These Steel Cut Oatmeal Cookies taste like a cross between regular oatmeal chocolate chip cookies and a bowl of oatmeal. They’re lightly sweetened with maple syrup, completely gluten-free thanks to oat and almond flour, and use dairy-free coconut oil for lower FODMAPs.
The Original Oatmeal Chocolate Chip Cookies Recipe the joy of cooking A tome was one of the first baked goods I learned to make myself. My fondest memories are creaming them by hand, adding two types of sugar and finishing with oats and chocolate.
For years, I’ve tried to recreate them with healthier, gluten-free ingredients so I can enjoy the cookies after dinner without the inevitable blood sugar crash (and hard to fall asleep).
One of the easiest changes you can make for your blood sugar is to swap out regular rolled oats for steel-cut oats in cookies. Yes, it’s still dessert. But your body will have to work harder to convert starch into glucose.
What are Steel Cut Oats?
The less processed oats are, the greater the impact on blood sugar. While you can buy whole grains (whole kernels), the more common variety is the steel cut, which does what the name suggests: whole grains cut into smaller, more manageable sizes. Steel cut oats retain their shape and texture even after prolonged simmering. It might be an acquired texture, but if you’ve never been a fan of Dickensian gruel that’s overly mushy, it’s certainly a refreshing one.
How do you use steel cut oats in cookies?
Since steel-cut oats are denser and chewier than rolled or old-fashioned, they benefit from some precooking before being mixed into the cookie batter. In this steel-cut oatmeal cookie recipe, I simmer the oats in water on the stovetop for 15 minutes until they reach the consistency of porridge.Usually when making Steel Cut Oatmeal, You will simmer the oats longer. But taking a bite of them can add texture to your cookies.
The steel-cut oatmeal is then chilled all the way down before being folded into the chocolate chip cookie batter.
Since this recipe uses coconut oil as the main fat, it helps to return the steel-cut oatmeal cookie batter to the refrigerator to firm up. Oil is solid at room temperature and will thicken the batter once melted. I prefer my steel cut oatmeal cookies on the thicker side with crispy edges.
Do These Steel Cut Oatmeal Cookies Freeze Well?
With all the cold, this batter is perfect to make ahead and bake. It can be kept in the refrigerator for up to a week, and can even be divided in the freezer for longer periods.
Arrange them on a baking sheet, then follow the directions below for a few extra minutes in the oven.
Can I make these gluten free steel cut oatmeal cookies with raisins?
Any mix that works in regular oatmeal cookies will work great with these steel cut oatmeal cookies. Raisins and other dried fruits are a secret source of sugar—sometimes even more than chocolate chips!
If you’re using raisins, try adding some walnuts to add more fiber to these steel-cut oatmeal cookies and slow down the glucose roller coaster.
Can I make these steel cut oatmeal cookies nut free?
On the other hand, you can easily omit the walnut mixture, making these cookies nut-free.
Instead of almond flour, add an extra 1/3 cup of oat flour. The cookies are still delicious, just with less fiber.
What about vegans?
You can swap out the eggs in these steel-cut oatmeal cookies for two flax eggs. It’s even more important to cool the batter to maintain some volume in these cookies without the regular eggs.
If you’re looking for more gluten-free cookie recipes, check out some of these favorites:
For more ideas for steel cut oats, this Banana Bread Baked Steel-Cut Oats The recipe is a fan favorite, and these gluten-free Steel Cut Overnight Oats!
With health and hedonism,
Phoebe
Chocolate Chunk Steel-Cut Oatmeal Cookies
These Steel Cut Oatmeal Cookies taste like a cross between regular oatmeal chocolate chip cookies and a bowl of oatmeal. They’re lightly sweetened with maple syrup and completely gluten-free, thanks to oat and almond flour, and low-FODMAP and dairy-free coconut oil. The batter is best refrigerated before rolling, so they’re great to make ahead or freeze for later.
serving size twenty four biscuit
instruct
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To cook the oats: In a medium saucepan or stock pot, bring 2.5 cups of water to a boil over high heat. Add the oats, and simmer over medium-low heat for about 15 minutes, until the oats have a porridge-like consistency and all liquid has boiled away. The oats should clump on your spoon, not be mushy. It’s okay if they still bite them.
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Set steel-cut oats aside to cool until slightly warm to the touch. You can speed up the process by transferring the pot to the refrigerator and stirring occasionally.
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In a large mixing bowl, whisk together coconut oil, maple syrup, eggs, and vanilla until combined. It’s okay if the coconut oil is a little coarse.
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Stir in oat flour, almond flour, baking soda, cinnamon, and salt. Mix until a smooth batter forms.
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Add the cooked, cooled steel-cut oats and stir until combined. The batter should look like thick oatmeal. Add chocolate chips and walnuts (if using)
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Transfer the bowl to the refrigerator and chill until the batter is cool and firm (more cookie dough than oatmeal).
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Preheat oven to 400°F. Line 2 cookie sheet and parchment paper.
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Using a handful of ice cream scoops or 2 rounded tablespoons, divide batter onto prepared sheets, spacing cookies 2 inches apart. There should be about 8 cookies on each tray.
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Bake for 15 minutes, until the cookies look soft but are set and crisp on the bottom. Remove the pan from the oven and let the cookies cool on the pan for 10 to 15 minutes, then transfer them to a wire rack to cool completely. Repeat the baking process with any additional batter.
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Store cookies in an airtight container at room temperature for up to 4 days, or longer in the refrigerator.
If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!
