This post is sponsored by The Quaker Oats Company
Oats On The Go
These Super Oatmeal Cookies will be your new favorite portable snack. Ideal for quick breakfasts (paired with fresh fruit or greek yogurt), long car trips, summer hikes, or picnics, you can take them anywhere. You could describe these as a “scuffin” actually. Part scone, part muffin, part cookie. Naturally I like them best toasted and crumbled over yogurt and smoothies. : )
Super Nutrition
Made with Quaker Old Fashioned Oats, homemade oat flour, flax, carrots, apple, and pumpkin, these cookies are super good! The oats + oat flour make them 100% whole grain, and they have 3 grams of fiber per cookie. Plus, the only added sugar comes from a touch of honey, so they have less than 5 grams of sugar per cookie. You can also make them with Quaker’s Gluten Free Oats for a gluten-free recipe.
Homemade Oat Flour
Making oat flour is super easy if you have a food processor. Just blend rolled or quick oats for one minute until you have a fine flour.
While you have the food processor out, go ahead and grate your carrots and apples. If you don’t have a food processor, you can use pre-ground flour and grate the produce on a box grater.
Mix Wet, Mix Dry, Mix Wet Into Dry
Form Cookies
Since these cookies aren’t heavy on the butter, they won’t spread while baking, so form them into cookie shapes and place on parchment.
Bake at 350* for 15 minutes
Bake for 15 minutes until edges are crispy and golden.
Recipe
Super Oatmeal Cookies
Equipment
- food processor
Ingredients
- 1.5 cups Quaker Old Fashioned Oats
- 2/3 cup oat flour made from Quaker Oats
- 2/3 cup carrot peeled and grated (~1 large or 2 medium)
- 2/3 cup apple peeled, cored and grated (~1 large or 2 medium)
- 2/3 cup canned pumpkin
- 1/3 cup ground flax
- 1 large egg
- 3 tbsp honey
- 2 tbsp butter melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment. Make oat flour in a food processor with the blade attachment. Switch to grate attachment and grate peeled carrots and apples.
- In a large bowl, mix oats, oat flour, ground flax, cinnamon, baking soda and salt.
- In a separate bowl, beat egg and stir in pumpkin honey, melted butter, and vanilla.
- Pour wet ingredients into dry. Fold in carrot and apple.
- Divide dough into 12 and form cookie shapes.
- Bake for 15-18 minutes, until cookies are golden and edges are crispy.
- Cool completely and store in fridge. Toast or heat before eating.
More Baked Oat Recipes
Thanks to Quaker Oats for sponsoring this post!
Kori says
I have been looking for my next snack recipe to make, & these sound perfect! I can’t wait to make & enjoy them!
Charmaine Ng | Architecture & Lifestyle Blog says
Oatmeal cookies are my biggest weakness after chocolate chip cookies! This looks so tempting… 😀
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Meika says
These look perfect for a quick snack between classes before lunch! What would recommend as an egg substitute for this recipe?
KathEats says
I would try a flax egg
Jody says
i’ve had good luck with subbing banana for egg in oatmeal cookies!
Laura says
Looks delicious! Going to try these out for my kids to snack on.
Jessica says
I thought all oats were gluten free! Where does the gluten come from in regular Quaker Oats?
KathEats says
They are naturally gluten free but usually processed or stored where there could be some cross contamination. The gluten-free variety is strictly separate for those super sensitive to gluten.
Anne says
These look delicious and love the addition of pumpkin! Any sub for flax (or just leave out)?
KathEats says
I would sub in chia or leave out 🙂
Emily J says
Those look right up my alley. I want to try them!
Vera says
Kath,
I have a question about diapers and wipes. I thought you mentioned trying hello bello brand. How are they?
Tried diapers and wipes?
What is your opinion on them?
KathEats says
Love them!
M J says
Just tried these but had to sub out canned pumpkin as we don’t have it in the uk, for sweet potato and I didn’t have any flax so left that out…. also added a little sweetener as I wanted the kid to eat them BUT i don’t think they’ll be getting any as I’m not sure I’ll be sharing. Totally delicious! Many thanks
KathEats says
Thanks for sharing your results!
Rachel says
I wonder if I could make these into lactation cookies with some brewer’s yeast added in? They have all the other ingredients my regular lactation cookies have plus the fruit and veg.
KathEats says
Definitely!
Tonya says
8/21/19 Pumpkin’s first appearance of the year. -_- I’m not ready, Kath! LOL but these cookie thingies sound great and are making me hungry!
Christine Whittington says
I made these last night and they are delicious! Totally acceptable for breakfast, dipped in Greek yogurt. I was out of carrots, so used the same quantity of grated sweet potato, doused in boiling water, cooked for 5 minutes, then water pressed out.
Our American Foxhound, Irving, loved them, too. He managed to snag seven of them before we realized what he was doing! We were very glad they they have all dog-friendly ingredients and I didn’t add anything like chocolate chips or raisins.
Thanks for yet another great recipe!
KathEats says
Thank you! And glad the doggie approved too 😉