These unconventional overnight oatmeal cookies will break your “good cookie” rules. They are full of balanced sweet flavor, but defy the notion of textural perfection. They cook very soft and slightly chewy in the middle, like classic oatmeal cookies. But they spilled out a bit, creating a chewier sweet side. It may seem like a flaw at first, but it’s an addictive bonus in my opinion. Not to mention that you will love the ease of making this recipe without flour!
Mama’s Overnight Oatmeal Cookies are fabulously butter and flour free
This recipe was originally shared by Sarah – it’s a family favorite. But I made a small modification to the recipe, added information and expanded the instructions with more details. So it became a team effort! I also took pictures and have answers to some common questions about these overnight oatmeal cookies.
Overnight Oatmeal Cookies FAQ
- Can you use rolled oats? Stay with oatmeal. They are just as nutritious, but are sliced thinner than rolled oats. This allows them to absorb oil and sugar more easily, producing a more tender cookie.
- Should I leave the oats overnight? We recommend it. While it sits, the oats absorb much of the oil and sugar, to help make a more cohesive cookie when baked. If you want to bake in the evening, just stir the oat mixture in the morning. You can even mix it up a whole day in advance. I already forgot the oatmeal mix on my counter – that’s okay!
- Should I grease the baking sheets? No. The grease will make these overnight oatmeal cookies spread more. Using parchment paper instead helps absorb some moisture so they spread, but not too much.
- Can I substitute the eggs? I do not recommend it. Because this recipe is “flourless” and chunky, the eggs are the main binder. If you need eggless oatmeal cookies, try my Hypoallergenic oatmeal cookies (also gluten-free) or Hannah’s Bakery Style Vegan Oatmeal Cookies.
- Is this a good recipe for kids? It’s perfect for introducing children to baking! Even small children can help measure, mix (by hand) and put the dough on the baking sheets. Older children and teenagers who use the oven can make them themselves.
- Why is the dough so crumbly? This is a flourless recipe. Don’t worry, it binds while cooking! Just moisten your hands (it’s sticky!) and press any loose bits into mounds of dough before baking. You can also press the batter into muffin tins (use a piece of parchment paper to press down to avoid sticking) if you want more even cookies.
- Can I add cinnamon? By all means! If you like a little spice, add 1-2 teaspoons of cinnamon when mixing the initial oat mixture. Another option is to add a few teaspoons of pumpkin pie spice.
- Can I add chocolate chips or raisins? It gets a little trickier. Since the dough is quite crumbly at first, it may become more difficult to handle as you add larger items. Mini chocolate chips will work best, but instead I recommend Sarah’s chocolate dip suggestion in the recipe notes.
Special Diet Notes: Overnight Oatmeal Cookies
By ingredients, this recipe is dairy-free/dairy-free, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
Mama’s Dairy Free Overnight Oatmeal Cookies
Author: Alisa Fleming and Sarah Hatfield
Type of recipe: Dessert
- 4 cups quick oats (use certified gluten-free oats, if needed)
- 1½ cups light brown sugar, packed
- 1 cup oil
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon of salt
- The day before cooking, carefully mix the rolled oats, brown sugar and oil in a large bowl. They should start to come together like a lumpy paste.
- Cover the oat mixture and let sit at room temperature overnight (or longer if needed).
- The next day, when you’re ready to bake, preheat your oven to 325ºF and line baking sheets with parchment paper.
- In a medium bowl, whisk together the eggs, vanilla, and salt until beaten and combined.
- Pour the egg mixture into your oat mixture and stir until combined.
- Drop the dough by level tablespoon onto your prepared baking sheets a few inches apart. It is a very loose and crumbly dough. If necessary, wet your hands to shape the dough and press it together. But leave the dough in mounds – don’t flatten them. The cookies will spread around the edges while baking.
- Bake the cookies for 15 minutes.
- Let the cookies cool on the baking sheets for 2 minutes, before placing them on a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for a few days. Freeze cookies for longer storage.
chocolate dip: If you want to be fancy, melt some dairy-free chocolate chips and dip the cooled cookies in the melted chocolate. Let harden on waxed paper.
Portion: 1 cookie calories: 86 Fat: 5.2g Saturated fat: .7g Carbohydrates: 9.1g Sugar: 4.5g Sodium: 55mg Fiber: .7g Protein: 1.1g
For more beloved dairy-free recipes, get Go dairy free!