Steel Cut Oats Cookies
This post may contain affiliate links which won’t change your price but will share some commission.
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)
Print Pin RateServings: 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
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
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
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.
Muskan says
Wow!! Wonderful cookies out of grains!! Love the concept!!
Susan says
I can’t stop making these!
Peggy says
I’m just baking these now. I had to make a couple of changes, but they kind of taste like muffin and not a cookie. I used half the maple syrup (all I had left), used regular flour, and cooked steel cut oats oatmeal since I don’t but “quick”. I make my oatmeal with nutmeg, cinnamon and Maple syrup, so I thought the cookie recipe would be fine as is… But the batter tasted bland, so added chopped dried cherries, a little cinnamon, dark chocolate and walnuts. Maybe it’s too much egg? But the texture is like a quick bread and has less flavor. Its not a “cookie”, but more like a muffin top. I’m sure we will eat them up. I’m not sure if I had used the correct amount of maple syrup or other kinds of flour would have made these more delicious. Maybe butter instead of coconut oil? Its worth trying, but I do suggest more vanilla and spice… Maybe half butter, half coconut oil?
Annemarie says
Making those changes (especially cutting the maple syrup in half) will definitely change the texture and flavor of these cookies quite a bit. Hopefully you enjoyed this adapted version once they came out of the oven.
Madlen Wadsworth says
Fantastic recipe!!!
Made it many times.
Thank you so much.
Regards Madlen
Stacey says
Made this evening with leftover steel cut oats but I had this morning. They were exactly as described and a healthy option for breakfast. Thank you for sharing ?
Ellen says
Does the coconut oil give it any coconut flavor? I’m not a huge fan of coconut. What other varieties of oils could I use as a substitute?
Annemarie says
I don’t notice a coconut flavor in these. If you want, you could use softened butter (or vegan butter substitute) instead.
Lisa P says
Great recipe! I had to substitute a few of the ingredients, but they still turned out great. I added an extra 1/2 cup of flour and really liked the texture of them when they were done. Mine had more of a cakey texture than cookie texture, but my family loved them. I will definitely be making these again.
Tina says
The batter is looking VERY runny even after adding the extra 1/2 cup of flour.
Should I go ahead and make them as is?
Annemarie says
Can you form the dough into cookie shapes? If not, add more flour a tablespoon at a time until you can shape the cookies. You could also refrigerate the dough for a bit to help it get firm. Let me know how it goes.
ShawnDell says
These were absolutely amazing cookies! I was looking for a healthy grab and go breakfast alternative to poptarts. (Yes, I’m still a kid at heart) I followed the recipe as it was except I toasted the walnuts (my personal choice…love toasted nuts) and toasted coconut in addition to both dark chocolate chips and semi sweet chocolate chips. I subbed Honey for the maple syrup because that’s what I had on hand. They were super easy and so yummy! Thanks for sharing. (Even the batch I forgot to set the timer for turned out delicious. Definitely will be making these again.
Amanda says
Just found this recipe looking for a use for leftover steel cut oats and it looks great. Any suggestions for what to use instead of coconut oil? I’m allergic to coconut.
Annemarie says
Amanda, softened butter would be a good substitute.
sam says
what a healthy recipe. I am vegan and will try flax eggs and sugar-free lakanto maple syrup. Question: after cooking traditional steel cut oats – do you discard residual liquid? I need to add 4 cups water to 1 cup oats and usually after cooking there is a gel-like or watery liquid with the cooked oats.
Annemarie says
There’s no need to discard the liquid with the cooked oats. Just stir the liquid into the oats, then measure them for the recipe. Enjoy!
Betty High says
What can I use as a substitute for the maple syrup?
Thanks
Annemarie says
You can substitute honey for the pure maple syrup, or else you could try regular sugar.
Babs says
Can you use regular unbleached all purpose flour instead of gluten free.— same amount?
Annemarie says
Yes, that will work. You can use the same amount of all purpose flour.
Tamara says
Just made this recipe and I’m really impressed! I used white chocolate and semi-sweet chocolate morsels and raisins, as well as gluten-free cassava flour in place of wheat flour. I cooked Quaker steel-cut oats before adding to the batter. It took mine about 12-13 minutes to bake. They came out just like the pictures with a cake-like texture in the middle. Very yummy!
Diana says
I guess I’m confused, how much cooked steel cuts vs uncooked you add in, as just reading off the recipe and wading through the text, I wasn’t sure?
Annemarie says
If you’re using uncooked instant steel cut oats, use 1 1/4 cups as stated in the recipe card. If you want to substitute cooked oats, use 1 cup of cooked oats, and add an extra 1/2 cup of flour to get the right cookie dough consistency. Please let me know if that clarifies it for you.
JoAnn says
I accidentally mixed the batter before I read the recipe notes….is there any saving the batter if I didn’t cook the traditional steel cut oats?
Annemarie says
You can definitely still bake them. They’ll just be extra crunchy. Let me know how they turn out.
Kari - Get Inspired Everyday! says
The texture on these cookies looks absolutely amazing!
anne says
Great idea! I love steel cut oats , but would have never thought to make cookies with them. I am going to give this a try real soon!
STACEY CRAWFORD says
My son and hubby would love these!
Lindsey Dietz says
Any excuse to have cookies for breakfast, right??! I’ve never seen a cookie recipe made with steel cut oats! So original and yummy!
CHIHYU says
What a lovely recipe. These cookies look so moist and healthy delicious!
Tina says
Yum! I really love oatmeal cookies, and these look great. Thanks for doing all the tests on using the oats 🙂
Kathryn says
I love oatmeal cookies and these look perfect! I also appreciate you listing the price of your recipes. That’s such a helpful tool when choosing which recipes to make!
Kelly says
I think Santa would be pretty happy with these cookies – and me too!
Hope says
I love oats in cookies! There is something so satisfying about them. Can’t wait to give these a go!
Megan Stevens says
I love that I can cook the oats first because then I can soak them, too, which our bodies/bellies prefer (with ACV the night before). These cookies look so good!!
Mary Ann says
Please tell me what (like just AVC or AVC and water) and how long you soak the oats with
Annemarie says
I don’t soak the oats for this recipe.
Raia Todd says
My kids are going to love these!
Jean says
The texture of these cookies look so perfect! Definitely need to try out that gluten free flour.
Meredith says
Such a brilliant idea for leftover steel cut oats. And who doesn’t love an oatmeal cookie!?! Pinning to make soon…
Joni Gomes says
These cookies are so up my alley! Saving the pin to make for later 🙂
Catherine BaezCatherine Sholl says
Oatmeal cookies have always been my favorite. Want to try with steel cut oats nnow. Great recipe!
Renee D Kohley says
Super fun and so easy! Thanks for the recipe!