These whole wheat oat cookies are soft, hearty, and lightly sweet with the perfect balance of wholesome ingredients and cozy flavor. Made with whole wheat flour, oats, and cinnamon, they have a satisfying texture that feels a little more nourishing than a traditional cookie, while still tasting like a treat.
A simple frosting drizzle made with Greek yogurt, vanilla, and maple syrup adds just the right amount of sweetness over the top without making them feel heavy.
These oat cookies are made primarily with oats and whole wheat flour. We have listed the ingredients for a gluten free option in the recipe section also.
How to Make Whole Wheat Oat Cookies
Making these cookies is really quite simple with the help of a little food processor.
- Pulse the oats a few times breaking them down. Add the rest of the dry ingredients and give it a whirl to combine.
- Combine the wet ingredients along with the melted butter.
- Combine the two together and fold in the chocolate chips.
- Roll some dough into a ball and flatten on a cookie sheet lined with parchment paper.
- Bake
These cookies will not spread on the baking sheet, so the size you shape them in to will be the size they come out.
Once the cookies are cool enough you can drizzle a nice glaze on top of them if you want. This glaze is not your typical sugar glaze. It’s made with Greek yogurt, vanilla and a little more maple syrup!
Whole Wheat Oat Cookies
- Total Time: 22 min
- Yield: 12–15 cookies 1x
Ingredients
- 1 cup rolled oats
- ¾ cup whole wheat flour
- ½ cup maple syrup
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 egg
- 2 tablespoons melted butter
- ¼ cup dark chocolate chunks or chips
Gluten Free Option (replace the whole wheat flour with below):
- ½ cup almond flour
- ⅛ cup tapioca flour
- ⅛ cup rice flour
- ½ teaspoon xanthum gum
For the drizzle:
- 2 Tbsp Greek yogurt
- ¼ teaspoon teaspoon Vanilla extract
- 1 teaspoon Maple syrup
Instructions
- Preheat an oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Pulse the oats in a food processor a few times to break them into smaller pieces. Add the whole wheat flour, baking powder, salt and cinnamon. Give it a few pulses.
- In a large bowl combine the egg, maple syrup and melted butter. Whisk until combined.
- Add the dry ingredients into the wet and mix until a batter forms and it is evenly mixed.
- Fold in the chocolate chips/chunks.
- Take out approximately 1 tablespoon of dough and roll it into a ball and flatten it on the cookie sheet. Repeat until the cookie sheet is full.
- Bake for 10-12 minutes or until the edges start to turn golden.
- Let it cool completely on a wire rack.
- For the drizzle: Once the cookies are cooled completely, mix all the ingredients for the drizzle in a bowl and drizzle over the cookies.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Substituted honey for maple syrup- added 1/4 c. Extra flour. Delicious!
I thought these cookies were delicious. I was pleasantly surprised. The only change I would make Would be to add a few more chocolate chips to the cookies. The glaze was a nice addition. I Would like to know the approximate calorie count.
Thank you for this delicious recipe. I will try something else on your site.
I found these to be delicious! The only change I would make would be to add a few additional chocolate chips. I will definitely make again! In fact I’m going to print out the recipe.Thanks
These were really nice and I don’t think they’ll see the day out! I added some walnuts to the oats as I didn’t have chocolate chips. Also used SR wholemeal flour and 1 tsp baking powder and a dash of vanilla to the wet ingredients. X
Approximately how many calories would be in one cookie just made them and they look awesome, smell great. Can’t wit to taste one but need to also know how many I can “snack” on and keep my core count for the day.
Super quick and easy midnight snack! I used 1 cup oat flour to void the food processor and it worked out great. I added an extra teaspoon of cinnamon, 1/2 tsp. pumpkin spice, and about 1/8th tsp. ground cloves. Added a bit more maple syrup because the dough looked a lil dry. Came out nice and fluffy! Will be making this again! Thank you, I appreciate the no added sugar (unless you count maple syrup).
Hi Elsa – I love your idea of a midnight snack 😉