Chewy Maple Cookies made with Maple Oatmeal Packets


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These one bowl Maple Oatmeal Cookies are easy and ready in under 30 minutes. Using maple and brown sugar instant oatmeal you’ll have perfectly fluffy, chewy and low calorie cookies to curb your sweet tooth.
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Stack of maple oatmeal cookies.

Maple Instant Oatmeal Cookies

Cookies all day! With chewy centers, crispy edges and layers of sweet raisins, why wouldn’t you want these everyday? And, come on, this classic cookie tastes like cinnamon sugar oatmeal, so it’s really like a breakfast food. And if you really want cookies all day, check out these low calorie cookies.

If you’ve never tried making cookies with a packet of oatmeal, you’re in for a good time. Half the work is done for you and they taste incredible.

The texture of the cookie is soft and fluffy and the hint of cinnamon and oatmeal ribboned through out really does make these cookies seem like an appropriate breakfast food. If you love chewy and soft cookies try my peanut butter cookies or my Oreo chunk cookies.

Why you’ll love this recipe:

  • One bowl recipe
  • Uses instant oatmeal packets.
  • Only 83 calories per cookie. 
  • Simple ingredients.
Stack of maple oatmeal cookies, one of which is missing a bite.

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Benefits of oat flour

These maple oatmeal cookies use oat flour which is packed with nutritional benefits. Oat flour is made with ground oats and most of the time only contains one ingredient—whole grain oats. You can even make your own oat flour at home with a high-speed blender or purchase store-bought varieties at some grocery stores. I am using Bob’s Red Mill Oat Flour. It is said that oat flour may sustain energy levels, have cardiovascular benefits, lower cholesterol, rich in vitamins and minerals and 1 cup has 15.3 grams of protein.

Ingredients and Substitutes:

See the recipe card below for full ingredients list and instructions for these instant oatmeal cookies.

Oat Flour 

Better Oats Instant Oats: four packets of Better Oats Maple Brown Sugar Instant Oats.  

Coconut Sugar




Variations and Substitutions

  • You can substitute some of your oat flour with whey protein. I like using Bob’s Red Mill unflavored whey protein concentrate. This will add some protein to this sweet treat.
  • Use brown sugar, white sugar or sugar substitute. Note, sugar substitute will change the taste and texture of your maple cookies.
  • Add your favorite add-ins, such as semi-sweet, dark chocolate chips, walnuts or pecans.
  • To make dairy free use coconut oil in place of butter at a 1:1 ratio.
  • To make these gluten-free, use Bob’s Red Mill Gluten Free 1:1 flour.

How to make these instant oatmeal cookies

Step 1: preheat and prep

Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper. 

Step 2: mix wet ingredients

In a medium bowl, add room temperature butter and sugar. With a hand mixer beat the sugar and butter until fully combined. This may take up to 5 minutes until you have a good combination of the two. Be sure there are no chunks of butter left. 

Add the egg and vanilla and mix until combined. 

Step 3: add the dry ingredients

Then, in the same bowl, add in the oat packets, oat flour, baking soda and salt. Mix with a hand mixer to combine. 

Step 4: fold in raisins

Fold in the raisins and any other mix ins you’d like.

Step 4: bake

Using a small cookie scoop, or 1 Tbsp., scoop batter into round 12 cookies and place on the parchment lined cookie sheet.  Do not flatten. Bake for 9 minutes. Remove and repeat with remaining batter. This recipe makes 30 cookies. 

Step 4: cool and enjoy!

Allow cookies to cool on pan for 5 to 10 minutes before transferring to a wire rack. Enjoy your maple oatmeal cookies. 

Maple oatmeal cookies on a wire rack.

Check out some of our favorite cookie recipes!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Stack of maple oatmeal cookies.

Maple Oatmeal Cookies

Danielle Lima
These one bowl Maple Oatmeal Cookies are easy and ready in under 30 minutes. Using maple and brown sugar instant oatmeal you’ll have perfectly fluffy, chewy and low calorie cookies to curb your sweet tooth.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 30 servings
Calories 83 kcal

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  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup Coconut Sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 4 packs of Better Oats Maple Brown Sugar Instant Oats
  • 1 cup + 2 Tbsp. Bob's Red Mill Oat Flour 142g
  • 1 tsp Baking Soda
  • 1/4 tsp salt
  • 2 packages (58g) raisins


  • Preheat the oven to 350 degrees Fahrenheit.
  • Bring butter to room temperature. I like to set the butter out on the counter the night before baking the cookies.
  • Add the butter and sugar to a mixing bowl. Using a hand mixer, cream the butter and sugar. This will take approximately 5 minutes. Continue mixing until you have a paste and the butter is completely mixed with the sugar.
  • Add egg and vanilla extract and mix until mixed together.
  • In the same bowl add the oatmeal, oat flour, baking soda and salt. Mix with the hand mixer until combined. You may need to use a spatula to clean the sides and mix.
  • Once mixed, fold in the raisins.
  • Line a baking sheet with parchment paper. Using a size 70 cookie scoop or 1 tbsp scoop the cookies onto the parchment paper leaving 2 inches between the cookies to bake. Do not flatten. Bake at 350 degrees Fahrenheit for 9 minutes.
    You will need to make the cookies in batches. Recipes makes 30, 2 inch cookies.
  • Allow cookies to cool on pan for 5 to 10 minutes before transferring to a cooling rack. Enjoy your maple oatmeal cookies.


  • Don’t skip creaming the butter for 5 minutes. It will be smooth, pale and fluffy. 
  • Don’t over-mix your ingredients. This will ensure moist and soft cookies.
  • Nutritional information is an estimate and will vary with substitutions. 


Serving: 1cookieCalories: 83kcalCarbohydrates: 11gProtein: 2gFat: 4gSodium: 73mgFiber: 1g
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5 from 1 vote (1 rating without comment)

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