3-Ingredient Oatmeal Cookies Recipe

Light, airy, crunchy and slightly crumbly, only 3-ingredients and no butter...

3-Ingredient Oatmeal Cookie, with chocolate

Yes this recipe just uses 3 ingredients, and cake mix is not one of them! And neither is butter, so it’s a butterless cookie. 

The recipe was developed out of necessity. I haven’t been shopping for a while and there is no flour, no raisins, no butter and very little coconut and butter/margarine in my pantry. I really felt like having oat cookies and with limited ingredients I had to become creative.

What I did have in the pantry was eggs, sugar and oatmeal: a liquid + a sweetener + carbs = 3-ingredient oatmeal cookies. And it worked. If you have a better stocked pantry, you can add dried fruits and nuts, or even fresh bananas. Or even add chocolate chips. However it would no longer be a 3-ingredient oatmeal cookie. Its your choice - maintaining the integrity of the 3-ingredient cookie or having perhaps a nicer tasting cookie:)

The cookies turned out light, airy, crunchy and slightly crumbly, and not eggy unless you use really old eggs I suppose.

What I often do is freeze the dough, and I did the same today. In the evening I could not resist the thought of munching on some of these cookies so I baked some cookies from frozen dough, without defrosting. It worked fine, just as good as fresh dough. I sliced the frozen dough about half cm thick and baked frozen. Why wait and defrost when you can slice and bake:)

Ingredients

300ml rolled oats

100ml sugar

1 small egg

Instructions

1.  Preheat oven to 175 degrees and toast oats until brown, about 15-20 minutes

2.  Crush the oats coarsely

3.   Mix egg and sugar thoroughly until it turns light

4.   Fold in oats

5.    Drop tablespoons on a well greased baking tray

6.     Flatten with wet fork

7.      Bake for 10-12 minutes until slightly golden and delicious

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