syrup, golden monk fruit sweetener, honey, and stevia drops.
Step 4: Emulsify Egg and Vanilla
Crack in the egg and add vanilla. Emulsify with the hand mixer about 30 seconds until you have a smooth, creamy mixture. Set aside.
Step 5: Mix the Cookie Batter
Into the creamy mixture, add dry ingredients. Mix well with a rubber spatula. Fold in “oats” until well incorporated.
Step 6: Spoon and Bake
Drop one-tablespoon spoonfuls of batter onto the lined baking sheet. This cookie batter spreads and expands so be sure to space at least three inches apart. Bake in small batches of six to allow enough room for cookies to expand. Bake for 8-10 minutes until golden brown and crispy on edges.