Oats are healthy and tasty. They have high amounts of fiber and nutrients, making it an essential ingredient for a balanced diet.
Apart from their nutrition, oats are naturally sweet and make for great desserts. This why so many cooks use it in their recipes.
As you already know from the title of this post, I’m here to show you how to make a tasty dessert using oats: Oatmeal cookies!
We LOVE desserts (I’ve personally been known to eat just a few cookies while watching TV). But when reading the packaging on commercial cookies, we can’t help but feel apprehensive.
There are so many ingredients, with complicated names—most of which we can’t pronounce. We already know that packaged food isn’t the healthiest for us. Making homemade cookies is a sure way to know exactly what’s inside your cookies.
This post is all about how to make oatmeal cookies without baking powder.
For this recipe, you do not need more than the usual ingredients that most everyone has in their pantry. Don’t have baking powder? Do not worry, it is not essential.
Substitutes For Baking Powder
Some people think that baking powder is essential in all recipes, but the truth is, it’s not!
Here we will show you the best way to substitute baking powder.
This recipe does not require baking powder. Instead, I add one tablespoon of cornstarch and one tablespoon of lemon juice.
These cookies include two parts oats, so they are not fluffy, but crisp, which is my favorite texture for an oatmeal cookie (it’s like eating the topping off an apple crisp, mmmm).
Pro Tip: Leave the dough rest for half an hour so that the oat flakes hydrate.
If you don’t have lemon juice, you can mix two parts of baking soda, 2 parts of cream of tartar and one part of cornstarch.
If you do not have cream of tartar, you can mix the baking soda with just a few drops of lemon juice, and it will also have a raising effect.
Substitutes For Wax Paper
The best option is to use wax paper, but you do have some other options.
If you have a Teflon tray, you need to grease it. If you have a normal metal tray, grease it and cover it with a thin layer of flour, as if you were going to bake a cake.
There is also another option that many do not know, and it is quite ecological.
The protective paper used to cover notebooks and school books, which we all take off and throw away, is perfect for baking.
The next time you purchase a notebook for your self or your child, save the covering paper. Make sure to use it on the brightest side for the best results.
You can also use a silicone baking mat if you have one to place over your cookie sheet. Our favorite silicone baking mat is this one by Di Oro.
How To Store Oatmeal Cookies
If you love these crispy oatmeal cookies as much as we do, and if you decide to double the recipe, here are the storage suggestions:
You can keep them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them.
- Place the cold cookies on a tray covered in wax paper, separated, and freeze for two hours.
- Put the cookies in a ziplock bag and back into the freezer.
- You can keep them for up to a month.
- Thaw at room temperature.
- Heat in the oven at 100 ° C for 5 minutes, the cookies will taste freshly made.
How To Make Oatmeal Cookies Without Baking Powder
Step 1: Preheat oven to 300 ° F. Prepare a baking sheet, cover it with waxed paper or any of the options that we explained earlier.
Step 2: In a mixing bowl, add the butter and sugar. With an electric (or hand) mixer, beat until you have a homogeneous consistency (about 5 minutes). Then add the egg, vanilla essence, and orange zest. Mix for a couple more minutes.
Step 4: Sift the wheat flour, then add the cornstarch and lemon juice. Whisk until everything is well integrated.
Step 5: Add the flaked oats and mix everything well with a large wooden spoon.
Step 6: Add in the raisins and mix again.
Step 7: With an ice cream spoon, arrange the cookies on the tray, an inch apart from each other.
Step 8: Press the cookies gently with the back of a spoon to flatten them slightly. If desired, sprinkle on some whole grain oat flakes (for aesthetics and added texture, win-win!)
Step 9: Bake in the preheated oven for 15-20 minutes, until golden brown on top.
- ½ cup butter at room temperature
- ¾ cup sugar
- 1 egg at room temperature
- 1 tsp vanilla essence
- 2 cups of oat flakes
- 1 cup of wheat flour
- 1 tbsp cornstarch
- 1 tsp orange zest
- 1 tsp lemon juice
- ½ cup chocolate or raisins (optional)
- 2 tbsp whole oats
1. Preheat oven to 150 ° C / 300 ° F. Prepares a baking sheet, covering it with waxed paper, or any of the options that we describe at the beginning of this post.
2. In a mixing bowl, add the butter and sugar. With an electric mixer, beat until you have a homogeneous consistency mixture, about 5 minutes. Then add the egg, vanilla essence, orange zest, and beat for a couple of minutes more.
3. Sift over butter and sugars, wheat flour, corn-starch, and lemon juice. Whisk until everything is well integrated. Finally, add the flaked oats and mix everything well with a large wooden spoon.
4. With an ice cream spoon, arrange the cookies on the tray, 5 cm apart from each other.
5. Press the biscuits gently with the back of a spoon to flatten them a little. If desired, sprinkle some whole grain oat flakes.
6. Bake in the preheated oven at 150 ° C for 20 minutes, or until golden brown on top.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 63mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 4g
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