Steel cut oats in cookies? Yes, you heard that right. These easy Steel Cut Oatmeal Cookies aren’t your momma’s oatmeal cookies. You’ve more than likely experienced oatmeal cookies made with rolled oats, and yes, those are delicious, but prepare to meet their chewy, nutty, slightly defiant cousin.
If you’ve got a package of steel-cut oats sitting in your pantry that you swore you’d turn into a bowl of oatmeal one day but have yet to… this is your excuse to use them.
For traditional oatmeal cookies, try these Vegan Oatmeal Raisin Cookies, or Gluten-Free Oatmeal Cookies.
What Even Are Steel Cut Oats?
Great question, I’m glad you asked! Steel cut oats are a less-refined version of rolled oats. They take longer to cook and come in smaller pieces. They have a nutty flavor and a chewier texture. That’s really the only different. Nutritionally, they’re about the same.
Why You’ll Love This Cookie Recipe
- Simple Ingredients: Everything in this recipe is something you probably already have in your kitchen. If not, you can easily find all of the ingredients in your average grocery store.
- Customizable: Want chocolate chips? Go for it. Feeling fancy? Toss in some chopped walnuts or raisins. Craving peanut butter? Swirl some in and live a little.
- Allergy-friendly: Dairy-free, egg-free, nut-free, and easy to make gluten-free. These cookies are for everyone. Whether you’re a vegan queen or just ran out of eggs and don’t feel like going to the store, this recipe has you covered.
Ingredient Notes
- Steel-cut oats – The star of the show. Also known as Irish Oats.
- All-purpose flour – Sub for 1:1 gluten-free flour for a gluten-free cookie.
- Baking essentials – Baking powder, baking soda, kosher salt, vanilla extract.
- Cinnamon – Add more spices like nutmeg, ginger, allspice, or cloves for a warm spiced cookie.
- Neutral oil – Any oil with a neutral flavor – avocado, canola, vegetable. You can use melted coconut oil if you are okay with a mild added flavor.
- Cane sugar* – Sub white sugar or brown sugar if you prefer, just make sure to select a vegan variety (see notes). You can swap for maple syrup or any other unrefined sweetener, just reduce the amount to half.
- Optional add-ins: vegan chocolate chips, walnuts, raisins, or whatever dried fruit has been haunting your pantry for months.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large mixing bowl
- Cookie scoop (optional)
- Cookie sheet
- Parchment paper
- Wire rack for cooling (optional)
How to Make Steel Cut Oatmeal Cookies
Start by cooking the steel-cut oats. Don’t get fancy—just microwave 1 cup of oats with 2 cups water for about 7-10 minutes, or until the oats are soft and cooked through. Make sure to choose a bowl that allows a lot of space for the oats to bubble. If they look like a weird bowl of oatmeal sludge, you’ve nailed it. Let them cool for a few minutes before mixing.
For a stovetop cooking method, check out this handy guide by Erin at Well Plated.
In a large bowl, mix together the cooked oats, oil, sugar, and vanilla extract. Stir until evenly mixed. Add the flour, baking powder, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet mixture and stir until combined.
If you’re adding chocolate chips, walnuts, or raisins, now’s the time. Use a cookie scoop or spoon to portion the dough onto a parchment-lined baking sheet. The cookies will not spread or change shape much at all so shape them how you’d like them to turn out.
Bake at 350°F for 18-20 minutes, or until the edges look golden brown.
Allow the cookies to cool a few minutes on the baking sheet to continue to firm up.
That’s it! Enjoy!
Variations
- Oatmeal Chocolate Chip Cookies: Add 1/3 cup of vegan chocolate chips for a more indulgent vibe.
- Butterscotch: Channel your inner grandma with vegan butterscotch chips.
- Nutty Twist: Chopped walnuts or pecans add crunch and pair perfectly with the chewy texture.
- PB & Oats: Stir in a tablespoon of peanut butter for a more decadent, stick-to-your-ribs cookie.
How to Store
- Room Temperature – Once cooled, store these steel cut oatmeal cookies in an airtight container at room temperature.
- Freezer – For long-term storage, toss them in a freezer-safe bag and freeze for up to three months.
More Tips
- Not Vegan? Cook the oats in milk instead of water. Or use melted butter instead of oil.
- Gluten-Free? Sub the flour for a 1:1 gluten-free baking flour.
- Short on time? Use quick-cooking steel cut oats if you’re short on time.
- Make sure your oats are fully cooked before mixing—raw steel-cut oats will give you cookies that double as dental hazards.
FAQ
You can, but then you’re basically just making regular oatmeal cookies. Which is completely fine, but beware the cooking time will be different.
You may have overbaked them. Pull them out when they’re golden brown on the edges but still a little soft in the middle.
There are typically two varieties of steel cut oats: traditional Irish Oatmeal and quick-cooking varieties. You can use either. Regardless of which one you choose, follow the package instructions to cook them fully before making the cookie batter.
Steel Cut Oatmeal Cookies
Equipment
- Cookie scoop (optional)
- Cookie sheet
- Parchment paper
- Wire rack for cooling (optional)
Ingredients
- 1 cup steel cut oats (+ 2 cups water for cooking)
- 1 ⅔ cup flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ⅓ cup oil
- ¾ cup cane sugar
- 1 tsp vanilla extract
Optional Add-ins
- ⅓ cup vegan chocolate chips, chopped walnuts, or raisins
Instructions
- Start by cooking the steel-cut oats. Microwave 1 cup of oats with 2 cups water for about 7-10 minutes in a large glass measuring cup or bowl.
- In a large bowl, mix together the cooked oats, with the remaining wet ingredients. Stir until evenly mixed.
- Add the dry ingredients and fold until combined. If you’re adding chocolate chips, walnuts, or raisins, now’s the time.
- Use a cookie scoop or spoon to portion the dough onto a parchment-lined baking sheet. The cookies will not spread or change shape much at all so shape them how you’d like them to turn out.
- Bake at 350°F for 18-20 minutes, or until the edges look golden brown.
- Allow the cookies to cool a few minutes on the baking sheet to continue to firm up.
- That’s it! Enjoy!
Notes
More Tips
- Not Vegan? Cook the oats in milk instead of water. Or use melted butter instead of oil.
- Gluten-Free? Sub the flour for a 1:1 gluten-free baking flour.
- Short on time? Use quick-cooking steel cut oats if you’re short on time.
- Make sure your oats are fully cooked before mixing—raw steel-cut oats will give you cookies that double as dental hazards.
FAQ
Can I use old-fashioned oats instead of steel-cut oats?You can, but then you’re basically just making regular oatmeal cookies. Which is completely fine, but beware the cooking time will be different. Why are my cookies too dry?
You probably overbaked them. Pull them out when they’re golden brown on the edges but still a little soft in the middle. What type of steel-cut oats should I use? There are typically two varieties of steel cut oats: traditional Irish Oatmeal and quick-cooking varieties. You can use either. Regardless of which one you choose, follow the package instructions to cook them fully before making the cookie batter.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
These are perfectly chewy with great flavor! My toddlers both love these and they’re so easy to grab for on-the-go breakfasts!