Steel Cut Oats Cookies

Did you know you can use steel cut oats in cookies? And I mean actual cooked steel cut oats in their gooeyest, most spoonable form. You can, and the result is fantastic! These steel cut oats cookies are essentially baked oatmeal you can easily eat with your hand, but taste like an indulgent nutty treat.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Ingredients

2 cups cooked steel cut oats (1 cup dry)
¾ cup coconut oil
½ cup light brown sugar
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
2 flax or chia eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 ¾ cup all-purpose flour
½ cup desiccated coconut, chopped pecans or walnuts

Instructions

Cook steel cut oats: Boil 3 cups of water, then add 1 cup of dry steel cut oats. Let it simmer for 12 to 15 minutes, stirring constantly, until all water evaporates and you’re left with porridge.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Whisk together coconut oil, both sugars, baking powder, baking soda, salt, flax eggs, vanilla, and cinnamon cinnamon.
Beat in half of the flour until no lumps remain.
Add cooked oats, the remaining flour and nuts or coconut (if using).
Scoop the batter with a cookie scoop or a rounded tablespoon onto the prepared sheet. You should end up with about 18 cookies.
Bake for 15 minutes until the cookies appear soft but set.
Remove the sheet from the oven and let the cookies cool for 10 to 15 minutes on the sheet, before transferring them to a wire rack. Cool completely and store in the fridge for up to 4 days.

Nutrition