Sprinkled throughout these thick and chewy oatmeal cookies are little bits of crispy toffee pieces and scrumptious chocolate chips. And if these cookies being full of fiber and protein weren’t good enough, you can also whip them up in just one bowl!
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Toffee has got to be one of my favorite flavors. It’s also cousins with butterscotch and caramel – two of my other favorite flavors. Although, to be honest, I’m not even sure what it is that gives these things their distinct flavors. But, if I had to guess I’d say it’s probably something like the sugar, vanilla, magic, or pixie dust.
These magical cookies are full of deliciously crunchy toffee bits. But, the cookie itself is wonderfully chewy and oat-y. They seriously have the most amazing texture. They’re somewhat dense, but not like a pound cake dense. And, then there are the whole oats in them that gives you this added chewiness. Except that the oats almost get a toasted flavor to them, so it’s like chewy toasted oatmeal! If chewy, toasted oatmeal wasn’t a thing before, it should totally be one now!
The almond butter and maple syrup in the cookies make the flavor almost caramelly. If you have tried my refined sugar free caramel that I use in my Samoa Cookie Bars and Chocolate Peanut Butter Caramel Candy Bars you know what I’m talking about. (If you haven’t tried them, what are you waiting for?!? I formally invite you to make them! And eat them and fall in love with them heehee.) And as I said, toffee and caramel are cousins, so they play well together.
And, if for some reason you were still on the fence about making these Toffee Oat Chocolate Chip Cookies, because delicious, high fiber, full of good-for-you fats, low sugar cookies wasn’t enough to convince you, this will make you hop right on over to my side of the fence – you only need one bowl to make them! No need to worry about mixing wet and dry ingredients separately. Just stir them all together in one bowl and you’re a few short minutes away from having soft, chewy, gooey, and delicious fresh baked cookies.
But, don’t take my word for how great they are. Just make them yourself and see what I’m talking about ;P. And if you do, be sure to tag me (@HealthyHacksRD) on Instagram and Twitter! I love to see your creations!
Yields 9 cookies
Vegan; Gluten Free; Low FODMAP; High Protein
10 minPrep Time
6 minCook Time
16 minTotal Time
- 1 cup old fashioned rolled oats
- 1/4 cup soy protein powder (can sub with oat flour)
- 2 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup almond butter
- 1/4 cup milk of choice
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup toffee bits (or this vegan toffee option)
- 1/8 cup chocolate chips (any kind)
- Preheat the oven to 350 F and line a cookie sheet tray with parchment paper.
- In a large bowl, whisk together the oats, protein powder, cornstarch, cinnamon, baking powder, baking soda, and salt.
- Add the almond butter, milk, maple syrup, and vanilla extract to the dry ingredients and stir together until well combined.
- Fold in the toffee bits and chocolate chips.
- Scoop out 2 Tbsp of dough and roll into a ball (if the dough is too sticky, wet your hands slightly).
- Place the balls of dough onto the prepared cookie sheet about 2 inches apart.
- Press the dough down slightly with the tines of a fork.
- Bake the cookies for about 6 minutes or until the top of the cookies are a little springy to the touch and the edges have darkened slightly. The cookies will puff up and spread out a little bit.
- Let the cookies cool for a few minutes on the cookie tray, then transfer them to a wire rack to cool completely. The cookies are a bit fragile while they're still warm, so if you try to transfer them to the cooling rack and they begin to break let them continue to cool on the cookie tray.
- Take a bite and enjoy!
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