This easy oatmeal cookie without butter recipe uses olive oil to create the perfect dairy-free and vegan oatmeal cookie.
These cookies have a crispy exterior while maintaining a chewy inside - the perfect cookie combination!
The best part? They are made with 5 pantry staples all in one bowl for an easy and nutritious dessert.
What Makes These Oatmeal Cookies So Good?
- Simple. Made in one bowl, these oatmeal cookies involve minimal cleanup and steps.
- 5 ingredients. This recipe uses pantry staples to make these cookies as fuss-free as possible.
- Perfectly sweetened. The balance between sweet and salty is what makes these cookies so delicious.
- Customizable. This recipe is a blank canvas to add your favorite cookie toppings.
Why Olive Oil?
Using olive oil in cookies adds a unique flavor profile and offers numerous health benefits.
Olive oil is rich in monounsaturated fats, is considered heart-healthy, and can help reduce bad cholesterol levels. It also contains antioxidants linked to lower inflammation and improved overall health.
When baking cookies, olive oil significantly adds moisture to the dough, resulting in a soft and chewy interior. Additionally, olive oil helps achieve a crispy exterior, giving the cookies a satisfying crunch with each bite.
Ingredients:
Rolled oats:
Rolled or old-fashioned oats are a staple in oatmeal cookies and provide a distinct chewiness and texture.
They are also great in other desserts and snacks, including energy balls, strawberry protein bars, and oil-free chocolate granola.
Maple syrup:
Maple syrup adds a caramel and rich flavor profile that pairs perfectly with the oats.
If you don't have maple syrup, you can use any other liquid sweetener of your liking.
Olive oil:
Olive oil is a fantastic substitute for butter in this recipe.
It makes these cookies moist, tender, and slightly lighter in texture.
The olive oil also adds a subtle fruity undertone that enhances the overall taste of the cookies.
All-purpose flour:
All-purpose flour helps bind the ingredients together to add structure and stability. The all-purpose flour also helps the cookies maintain their shape during baking.
You can substitute the all-purpose flour with gluten-free 1:1 flour, oat flour, or wheat flour.
Substitutions:
- If you prefer a different sweetener, substitute the maple syrup with an equal amount of honey or agave syrup.
- For those who are allergic to or prefer to avoid olive oil, you can substitute it with an equal amount of melted coconut oil or another vegetable oil of your choice.
- If you're looking for a gluten-free option, you can substitute regular all-purpose flour with a gluten-free all-purpose flour blend or oat flour.
Storage
Store baked cookies in an air-tight container or zip-lock bag for up to 5 days.
These cookies also freeze great!
Form dough into balls and freeze in a zip-top bag for up to 2 months.
Bake from frozen, or thaw on the counter for a few hours up to overnight. Be sure to add extra baking time since the cookies will be cold.
You can also bake cookies, cool them completely, and then store them in a zip-top bag in the freezer for up to 2 months.
Frequently Asked Questions
No, the cookies will not taste like olives when using olive oil in the recipe. While olive oil is derived from olives, the flavor profile of olive oil used in baking is quite different from the taste of olives themselves. In baked goods, such as oatmeal cookies, the olive oil adds a subtle fruity and earthy note, enhancing the overall flavor without overpowering the other ingredients.
No, you cannot use steel cut oats in this particular oatmeal cookie recipe. Steel cut oats have a different texture and consistency compared to rolled oats. In baking, they require more liquid and a longer cooking time to soften. Using steel cut oats in this recipe may result in cookies that are too dense and crunchy. It's best to stick with the recommended rolled oats to achieve the desired texture and taste in these cookies.
Absolutely! Simply replace the olive oil with an equal amount of melted coconut oil. Unrefined coconut oil will have a subtle coconut flavor but if you used refined coconut oil, the taste is neutral. Keep in mind that coconut oil solidifies at lower temperatures, so make sure to melt it before incorporating it into the cookie dough.
To determine when cookies are done, look for golden edges and a set center by gently touching the cookie's center. Lift one cookie to check for a light golden brown bottom. Remember that cookies continue to cook as they cool, so allow them to cool on the baking sheet before transferring to a wire rack.
Yes, please see instructions under the "storage" paragraph.
Healthy Crispy Oatmeal Cookies With Oil Recipe
Ingredients
- 1 cup oats
- ½ cup maple syrup
- ¼ cup olive oil
- ⅓ cup flour
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, maple syrup, olive oil, flour, and a pinch of salt. Stir well until all the ingredients are thoroughly combined and form a sticky dough.
- Take spoonfuls of the dough and drop them onto the prepared baking sheet, spacing them apart to allow room for spreading during baking. You can use a cookie scoop or simply shape the dough into small mounds using a spoon.
- Gently press down on each cookie with the back of a spoon or your fingertips to flatten them slightly.
- Place the baking sheet with the cookies into the preheated oven and bake for about 12-15 minutes, or until the edges turn golden brown.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. This will help them firm up before transferring them to a wire rack to cool completely.
- Once completely cooled, store the oatmeal cookies in an airtight container at room temperature.
Notes
- Oats: You can use either old-fashioned rolled oats or quick oats in this recipe. Steel-cut oats are not recommended as they have a different texture and may affect the outcome of the cookies.
- Maple Syrup: If you prefer a different sweetener, you can substitute the maple syrup with an equal amount of honey or agave nectar. Keep in mind that this substitution may slightly alter the flavor profile of the cookies.
- Oil: While the recipe calls for olive oil, you can experiment with other oils such as coconut oil or vegetable oil. Just ensure that the oil you choose has a mild flavor to avoid overpowering the other ingredients.
- Flour: Feel free to substitute the all-purpose flour with whole wheat flour for a healthier twist. You can also use gluten-free flour if you prefer a gluten-free option.
- Additions: You can customize your oatmeal cookies by adding in your favorite mix-ins such as chocolate chips, raisins, dried cranberries, chopped nuts, or shredded coconut. Fold them into the dough before baking to enhance the texture and flavor of the cookies.
- Yield: This recipe yields approximately 12 cookies, but you can easily double or halve the ingredients to make more or fewer cookies, depending on your needs.
- Storage: Once completely cooled, store the oatmeal cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage. Allow them to thaw at room temperature before enjoying.
Nutrition
Summary
These oatmeal cookies without butter are made with simple ingredients and mixed conveniently in one bowl.
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