I made these cookies because they don’t have flour in them, which I realize is a little like saying I made my own homemade deodorant this weekend (which, yes, I did — recipe here), in that I’ve probably lost about half of you who are now thinking, what is with this girl? why make cookies without flour in them?
Well, I’ll tell you why.
And it’s not just true with food of course. What would my life be like now if I’d never tried starting a blog?
Or throwing a party? Or going antiquing with my mom like she likes to do? I’ll tell you how it’d be: less. Less than it is.
Also, 2. I love cookies (you know I love cookies) and so naturally, now that I’m staying away from white sugar and white flour, I wanted to make a cookie without all-purpose flour, but the version I’d tried with spelt flour had been a bust, and therefore a cookie sans flour, especially one that closely resembles my favorite, favorite cookies of all time, well, it had my attention.
And, now that I’ve eaten approximately 80% of this batch, crunchy and lumpy and chock full of chocolate and pecans and bits of coconut, I’ll tell you exactly what I think: Flour? Who needs it?
Not these cookies. Try them and you’ll see.
Flourless Monster Cookies
Adapted from Picky Cook
So in terms of healthy vs. not healthy, these cookies are a definite improvement from the typical ones I’ve had; however, I’m not in love with the fact that they do still have a total 1 3/4 cups of (raw/cane) sugar, not to mention the about a half a cup of chocolate chips I threw in, which, who are we kidding, contributed more sugar. Eh. They’re a nice treat.
1/2 cup unsalted butter – softened
1 1/2 cup organic peanut butter (I used smooth)
1 1/2 cup raw sugar
1/4 cup organic cane sugar
4 1/2 cups old-fashioned oats – not instant
1 teaspoon cinnamon
2 teaspoons baking soda
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon salt
1 1/2 cups of add-ins*
* I used chocolate chips, coconut, pecans; you could use any nuts, chocolate, seeds, dried fruit, etc.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
Cream butter, peanut butter and sugars together in mixer (about 3 minutes). In a large bowl, toss oats, cinnamon and baking soda together.
Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well.
Add vanilla and salt. Mix to combine.
Add the oat mixture to the bowl and then slowly add the “stuff” and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets, spacing them about two inches apart.
Bake for 10 minutes – turning halfway through the baking time. Cool on a rack.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.