These soft oat cookies are just 3 ingredients and healthier than traditional cookies. They don’t contain any wheat flour, eggs, refined sugar, or dairy butter. The cookies are easy to make and store well. They can be enjoyed for a snack, dessert or even breakfast.
a stack of six cookies.

After a few indulgent weeks of eating, I’m trying to get back on track again. These cookies are so simple but they really satisfy my craving for a sweet treat.

Ingredients

  • Oat flour
  • Maple syrup
  • Coconut butter

Oat flour: Oat flour is oats that have been ground finely to a flour consistency.

Maple syrup: The cookies are sweetened with pure maple syrup.

Coconut butter: Coconut butter is a butter substitute made from the whole coconut. Please make sure to use coconut butter and not coconut oil. Coconut butter can also be substituted with dairy butter but I prefer using coconut butter as it adds a slight coconut flavor to these cookies.

How to Make Soft Oat Cookies

The ingredients are all added together and mixed until a dough forms. The dough is then scooped out, rolled into balls and placed onto your prepared baking sheet. Next, flatten the dough balls to form thick round disks. The cookies are then baked for about 10 minutes or until done.
a stack of oat cookies with the one on top with a bite taken out of it.

Oat Cookie Texture

These cookies have a soft and slightly chewy texture. They are also lightly sweet.
a plate of soft oat cookies.

More Healthy Oat Recipes

5 from 1 vote

3 Ingredient Soft Oat Cookies

These soft oat cookies are healthier than traditional cookies. They are easy to make and just 3 ingredients. They make a great snack, breakfast or dessert.
Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients

  • 1 cup (100 g) oat flour
  • 1/4 cup (59 ml) maple syrup
  • 1/4 cup (60 g) coconut butter, melted

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper and set aside.
  • Add oat flour, maple syrup and melted coconut butter to a mixing bowl and mix until a soft dough forms. If for some reason your dough is too sticky to work with, you can place it in the fridge for a few minutes until it firms up more. I did not need to refrigerate my dough.
  • Using a 1 tbsp cookie scoop, scoop dough and roll into a smooth ball. Place onto your prepared cookie sheet. Repeat with remaining cookie dough, spacing the cookie balls at least 1.5 inches apart. Press down on each dough ball with the palm of your hand or the back of a metal spoon so that the dough ball becomes a thick round disk, about 1/4 inch thick. Make sure there is some space between each cookie round.
  • Bake cookies for about 10 minutes or until done. When cookies are done, the surface will be paler in color and look cooked and slightly cracked. Let cookies cool completely on the baking sheet.

Notes

  • Coconut butter can be substituted with regular unsalted dairy butter. However you will need to refrigerate the dough for a few minutes to let it firm up enough to work with.
  • When measuring the oat flour, make sure you use the spoon and level method. Spoon the oat flour into your measuring cup and level off the surface with a knife. 
Serving: 1cookie, Calories: 83kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 2mg, Fiber: 2g, Sugar: 4g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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