Oatmeal Cookie Dough

Made with rolled oats and studded with chocolate chips, this oatmeal cookie dough is the ultimate comfort dessert with a healthy twist. 

No matter how old I get, raw cookie dough is something I crave too often. Now that I know eating cookie dough with raw eggs and raw flour in it is actually pretty bad for you, I make a separate batch of edible cookie dough to satisfy my cravings. 

This oatmeal cookie dough recipe is one of my favorite ways to satisfy the sweet tooth. Instead of white flour, I used oats, which gives it a nice chewiness. It is sweetened with maple syrup to ditch the refined sugar and is enriched with peanut butter for a creamy mouthfeel and some healthy fats. 

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make oatmeal cookie dough
4. Recipe variations and substitutions
5. Storage instructions
6. More delicious ways to enjoy cookie dough
7. Frequently asked questions
8. Oatmeal Cookie Dough (Recipe Card)

Why this recipe works

• Packed with wholesome ingredients. Rolled oats, nut butter, and no refined sugar, this packs a secret nutritional punch. Enjoying a sweet snack without feeling guilty about it? We are all here for it!
• Super easy to whip up. This dessert comes together in just a few minutes. Mix all ingredients together and eat right away whenever you need a quick dessert fix. 
• Customizable. You can choose your favorite nut butter, sweetener, and chocolate to make this cookie dough.

Once ready, you can eat this cookie dough on its own, enjoy it with ice cream, or serve it as a dip for your favorite cookies. 

Ingredients needed

You’ll be surprised at how healthy the ingredient list for this cookie dough actually is. In fact, it’s so good that you can have a spoonful of it for breakfast and no one will judge you. Here’s what goes into it:

• Rolled oats. Old-fashioned rolled oats provide the best chewy texture for the cookie dough. Avoid using quick oats, as the mixture will not thicken up nicely.
• Almond flour. Unlike wheat flour, it is completely safe to use almond flour raw. The mild nutty flavor adds some extra fiber and healthy fats.
• Maple syrup. I like to stick with pure maple syrup as it is easier to mix into the dough. Also, it’s healthier than refined sugar. You can use honey or agave if you’d like.
• Almond butter. Use natural almond butter as it is smooth and creamy. You also avoid unwanted ingredients as it is made with just almonds and salt. You can use any nut or seed butter, like peanut butter or cashew butter.
• Vanilla extract. A dash of this extract just makes such a difference when it comes to sweet treats. 
• Chocolate chips. Use the chocolate chips of your choice. Dark, semi-sweet, or milk – you can’t go wrong with chocolate with any of them.  

How to make oatmeal cookie dough

This edible cookie dough recipe is inherently easy. Here’s how it goes. 

Step 1- Mix the dry ingredients. Add the almond flour and rolled oats to a large mixing bowl and mix until fully combined. 

Step 2- Stir in the wet ingredients.  Add peanut butter, vanilla extract, and maple syrup to the dry ingredients and mix well until you achieve soft cookie dough consistency.

Step 3- Mix in the chocolate chips. Make sure they are evenly distributed in the dough. Once mixed, you can eat it right away with a spoon, or shape cookie dough balls or bars. 

Recipe variations and substitutions

• Switch the chocolate chips. Not only can you use the chocolate chips of your choice but you can also chop and use your favorite chocolate candies. Reese’s, M&M’s, Twix – you choose. 
• Use spices and extracts. You can spice up your cookie dough by adding cinnamon and even pumpkin pie spice to it. Extracts like butterscotch extract and rum extract are good replacements for the classic vanilla extract.  
• Add mix-ins. Swap the chocolate chips in this recipe with chopped dried fruits, nuts, or even candy bits.
• Make it nut-free. If you are allergic to nuts, use oat flour or heat-treated all-purpose flour instead of almond flour. You can also replace the peanut butter with tahini.
• Use cocoa powder. To give the dough a full-on chocolate twist, substitute the flour in this recipe with cocoa powder. As cocoa powder is more absorbent, you will need less of it. So start with a small amount and add more as you need.

Storage instructions

To store. Store leftovers in the fridge and allow it to come to room temperature for 15 minutes before you serve it.  Enjoy the cookie dough within a week for the best texture and taste. 

To freeze. Make a big batch of this edible cookie dough and freeze some for later. Stored in an airtight container, this oatmeal cookie dough will last for at least 3 months in the freezer. Defrost overnight in the fridge if you are planning to eat it. 

More delicious ways to enjoy cookie dough

• Cookie Dough Brownies
• Pumpkin Cookies Dough
• Cookie Dough Protein Bars
• Cookie Dough Bites

Frequently asked questions