This Easy Oat Bran Oatmeal Cookie Recipe Is High Fiber & Gluten Free Cookies Gluten-free Desserts Snacks
Who doesn’t love a good cookie? This oat bran oatmeal cookie recipe fills the bill – and is low salt, high fiber, gluten-free and even reduced cholesterol. It does make a pretty sweet cookie, and I think the next time I make this one I’ll cut back on some of that sugar. These would be good with chocolate chips, raisins, dried cranberries or nuts – or any combination – added in. I would definitely drop the amount of sugar in the recipe if I added those in.
Here is what you need to make these oat bran oatmeal cookies: butter, granulated sugar, brown sugar, an egg, an egg yolk, vanilla extract, oat bran (or oat flour), rolled oats, ground cinnamon and baking soda. The cookies smell heavenly as they bake in the oven!
Serve these easy oatmeal cookies for dessert or as a sweet snack any time of the day. Store the cookies in an airtight container to keep them fresh.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 (makes about 2 dozen)
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups oat bran (or oat flour)
- 1 1/4 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda (I used sodium-free baking powder)
- dash of salt (I chose not to add this)
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Recipe Notes
- The recipe calls for baking these cookies for 11 minutes at 350 degrees F. That wasn't enough so I added 4 more minutes, and it still wasn't enough, so I upped the temperature to 375 degrees and cooked for another 5 minutes.
- If you don't like a sweet cookie, reduce the amount of granulated sugar in this recipe.
Here’s how to make it:
- Line two sheet pans with parchment paper or silicone baking mats. In the bowl of a stand mixer with the paddle attachment, beat the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
- Add the vanilla, egg and the egg yolk to the butter mixture and beat until combined. Scrape down the sides of the bowl with a spatula.
- Add the oat flour, rolled oats, cinnamon, baking powder and kosher salt (if used) to the butter mixture. Beat until incorporated and a cookie dough forms. Use a small cookie scoop to scoop 20 to 25 cookies onto prepared sheet pans. Give the cookies space to spread!
- Place the sheet pans in a preheated 350-degree F oven for 11 minutes, or until the edges are golden brown but the centers look underdone. Remove the cookies from the oven and let them cool on the pans for at least 5 minutes. Once they are set up and easy to transfer, move them to a wire rack to cool completely.
Nutrition Facts Per Serving
Calories: 95
Total Fat: 4.9g
Saturated Fat: 2.7g
Cholesterol: 27mg
Sodium: 59mg
Total Carbohydrate: 13.3g
Dietary Fiber: 1.2g
Total Sugars: 7.2g
Protein 1.8g
Vitamin D: 4mcg
Calcium: 10mg
Iron: 1mg
Potassium: 50mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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