Melanie’s Oatmeal Cookies

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Melanie Carver


3 cups oatmeal, uncooked
1 cup oat flour
1 tsp salt
1/2 tsp baking powder
3/4 cup oil or shortening
1 1/2 cups turbinado sugar
1/2 cup mashed banana, applesauce, or canned pumpkin
1/4 cup water


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, fruit, and water.

Combine all ingredients.

Drop by rounded teaspoonfuls onto cookie sheets and bake 12 to 15 minutes.


Turbinado sugar can be replaced with any other form of sugar.

Copyright © 2007 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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