Briana Boldin

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Briana Boldin

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There’s something oddly satisfying about oatmeal cookies – maybe its the way the sweetness brings out the flavour of the oats, or that creaminess of the oats behind the crunch and crumble of the cookie…

Oatmeal cookies are really simple to make, and can be a healthy choice for easy-to-grab snacks at home or on-the-go!

I wanted to make an oatmeal cookie that was just as sweet and satisfying as your typical oatmeal cookie, but without any processed sugars or animal ingredients. Pure, whole grain deliciousness.

Small cookies turn out crunchier than the big ones.  Big cookies are crunchy on the outside when freshly cooled out of the oven, but by the next day that crunchiness will go, leaving more of a soft oatmeal cookie – and a very simple as a breakfast option that will keep you full!

As a note, the cookie batter will need to sit in the refrigerator to cool for a while until the oats have soaked up some of the liquid and the batter is more firm, so plan some extra time for this step. (Or, make the batter the day before!)


Makes 24 large cookies or 36 small cookies


  • 3 cups rolled oats
  • ¾ cup brown rice flour
  • ¼ cup arrowroot starch
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ cup maple syrup
  • ½ cup coconut oil
  • 1 tbsp vanilla
  • ½ cup boiling water
  • 1 tsp baking soda

Boil water and combine with baking soda. Mix oats, flour, starch, salt, and cinnamon in a large glass bowl. Stir maple syrup, oil, vanilla, and hot water into dry ingredients with a wooden spoon until just mixed through. Cover bowl and let cool in refrigerator for an hour or two – until completely cooled through and firm.

Preheat oven to 350 degrees. Using spoons, portion out balls of 1-2 tbsp of batter – smaller cookies will cook faster and be a bit crunchier, larger cookies will need a few more minutes and be softer.

Bake at 350 degrees for about 10 minutes for smaller cookies and about 15 minutes for larger cookies, or until golden and fragrant. Let cool on a rack.



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