I love that mix and also used it in my healthy applesauce muffins and pumpkin cupcakes.įor the people who don’t like raisins, you can, of course, use chocolate chips. I used the one from Bob’s Red Mill with great results, but I don’t know how other brands would do. You can either use a mix of white rice flour, potato starch, and tapioca starch plus xanthan gum or a gluten-free 1:1 baking mix that’s meant as a sub for all-purpose flour. I’ve also included a gluten-free option for this recipe. I assume other egg subs work, but I haven’t tried them, so I can’t say for sure. You definitely can’t tell a difference between the two versions. I used chia eggs, which worked just as well as normal eggs. The butter obviously doesn’t need to be replaced, so there are just the two eggs to worry about. It’s also easy to make these cookies vegan. If you don’t want to use olive oil, then canola oil, grapeseed oil, etc. Once they’ve cooled, these cookies have a slight olive oil taste (which my husband couldn’t even detect) but are still really tasty. I used extra-virgin olive oil in these cookies, but if you have light olive oil, there would be less of a chance of olive oil flavor. I’ve never had that happen before!Īnd I do a lot of baking with olive oil, like these Healthy Cinnamon Apple Muffins and Healthy Chocolate Cake. It’s the weirdest thing – with olive oil, these cookies taste like paint straight out of the oven. There’s so much cinnamon in these that the olive oil taste doesn’t taste too strong – at least once they’ve cooled. A light olive oil would work well if you don’t mind a little olive oil taste. I expected there to be some coconut aftertaste with unrefined, but there wasn’t. I’ve tested them with both refined and unrefined coconut oil. While you can make the cookies with butter, these oatmeal cookies are actually better without butter, as oil makes for a chewier cookie. I consider myself an oatmeal cookie connoisseur (□), and these are the perfect oatmeal cookies. They also don’t use butter!įirst, today’s cookies taste way better than they look. If it’s still too hot to bake where you live, try these no-bake oatmeal cookies for a no-bake version. They just seem so like childhood and back-to-school-ish. I don’t know why, but I always think of oatmeal cookies as a back-to-school thing. They’re naturally dairy-free and have a vegan option. These butterless oatmeal cookies can be made with regular flour, gluten-free or whole wheat flour. They’re mixed together by hand, without a mixer, and the dough doesn’t need to be chilled. These oatmeal cookies without butter can be made with different types of oil.
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