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As promised in my other post re: beta glucan and oats, here's the recipe for flourless oatmeal cookies I found online. I have written out the measurements so hopefully no "garbling" will occur in translation when posting. Note:  I modified the cooking times a bit based on my own experience. Enjoy!

Shirley in VA

Flourless Chewy Oatmeal Cookies 
one-third cup unsalted butter (I used salted with no problem)

one and a half cups GF rolled oats 

one-half cup sugar 

one-fourth cup brown sugar, firmly packed 

one-eighth tsp salt 

one tsp vanilla extract 

one egg

Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps. 

In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir this into the oat mixture, using a large wooden spoon to work in the ingredients. Form into a large ball of dough. (The dough will still be pretty soft.)

Chill the dough 20 minutes. 

Preheat oven to 350 degrees F. Meanwhile, prepare a baking sheet by lining with parchment paper. 

Form the chilled dough into 1-inch balls (it will still be soft so don't think you have done anything wrong) and flatten down with a fork on the baking sheet. Bake for 10 - 12 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. (Be careful not to overcook.)

Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula. These are crisp on the edges and bottom and chewy in the middle. Very nice!

Per the recipe, the dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp, and lace-like cookie. Makes one and one half dozen cookies. The directions say to refrigerate the cookies, but, frankly, I don't see why and most likely they will be gone before you have time to consider refrigerating them ;-) .

Washington Post

 

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