Ingredients for making chewy oat cookies

Oats

Regular porridge oats or rolled oats will both work will with this recipe. Avoid using instant oats or flavoured oats.

Flour

Choose a wholemeal, or even better, malted or malted seeded bread flour. Although you can replace it with regular white flour, wholemeal or malted flour has a better nutritional value (including fibre) than regular while flour.

Sweetener

Maple syrup is a perfect sweetener for these schewy oat cookies. It will give a distinctive flavour and a perfect amount of sweetness. You can replace maple syrup with honey. A thing to keep in mind is that honey is usually slightly sweeter. 50 grams of maple syrup will be enough (together with currants) to make this recipe a treat. However, it’s much less than any regular sugar cookie or oat cookie usually contains.

Spices

Instead of using regular vanilla flavour, opt for spices instead. Nutmeg, cinnamon or cloves will make these cookies taste invitingly aromatic. Just one spice will be enough to elevate the flavour. However, you can also use a pre-made mix of spices.

Coconut oil

Cold-pressed coconut oil is a great and slightly healthier replacement for butter and a wonderful choice if you want to add a light coconut touch to oat cookies. Plus, it’s suitable for vegans. If you don’t like the coconut flavour, use refined rather than cold-pressed coconut oil.

Greek yogurt

Greek yogurt will make these cookies softer and chewier. For a vegan friendly alternative, use either a homemade apple sauce or coconut milk (canned).

What else to add to chewy oat cookies?

Chewy oat cookies are super customisable, and you can add different ingredients to make them even more irresistible:

• coconut flakes – great additional for all coconut loves, especially if you are using cold-pressed coconut oil
• sultanas or currants – add them if you like sweet cookies
• chocolate chips – irresistible in oat cookies, but avoid them if you want this recipe to be vegan or if you wan to keep it lower in calories
• roasted and chopped hazelnuts – they will add a bit more crunch and flavour
• sunflower or pumpkin seeds – great ingredient to use especially if you are making these cookies with malted seeded bread flour

Once baked, drizzle the cookies with white, milk, dark or matcha chocolate.

How to make chewy oat cookies?

These cookies are super easy to make, and they won’t fail you even if you are completely new to baking.

1. Mix all dry ingredients.
2. Add them to wet ingredients and mix into a dough with hands.
3. Form into cookie shape and bake.

Optionally, you can drizzle with chocolate. There’s no mixing or whisking, which makes is easy enough for anyone to make. It will only take up to 10 minutes of your time, plus the baking and cooling time. These cookies are incredibly soft and chewy, which is not always the case with oat cookies. They will stay fresh and soft for several days. Store them in an airtight container.

Print

Soft & Chewy Oat Cookies

Easy oatmeal cookies – vegan friendly version included

Course Dessert

Keyword cookies, Matcha, oatmeal

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Servings 30 cookies

Equipment

• small saucepan
• Baking tray
• mixing bowl
• Baking paper

Ingredients

• 150 grams of oats
• 100 grams of malted and seeded bread flour
• 60 grams of cold-pressed coconut oil
• 1 1/3 teaspoon baking powder (around 6-7 grams)
• 50 grams of maple syrup (for less sweet cookies) add 20-50 grams more if youlike sweeter cookies or are not using any dried fruits or chocolate chips
• 80 grams of Greek yogurt
• 1/3 teaspoon nutmeg
• 50 grams of currants

For matcha chocolate

• 30-50 grams of white chocolate
• 1/3 – 1/2 teaspoon of matcha powder (sifted)

Instructions

• Place a baking paper on the baking tray and preheat the oven to 190 degrees Celsius. ( 374°F or gas mark 5)
• Place all dry ingredients (oats, flour, baking powder, nutmeg) into a bowl and mix WELL.
• Add wet ingredients (coconut oil, maple syrup, greek yogurt) into dry ingredients. Add currants (or if you are using other ingredients such as chocolate chips, hazelnuts, etc).
• Mix it well using hands. Dough will be slightly sticky.
• Make small 1 1/2 cm balls and place them on the baking paper. Gently press them to flatten them out, to about 3-4 mm height.
• Bake for 16-18 minutes at 190 degrees Celsius.
• Let them cool for 15-20 minutes.
• Melt white chocolate. Use ½ of the chocolate and start melting it on VERY LOW heat while continuously stirring. Once fully melted, remove from the heat. Add the rest of the chocolate and stir until melted. Add SIFTED matcha powder and stir until fully incorporated – there should be no lumps. Immediately drizzle over cookies.

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