Comments on: Fat-Free Oatmeal Cookies

By: Jim Froelich

Jim Froelich — Mon, 05 Oct 2020 00:26:58 +0000

This is a wonderful recipe! With a few changes the cookies still held together well and were tasty. It’s also a good basis to experiment from, and it is quick and simple to make. No ANMAL fat involved, so the cookies are healthier too.

By: Julie

Julie — Mon, 29 Sep 2014 01:23:11 +0000

I just made these. They are easy to make and we loved them! Thank you!

By: karoline

karoline — Thu, 12 Sep 2013 13:14:18 +0000

Made these and they turned out great! Even my dad, who isn’t vegan or fat-free, liked them. (-: I used all spelt flour instead of 1/2 ww and 1/2 all purpose. They took about 17 minutes in my oven and I also had to flatten them a little before baking. I tried making these and the banana oatmeal cookie recipe on this site, and this one turned out much better.

By: Nancy

Nancy — Thu, 28 Mar 2013 02:32:20 +0000

These were actually pretty good! I’ve tried several variations of non fat (or for Travis’s benefit, .1 g of fat) cookies and most recipes haven’t produced the most appetizing cookies I’ve tried! Thanks for the recipe!

By: VJterian

VJterian — Sat, 12 Nov 2011 14:27:38 +0000

These biscuits were outstanding. I don’t know why Karla said they turned out super hard, the mix was runny but they baked perfectly.

CherylT – I always substitute 2 tsp ground flax seed with water as an egg replacer and worked with this recipe.

Next time I will add a little cinnamon and reduce the sugar. I also thought of substituting dates for raisins.

I always soak raisins in boiling water before baking or else they burn.

Thanks so much for sharing this delicious recipe.

By: CherylT

CherylT — Wed, 12 Oct 2011 18:02:06 +0000

Hi. I was wondering if you could substitute 2 tsp of ground flax seed (mixed with water) for the 2 tsp of egg replacer? I’m still new to figuring out vegan baking, and haven’t used egg replacer as of yet. would love to just keep on using flaxseeds if possible!

By: mongoose

mongoose — Wed, 12 Oct 2011 08:00:22 +0000

These are soooo good. True the second day they do have a firmer constituency but hey they were great just out of the over too!

By: Julie

Julie — Tue, 24 May 2011 05:45:29 +0000

I made these 1 cup whole wheat flour instead of /2 white, because it’s all I had in the house. Very, very good! Next time I will flatten the them a little before cooking, as they didn’t spread much, but I’ll definitely make them again. I try to limit my sweets to something every couple of weeks and make it as healthy as I can. These fit the bill very nicely. Thanks Susan! Don’t know what i’d do without your site.

By: K. Stoltz

K. Stoltz — Sat, 06 Nov 2010 23:25:05 +0000

These were really good! I just baked them, and even my very non-vegan parents enjoyed them!

By: SusanV (admin)

SusanV (admin) — Sun, 11 Jul 2010 14:32:09 +0000

Everything contains fat. We’re not worried here about naturally-occurring fat, just added fat in the form of extracted oils.