Healthy Oat Cookie Dough

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Oat flour has recently become my favorite flour for a multitude of reasons. It is easily accessible and affordable. It can be made in approximately 20 seconds by blending up oats. It exhibits a neutral flavor that pairs perfectly in baked goods. It is because of these reasons that I use it in this cookie dough, and nearly all the healthy treats I concoct.

I recently discovered stevia-sweetened chocolate chips. It has become a current obsession of mine as I have been guiltlessly adding it to so many sweets. Since then, I have whipped up an array of healthy desserts that I never thought could possibly be healthy before. This cookie dough is a product of that obsession.

I especially love this recipe because many healthy cookie doughs involve a nut butter, but I feel as though that completely disrupts the flavor profile. It’s one thing if you want to make peanut butter cookies, but if you are craving classic chocolate chip cookie dough, nut butter just doesn’t cut it. So, I opted to use coconut oil instead of nut butter for this recipe.

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Healthy Oat Cookie Dough

Recipe by Megan Renee

Servings

4

servings

Total time

10

minutes

Cookie dough, though usually not intended to be edible, is one of the most universally adored treats. This edible cookie dough is made with nutritious ingredients, including oats as the “flour’ substance. It is sweetened with maple syrup and will certainly curb your sweet tooth. 

Ingredients

• 2 cups rolled oats

• 2 Tablespoons flaxseed

• Pinch of salt

• 1/4 cup pure maple syrup

• 2 Tablespoons coconut oil, melted

• 2 Tablespoons dairy-free milk

• 1 teaspoon vanilla extract

• 1 teaspoon blackstrap molasses

• ½ cup dark chocolate chips (I use Lilly’s stevia-sweetened chocolate chips)

Directions

• Blend the oats, flaxseed, and salt together for at least 30 seconds until a fine flour forms. Sift the mixture into a bowl.
• Stir in the maple syrup, coconut oil, vanilla, and molasses. This should form a thick, moist dough, but if it is too crumbly, add a splash of dairy-free milk. Fold in the chocolate chips.
• Store in an airtight container in the fridge for up to 5 days, The dough will become drier the longer it sits, so add milk if it becomes too dry. I like to flatten the dough into a container and then cut it into little squares to make them easier to snack on later.

Notes

• You can sub the coconut oil with nut butter or extra milk, but of course, this will slightly alter the flavor and texture.
• Add more oat flour to the dough if it is too moist, and add more milk if it is too crumbly. 
• Stir ¼ cup of the cookie dough with several tablespoons of plant milk in a mug. Microwave for 60-90 seconds to achieve a quick, warm cookie. 
• As several tablespoons of cocoa powder, nuts, or other additives for a fun variation.
• Roll the dough into balls and coat in melted chocolate for an extra indulgent treat. 
• Adjust the amount of maple syrup to your desired sweetness level.