Better-For-You Oatmeal Cookies

Soft, chewy, and just sweet enough—these wholesome oatmeal cookies are made with feel-good ingredients for a perfect anytime treat.

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Better-For-You Oatmeal Cookies

Yield: 18-24

Author: Anthology of Crumbs

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

These wholesome oatmeal cookies are soft, slightly chewy, and just the right amount of sweet. Packed with feel-good ingredients like oats, maple syrup, and a hint of cinnamon, they're perfect fresh out of the oven or straight from the freezer for a quick treat anytime.

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Ingredients

• 1 ¼ cups quick-cooking oats
• ½ cup (75 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp cinnamon
• ½ tsp sea salt
• ½ cup chocolate chips
• ¼ cup (60 g) brown sugar
• ½ cup (125 ml) plant based or unsalted butter
• ½ cup (125 ml) maple syrup
• 1 large egg
• 1 tsp (5 ml) pure vanilla bean paste

Instructions

1. Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
2. Place oats, flour, baking powder, cinnamon, and sea salt to a medium bowl and set aside.
3. Using a stand mixer, cream butter and brown sugar together on medium until light and fluffy. Occaionally scrape the sides of the bowl and mix until airy.
4. Add the egg and continue mixing. Scrape the sides of the bowl, add vanilla and. maple syrup.
5. Add dry ingredients from medium bowl to mixer and turn on low. Once combined, fold in mini chocolate chips.
6. Place the cookie dough in the refrigerator for 30 minutes to harden and to allow the flour in the cookie dough to hydrate.*
7. Using a small tablespoon size cookie or icecream scoop, scoop dough into a ball and place 12 balls on tray. Bake for 8-10 minutes. Keep extra dough in fridge while you wait.
8. Remove cookies from oven, let cool on tray for 5 minutes before transferring to cooling rack.

Notes

*if you don't put dough in the fridge, you will find cookie dough will "melt" and spread too thin.