Flourless Chewy Oatmeal Cookies – a delicious recipe with unsalted butter, rolled oats, Splenda sugar substitute, splenda brown sugar substitute, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
2
In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
3
Chill the dough 20 minutes.
4
Preheat oven to 350u00b0F. Meanwhile, prepare a baking sheet by lining with parchment paper.
5
Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
6
Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
7
The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.
455
kcal
Calories
20
g
Fat
61
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup unsalted butter, 1 1/2 cups rolled oats, 1/2 cup Splenda sugar substitute, 1/4 cup splenda brown sugar substitute, scant, firmly packed, and more.
Yes, Flourless Chewy Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
