Oatmeal Cookies without Brown Sugar
When you bite into these delicious oatmeal cookies without brown sugar, fresh out of the oven, it feels just like a warm hug.
They’re crispy and pleasingly sweet, making it no surprise that they’re my daughter’s absolute favorite. Plus, they’re so easy to prepare that even she can help me out in the kitchen!
You’ll also love them for their long shelf life in a cookie jar! It’s the perfect little pick-me-up treat after a long day — if you manage not to eat them all right away! If you want to check out this delicious recipe for yourself, keep reading!
🥘 Ingredients
- Unsalted Butter (soft)
- Oatmeal
- Cake Flour
- Baking Powder
- Potato Flour
- Granulated Sugar
- Vanilla Sugar (store bought or homemade)
- Kosher Salt
- Ground Cinnamon – Reach for Ceylon cinnamon when buying. Ceylon cinnamon, which is more expensive than Cassia cinnamon, contains hardly any Curamine. Curamine in large amounts can be toxic and should not be consumed, especially by pregnant women.
- Lemon Zest
- Eggs
- Milk
See the recipe card for quantities.
🔪 Instructions
The first thing you’ll do to get started on these delicious oatmeal cookies, is melting your softened butter in a small saucepan.
Next, throw your oatmeal in a medium bowl and pour the hot butter over it. Mix it until the butter and oatmeal are well combined.
Once they’re well combined, you’ll sift in your flour and baking powder.
After those have been sifted into the mix, you can add your dry ingredients — potato flour, granulated sugar, vanilla sugar, salt, cinnamon, and lemon zest — to the oatmeal.
Next, add in the eggs and milk and mix with a flat beater attachment on your electric mixer to form a dough.
You’ll need to preheat your oven to 180 °C / 356 °F and line the baking tray with baking paper.
Using a small cookie scoop, cut out cookies from the oatmeal mixture, place them on the baking sheet. Make sure there’s enough space between them (~5 rows with four cookies per row) and bake for 25-30 minutes until light brown.
Once you’ve got that perfectly golden-brown color, place your finished cookies on a wire rack and resist the urge to dig in right away! After they’ve cooled down enough, all there’s left to do is say “Bon Appetit!”
These cookies pair perfectly with a delicious cup of sage tea. Check out this article to learn how to make sage tea!
🍪 Variations
You can vary this recipe by adding extra dry ingredients like raisins, cranberries, or even chocolate chips!
🍽 Equipment
- Food processor
- Saucepan – small
- Sieve
- Cookie scoop – I always have three different cookie scoop sizes at home – 1 tbsp / 0.5 oz, 2 tbsp / 1 oz, and 3 tbsp / 1.5 oz. The 1 tbsp cookie scoop is the one I use most often. Baking times and cookie quantities are adjusted to this size. If you prefer larger cookies, feel free to use the larger sizes. Just keep in mind here that the baking time will increase, and the number of cookies will decrease.
- Mixing bowl
- Baking tray
- Baking paper
🌡 Storage
You can store these cookies in an airtight container — like a cute cookie jar — for up to several weeks! You’ll have about 50 balls of dough lining your baking sheets with parchment paper, so as delicious as this oatmeal cookie recipe is, you’ll probably wind up with some leftovers!
💭 Things to know about Brown Sugar
Brown sugar is a type of sugar that has molasses mixed in to give it its distinct flavor and light brown hue. It is a more versatile sugar than white sugar and works well when you need a deeper sweetness to baked goods or when you want a slightly more complex flavor for savory dishes.
It is important to remember that dark brown sugar is denser than light brown sugar and is slightly richer in flavor. When using brown sugar, you may need to adjust the amount of moisture in the recipe, as it helps create a softer, more moist texture. Brown sugar can also be used to replace white sugar in some recipes for a subtle flavor difference.
🎄 Get in the Christmas Mood
🙋🏻 FAQ
In this recipe, we use potato flour and granulated sugar in place of brown sugar, but there’s a lot of other variations and substitutions out there. Another variation you could use in place of potato flour, if you have any on hand, is a tablespoon of molasses. Other liquid sweeteners — think honey and maple syrup — can fill in, too.
Brown sugar is what helps cookies get that perfect dense, crispy texture that white sugar can’t achieve on its own. If you don’t have any brown sugar on hand, though, you can add in a cup of white sugar, a cup of potato flour and two teaspoons of vanilla sugar.
While brown sugar is pretty crucial to achieving the perfect texture for oatmeal cookies, there are a few clever substations and variations out there that will also do the trick.
Brown sugar helps to make cookies dense, moist, and crispy.
Other Cookie Recipes for You to Try
- Delicious, Super Quick M and M Cookies
- Austrian Coconut “Busserl” cookies – like from granny
- Divine Leftover Egg Yolk Cookies
- 5 Ingredient Raspberry Cheesecake Thumbprint Cookies
- Chocolate Chip Cookies with Chestnut Flour
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Oatmeal Cinnamon Cookies without Brown Sugar
Equipment
- Saucepan small
- Sieve
- Baking tray
- Baking Paper
Ingredients
- ½ Cup Butter soft
- 3 ¼ Cup Oatmeal
- 1 Cup Cake flour
- 3 ¼ Tsp Baking powder
- 1 Cup Potato flour
- 1 Cup Granulated sugar
- 2 Tsp Vanilla sugar
- 1 dash Kosher salt
- ½ tsp Ground cinnamon
- 1 tsp Lemon zest
- 2 Eggs
- 3 tbsp Milk
Instructions
- Melt ½ Cup Butter in a small saucepan.½ Cup Butter
- Put 3 ¼ Cup Oatmeal in a mixing bowl, pour the hot butter over it, and mix until the butter and oatmeal are well combined.3 ¼ Cup Oatmeal
- Sift in 1 Cup Cake flour and 3 ¼ Tsp Baking powder.1 Cup Cake flour, 3 ¼ Tsp Baking powder
- Then add 1 Cup Potato flour, 1 Cup Granulated sugar, 2 Tsp Vanilla sugar, 1 dash Kosher salt, ½ tsp Ground cinnamon, and 1 tsp Lemon zest to the oatmeal.1 Cup Potato flour, 1 Cup Granulated sugar, 2 Tsp Vanilla sugar, 1 dash Kosher salt, ½ tsp Ground cinnamon, 1 tsp Lemon zest
- Then add 2 Eggs and 3 tbsp Milk and mix with a flat beater to form a dough.2 Eggs, 3 tbsp Milk
- Preheat the oven to 180 °C / 356 °F convection oven and line the baking tray with baking paper.
- Using the cookie scoop (small / 1 tbsp size), cut out cookies from the oatmeal mixture, place them on the baking sheet with enough space between them (5 rows with four cookies per row), and bake for 25-30 minutes until light brown.
- Place the finished cookies on the cooling rack and let them cool.
Nutrition
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⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
So glad to have found this recipe that doesn’t use brown sugar…since mine is always going hard and I have to throw it away. I thought this version was tasty and still perfectly crisp…a winner in my book!
Awesome! Thank you, Debra! I am so happy you liked my recipe!
My daughter loves oatmeal and I’m sure these cookies are perfect for her school snack!
Thank you, Mina! I hope she enjoyed them!
The oatmeal cookies look perfect and the color is spot on. Looking forward to bake these for my kids.
Thank you, Lathiya! Let me know how they turned out for you!
Yay! I’m craving for oatmeal cookies already.:) Me and my son will definitely make this tomorrow. Perfect for a Sunday picnic. Thanks.
Thank you, Jerika! Let me know how you liked them!
Oatmeal cookies without brownsugar sounds like great idea. I need to try I always add brownsugar.
Thank you, Swathi! Let me know how you liked them!