Vegan Cinnamon Oat Cookies. These soft delicious chewy cookies are packed with that delicious cinnamon flavor. These cookies are gluten and dairy-free and so easy to make.
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The cinnamon with sugar flavour tastes amazing combined with the soft chewiness of the cookie! I also love that these cookies stay soft and chewy for more than a day if you seal it in a air tight container. 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 quick dessert or snack to make especially if you want to make them with your family or for yourself, no judgement here! Also, these cinnamon oatmeal cookies without eggs remain soft for awhile if you store them in an air tight container. If you do like them crispy on the outside, I would suggest baking them a little longer (a couple minutes) and check to see if it's to you liking.
Ingredients
You'll need the following ingredients for my vegan oat and cinnamon cookies:
Wet
- Coconut sugar: or substitute with brown sugar
- Vegan butter
- Flax egg: made of flax meal and cold water
- Vanilla extract
Dry
- Rolled Oats: these will be blended into a flour using a blender or food processor
- Cinnamon
- Nutmeg
- Baking powder
- Salt
Cinnamon Sugar
- Cinnamon
- White granulated sugar
How to Make Vegan Cinnamon Oat Cookies
- Preheat oven to 350 degrees F.
- In a small bowl, combine cinnamon and sugar together. Set aside.
- In a blender or food processor, blend oats along with other dry ingredients until finely ground.
- In a large mixing bowl, beat together coconut sugar, butter, flax egg, and vanilla extract.
- Add dry ingredients into wet. Mix to combine. Using your hands roll cookies into ¾-inch wide balls. Roll the cookie balls into the cinnamon sugar and place on a greased 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
Store leftover cookies in an airtight container at room temperature and they will last up to 4-5 days.
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📖 Recipe
Quick & Easy Vegan Cinnamon Oat Cookies
Ingredients
Wet:
- ½ cup coconut sugar
- ½ cup vegan butter
- 2 tablespoon flaxseed meal
- 2.5 tablespoon water cold
- 1 teaspoon vanilla extract
Dry:
- 1 ½ cups rolled oats (if you're gluten-free make sure they are gluten-free oats)
- 1 ½ teaspoon cinnamon powder
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar
- ½ tablespoon cinnamon powder
- 1.5 tablespoon white granulated sugar
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, combine cinnamon and sugar together. Set aside.
- In a blender or food processor, blend oats along with other dry ingredients until finely ground.
- In a large mixing bowl, beat together coconut sugar, butter, flax egg, and vanilla extract.
- Add dry ingredients into wet. Mix to combine. Using your hands roll cookies into ¾-inch wide balls. Roll the cookie balls into the cinnamon sugar and place on a greased 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!
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Molly
These cookies were incredibly and soooo easy to make! I will definitely be trying these again!
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!
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.
Linda
These were so tasty and super easy to make. Thanks for sharing this recipe Christie!
Ivy
They were so good, simple, and easy to make. I did bake them slightly longer for some crispier cookies!
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!