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Steel Cut Oats Cookies

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These steel cut oats cookies are such a delicious snack. They’re also healthy enough to eat for breakfast! Who can resist oatmeal in a cookie?

These steel cut oats cookies are such a delicious snack. They’re also healthy enough to eat for breakfast!

Oatmeal cookies are a classic healthier dessert. Oats are a whole grain, which is a rare feature in cookies.

I usually use rolled oats to make oatmeal cookies, but I recently found myself wondering, “Can I use steel cut oats in cookies?”

We were out of rolled oats, but we had steel cut oats in our cabinet. This led to some research and several experimental batches. I discovered that yes, not only can you make cookies with steel cut oats, but they’re arguably more delicious than the rolled oat version.

These steel cut oatmeal cookies are so easy to make!

Steel Cut Oatmeal Cookie Tips

When making cookies with steel cut oats, you have two options. You can use traditional Irish oats, or you can use the quick-cooking variety.

For an easy batch of cookies, use raw “instant” or “quick-cooking” steel cut oats. These are broken down into smaller pieces than traditional Irish oats, so they give the cookies a nice texture.

Steel cut oats cookies, with and without cooked oats
Cooked traditional oats are in the cookie on the left, and raw quick cooking oats are in the cookie on the right.

If you’re using traditional steel cut oats, you’ll want to cook them first, just like when you’re making oatmeal. They’re a bit too hard when baked into a cookie in their raw form, which leads to a lot of extra chewing. To use cooked oats, simply substitute one cup of cooked oatmeal for the instant raw oats listed in this recipe, and add an extra half cup of flour (or more as needed to achieve a non-runny dough consistency).

For the chocolate chips, I like Enjoy Life allergy-friendly chocolate. These chips come in a variety of sizes.

Whether you make them with quick-cooking or traditional oats, these cookies have a delicious flavor and texture. Watch this video to see the simple process behind these steel cut oats cookies:

Steel Cut Oats Cookies

These steel cut oats cookies are such a delicious snack. ($.27 per cookie)
Print Recipe
4.69 from 29 votes
These steel cut oats cookies are such a delicious snack. They’re also healthy enough to eat for breakfast!
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Ingredients

  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup melted coconut oil
  • 1 1/4 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1 1/4 cups instant steel cut oats* (uncooked)
  • 1 1/4 cups chocolate chips
  • 1/2 cup diced walnuts optional

Instructions

  • Preheat the oven to 350 degrees.
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, mix together the eggs, coconut oil, maple syrup, and vanilla. Add the flour mixture, and mix to combine. Then stir in the quick cooking oats, chocolate chips, and walnuts.
  • Use a cookie scoop or tablespoon to portion out the dough onto a cookie sheet (9 cookies per sheet). Bake for about 10 minutes, or until the cookies are set and they're beginning to turn brown.
  • Transfer the cookies to a wire rack to cool. Store in an airtight container for up to 4 days, or freeze for later.

Notes

If you’re using traditional steel cut oats (not quick cooking), you’ll want to cook them first, just like when you’re making oatmeal. To use cooked oats, simply substitute one cup of cooked oatmeal for the instant raw oats listed in the recipe, and add an extra half cup of flour (or more as needed to achieve a non-runny dough consistency).

Nutrition

Calories: 155kcal
Servings: 40
Calories: 155kcal

Steel Cut Oats Cookies Price Breakdown

This recipe costs a total of $10.95 to make, or $.27 per cookie. Try these steel cut oatmeal cookies for a delicious, healthy treat.

In case you only have rolled oats on hand, here’s a more traditional oatmeal cookie recipe.

61 Comments

  1. 4 stars
    Yummers! Copied the recipe exactly except used regular flour instead of gluten-free. Only reason it’s a 4 star is because the oats were still a tad crunchy after baking, but I think that might happen regardless of the recipe. Thank you for this recipe!!

  2. 4 stars
    I used the quick steel oats and that worked well. What didn’t work as well was switching out dried cranberries for chocolate chips because we prefer them over the chips in oatmeal cookies. The cookies were very bland so after the first batch, I added 1 tsp cinnamon and then the cookies were very good. I will make again as I have a box of instant steel cut oats to use up (husband bought instant by mistake & I hate instant oats of all types). I also decreased the maple syrup to 1C. The batter was softer than I’m used to but the cookies baked up well. My cookies were not as brown as the photos so perhaps I should have cooked a bit longer.

  3. Mine turned out well. Changes listed below. I did use the cooked steel oats and it needed more flour as you mentioned. I did dried cherries, walnuts, nutmeg and orange peel. I also added a scoop of vanilla protein powder and a scoop of collagen powder. Sneaking stuff in on kids and hubby! LOL They are cakey but have nice flavor. I may leave out baking powder next time as in the recipe. Thanks for your site. I will try other things too!!! Let’s all feed our kids better use natural sweeteners!

    2.5 cups total flour (1 cup AP wheat, 1/2 cup tigernut, 1/2 cup buckwheat, + 1/2 cup AP added at end to make less runny.)
    1 tsp Baking soda 1 tsp Baking powder 1 tsp salt 3 tsp nutmeg 1 tsp ground orange peel
    2 eggs
    1/3 cup melted coconut oil and 1/3 cup olive oil (it was what I had)
    3/4 cup maple syrup (used less because my vanilla protein powder is sweet)
    3/4 cup chopped dried cherries
    3/4 cup chopped walnuts

    1. I will admit I should have read through the entire recipe before beginning… that said where you write can use rolled or steel cut, at that moment it should say but you must cook steel cut!!! I added water and Cooke the mixed ingredients for 8 minutes. They were still a bit hard but the cookie flavor was good. Not a traditional cooks very cake like and soft.

    2. Thank you for this recipe! I couldn’t figure out what to do with my steel cut oats.
      I swapped sugar for maple syrup (just one cup), sunflower oil for coconut oil, and raisins for chocolate chips (that was what I had handy). The cookies are very good but needed far longer in the oven (32 cookies in all).

  4. We have a coconut allergy so I used ghee. Cooked the steel cut oats and made as directed. They tasted terrible and in my opinion a waste of very expensive pure maple syrup, couverture chocolate, ghee and other ingredients. They came out cakey and did not flatten out like most cookies do. The came out the same shape of the scoop I used. I would have given them to my dogs except for the chocolate. No one liked them so they immediately hit the compost heap.
    What a bummer. I was so looking forward to some yummy cookies!

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