These soft-baked cookies draw inspiration from classic oat binders but get a healthy twist with heart-smart oats and nut butter for natural richness. Customize with raisins or nuts for extra texture—they store beautifully for busy weeknights.
Ingredients (Makes 12-15 cookies)
- 2 cups rolled oats (pulse half in a blender for coarse oat flour)
- 6 tbsp pure maple syrup
- 1.5 tbsp creamy peanut butter (sub almond butter for nuttier flavor)
- 1 tbsp olive oil (or melted coconut oil)
- 1 tsp vanilla extract
- 6 tbsp warm oat milk (almond milk works too)
- 1 tsp baking powder
- Pinch of sea salt
- Optional add-ins: 1/3 cup raisins or chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, blend half the oats into a coarse flour. Mix with remaining oats, baking powder, and salt.
- Stir in maple syrup, peanut butter, olive oil, vanilla, and warm oat milk. Mix until a sticky dough forms—if too dry, add 1 extra tbsp milk. Fold in add-ins if using.
- Scoop tablespoon-sized balls onto the sheet, flatten to 1/4-inch thick with damp fingers.
- Bake 15-20 minutes until edges are golden. Cool on the sheet for 10 minutes—they firm up as they cool for that perfect chew.
Nutrition Snapshot (Per Cookie, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Carbs | 18g |
| Fiber | 2g |
| Protein | 3g |
| Fat | 4g |
Estimates based on base recipe without add-ins; high in fiber from oats.
Storage & Tips
Store in an airtight container up to 5 days, or freeze baked cookies/dough balls for 1 month. For extra health boost, use certified GF oats. These pair perfectly with afternoon tea—enjoy mindfully at Pernillas Healthy Living!