Quick & East Vegan Cinnamon Oat Cookies

Soft delicious chewy cookies packed with that cinnamon flavor. These quick and easy vegan cinnamon oat cookies are gluten and dairy-free. This snack comes together in 30 minutes with minimal ingredients and they're so good!

5 from 5 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings cookies

Calories per serving 104 kcal

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!

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