Treacle Oat Cookies
Treacle Oat Cookies are crisp and delicious cookies made with oats, coconut and the rich taste of treacle (molasses). They are easy to make and ideal to to keep hunger pangs at bay!
Why make Treacle Oat Cookies?
Treacle Oat Cookies are one of my most popular cookie recipes. They have everything you would expect from a good homemade biscuit. They are crisp, slightly chewy and have a great flavour, and they are also really simple to make.
What ingredients do I need to make Treacle Oat Cookies
Homemade cookies and biscuits are always so much nicer than the ones you buy in the supermarket and you know exactly what has gone into them. Here are the ingredients for these tasty cookies:
- self-raising flour
- rolled oats
- desiccated coconut
- butter
- caster (superfine) sugar
- treacle
- bicarbonate of soda
- milk
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What is treacle?
Treacle is a dark thick syrup and is a by-product of the sugar refining process. Molasses is similar to treacle and can also be used in this recipe.
Is molasses the same as treacle?
Molasses is similar but not the same as black treacle. It has a strong, bittersweet flavour and dark, almost opaque appearance. It is also generally thicker than treacle.
Can I use molasses in this recipe?
You can use molasses, however if you can get black treacle then I would recommend using this for the best result.
I don’t have any self-raising flour what can I substitute?
If you don’t have self-raising flour you can make it at home using plain (all-purpose flour) and baking powder.
This recipe uses 100 grams self-raising flour therefore you need to add one teaspoon of baking powder to 100 grams plain (all-purpose) flour. This gives you self-raising flour, but you will still need to include the additional bicarbonate of soda (baking soda) as listed in the recipe.
What kind of oats should I use?
Use rolled oats for this recipe, they add texture as well as a delicious nutty flavour. Rolled oats are easily available and you can use them in bakes such as flapjacks as well as to make a warming bowl of porridge (oatmeal).
Can I use an alternative to butter in the cookies?
You can use a plant based spread to make Treacle Oat Cookies, as long as it is full fat. Spreadable butter and low-fat spreads are not suitable as they contain a high proportion of water that will affect the success of the recipe.
What kind of coconut should I use?
Use finely shredded unsweetened desiccated coconut. The larger dried coconut flakes are not suitable for these cookies because they are too large and the mixture will not hold together making the cookies break up.
What can I substitute for coconut?
If you don’t have any desiccated coconut or don’t like the taste of coconut, then use chopped sunflower and pumpkin seeds or finely chopped nuts such as hazelnuts and pecan nuts.
Can I use granulated sugar instead of caster sugar?
You can use granulated sugar but it doesn’t dissolve as easily as caster sugar. So if you use it then be aware that there may be a slight gritty texture to your cookies.
What kind of milk should I use?
I use whole milk or semi-skimmed milk. You only use a very small amount of milk in the cookies so you can use any milk that you have in the fridge. Although I have not tried plant milk in this recipe, there is no reason why it should not work just as well as dairy milk.
What is a walnut-sized piece of dough?
A walnut sized piece of dough is an old-fashioned term that may not make much sense to anyone who isn’t familiar with walnuts in their shells! A walnut shell is about two and half to four centimeteres (an inch to an inch and a half) in diameter.
For this recipe I suggest you simply divide the dough into 18 pieces and they will be the correct size.
How do I store Treacle Oat Cookies?
Let the cookies cool completely on a cooling tray. Then store in an airtight container for up to two weeks. If you plan to keep the cookies for longer than a few days, then layer the cookies with baking parchment so they don’t stick together.
Can I freeze Treacle Oat Cookies?
You can freeze these cookies, however they do tend to soften slightly on thawing. If you plan to freeze the cookies, I recommend that you slightly underbake them. Cool completely and open freeze on a baking tray covered with parchment paper. Once frozen pack in a freezer-proof container layered with parchment to keep the cookies separate.
To defrost place the cookies on a parchment-covered baking sheet and bake for about 5-7 minutes until they are crisp. Cool and serve.
Vegetarian
Treacle Oat Cookies are suitable for vegetarians.
Gluten Free
These cookies contain wheat flour and are therefore not suitable for a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Treacle Oat Cookies?
Treacle Oat Cookies are some of the nicest biscuits I have ever made they are crisp and sweet and perfect with a cup of tea or coffee. Here are some other ideas for serving Treacle Oat Cookies:
- Use two cookies to make an ice cream sandwich, choose your favourite ice cream. The cookies pair really well with vanilla, chocolate, rum & raisin and coffee ice cream.
- Crush the baked cookies and serve with yogurt and fruit for breakfast.
Tips
- Remember to leave room between each cookie on the baking tray to allow for spreading.
- Due to the high sugar content these cookies can burn easily if overbaked. As every oven is slightly different please check the cookies frequently to make sure they don’t catch and burn.
More Cookie Recipes
- Chocolate Melting Moments – Fab Food 4 All
- Easy Chocolate and Hazelnut Cookies – Lost in Food
- Blood Orange and Ricotta Cookies – Christina’s Cucina
- Isabella’s Ginger and Oat Cookies – Kavey Eats
PIN FOR LATER
Treacle Oat Cookies
Ingredients
- 100 grams (½ cups) self-raising flour
- 75 grams (½ cups) rolled oats
- 25 grams (5 tbsp) desiccated coconut
- 100 grams (⅓ cups) butter
- 125 grams (⅓ cups) caster sugar
- 2 tablespoon (2 tablespoon) treacle
- 1 teaspoon (1 teaspoon) bicarbonate of soda
- 1 tablespoon (1 tablespoon) milk
Instructions
- Combine 100 grams (½ cup) self-raising flour with 75 grams (½ cup) rolled oats and 25 grams (5 tbsp) dessicated coconut.
- Put 100 grams (⅓ cup) butter, 125 grams (⅓ cup) caster sugar and 2 tbsp treacle into saucepan, very slowly bring to the boil, stirring all the time.
- Remove from heat. Add 1 tsp bicarbonate of soda dissolved in 1 tbsp milk.
- Pour the warm mixture on to the dry ingredients. Mix thoroughly then leave to one side for 30 minutes or until firm.
- Break the mixture into 18 pieces and roll into walnut sized balls.
- Transfer the cookie dough to baking trays lined with reusable non-stick mats or baking parchment. Remember to leave room between each piece to allow for spreading.
- Bake in centre of moderate oven 160℃ Fan/170℃/325℉ for 10 -12 minutes.
- Leave on the trays for 1 or 2 minutes to firm up before transferring to a wire cooling rack.
- Store in an airtight container when cold.
Notes
- Use two cookies to make an ice cream sandwich, choose your favourite ice cream. The cookies pair really well with vanilla, chocolate, rum & raisin and coffee ice cream.
- Crush the baked cookies and serve with yogurt and fruit for breakfast.
Ooh I want that book Janice I didn't know it existed as I have the 2 later versions on my bookshelf and there are some great regional recipes in them! Your cookies sound great and I would leave out the dessicated coconut in favour of sesame seeds, best of all there is no rolling out and cutting with these cookies which can be such a fiddle! Thanks for sharing:-)
Thanks Camilla, you might find it on ebay or through a specialist book seller. It pretty much covers all aspects of cookery and the recipes are simple and well written.
There is nothing like finding that great cookie recipe that you know you'll cook again and again. I just live how dark these look too. It's a great post. Thank you so much for entering and showing off such a fab cook book with the most ridiculous cover! Xx
With rolled oats, coconut and treacle in them, how could they be anything but completely yummy?!
I no longer have my Dairy cookbooks -I long since took them to the charity shop, thinking the recipes were far too old fashioned…….how daft …… I wonder who's enjoying them now !!
These look fantastic, I have seen this challenge around a lot lately and am definitely going to have to give it a go its such a good idea.
oats! So they must be healthy, I do love rediscovering theses old recipes, and I have a tin of treacle waiting back in Richmond, so I think these will be baked very soon! Yum!
Dom – you are so right and I'm glad you enjoyed seeing the cover, I am so familiar with it I hadn't noticed how bizarre it was!
Jean – I hope someone rescued them, they do seem old fashioned but nothing wrong with the recipes.
Emma – oh please do take part, it's a lot of fun and makes you try cookbooks and recipes you may have overlooked.
Jude: Yes, of course they are very healthy 😉
Loving those biccies – my mum has that cookbook kicking about – must get it off her! Love the photo too Janice.
Lovely looking biscuits Janice and a super idea to use sesame seeds instead of coconut. I bet a couple of these would get you through a cold afternoon!
What a great random recipe! I'm pretty sure everyone has a copy of the Dairy Book of Cookery, I think I've even got 2! These Treacle Bites sound lovely.
Janice, how do you get your biscuits to look so uniform? Very impressive. They sound delicious too. I remember making biscuits quite a lot with treacle when I was young, but hardly ever use it these days – something has gone wrong somewhere!
And I so want your glut of oats – hard to imagine in this household where porridge is regular breakfast fare.
My Mum has that book and bought me the new version a couple of years ago. Great book.
Ah Choclette – most of them were not even, I picked the best ones for the photo!
these biscuits look lovely – I love treacle in baking. and they sound quite similar to anzac biscuits that we have in australia but we use golden syrup instead of treacle so I am sure these would be great with golden syrup
Wow, these must be good if they're the best biscuits you've ever made!! I just love the name…Treacle Bite. I'm also rather partial to porridge oats with treacle, so these would be right up my street…and I think my Dad would love them too! I might have to make a batch 🙂
I've made them today with golden syrup – a big thumbs up. Will definately make these again. Thank you
These sound and look wonderful. I am always on the lookout for a biscuit recipe that will freeze well uncooked and I suspect I could roll those little balls and freeze them to bake later. If I give it a try, I'll let you know!
Janice, thanks for adding these to the treats table. Cheers
So very pleased to find this recipe on the internet! My copy of the earlier edition of The Dairy Book of Home Cookery went AWoL when my daughter borrowed it at university. This recipe in particular was much lamented. Thanks so much for posting it!
Thanks Gill, they are super cookies, so crisp and with a rich flavour. Let me know if there are any other recipes you are looking for from the Dairy book.
These cookies look delicious I love treacle and will have to give these a try.
Thanks Lesley, they are really good.
Really love the sound and look of these, treacle is a great flavour with oats! Yum!
Thanks, Kavey. They are really great with a tea or coffee
I have 2 tins of treacle sitting in my cupboard as I didn’t know I had one and went and bought another when cooking with treacle last autumn – so I’ll be making these tonight. I can’t wait.
That’s great, do let me know if you like them.
These didn’t spread while cooking. Annoying.
I’m sorry to hear that Martin. I’ve never had any problems with the cookies spreading.
These look like fabulous crisp and crunch cookies – pass the tin!
Thanks, Jacqui! They don’t last long in the biscuit tin, that’s for sure.
I love the colour of these. They’d go perfectly with a cup of tea!
Thanks. They definitely go well with a cup of tea!
I love making cookies and these look so crisp and tasty.
They are old fashioned crisp biscuits or cookies.
Oh these sound wonderfully darkly delicious. The sort of cookie you can’t forget! Great for Xmas! Thank you for sharing them with #CookBlogShare
Thanks, Jenny. They are popular at any time of year.
I’ve love to scoff a few of these round the bonfire!
Great idea! They would be ideal for that.
Anything with treacle in the title has to be good. I’m so glad you’ve reminded me of these fabulous biscuits. The addition of coconut sounds wonderful too. I might just have to make a batch today.
Thank you, they are so good.
These look fab. can to mixture be frozen? And if yes, did they need to be defrosted first or baked from frozen? Thank you
Hi there, I haven’t tried freezing the mixture so I can’t say how that would work. I suspect that they would not be as crisp as the oatmeal would soak up the moisture.