Better-For-You Oatmeal Cookies
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Fridge
*if you don't put dough in the fridge, you will find cookie dough will "melt" and spread too thin.
Notes
1
Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
2
Place oats, flour, baking powder, cinnamon, and sea salt to a medium bowl and set aside.
3
Using a stand mixer, cream butter and brown sugar together on medium until light and fluffy. Occaionally scrape the sides of the bowl and mix until airy.
4
Add the egg and continue mixing. Scrape the sides of the bowl, add vanilla and. maple syrup.
5
Add dry ingredients from medium bowl to mixer and turn on low. Once combined, fold in mini chocolate chips.
6
Place the cookie dough in the refrigerator for 30 minutes to harden and to allow the flour in the cookie dough to hydrate.*
7
Using a small tablespoon size cookie or icecream scoop, scoop dough into a ball and place 12 balls on tray. Bake for 8-10 minutes. Keep extra dough in fridge while you wait.
8
Remove cookies from oven, let cool on tray for 5 minutes before transferring to cooling rack.
Instructions
1 ¼ cups quick-cooking oats
½ cup (75 g) all-purpose flour
½ tsp baking powder
½ tsp cinnamon
½ tsp sea salt
½ cup chocolate chips
¼ cup (60 g) brown sugar
½ cup (125 ml) plant based or unsalted butter
½ cup (125 ml) maple syrup
1 large egg
1 tsp (5 ml) pure vanilla bean paste
Better-For-You Oatmeal Cookies
Anthology of Crumbs
These wholesome oatmeal cookies are soft, slightly chewy, and just the right amount of sweet. Packed with feel-good ingredients like oats, maple syrup, and a hint of cinnamon, they're perfect fresh out of the oven or straight from the freezer for a quick treat anytime.
Servings :
18
Calories:
Prep Time
10 min
Cooking Time
10 min
Rest Time
0
Total Time
20 min
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