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Whole Wheat Oat Cookies

  • Author: Debi
  • Total Time: 22 minutes
  • Yield: 12-15 cookies 1x


  • 1 Cup Rolled Oats
  • 3/4 Cup Whole Wheat Flour 
  • 1/2 Cup Maple syrup 
  • 1 1/2 teaspoons Baking powder
  • 1 teaspoon Cinnamon 
  • 1/4 teaspoon Sea Salt
  • 1 Egg
  • 2 Tablespoons melted Butter
  • 1/4 Cup Dark chocolate chunks or chips (Lilys make a sugar free option)

Gluten Free Option (replace the whole wheat flour with below):

  • 1/2 Cup Almond flour 
  • 1/8 Cup Tapioca flour 
  • 1/8 Cup Rice flour 
  • 1/2 teaspoon Xanthum gum 

For the drizzle:

  • 2 Tbsp  Greek yogurt
  • 1/4 teaspoon teaspoon Vanilla extract
  • 1 teaspoon Maple syrup 


  • 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 1012 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
  • Cook Time: 12

 *Limited period offer.



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