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.

Close up of oatmeal crisps on Holiday platter next to glass of milk

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.)

Collage of images of bowls and ingredients

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.

Scoops of oatmeal crisp laying on baking sheet

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.

Overhead close up of oatmeal crisps on baking sheet

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.

Oatmeal Crisp sitting on top of glass of milk

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:

Close up of oatmeal crisps on Holiday platter next to glass of milk
Yield: 3 dozen cookies

Oatmeal Crisps

Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

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.

Ingredients

  • 1/2 cup granulated sugar
  • 1 egg, , beaten
  • 2 1/2 teaspoons coconut oil, , melted
  • 1 1/4 cups gluten-free rolled oats, , uncooked
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • Dark chocolate shavings {for garnishing, , if you so choose}

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium-sized bowl, combine the beaten egg and granulated sugar, stirring until incorporated. Add the coconut oil and vanilla extract, then set aside.
  3. In another bowl, combine the oats, baking powder, salt and cinnamon. Stir until all ingredients are mixed. (The cinnamon should be coating the oats.)
  4. Pour the oat mixture into the wet ingredients and mix together until just combined.
  5. Dollop the batter onto a parchment paper-lined baking sheet, spacing 2" between each so the cookies can spread in the oven.
  6. If you're adding the chocolate garnish, shave it over the top of each cookie. If not, that's totally fine, too.
  7. Bake for 6-12 minutes or until crisp and cooked through.

Notes

Be sure to watch yours as they bake. Mine were finished around the 10 minute mark, but my oven is from the 1950's, sooo...

How much did you love this recipe?

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Overhead close up oatmeal cookies on holiday platter with glass of milk

Do you have a weird relationship with a certain type of food?

The Speckled Palate Christmas Cookie Week 2013

 

Want to join in on this celebration of butter, sugar, flour and holiday ingredients? There’s still time! Pop on over to the intro post to Christmas Cookie Week 2013 and get the scoop. I’ll see y’all back here tomorrow for yet another new Christmas cookie recipe!

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12 Comments

  1. OATS, man. I definitely read Black Beauty, but never saw the movie. Maybe I should make a trip to the library and see if I can find a copy? These cookies sound fantastic! All grain, all the time. 🙂

    1. YES. OATS!

      You should definitely check out the movie from the library. It’s heartbreaking and good and definitely made for kids, so prepare yourself. Or just watch the clip about oats over and over again and giggle because, let’s be real, it’s pretty funny.

      Thanks for stopping by! And hooray for grain!

  2. OMG this looks delicious! I am such a fan of all your recipes 🙂 And now I am going to research into this Black Beauty you speak of. Thanks for sharing 🙂

  3. I can’t get my kids to eat no other cookie than chocolate chip lol but they do love oatmeal so I might can give this a try.

  4. I never read Black beauty before though I did read some excerpts in my past life as a teacher. I have got to read it now! Also, I know what you mean about wanting oats to be crispy. I can’t handle mushy gummy oats on cookies for some reason. That’s why if I ever use them in baking, they’re just for sprinkling on top where they would get crispy and brown. Have to try this recipe! I have EVERY SINGLE ingredient in my pantry.

  5. I make something very similar and I LOVE them. So does my family, it is an often requested cookie.

  6. Yes, I was obsessed with stories like Black Beauty and National Velvet. Maybe still am…. Anyways, those cookies look amazing. I LOVE anything made with oatmeal and anything with a crunch. Can’t WAIT to try these. Thanks for a lovely post!

  7. I just finished baking these. Thank you for the recipe! These are so yummy! They are so light and airy. I will be making these often!

    1. Tedine, thanks for stopping by! I’m so happy that these cookies turned out wonderfully for you and are light and airy! Enjoy and happy baking!

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