What you want a fresh out the oven oatmeal breakfast/snack cookie, you want a fresh out the oven oatmeal breakfast/snack cookie. This recipe got you! It will make your kitchen smell like toasty oat-y goodness in 5 minutes.
These super easy cookies are vegan (as usual), full of chocolate (cos why not, but feel free to sub nuts/raisins/sprinkles), a bit more on the soft-baked side… Color me obsessed. They also happen to be lunchbox approved.
Hope you try these and love!
Small-batch Chocolate Oatmeal Cookies
Servings: 8 cookies
Calories: 154kcal
Equipment
- Cookie sheet
Ingredients
Wet ingredients
- 1/4 cup any nut/seed butter (64 g)
- 1/4 cup sugar (48 g) brown/coconut works best
- 3 tbsp (nut) milk (45 g)
Dry ingredients
- 1/4 cup flour (30 g) oat or gf all purpose if desired
- 1 cup oats (80 g) rolled or quick
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chocolate chips (45 g) sub nuts/raisins/candy
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a medium bowl add nut butter, sugar, milk, warm in the microwave 30 sec at a time, stir until well blended.
- Add flour, blend well. Then add oats, baking powder, salt and combine.
- If the mixture is too dry and will not stick together like cookie dough, add 1 tsp more milk at a time and stir until it does. If it's too wet then add a bit more flour.
- Fold in chocolate chips.
- Scoop on the cookie sheet and shape and flatten (optional, they're yummy in any shape or form).
- Bake 12-15 minutes until edges are slightly golden. Enjoy!
Nutrition
Serving: 1 cookie | Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 99mg | Fiber: 2g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.03mg | Calcium: 61mg | Iron: 1mg
I was disappointed by this recipe. I followed the recipe exactly (I used peanut butter, coconut sugar, almond milk, rolled oats). I wasn’t expecting the texture/flavors to be just like a traditional chocolate chip oatmeal cookie, but this was so far off. Mine looked nothing like the photos. The texture was not cookie like whatsoever, it was all oats. The mixture wouldn’t stay together when scooped, so I added a bit more flour, but that didn’t help. It really felt like I was eating warm oats coated in PB. I enjoy a PB flavor in my baked goods, but this was overwhelmingly dominant. I didn’t end up eating more than one cookie, which is so unusual for me. It was sad to throw the rest away.
Hi Emily,
I’m sorry for the disappointing experience! Did you notice in the instructions “If the mixture is too dry, add 1 tsp more milk at a time and stir.” basically for very small-batch recipes like this a small measurement error can make a huge difference, so I always urge readers to either use a food scale and use the exact gram measurements I provide, or to use their judgment to adjust the batter with flour or water/milk. Unfortunately if the batter is not sticking together it means you’ve over measured your dry ingredients so adding more flour would be the opposite of what you want. You want to add more liquid, as I instructed. I’ll re-emphasize this in the recipe.
Regardless, hope you try the recipe with this information again! It really is not too oatmealy, just right š