These chewy oat cookies are tasty enough for my kids to enjoy (my kids can get picky with cookies!) while a lot healthier than store-bought cookies. They are easy to make and are perfect for school snacks.
Oat Cookies, the healthy way
These chewy oat cookies are tasty enough for my kids to enjoy (my kids can get picky with cookies!) while a lot healthier than store-bought cookies. They are easy to make and are perfect for school snacks.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 cookies
Ingredients
- 1 cup instant quick oats I used Nature's Path
- 1/4 cup all-purpose or whole wheat flour
- 2 tbsp hemp seeds
- 1/4 tsp baking soda
- 1/4 tsp salt
- optional 1/4 cup mini chocolate chips
- 1/2 cup plain Greek or regular yogurt
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp vanilla extract
Instructions
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Position the rack in the middle and preheat oven to 350F.
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Mix oats, flour, hemp seeds, baking soda, salt, and chocolate chips in a bowl.
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In a separate bowl, Mix yogurt, olive oil, honey, and vanilla extract.
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Combine the wet and dry mixture and gently mix until there are no dry spots. Let the mixture sit for 10~15 minutes for the oats to hydrate.
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Line a baking sheet with parchment paper. Scoop 1.5 tbsp of mixture onto the baking sheet. Press with your fingers to flatten it to 1/4 inch thickness. (The cookies will not spread much while baking.)
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Bake for 15~17 minutes until the edges start to brown.
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Cool on the sheet pan for 5~10 minutes. Transfer the cookies onto a rack to cool before storing them. Store in an airtight container at room temperature for up to 1 week.
Recipe Notes
I used Ghirardelli Dark Chocolate Barista Mini Chips.
You can substitute chocolate chips with raisins.
Use quick or instant oats, not steel-cut oats, for this recipe.
