Soft delicious chewy cookies packed with that cinnamon flavor. These quick and easy vegan cinnamon oat cookies are gluten-free and dairy-free. This dessert or snack comes together in 30 minutes with minimal ingredients and they're so good!
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These cinnamon oat cookies are made of oat flour, cinnamon, sugar, vegan butter, flax egg, vanilla extract, nutmeg, baking powder and salt.
The cinnamon sugar compliments the cookie so well by giving it a sweet crunchy-like texture on the outside.
I also love that these cookies stay soft and chewy for more than a day if you store them in an airtight container and they don't go hard quickly like other recipes! If you like your cookies with a crispier exterior, bake them for a few minutes longer.
The best part about my cinnamon and oat cookies is they only take 10 minutes in the oven to bake! So they're a great dessert or snack to make for the whole family.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
Wet Batter
- Coconut sugar: or substitute with brown sugar
- Vegan butter: feel free to use any vegan butter that is room temperature. I like using the brand Earth balance.
- Ground Flaxseeds & Cold Water: a combination of flaxseed meal and cold water sitting for at least 5 minutes so it becomes thick like an "egg" to make this recipe vegan. If you're not vegan, substitute for 1 normal egg.
- Vanilla extract
Dry Batter
- Rolled Oats: these will be blended into a flour using a blender or food processor.
- Ground Cinnamon
- Nutmeg
- Baking powder: to help the cookies rise
- Salt: to bring out the sweet flavors more
Cinnamon Sugar
- Ground Cinnamon
- White granulated sugar
Expert Tips
- Allow the flaxseeds and cold water to sit for at least 5 minutes so they can thicken.
- Blend the oats until they're finely ground in a high power blender for a smoother texture. Unless you like chunky oat meal cookies.
- Make sure the butter is room temperature for easy mixing.
- Combine dry ingredients before adding the wet ones for an even distribution of ingredients.
- Don't over mix the cookie dough batter or the cookies can become dense.
- Give the cookies enough space when baking them as they will spread out.
Instructions
Below are step-by-step instructions on how to make vegan cinnamon oat cookies:
- Preheat oven to 350 degrees F.
- In a small bowl, combine flaxseeds and cold water and let this sit for 5 minutes until thickened. This is your "flax egg".
- In a small bowl, combine cinnamon and sugar together. Set aside.
- In a blender or food processor, add oats along with other dry ingredients and blend until oats are finely ground. Set aside.
- In a large mixing bowl, beat together coconut sugar, butter, flax egg, and vanilla extract.
- Add dry ingredients into wet batter. Mix until just combined but don't over mix.
- Using your hands, roll cookies into ¾-inch wide balls. Roll the cookie balls into the cinnamon sugar and place on a greased or parchment-paper lined baking sheet giving each cookie enough space.
- Bake for 10-11 minutes. If you want them a little more crispy on the outside, bake it for 1-2 minutes more and check if it's to your liking. Serve and enjoy!
Storage
- Leftover cookies can last up to 4-5 days stored in an airtight container at room temperature.
- Freezer friendly? Baked cookies can be stored in a freezer-friendly bag with parchment paper squares between the cookies to prevent sticking and frozen for up to 3 months. Raw cookies can be frozen individually in a freezer-friendly bag with parchment paper separating them for up to 3 months and then thawed to bake as per the instructions.
Pairing Suggestions
These vegan cinnamon oat cookies serve well with:
- coffee, tea, or milk of choice
- with fresh fruit, cakes, chocolate zucchini oat bread, or pastries
- crumbled and served over ice cream, yogurt, oatmeal or in a smoothie bowl
- used to sandwich chocolate and marshmallows like s'mores
- used to sandwich ice cream like an ice cream sandwich
FAQ
Yes, you can prepare the cookie dough in advance and roll them into balls but don't roll them into the sugar yet. Then freeze the cookie dough balls in a freezer-friendly bag for up to 3 months. To bake, thaw out the cookie dough balls and roll them in sugar.
You can also refrigerate the cookie dough for up to 1 week in the fridge and store it in an airtight container or Ziplock bag. Then roll them out into balls, roll them in the sugar and bake as instructed.
📖 Recipe
Quick & East Vegan Cinnamon Oat Cookies
Ingredients
Wet Ingredients:
- ½ cup coconut sugar or sub with brown sugar
- ½ cup vegan butter room temperature
- 2 tablespoon flaxseeds ground
- 2.5 tablespoon water cold
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups rolled oats (if you're gluten-free make sure they are gluten-free oats)
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar
- ½ tablespoon ground cinnamon
- 1.5 tablespoon white granulated sugar
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk ground flaxseeds and cold water and let this sit for 5 minutes until thickened. This is your "flax egg".
- In a small bowl, combine cinnamon and sugar together. Set aside.
- In a blender or food processor, add oats along with other dry ingredients and blend until oats are finely ground. Set aside.
- In a large mixing bowl, beat together coconut sugar, butter, flax egg, and vanilla extract.
- Add dry ingredients into wet batter. Mix until just combined but don't over mix.
- Using your hands, roll cookies into ¾-inch wide balls. Roll the cookie balls into the cinnamon sugar and place on a greased or parchment-paper lined baking sheet giving each cookie enough space.
- Bake for 10-11 minutes. If you want them a little more crispy on the outside, bake it for 1-2 minutes more and check if it's to your liking. Serve and enjoy!
Ashley
These are so good. We substituted the butter with coconut oil and they turned out great! Thank you!
christieathome
Awesome, thanks for making my recipe and glad you enjoyed them, Ashley!
Ivy
They were so good, simple, and easy to make. I did bake them slightly longer for some crispier cookies!
Linda
These were so tasty and super easy to make. Thanks for sharing this recipe Christie!
Heather
I’m using actual oat flour. Will the measurement be the same, or slightly less?
christieathome
Hi Heather, it should be slightly less maybe by a couple of millimeters.
Vanessa
Hi! I tried this recipe and it was really delicious! Will definitely be making this again! However, the cookie was really soft, like it would break apart in my hands when I pick it up even though it was in the oven for 20 mins at 350 degree F. Do you have any suggestions on how I can make it crispier or harder?
christieathome
Thanks for trying my recipe and I'm so glad you enjoyed it! I would recommend baking it for a little longer perhaps 22-25 minutes to get them a bit crispier. The cookies are on the softer side but by baking them longer it'll make it harder. Hope this helps!
Molly
These cookies were incredibly and soooo easy to make! I will definitely be trying these again!