Oatmeal butter cookies in under 10 minutes? That’s a tall order, you say! Traditional shortbread needs time to chill and bake properly. Not these ones, though! Quick, buttery, crumbly, and perfect for a small snack. Gluten-free, too. That’s what you’re getting here—a human-made recipe from a hungry human who loves scones and shortbread. If you follow our blog, you know, that I love cooking and eating and our recipes are always under 30 minutes. If you cannot cook it under 30 minutes, it does not land on my list. No time for longer cooking sessions though.
Perfect as a side to tea or coffee, these oatmeal butter cookies are a much healthier choice than traditional shortbread and will keep your sweet tooth satisfied.
I don’t use eggs or flour in this recipe, so they’re a bit crumbly—but incredibly delicious.
A Little History of Shortbread
Shortbread’s story begins centuries ago in Scotland, where it evolved from medieval “biscuit bread”—a simple, twice-baked mix of leftover dough and yeast. By the 16th century, bakers swapped the yeast for butter, creating a rich, crumbly texture that earned the name “short” due to its high fat content breaking up the dough’s structure. Mary, Queen of Scots, is said to have adored it, especially flavored with caraway seeds. Originally a luxury treat reserved for special occasions like Christmas or Hogmanay, shortbread was shaped into rounds symbolizing the sun or pressed into intricate wooden molds. As sugar and butter became more accessible, it spread beyond Scotland, becoming a beloved staple across Britain and beyond. Traditional recipes call for just three ingredients—flour, butter, and sugar—baked low and slow for that signature snap. My oatmeal butter cookies, though, skip the flour and the wait, offering a modern twist on this classic treat while keeping its buttery soul intact.
And here is our one-of-kind recipe! That’s the batch I’ve just made, almost at midnight.
Oatmeal Butter Cookies
Oatmeal butter cookies in under 10 minutes? That’s a tall order, you say! Traditional shortbread needs time to chill and bake properly. Not these ones, though! Quick, buttery, crumbly, and perfect for a small snack. Gluten-free, too. That’s what you’re getting here—a human-made recipe from a hungry human who loves scones and shortbread.
Ingredients
- 1 cup grounded oats (oatmeal flour)
- 1 tbsp muscovado sugar (grounded/powdered)
- 2 tbsp melted butter
- bit of salt
Instructions
- Combine: Mix all the ingredients together thoroughly.
- Shape: Form small balls and flatten them into cookie shapes.
- Bake: Bake for approximately 5 minutes at 350°F (175°C) until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Ready!
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 62Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 85mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
Two things you need to know about these cookies though! First, your hands will smell wonderful buttery after shaping them into cookies. Second, they are addictive. I’m trying to slim down for quite some time, but I never manage to eat only one of them. I end up eating all of them. So, you are warned! Now, I’ll get a glass of cold milk.
I can recommend also some quick, healthy oatmeal cakes you can make and everyone will love them. Try it out and follow us!
