SIMPLE OAT COOKIES
They’re soft, chewy, and easily customizable — just add 1 cup raisins, nuts, or chocolate chips when you mix in the oats. Keep them on hand for after-school snacking, for before a long endurance exercise, or for your next party.
If this oat cookie recipe is not already a staple in your dessert rotation, it will be soon. These oat cookies are soft, chewy, and utterly irresistible.
Optional mix-ins: Raisins, dried cranberries, white chocolate chips, chocolate chips, walnuts, pecans, or shredded coconut
HOW TO STORE THESE OAT COOKIES:
Allow the oatcookies to cool completely before storage. Transfer the cooled cookies to an airtight container and store at room temperature for up to four days.
CAN YOU FREEZE THESE SIMPLE OAT COOKIES:
Yes, you can freeze baked or unbaked oat cookies for up to three months.
Freeze the baked cookies in a freezer-safe container or zip-top bags with parchment paper between each layer.
Flash freeze the unbaked cookie dough balls for at least a few hours. When the balls are frozen solid, transfer them to a zip-top freezer bag and squeeze out the excess air. Bake according to the recipe, but add a few extra minutes to account for the frozen temperature.
Simple Oat Cookies
- 2 14 cups Oats gluten free
- 1 cup Oat Flour gluten free
- 1/2 cup Ground Almonds
- 1 tsp Baking Powder
- Pinch Salt
- 7 tbsp Maple Syrup
- 4 tbsp Coconut Oil melted
- Preheat oven to 360°F.
- Place oats, flour, almonds, baking powder and salt in a large bowl and mix well. Add in the maple syrup, melted coconut oil and mix again.
- Using slightly wet hands, roll walnut-sized balls and place on a baking tray lined with baking paper. Gently push down each ball to create cookie-like shapes.
- Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.