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This is another strange recipe, folks. I warn you, it may not be exactly what you’re expecting when you hear the word “cookie.” Let me explain. These cookies, while cookies in shape, are not your average cookie in taste. They taste a lot like chocolate overnight oatmeal. Basically, these cookies are great for breakfast or snacks on the go. They’re chocolate overnight oatmeal in portable form. If you’re scared away-fine. I just wanted to be up front so you’re not expecting a chewy tender dessert-like cookie and end up with baked oatmeal.
What you will get with these cookies is a) a way to use up leftover oatmeal (yeah, it’s another one of those recipes, guys. Told you I was frugal. This Peach Cobbler is another recipe using leftover oatmeal.), b) a non-messy breakfast or snack for on the run, and c) something that you may actually learn to enjoy for dessert as well. I did. But I’m not everyone. In fact, I’m rather different from everyone. Which is why I almost didn’t post this recipe, because I don’t know if the masses will enjoy it. But I liked it, and it made me feel good about myself because I used up that leftover oatmeal that would’ve gotten thrown out otherwise.
So give it a try if you like. If you don’t like them and the idea of oatmeal cookies in a very literal sense weirds you out, well, you probably would’ve tossed the oatmeal anyway.
You can snag my official pin for this recipe here.
- 3 cups leftover oatmeal (cooked according to package directions and already salted), room temperature (thawed if frozen) - use gluten free oats if necessary
- ⅓ tsp. salt
- 1 T olive oil
- ½ cup cocoa powder
- 2 tsp. baking powder
- 2 tsp. imitation vanilla flavoring
- ½ cup egg whites (the carton kind works great)
- ½ cup low-fat sour cream, low-fat Greek yogurt, unsweetened applesauce, or a mixture of any of those
- ½ cup unsweetened almond milk
- Low-glycemic sweetener to taste (I used ¼ tsp. THM Pure Stevia Extract Powder, but next time I would probably use a few doonks less of that and add a few teaspoons of Truvia to make up the difference because I think a blend of sweeteners would taste best in these cookies)
- Combine all ingredients in a food processor and blend until relatively smooth, but still with some texture. Scoop onto a greased cookie sheet according to desired size (I used an ⅛ cup measuring cup for medium-sized cookies) and bake at 350 degrees F for 30 minutes. They need to be pretty dried out, but they will set up more once they are refrigerated, like your leftover oatmeal does after it sits in the pot for awhile. Let cool on a wire rack and store in the refrigerator. I recommend eating these cookies cold, or at least room temperature, because they're kind of mushy when they're warm (they're made of oatmeal, duh).
- My batch made 30 cookies, and technically you could eat ⅓ of the batch or 10 cookies and stay within the fat and carb limit for a THM E meal. 10 cookies is quite a lot, though, even for me. Since oats have some protein of their own, plus you're adding egg whites, these cookies can be breakfast or a snack on their own. If eating them for breakfast, or if you plain just have a big appetite, I recommend adding some more lean protein along with them to hold you over till your next meal.
- Hershey Unsweetened Cocoa Powder
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
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