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?
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.
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.
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)
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Servings: 40
Calories: 155kcal
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
Equipment
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 Estimate
Calories: 155kcal
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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.
Susan says
My first attempt at using quick cook steel cut oats. Really disappointed that the oats did not seem to cook or soften, almost like eating the oats right out of the package, which is sad because otherwise the flavor is great. For the he choc chips I substituted dried cranberries and raisins and threw in a handful of candied ginger because I love ginger in all my baked items. Sorry, this recipe did not work for me.
Stargazer says
If you grind regular steel cut oats in a food processor rather than cook them before proceeding with the recipe will this work? I would like to sub white whole wheat flour and unsalted butter for GF flour and coconut oil. Would the proportion amounts be the same? Many thanks.
Annemarie says
Substituting white whole wheat flour and butter will work. I haven’t tried this recipe with ground oats. Grinding the oats will make them more like a flour, so I would cut back a bit on the white whole wheat flour quantity. You’ll have to take a look at the texture and adjust the amount as needed. Please let me know if you try it.
Alana says
Wondering how I would adjust if I wanted to add two rope bananas? 🙂
Annemarie says
I haven’t tried that substitution, so I’m not sure. You could try cutting out some of the coconut oil and some of the pure maple syrup. Let me know how it goes if you try it.
Melinda says
The cookies turned out great. I didn’t have gluten free flour nor organic maple syrup so I just used log cabin syrup and they turned out fabulous.
Adrienne says
Hi I was wondering if I could make this recipe with white flour instead of gluten free and also if I could leave out the walnuts. Thank you!
Annemarie says
Yes, both of those adaptations would work fine. Enjoy!
Pam h says
Made them exactly as instructed. Extremely sweet, but otherwise not much flavor. Also thought they would have more texture- the oats are basically not noticable
Andrea says
I adjusted with the following changes to the ingredients: 1c flour, 1c almond flour, 1c maple syrup, 1/2 c softened butter (less sweet & butter because of the almond flour), 1 flax egg (with 1 real egg) and dark chocolate chips. Kept everything else the same. Dough wasn’t exactly as thick as cookie dough but I went for it. Took my oven about 18 min to get them brownish and I ended up with about 36 cookies (I have a heavy scoop ?). They are a little chewy but delicious and a great way to use up some of my bulk-sized quick cooking steel cut oats!
Muskan says
Wow!! Wonderful cookies out of grains!! Love the concept!!
Susan says
I can’t stop making these!