Hey there, breakfast lovers! If you’re anything like me, you’ve probably snuck a spoonful of cookie dough straight from the bowl (no judgment here!). So, when I dreamed up these Cookie Dough Overnight Oats, I knew I was onto something special. Imagine waking up to a creamy, dreamy bowl of oats that tastes like safe-to-eat cookie dough, complete with chocolate chips and a swirl of cookie butter. It’s vegan, gluten-free, and made with wholesome ingredients—perfect for busy mornings or a cozy brunch. I first whipped this up during a hectic week, and it was a total game-changer. Let’s dive into this breakfast that feels like a treat!
Disclosure: “This post contains affiliate links, which means I may earn a small commission at no extra cost to you” I am a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com.
Why This Recipe Rocks
These overnight oats are a lifesaver when you need a quick, nutritious breakfast that doesn’t skimp on flavor. The chickpea flour gives that classic cookie dough texture without raw flour worries, and the cookie butter swirl adds a special touch. I brought this to a brunch once, and friends couldn’t believe it was healthy! Plus, it’s prepped in minutes and ready when you wake up. Whether you’re a meal-prep pro or just craving something sweet, this recipe’s got you covered.
Cookie Dough Overnight Oats
Ingredients
- 1 cup organic rolled oats certified gluten-free
- 1 1/2 cups organic almond milk
- 1/4 cup organic chickpea flour
- 2 tbsp organic maple syrup
- 1 tbsp organic avocado oil
- 1 tsp organic vanilla extract
- 1/4 tsp sea salt
- 1/4 cup organic vegan chocolate chips
- 2 tbsp organic cookie butter for swirling
- 1 tbsp. chopped organic walnuts for crunch optional
Instructions
- In a medium bowl, combine rolled oats, almond milk, chickpea flour, maple syrup, avocado oil, vanilla extract, and sea salt. Stir until smooth and no lumps remain.
- Fold in the vegan chocolate chips and walnuts (if using).
- Divide the mixture evenly between two mason jars or airtight containers.
- Spoon 1 tbsp of cookie butter onto the top of each jar and gently swirl it into the oats with a spoon for a marbled effect.
- Seal the jars and refrigerate for at least 4 hours, preferably overnight, to let the oats soften and flavors meld.
- When ready to eat, give the oats a quick stir, add a splash of almond milk if you like it creamier, and dig in!
Things You Will Need
To make these cookie dough oats as easy and delicious as possible, here are my favorite kitchen tools. They’re non-toxic, built to last, and perfect for this recipe:
- Food Processor: Blending the chickpea flour mixture is a breeze with this compact food processor. I love this one for its power and easy cleanup—perfect for small-batch prep!
- Mason Jars (16 oz): These jars are ideal for storing and serving your oats. They’re leak-proof and keep everything fresh. I use these for all my meal prep!
- Silicone Spatula: A sturdy spatula makes mixing and scraping a cinch. This non-toxic silicone spatula is my go-to for getting every last bit of cookie butter.
These tools make breakfast prep feel effortless and fun—definitely worth adding to your kitchen lineup!
![SEWANTA Wide Mouth Mason Jars 16 oz [5 Pack] ...](https://m.media-amazon.com/images/I/418qy+VyK7L.jpg)
The Story Behind the Recipe
I got the idea for these oats during a late-night cookie dough craving. I wanted that nostalgic flavor but without the guilt or safety concerns of raw flour. After some experimenting, chickpea flour became my hero—it mimics that doughy texture perfectly. The cookie butter swirl was a happy accident; I had a jar from a local market and thought, “Why not?” Now, it’s my secret weapon for making these oats feel like dessert. I’ve tweaked this recipe over months, and it’s become a staple in my morning routine.
Tips and Variations
- Nut-Free Option: Swap almond milk for oat milk and skip the walnuts for a nut-free version.
- Extra Protein: Add a scoop of vegan vanilla protein powder to the mix for a post-workout boost.
- Flavor Twist: Try swapping cookie butter for almond butter or a drizzle of melted vegan chocolate for a different vibe.
- DIY Texture Tip: Toast the chickpea flour lightly in a dry pan for 2-3 minutes before mixing—it enhances the nutty, cookie-like flavor!
FAQ
Is chickpea flour safe to eat raw? Yes, organic chickpea flour is heat-treated and safe to consume without cooking, unlike regular flour.\
Where can I find cookie butter? Look for vegan cookie butter at health food stores, Trader Joe’s, or online at Thrive Market. Biscoff’s vegan version is a great option!\
Can I make this in advance? Absolutely! These oats stay fresh in the fridge for up to 4 days, making them perfect for meal prep.
Why This Recipe Works
The chickpea flour and oats create a creamy, doughy texture that’s satisfying and filling. Maple syrup and vanilla bring that classic cookie dough sweetness, while the avocado oil adds a subtle richness without overpowering. The vegan chocolate chips and cookie butter swirl make every bite indulgent, but it’s all balanced with clean, organic ingredients. It’s a breakfast that feels like a treat but keeps you energized all morning.
Perfect for Any Occasion
These oats are my go-to for busy weekdays, but they’re also a hit at brunches or as a healthy dessert. Pack them in cute jars for a picnic or serve them in bowls with extra chocolate chips for kids. I’ve even brought them to a baby shower, and they were gone in minutes! For a fun twist, set up a “build-your-own” oats bar with toppings like nuts, fruit, or extra cookie butter.
Final Thoughts
These Cookie Dough Overnight Oats are your new breakfast obsession—trust me! They’re quick, wholesome, and taste like a dream. I’d love to hear how you make them your own, so drop a comment below or tag me on social media with your oat creations. Grab your jars, mix it up, and treat yourself to a morning that feels like dessert!
Note: This post contains affiliate links. Thanks for supporting my blog!
Leave a Reply