Oatmeal Cookies made without brown sugar are lighter in color, but heavy on great taste! My kids declared them the best oatmeal cookies ever!
”These are the most delicious cookies you’ve ever made.”
That was the feedback from my son the first time I made these chewy oatmeal cookies.
I gotta say… that’s pretty hefty praise, especially for something as humble as this classic cookie.
I was skeptical at first when developing the recipe. Creating an oatmeal cookie without brown sugar would, I suspected, look a little different (lighter in color) and potentially might not have the same moist, chewy texture.
And while the color is definitely lighter as a result of not using any light or dark brown sugar, the taste is undeniably delicious.
Frequently Asked Questions about these Oatmeal Cookies (made without brown sugar)
Is this Oatmeal Cookie without brown sugar a crisp or chewy cookie?
Yes and Yes. The edges are firm and crisp, but the center is (the best part in my opinion) is classically rich, sweet, and soft.
Can I use instant oats or old-fashioned oats in this recipe?
While I haven’t tested this recipe with either, I suspect both would work. The oats in the texture of the cookies might be a bit more pronounced when using old-fashioned oats, but should still be yummy.
Can this recipe be made into a Gluten Free Oatmeal Cookie recipe?
I typically don’t recommend trying to turn regular recipes into gluten-free without some testing. Gluten-free baking is its own science/art. I recommend finding a cookie that I’ve previously tested from my Gluten Free Recipes if you’re following a gluten-free diet.Print
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