Chewy Leftover Oatmeal Cookies
- August 14, 2021
- Last Updated: December 21, 2023
- 14 Comments
- Recipes
These gooey leftover oatmeal cookies are the solution to your leftover oatmeal food waste! Made with a handful of staple pantry ingredients, these cookies are soft, gooey and make for the best snack.
I’m always looking for leftover oatmeal recipes because I don’t want it to go to waste! This recipe came out of inspiration of always having leftover oatmeal after breakfast.
What do you do with leftover oatmeal? We usually just toss it, and I HATE wasting food.
If you’re wondering what to make with leftover oatmeal, this cookie recipe is perfect for you and can be a great meal prep oats method.
Leftover oatmeal cookies with no flour, and have a similar taste and texture to no bake cookies.
What To Do With Leftover Oatmeal
We all hate wasting food. Have you ever made a big batch of oatmeal only to watch it just sit there once you’re done?
If you also wonder what to do with leftover oatmeal or what you can make with it, here are some ideas:
- make leftover oatmeal cookies
- make leftover oatmeal muffins
- throw it in a quickbread (here’s one from Alton Brown)
- use them for high protein overnight oats
- use them for a breading
There really are several ideas and recipes for cooked oatmeal, so it just takes a little time and creativity on your part. I happen to be partial to leftover oatmeal cookies recipes because we love cookies so much.
And chewy healthy oatmeal cookies are quick and easy!
Ingredients for Cooked Oatmeal Cookies
Here’s a list of what you’ll need to make these delicious oatmeal cookies and what you can pair with your leftover cooked oatmeal.
Because of this, they are a great cheap college snack idea!
- coconut oil (or butter)
- brown sugar and/or maple syrup – I stock up through Thrive Market!
- flour
- leftover oatmeal
- salt
- vanilla extract
- eggs
- peanut butter (or use this salted cinnamon peanut butter) (optional)
- banana (optional)
How To Make Leftover Oatmeal Cookies
Using leftover oatmeal not only avoids food waste but also allows you to make delicious snacks like these oatmeal cookies. They’re super easy to make – only requiring one bowl a cookie scooper and a baking pan!
I also use a silicone liner – I love this one.
- Mix dry ingredients (leftover oatmeal, flour, baking soda, cinnamon, salt, nutmeg) in large bowl and let sit.
- Mix melted coconut oil, brown sugar, maple syrup in another bowl. Add in eggs and mix gently to incorporate them.
- Add dry ingredients to wet ingredients and mix until fully dissolved. You may need to add 1-2 Tbsp of milk if it seems too dry. Don’t overmix or your cookies will not be as soft and fluffy.
- Using a cookie scooper, scoop cookies onto greased baking pan or one lined with parchment paper
- Bake for 11-14 minutes, or until cookies start to brown.
- Allow cookies to cool at least 5-10 minutes on a cooling rack.
What Else Can You Add To Your Leftover Oatmeal Cookies?
When you’re thinking of what to make with leftover oatmeal, I bet chocolate chip oatmeal cookies come to mind.
But the reality is, you can add pretty much anything to these cookies to suit your mood & preference, and what you might just fancy at the time!
Most of these you can buy in bulk through Thrive Market to save money.
- pumpkin seeds
- flax seeds
- hemp seeds
- chia seeds
- homemade trail mix
- dried cranberries
- pretzels
- crumbled graham crackers (the star in these cookie dough overnight oats)
- fruit – blueberries, strawberries and banana slices work well
- orange zest
- coconut flakes
- walnuts, pistachios, almonds, peanuts
- dried cherries (like in these cherry chocolate chip baked oatmeal cups)
Tips On Using Leftover Oatmeal For These Cookies
- These are not crispy cookies! They are meant to be soft and gooey. We can thank the mushy leftover oats for that.
- I’ve made these with leftover oatmeal that’s been out for hours. Put it to use!
- You can create sweet and salty flavor combo’s – chocolate chips and crushed pretzels are a dream!
How To Store Leftover Oatmeal Cookies
What should you do with leftover oatmeal cookies that you don’t eat? Freeze them, of course!
These are great freezer friendly cookies (add these to your repertoire for quick freezable toddler meals), make great gifts for neighbors, and of course, among the best postpartum snacks.
More Oatmeal Cookie Recipes
- Sweet Potato Oatmeal Cookies
- Coconut Flour Oatmeal Cookies
- Powdered Peanut Butter Cookies
- Oatmeal Peppermint Cookies
- 3 Ingredient Banana Oatmeal Cookies
Looking For A Cooked Oatmeal Recipe?
If you love oatmeal and are looking for some inspiration for some cooked oatmeal recipes, try one of these recipes out below!
Now you know how to use leftover oatmeal, you’ll have no reason not to make it!
- Sweet Potato Oatmeal Bake with Blueberries
- Baked Chocolate Oats with Banana
- Apple Pumpkin Pie Baked Oatmeal
- Anti-inflammatory Turmeric Oats
- Gingerbread Oats
- Cranberry Pomegranate Oatmeal
- Banana Peach Steel Cut Baked Oatmeal
Ingredients Needed For These Cookies
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Yield: 12
Leftover Oatmeal Cookies
Prep Time:
15 minutes
Cook Time:
11 minutes
Additional Time:
10 minutes
Total Time:
36 minutes
These gooey leftover oatmeal cookies are the solution to your leftover oatmeal food waste! Made with a handful of staple pantry ingredients, these cookies are soft, gooey and make for the best snack.
Ingredients
- 1.5 cups leftover cooked oatmeal
- 2 cups flour
- ¼ tsp salt
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp baking soda
- 1 tsp vanilla
- ½ cup coconut oil
- 1/3 cup brown sugar
- ¼ cup maple syrup
- 2 eggs
- 2 tbsp milk, optional (if dry)
- ½ cup chocolate chips
Instructions
1. Preheat oven to 350. Mix dry ingredients (leftover oatmeal, flour, baking soda, cinnamon, salt, nutmeg) in large bowl and let sit.
2. Mix vanilla, melted coconut oil, brown sugar, maple syrup in another bowl. Add in eggs and mix gently to incorporate them.
3. Add dry ingredients to wet ingredients and mix until fully dissolved. You may need to add 1-2 Tbsp of milk if it seems too dry. Add in optional chocolate chips. Don’t overmix or your cookies will not be as soft and fluffy.
4. Using a cookie scooper, scoop cookies onto greased baking pan or one lined with parchment paper.
5. Bake for 11-14 minutes, or until cookies start to brown.
6. Allow cookies to cool at least 5-10 minutes on a cooling rack.
Notes
These leftover oatmeal cookies aren’t sugar free, but you can certainly reduce the sugar. I prefer to use half maple syrup (liquid) and half brown sugar. You could just do ½ cup of either, but I’ve always baked this way and I like the resulting texture and sweetness.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce -
Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
-
Bob's Red Mill Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce, Pack of 4
-
Manitoba Harvest Hemp Hearts Shelled Hemp Seeds, 24oz; 10g Plant-Based Protein & 12g Omegas per Serving, Whole 30 Approved, Vegan, Keto, Paleo, Non-GMO, Gluten Free
-
Dried Cherries Unsweetened Tart Cherry, 1lb. Montmorency Tart Cherries, Dried Sour Cherries Fresh, Montmorency Dried Tart Cherries, Dried Cherries No Sugar Added, All-Natural Whole Sour Cherry 16 oz.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 137mgCarbohydrates: 27gFiber: 1gSugar: 11gProtein: 3g
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Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. She specializes in family nutrition, sports nutrition and intuitive eating. She also co-hosts the podcast, Nail Your Nutrition.
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14 Comments
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Support Bucket List TummyThis is a wonderful recipe that I’m sure I’ll use often!! Thank you so much! I didn’t expect much from the texture but it turned out surprisingly light and fluffy! The cookies might not be sweet enough for some, but I added raisins and think they went really well with this recipe. Some chopped walnuts were another great addition! I always seem to make too much oatmeal so this will definitely be a useful recipe! Thanks!
I never leave comments but these leftover oatmeal cookies are perfect!! I have been making leftover oatmeal muffins for years and they were “okay”. Just a way to use up leftover oatmeal. But these cookies are seriously awesome, perfect fluffy and chewy texture. I can’t wait to try some different add ins. All 8 of my kids loved these! Thanks for a great recipe!
I really wish this recipe wasn’t titled “leftover oatmeal cookies.” You’re not using leftover oatmeal, you’re not using leftover anything. You’re just using uncooked oats. I needed a recipe for actual leftover oatmeal. Also, this recipe says it’s for reducing food waste. In fact, the blog post accompanying the recipe goes on and on and on about how much you hate food waste and you used to just throw away leftover oatmeal. But you’re not actually using any leftovers! You’re just calling a handful of unused, uncooked oats “leftover.” This recipe is double pointless.
Hi Kate – you are using leftover oatmeal that was cooked- if you look at the recipe that is the first ingredient. Maybe you missed that? Sorry it wasn’t up to your standard but plenty of other readers have enjoyed the recipe.
The confusion might be because the instructions say mix dry ingredients, then lists oatmeal?
I never leave comments but these leftover oatmeal cookies are perfect!! I have been making leftover oatmeal muffins for years and they were “okay”. Just a way to use up leftover oatmeal. But these cookies are seriously awesome, perfect fluffy and chewy texture. I can’t wait to try some different add ins. All 8 of my kids loved these! Thanks for a great recipe!
Thank you for sharing this recipe. Made these today with my leftover oatmeal & followed the instructions exactly (but added some Craisins). My husband is the one who really enjoys oatmeal cookies but I typically do not. However I really liked these: the soft and chewy texture and just enough sweetness.
Great recipe! Thank you! It transformed my overcooked oatmeal into fluffy delicious cookies. I was able to replace the egg with flax eggs (1Tbsp flax meal, 3Tbsp water per egg) successfully making mine vegan and egg free.
Hello! I just made this recipe with a few changes as we’re on an elimination diet at the moment. Probably not meant to be having alternatives, but anyway….
I used one a half cups of cooked buckwheat (groats)
2 heaped teaspoons of coconut milk powder to add some creaminess to the dough mixture
Sugar-free vegan chocolate chips (only sugar-free because they were cheaper than the other sugary vegan ones!)
I also added about a tablespoon of coconut milk (liquid) when the mixture was a little too dry.
They are pretty delicious for the chocolate chips being sugar free and it being a dairy and gluten free cookie!! Alas the coconut milk powder then said it has some dairy product in it… but overall maybe it is 95% dairy free… hope that little bit of dairy doesn’t upset our tums.
Thanks for this recipe! Also just want to note that the story part above the recipe seems to have some inaccuracies compared to recipe, eg. Talks about mashed banana, talks about being muffins but is a cookie recipe. Still a great one though. 🍪
My son ate three of these right out of the oven! We did add chocolate chips. Great way to save those morning oats.
Why did you say no eggs necessary and then add eggs in your ingredients and instructions? Not sure what you mean here; wish it was more straight forward. Thx
You can technically make chia eggs or flax eggs and use them as a substitution. 🙂
I made these today. Had a big batch of leftover steel cut oats. Cookies were DELICIOUS. They were more like muffin tops but still so good! used chocolate chips. WW flour. Irish butter instead of oil. Will make again!!
So happy you liked them! Thank you for sharing your modifications 🙂