Carrot walnut muffins with frosting on a wooden tray

Turn Muffins Into Cookies

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Thats right, you can turn any muffin batter into cookies.

I've been baking professionally for over 20 years, and this is one of those hacks that sounds too simple to work — until you try it.

Mixing carrot muffin batter with a whisk

Here's the truth: muffin batter and cookie dough are basically the same thing with different moisture levels. Muffin batters are loose and wet by design — that's what gives you a tender crumb and a domed top. To turn it into a cookie you just need to firm it up, add a little fat for spread, and adjust your bake.

How It Works

Note- quantities are per 800g of muffin batter

Add 80g of oat flour for firmness
Add 20g of butter or neutral oil for spread
Add 15g of coconut sugar for a little extra spread (use coconut sugar over brown sugar — less moisture)
Mix well, then chill the batter for 30 minutes
Optional: lightly salt your tray before placing the cookies — it adds a contrast to the sweetness and really brings out the flavor
Scoop and flatten with your palm, or smack the pan on the table a couple times — this helps the cookie settle into that classic flat shape
Bake at 340°F for 12 minutes

Shaping cookie dough from a bowl into balls and flattening them out on a tray

Why lower temp? Your batter is still wetter than standard cookie dough. Higher heat will brown the outside before the inside sets. 340°F gives you an even bake all the way through.

The result is a soft, cakey cookie — think carrot cake in cookie form. Sweet, flavorful, and no one will ever guess it started as muffin batter.

Same batter. Two products. Zero waste.

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