All-Oat Oatmeal Cookies
Preheat oven to 350 °F.
Grease cookie sheet.
Combine the oats, flour, salt, sugar and baking powder.
In a separate bowl, beat together the shortening/oil, egg or alternative replacement, and water. Combine all ingredients.
Drop by rounded teaspoonfuls onto cookie sheets and bake 12 to 15 minutes.
If you don’t have xanthan gum, you can skip it but the cookies will be crumbly.
If you don’t have rice flour you can use all oat flour. Sometimes I use a mix of raw sugar and white sugar. You can add spices like cinnamon if those are ok.
Your sugar, flour and oats are the base and from there you can experiment with different combinations and textures.
Less oats and more flour will make more of a cake like mix, more oats makes for a crunchier mix. I have made these as cookies, a bar cookie and in muffin tins as “cupcakes”.
Egg can be replaced with 1/2 banana, or 1/2 cup applesauce, or 1/2 cup canned pumpkin. T prefers using applesauce as the egg replacer. Bananas make a sweeter cookie with a distinct banana taste.