If you know me you know my obsession with Kayak Cookies‘ salty oats cookies. If you don’t, hello! And see my copy-cat recipe here and the vegan version here.
I finally created the rainy-day-cannot-run-to-whole-foods version of my copy-cat recipe.
Please buy the originals if you can and support these amazing bakers, but this mini-batch recipe’s got your back in a pinch!
PS, my cookies also happen to be vegan when using vegan butter, which I don’t think is an option with the original salty oats cookies.
Let me know if you give this a try, baking doesn’t get any easier than this.
Curious to hear what you think!
Mini-batch Salty Oats Cookies
Servings: 3 cookies
Calories: 166kcal
Ingredients
- 2 tbsp butter, softened (28 g) dairy-free if desired
- 1 tbsp sugar (12 g) brown/coconut works best
- drop of vanilla extract
- 3 tbsp flour (21 g) gf all purpose if desired
- 1/4 cup oats (25 g) rolled or quick
- 1/4 tsp baking powder
- pinch of salt
- 3 tbsp raisins (30 g) sub chocolate/candy
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl add butter and sugar and beat until light and fluffy.
- Add flour, baking powder, pinch of salt (and drop of vanilla if you have it), combine into cookie dough. If this is too dry add 1/2 tsp water/milk at a time until it is combined.
- Fold in oats and raisins.
- Scoop onto the cookie sheet (sprinkle coarse sea salt if you like) and bake for 15 minutes until golden around the edges.
- Let cookies cool and enjoy immediately!
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 98mg | Potassium: 109mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg