Full of healthy oats and protein from nut butter, nuts, and seeds like sunflower & flax, you will feel good about eating these oatmeal cookies! Head over to the Simple Cookie Recipes page for more great recipe ideas.
It’s been awhile since I shared a cookie recipe around here (you can check out our recipes like Best Chocolate Chip Cookies and Oatmeal Cranberry Cookies, among others, in our recipe index), so even though November is technically our “appetizer month” (according to my admittedly loose monthly recipe guideline) I just have to break in to share this new oatmeal cookie recipe with you, mainly because I love how they turned out!
Using only oats and oat flour, they are naturally gluten free, and with protein from nut butter and walnuts (also a good source of omega-3), plus the omega-3’s and antioxidant qualities of flaxseed meal along with vitamin-packed sunflower seeds, these are cookies you can feel good about serving almost any time of the day!
If you’re looking for a breakfast-on-the-go, you can switch out the chocolate chips for cranberries or other dried fruit and one or two of these small cookies with a cup of coffee or tea should see you through to lunch a lot better than something you may be tempted to grab through a drive-through.
I happen to love dried fruit in oatmeal cookies, but Brian was apparently traumatized by as a child by being ‘fooled’ into thinking raisin cookies were chocolate chip cookies, so we usually go with chocolate around our house, ha!
And of course, you can’t beat a good oatmeal chocolate chip cookie for a snack or dessert, can you?
PrintChocolate Chip, Nut & Seed Oatmeal Cookies {Gluten-Free}
Full of healthy oats and protein from nut butter, nuts, and omega-3s + vitamins from & flax & sunflower seeds, you can feel good about eating these cookies!
- Prep Time: 20 mins
- Cook Time: 7 mins
- Total Time: 27 mins
- Yield: 3 doz. 1x
Ingredients
- 1/4 c. butter
- 1/4 c. peanut butter (or nut butter of your choice)
- 2/3 c. brown sugar*
- 3 TB. honey
- 1 egg
- 1 tsp. vanilla
- 1–1/4 c. oat flour**
- 3/4 c. whole rolled oats
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. chopped walnuts (or nut of choice)
- 1/3 c. sunflower seeds
- 2 TB. flaxseed meal
- 1/2 c. chocolate chips***
Instructions
- Heat oven to 350 degrees and line a couple cookie sheets with silicone or parchment.
- Beat butter, nut butter, sugar and honey until smooth in a large bowl. Add egg and vanilla and mix until incorporated.
- To the mixture, add the oat flour, oatmeal, soda, baking powder and salt; stir just until all is mixed well before folding in the nuts, sunflower seeds, flax meal and chocolate chips.
- Using about a tablespoon cookie scoop, drop cookies onto prepared sheets, flattening slightly.
- Bake these smaller cookies for 7-8 minutes only, then let cool a bit before transferring to a rack to cool completely.
- Repeat as needed to use up the dough. Store in airtight container for a few days or freeze for longer storage.
Notes
*I also tried it with a different sugar-honey ratio: 1/2 c. brown & 1/4 c. honey, but the cookies didn’t spread as much as pictured. If that’s okay with you, go with this amount if you’d like.
**If you don’t have oat flour, you can simply grind 1-1/4 c. oats in a blender until a flour forms (that’s what I did for the cookies pictured).
***OR substitute dried fruit like cranberries, cherries or raisins.
What do you think? Am I crazy to suggest ‘cookies’ for breakfast even though they’re a lot healthier than doughnuts?
Subscribe to Organize, Plan, Cook & Beautify Your Home with Free Printables
Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this printable in the VIP Subscriber Library that also includes eBooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.
Teri says
November 17 at 12:44 pmI just made these cookies here on a rainy WI afternoon & they are AMAZING! Glad I dbl’d the recipe!
I used Earth Balance vegan buttery sticks & almond butter! They turned out great! Thanks for sharing another fantastic recipe Jami!
Jami says
November 17 at 2:08 pmYou’re so welcome, Teri! I hope you’re having a nice, hot cup of tea with them. 😉
karen cornell says
November 13 at 6:38 pmJami, I couldn’t respond back to your millet question via email.. no, no soaking, just toss them in. If you are uncertain, try a little in a part of a batch. The crunch is good!
karen cornell says
November 12 at 7:22 pmI created a very similar recipe years ago in which I also added millet (maybe 1/3 cup). My kids named them Bird Seed Cookies. The millet adds a nice extra crunch.
Jami says
November 13 at 4:34 pmThe millet wasn’t too hard on your teeth, Karen? Did you soak it first? Just curious!
Teresa says
November 12 at 6:03 pmI am making these very soon…. Sound yummy?
Jami says
November 13 at 4:35 pmI’m having one with tea right now, Teresa – I think you’ll like them. 🙂
Teresa says
November 14 at 4:54 amMy honest question is “how in the world can u eat only 1”? I am gonna have to freeze them so they are out of sight. Willpower is a must with these?
Jami says
November 14 at 11:14 amAll cookies go straight into the freezer in our house, too, Teresa. 🙂
Charlotte Moore says
November 12 at 12:48 pmYUM!! I need to try these for couple GF family members.