Flourless Oatmeal Cookies – Caramel and Cashews are a delightful treat that’s sure to satisfy your sweet tooth without the guilt of traditional cookies. These cookies have a fantastic chewy texture, thanks to oatmeal, and a rich flavor from the caramel and roasted cashews. Perfect for snack time or dessert, they’re not only easy to make but also a wonderful way to enjoy a flourless option! Plus, the combination of caramel and cashews makes them incredibly indulgent. Let’s dive into how you can whip up this delicious recipe.

What Goes into This Flourless Oatmeal Cookies

Here’s what you’ll need to create these delightful Flourless Oatmeal Cookies, with measurements in both US and European formats:

Oats: 2 cups (200 g)
Nut butter: 1 cup (250 g) — any nut butter works like almond or peanut butter
Brown sugar: 1/2 cup (100 g)
Eggs: 2 large
Vanilla extract: 1 teaspoon (5 ml)
Caramel sauce: 1/2 cup (120 ml) — you can use store-bought or homemade
Chopped cashews: 1/2 cup (75 g)
Baking soda: 1/2 teaspoon (2 g)
Salt: 1/4 teaspoon (1 g)

Step-by-Step Flourless Oatmeal Cookies Recipe

Ready to make some delicious cookies? Follow these simple steps:

Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking tray with parchment paper.
Mix Wet Ingredients: In a large bowl, combine the nut butter, brown sugar, eggs, and vanilla extract. Mix until smooth and creamy.
Incorporate Dry Ingredients: Add the oats, baking soda, and salt to the wet mixture. Stir until just combined.
Add the Goodies: Gently fold in the caramel sauce and chopped cashews until evenly distributed throughout the cookie dough.
Scoop the Dough: Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking tray, leaving some space between each cookie.
Bake: Place the tray in the preheated oven and bake for about 10-12 minutes, or until the cookies are lightly golden around the edges.
Cool Down: Remove the tray from the oven and let the cookies cool for a few minutes before transferring them to a cooling rack.

Serve & Enjoy Flourless Oatmeal Cookies

Once your cookies have cooled, it’s time to dig in! These Flourless Oatmeal Cookies look great served on a beautiful plate or in a fun cookie jar. For a special touch, drizzle extra caramel sauce on top and sprinkle some additional chopped cashews. Pair them with a glass of milk or a cup of tea for the perfect afternoon snack. Your family and friends will love these, and you’ll feel great serving them something simple yet delicious.

Helpful Tricks for Flourless Oatmeal Cookies

Customize: Feel free to substitute the cashews with walnuts or pecans, or swap out caramel for chocolate chips for a different flavor profile.
Storage: Store any leftovers in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Make Them Softer: If you prefer softer cookies, slightly under-bake them by a couple of minutes.

Flourless Oatmeal Cookies FAQs

Q: Can I use quick oats instead of rolled oats?
A: Yes, quick oats can be used, but they will give a slightly different texture than rolled oats.

Q: How can I make these cookies vegan?
A: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and ensure the caramel sauce is vegan.

Q: Can these cookies be made gluten-free?
A: Absolutely! Just make sure to use certified gluten-free oats.

There you have it! Flourless Oatmeal Cookies – Caramel and Cashews are simple to make, delicious, and sure to impress everyone. Give this recipe a try and experience the delightful combination of flavors and textures. Enjoy your baking!

Flourless Oatmeal Cookies

Delightful Flourless Oatmeal Cookies featuring a chewy texture, rich caramel flavor, and roasted cashews, perfect for dessert or snacks.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup Nut butter (any type such as almond or peanut)
1/2 cup Brown sugar
2 large Eggs
1 teaspoon Vanilla extract
1/2 cup Caramel sauce (store-bought or homemade)

Dry Ingredients

2 cups Oats
1/2 teaspoon Baking soda
1/4 teaspoon Salt

Add-ins

1/2 cup Chopped cashews

Method

Preparation

Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large bowl, combine the nut butter, brown sugar, eggs, and vanilla extract. Mix until smooth and creamy.
Add the oats, baking soda, and salt to the wet mixture. Stir until just combined.
Gently fold in the caramel sauce and chopped cashews until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking tray, leaving some space between each cookie.

Baking

Place the tray in the preheated oven and bake for about 10-12 minutes, or until the cookies are lightly golden around the edges.
Remove the tray from the oven and let the cookies cool for a few minutes before transferring them to a cooling rack.

Serving

Serve the cookies on a plate or in a jar. Optionally, drizzle extra caramel sauce on top and sprinkle additional chopped cashews.

Notes

For variations, substitute cashews with walnuts or pecans. Store leftovers in an airtight container for up to a week or freeze for longer. Under-bake slightly for softer cookies.