Oatmeal Crisps

Crispy, light Oatmeal Crisps are the perfect gluten-free holiday cookie! Baked for just a short period of time, these cookies can be topped with dark chocolate shavings (or any other topping of your choosing) to add a little pizzazz.

Tell me you read the book Black Beauty as a kid.

Or maybe I was the only one here o-b-s-e-s-s-e-d with horses when she was a girl…

For those of y’all who don’t know, Black Beauty is a book written about a horse and his life experiences as a carriage horse (and other things) in Victorian England. I loved it, even though there are some parts that are incredibly sad, and when I was younger, a movie was made.

The movie, subsequently, is narrated by the horse.

He discusses many things and makes various observations throughout the film, but the one thing that I always come back to is how he talks about oats. (Which, let’s be real, is super sad because there is some major commentary in the book and movie about the welfare of animals and how they were treated.)

His accent is fantastic… and when I stumbled upon this movie as a college student, I snatched it up so quickly from the $5 bin and immediately brought it home for an impromptu watching party with my roommate.

We cackled the entire evening about the oats.

And to this day, whenever I say the word “oats,” I think about how it’s said in the movie. (Sad, but true.)

Me and oats… we kind of have a tumultuous relationship.

I’m the kind of person who goes through phases with food. As referenced yesterday, I’m currently obsessed with vanilla beans. I’m also digging spinach and how it makes my morning shakes feel ultra-healthy (and make me want to high-five everyone for sneaking in vegetables for breakfast.)

And right now, I’m big into oats.

This wasn’t always the case, though.

During my teenage years, I wobbled between love and hate so quickly some days… and my semi-usual breakfast of Instant Oatmeal with Dinosaur Eggs was on notice for at least half the time for just not being as good as I wanted it to be.

How did I want that oatmeal to be better? I have no idea… and though I’ve moved away from pre-packaged instant oatmeal in my 20’s, I still make plain oatmeal with a little cinnamon, almond milk and a sprinkle of sugar some mornings and expect it to somehow elevate itself through no help from me. (Again, I have no idea why my expectations are like this.)

I don’t know why I was so weird about my oats, but I was.

And I still kind of am.

I love oats used in baking… but I want them to be crispy, so if I’ve got to chill dough for an hour? No, thanks.

These cookies fit the bill, spreading out and firming right up in the oven as they cook.

Bonus points? They’re gluten-free AND dairy-free. (High fives all around, y’all!)

Also? They’re crazy crisp and bake up within minutes.

Here’s how you can make your own:

Oatmeal Crisps

Erin Parker, The Speckled Palate

Crispy, light Oatmeal Crisps are the perfect gluten-free holiday cookie! Baked for just a short period of time, these cookies can be topped with dark chocolate shavings (or any other topping of your choosing) to add a little more pizzazz.

5 from 2 votes

Cook ModePrevent your screen from going dark

Servings 36 cookies

Calories 26 kcal

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Ingredients

  

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• ½ cup granulated sugar
• 1 egg beaten
• 2 ½ teaspoons coconut oil melted
• 1 ¼ cups gluten-free rolled oats uncooked
• 1 ¼ teaspoons baking powder
• ¼ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon pure vanilla extract
• Dark chocolate shavings for garnish, if desired

Equipment

• Rimmed sheet pan
• Parchment baking paper
• Large mixing bowl
• Rubber spatula
• Medium bowls
• Cookie scoop (1-tablespoon)

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Instructions

 

• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper or a nonstick baking mat and set aside.
• Combine the beaten egg and granulated sugar in a large bowl. Stir until incorporated. Add the coconut oil and vanilla extract, then set aside.
• In another bowl, combine the oats, baking powder, salt and cinnamon. Stir until all ingredients are mixed. The cinnamon should coat the oats.
• Pour the oat mixture into the wet ingredients and mix together until just combined.
• Dollop the batter onto a parchment paper-lined baking sheet, spacing 2" between each so the cookies can spread in the oven.
• If you're adding the chocolate garnish, shave it over the top of each cookie. If not, skip this step.
• Bake for 6-9 minutes or until crisp and cooked through.

Notes

Be sure to watch yours as they bake because you do not want to burn them!

Nutrition

Serving: 1 cookieCalories: 26kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 5mgSodium: 18mgPotassium: 26mgFiber: 0.3gSugar: 3gVitamin A: 7IUVitamin C: 0.001mgCalcium: 8mgIron: 0.2mg

Keyword cookie recipe, drop cookie recipe, drop cookies, easy cookie recipe, easy cookies, gluten free, gluten free cookies

Course Desserts & Sweet Treats

Cuisine American

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Want to join in on this celebration of butter, sugar, flour and holiday ingredients? There’s still time!