Back when I was running my home bakery, I turned these into white chocolate pistachio cappuccino cupcakes- slightly more indulgent, made with regular flour and whole milk instead of the lighter swaps I use now. You can absolutely do the same and adjust the recipe depending on what you’re in the mood for.
The magic lies in the oats. Instant oats absorb moisture quickly and create a natural binding structure. They act almost like glue, holding everything together without eggs. When I first tested this recipe using large rolled oats, the cookies turned out more rustic and crumbly — still delicious, just less structured.
Stop the endless dieting. Forget removing everything that makes food satisfying. Flavor matters. Fat matters. Enjoyment matters!