No Butter Oatmeal Cookies

I thought long and hard to make cookies without butter and finally, using 1 ingredient got me to make oatmeal cookies without butter plus its super easy! I adapted this recipe from Martha Stewart’s Gluten-Free Oatmeal Cookies.

One thing I noticed about myself is that when I’m craving for homemade cookies, I want them STAT… obviously, a lot of cookie recipes call for butter that is at room temperature and that takes forever (to me). And when you don’t wait for stick butter to be at room temperature, you’re anticipating for your cookies to be a disaster: crunchy cookies. This girl here loves chewy cookies -I absolutely hate hate hate hate any type of crunch in my munch when it comes to my cookies.

Despite how much I love the original recipe, I don’t want 2 sticks of unsalted butter, and 3/4 cup sugar and 1/4 brown sugar (I only used 3/4 cup of sugar and it was more than enough in terms of sweetness). I need something better and healthier.

The eatFIRMlove rendition of this chewy gluten free oatmeal doesn’t contain any butter except awesome wholesome monounsaturated, omega 3 and 6 fats: avocado. Yes avocado, and instead of white sugar, ripe pears were used. The avocado’s made the cookies chewy and soft without having the cookies to break whilst Martha Stewart’s recipe breaks and crumbles.

Tips: I like to use ripe pears instead of apples because it’s much smoother and sweeter -especially when the pears are ripe. I haven’t used store bought canned unsweetened applesauce so I can’t comment on that. If your homemade apple are old and yields dry applesauce, add 1-3 tablespoons of honey or maple syrup (2 tablespoons should really do it) -the same goes for pears if they are not ripe enough.

I will cut the dilly dally, the recipe is below. Enjoy and let me know how it goes!

Chewy Gluten Free Oatmeal Cookies Recipe -yield 24 cookies

• 2 Cups of oats
• Additional 2 Cups of oats
• 2 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 tsp salt
• 1 large avocado -ripened
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 pears -ripened
• 1/2 cup semi-sweetened dark chocolate chips

With the 2 cups of oats, blend them into the food processor or blender until the consistency resembles like flour. Now as oat flour, take them out and mix well with the cinnamon, baking powder, salt and cornstarch. Set them aside.

For the 2 pears, peel off the skin and cut them into pieces -place them in the food processor and blend them. Add the avocado in and blend together (cut in half, skin and seed off). Once fully blended, in the 2 eggs and vanilla extract and blend again -it will be very smooth and frothy. Don’t over blend when you add the eggs (it should be about 20seconds of blending when you add the egg).

Using a spoon, scoop up the liquid mixture (about 2-4 scoopfuls) into the mixing bowl. Slowly add some of the flour mixture and mix well with whisk. Repeat again until all of the flour is used and mixed well. Note: You should use 1/2 of the liquid mixture to mix in the flour, with the remaining 1/2 liquid mixture to mix in the oats. With the remaining liquid mixture, add 1 cup of the whole oats and mix, then add the last 1 cup oats and mix in the the remaining liquid mixture.

Use a silicone baking mat on the cookie sheet so it won’t stick onto the cookie pan. If you don’t have a baking mat, you can probably use parchment paper but may have to grease it (I haven’t tried this before). If you have friends or family members that don’t like chocolate chips and love plain oatmeal cookies, don’t add the chocolate chips yet. Use a large cookie scoop and flatten them down with your fingers -the cookie dough will not melt and flatten down so you will have to manually push it down. Bake at 350 degrees for 15 minutes until you see brown edges. Wait for 3 minutes to cool off before you take them to the cookie rack to fully cool.

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