Butterfied Oaties


  • 1 cup toasted rolled oats.  I just toast them in the toaster oven set on 350° for a few minutes.  Watch them as they burn easily.
  • 1/2 cup (1 stick) pastured salted butter, softened
  • 3 to 4 TBSP maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 1/2 dark chocolate bar, chopped or 1/2 cup chocolate chips
  • 2 tsp vanilla
  • 1/4 tsp salt (omit if using salted butter)
  • Pre-heat oven to 325°.
  • Combine all ingredients and refrigerate for 15 minutes.
  • Scoop cookie dough by TBSP (I actually use a melon ball scooper) onto parchment or Silpat lined cookie sheet.
  • Bake 10-12 minutes.
  • Let cool for 10 minutes, and then I just pick them up and form into balls before placing on cooling rack.
  • Refrigerate.


{ 12 comments… read them below or add one }

Julie March 11, 2015 at 8:54 am

I’m 12 weeks pregnant and I woke up craving these cookies last night! Can’t stop thinking about them…. need to pick up some gluten free oats… 🙂


HEAB March 11, 2015 at 2:38 pm

Congrats and hope you’re enjoying a big plate of oaties right about now! 🙂


Ashley February 8, 2015 at 8:11 pm

Do you know the calorie count in one of the oat cookies?


HEAB February 20, 2015 at 5:48 pm

Hey Ashley,
I’m not sure, but I just added up the calories for the entire recipe, and it’s about 1,864 calories. So, if you make the oaties, just divide that total by the number of cookies your batch yields. I’m not quite sure how many cookies this makes as I’ve never counted. Hope that helps!`


Lynn January 13, 2015 at 10:20 pm

These just melted into one big flat mess in the oven. If you cut back on the butter a little, there would be no need to bake them.


HEAB January 23, 2015 at 9:35 pm

Hi Lynn,
Sorry the oaties melted. You could try half butter/half yogurt – I have a friend that tried that version with success. You could also try scooping the dough into cookie balls and then freezing them before cooking. And yeah, my husband loves this recipe, and I don’t even bother baking. Just scoop the dough and freeze. He eats them straight from the freezer.


Elena @ GagaForGrapefruit May 13, 2011 at 5:43 pm

i needed something to make for a grad party on Sunday and these are PERFECT! you never fail me love!


Claire @ Live and Love to Eat May 13, 2011 at 3:17 pm

These look incredible! I might experiment with some fat replacements… but then they might not bake as well…


HEAB May 13, 2011 at 3:47 pm

The butter is key, especially if you use Kerrygold (our favorite!). Oh my gosh, so rich and delicious. You really don’t even need that much maple syrup. In fact, when I make them for myself, I skip it altogether. Coconut oil might work, but I’ve never tried it.


Gail H. April 16, 2011 at 10:55 am

Looks great…is there something wrong with the “print” button? It just quickly flashes and then nothing…


HEAB April 16, 2011 at 11:27 am

Nope, not on my end. Make sure your computer allows pop-ups, b/c the printable version opens in a new pop-up window. Enjoy!


Heather April 12, 2011 at 1:50 pm

Thank you so much for the nut free recipe! I can’t wait to make these!


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