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!

Print Recipe

5 from 1 vote

Mini-batch Salty Oats Cookies

Prep Time5

Cook Time15

Course: Breakfast

Keyword: cookies, easy recipes, gluten-free, kayak cookies, mini-batch, oatmeal cookies, plant-based, salty oats, small-batch, vegan

Servings: 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!