If ever there was a cookie that hit just that sweet spot between indulgent and inventive, the compost cookies were it.
These little gems are packed with flavor, texture, and just the right amount of whimsy.
Whether it is to reduce food waste, find an inspiring idea to bake, or to give a good excuse to clean up the pantry, this recipe offers everything.
And oh yeah- naturally vegan, gluten-free, and plant-based adaptable.
Talking about a win in a win.
Here’s why compost cookies are going to be your new go-to:
Deliciously tempting: Sweet, salty, chewy, crunchy-they combine all that in a flavor explosion.
No food waste here: You can mix in those nuts, seeds, or dried fruits that are just hanging around your pantry.
Super customizable: Love chocolate chips? Add ‘em in. Got pretzels? Toss ‘em too. The possibilities are endless.
Perfect for all occasions: Whether you’re hosting a party, meal-prepping snacks, or just want a cozy treat, these cookies are always the answer.
What You’ll Need
Ingredients:
1 cup rolled oats
½ cup all-purpose flour or gluten-free flour blend
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
½ cup coconut sugar (or granulated sugar)
½ cup coconut oil or vegan butter, melted
¼ cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
½ cup chocolate chips (dairy-free if needed)
½ cup mixed nuts and seeds
½ cup dried fruits (like raisins or cranberries)
Tools:
Mixing bowls
Whisk and spatula
Baking sheet
Parchment paper
How to Make Compost Cookies
Step 1: Prep Time Magic
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and get your ingredients ready. There’s nothing better than being organized, especially when cookies are involved!
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the rolled oats, flour, baking soda, and salt until it’s all evenly mixed. This is the base of your cookies, so make sure it’s good and mixed.
Step 3: Whisk Up the Wet Ingredients
In a separate bowl, whisk together the brown sugar, coconut sugar, melted coconut oil, almond milk, and vanilla extract. This mixture should be smooth and slightly glossy – basically, cookie dough magic in the making.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture. Stir until everything is just combined (don’t overmix!). Fold in your chocolate chips, nuts, seeds, and dried fruits. Pro tip: Sneak a little taste test here because why not?
Step 5: Scoop and Bake
Drop dough balls, by tablespoon or a cookie scoop, onto a prepared baking sheet. Leave a little room between each as these beauties will spread. Bake for 10-12 minutes or until golden brown on the edges. Let them sit on the sheet a few minutes before transferring to a wire rack.
Storage Tips & Meal Prep Ideas
Room Temperature: Keep your cookies fresh by storing them in an airtight container for up to 5 days. (If they last that long!)
Freezer Friendly: Go ahead and double the recipe; freeze balls of unbaked cookie dough. When the cookie urge strikes, pop a few into the oven and bake from frozen. Just add 2-3 extra minutes to baking time.
Nutritional Information
Servings: 12 cookies
Calories: 322kcal
Fat: 16g
Protein: 4g
Carbohydrates: 43g
FAQ
Q: Can I make these gluten-free? A: Absolutely! Just swap the all-purpose flour for a gluten-free flour blend, and you’re good to go.
Q: What leftovers work best in compost cookies? A: Think pretzels, potato chips, coconut flakes, or even cereal. Get creative with whatever you’ve got on hand!
Q: Can I use regular butter instead of coconut oil? A: Sure thing. If you’re not vegan, regular butter will work just fine.
Bake Your Way to Happiness
And there you have it – the ultimate compost cookie recipe that’s as fun to make as it is to eat.
These cookies aren’t just about satisfying your sweet tooth; they’re about taking a moment to be resourceful, creative, and maybe even a little playful in the kitchen.
Whether you’re using up pantry odds and ends or whipping up a fresh batch for friends, these cookies always deliver.
So, grab your favorite mug, pour yourself a big glass of almond milk (or coffee, if you’re like me), and settle in with one (or three) of these sweet and salty delights.
For obvious reasons, as life is definitely better with cookies and these composting cookies might probably be your new favorite way to treat yourself and the planet.
Also, be sure to find your new favorite breakfast with our collection overnight oats recipes for every occasion.
Yield: 12 Cookies
Compost Cookies
Savor the blend of flavors in our vegan, gluten-free compost cookies.
Plant-based ingredients like coconut sugar, almond milk, and mixed nuts ensure these cookies are as healthy as they are tasty.
Prep Time15 minutes
Cook Time12 minutes
Additional Time5 minutes
Total Time5 minutes
Ingredients
1 cup rolled oats
½ cup all-purpose flour or gluten-free flour blend
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
½ cup coconut sugar
½ cup coconut oil or vegan butter, melted
¼ cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
½ cup chocolate chips (dairy-free if needed)
½ cup mixed nuts and seeds
½ cup dried fruits (like raisins or cranberries)
Instructions
Step 1: Prep Time Magic
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and get your ingredients ready. There’s nothing better than being organized, especially when cookies are involved!
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the rolled oats, flour, baking soda, and salt until it's all evenly mixed. This is the base of your cookies, so make sure it's good and mixed.
Step 3: Whisk Up the Wet Ingredients
In a separate bowl, whisk together the brown sugar, coconut sugar, melted coconut oil, almond milk, and vanilla extract. This mixture should be smooth and slightly glossy – basically, cookie dough magic in the making.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture. Stir until everything is just combined (don’t overmix!). Fold in your chocolate chips, nuts, seeds, and dried fruits. Pro tip: Sneak a little taste test here because why not?
Step 5: Scoop and Bake
Drop dough balls, by tablespoon or a cookie scoop, onto a prepared baking sheet. Leave a little room between each as these beauties will spread. Bake for 10-12 minutes or until golden brown on the edges. Let them sit on the sheet a few minutes before transferring to a wire rack.
