These cinnamon oatmeal cookies are so delicious and feature warming cinnamon spice and maple syrup. This is an easy 1-bowl recipe that's healthier (no butter, no granulated sugar, oil-free option) and with such an amazingly chewy yet soft cookie texture. They are hearty and perfectly spiced, enjoy for breakfast, snacking or even dessert! 100% vegan, egg-free and easy to make gluten-free.
Fall is by far my favorite season for all of its spiced and cozy recipes we crave all the time. Some of my favorites are pumpkin overnight oats, vegan tofu tikka masala or lentil curry: the mix of fragrant spices are just what I need right now to get my autumn fix!
And this oatmeal cinnamon cookies recipe is a favorite warming sweet treat that we make regularly, although more often during the colder months. It is filled with amazing cinnamon flavor, but also paired with maple syrup and apple sauce, which are also perfect for the fall.
Not only are these cookies nicely chewy and soft, they are also super filling and kinda feel dense with all of the hearty rolled oats. You can make a larger batch, freeze some of them and enjoy as a mid-afternoon or late-night snack with a warm cup of tea whenever you get hungry for something sweet.
They do feel like a treat, but actually, they are made a little healthier for those days where you need something satisfying and want to feed your body with yummy wholesome ingredients! This is a treat you can feel good about eating: they are loaded with fiber from the oats, antioxidants from the spices and have a lower sugar content from using apple sauce + maple syrup to sweeten them. I will also share a pro-tip on how to make them completely free of added oil to make them even more wholesome!
Let me know how you liked them! ❤️
Why you will love this recipe
- Healthy. Loaded with fiber, antioxidants, vitamins + minerals and even some plant-based protein. Try the oil-free option to make them even healthier!
- Quick. The warm cookies will be ready to be enjoyed within 25 minutes, no need to chill the dough before baking!
- One bowl. Dry ingredients first, then add the liquid ingredient right in the same bowl and mix. Super simple!
- Versatile. These are great as is, but you can include extra yummy ingredients to personalize them.
- Filling. These hearty cookies are healthy, but also makes for a filling and satisfying snack, breakfast and even dessert!
- Freezer friendly. Make double or triple batches of these cookies to always have some ready to go.
- Fits many diets. These cookies are vegan, dairy-free, egg-free, refined sugar-free and nut-free (use soy or oat milk). You can also easily made them gluten-free!
- So delicious! Soft, chewy and slightly sweet, these autumn spice cookies are a must-try!
Ingredients you will need
- Rolled oats: you will need thicker rolled oats, such as old fashioned style. This will ensure a better chewy texture compared to quick cooking oats.
- Flour: I used whole wheat flour, but gluten-free flour or regular all-purpose flour will work too.
- Baking powder + baking soda: leveling agents, check the expiration dates!
- Coconut oil: helps create a soft amazing texture, although you can also make them oil-free by swapping for more apple sauce.
- Apple sauce: adds flavor that pairs well with the cinnamon and a great moist texture to the cookies.
- Maple syrup: sweetener of choice for this recipe as it adds great flavor to go with the apple sauce and cinnamon. Can be swapped for agave nectar, but do not use granulated sugar instead.
- Cinnamon: I used Ceylon cinnamon (more informations below).
- Plant-based milk: I used almond milk, but feel-free to use any kind you have!
How to make cinnamon oatmeal cookies
This is a one-bowl simple recipe that should take 10 minutes to get into the oven.
Pre-heat the oven to 325º and line a baking sheet with parchment paper.
Make the batter
In a large bowl, add the oats, flour, baking soda, baking powder, cinnamon and salt. Stir to combine.
Melt the coconut oil in a small bowl using the microwave.
Then, over the dry ingredients right in the same bowl, add the maple syrup, melted coconut oil, apple sauce and plant milk.
Stir until combined without over mixing the dough.
Use about 2-2 ½ tablespoons per cookie and transfer over the prepared baking sheet. Simply keep the dough in small domes without pressing on the dough. You should have about 12 cookies.
Bake in the oven for 13-15 minutes and then let them cool down for 5-10 minutes on the baking sheet before enjoying. They will look a little soft when just out of the oven, but they will set as they cool down.
- When using apple sauce in baking, the amount needed is often small. If you want to avoid having to open a big jar of apple sauce only for one recipe, then I recommend you get these pre-packed cups of apple sauce. (Check out this apple cinnamon bread for another way to use apple sauce in baking!)
- Avoid overmixing the batter: for a tender and chewy cookie, stop stirring when just combined and there are no clumps of flour anymore.
- Each oven is different, so watch them while they are baking! Avoid over cooking them and take them out when the edges are starting to brown with the center still a little tender. Leave them out for a few minutes so they can finish up cooking.
Why are these spiced cinnamon oatmeal cookie a healthy snack?
- Apple sauce: Using apple sauce limits the amount of fat needed to reach that soft and chewy texture. I love using a little amount of coconut oil combined to the apple sauce, but they can be made 100% oil-free by following the instruction at the end of the recipe.
- Oats: There are a lot of healthy oats in this recipe. Use old fashioned oats to get a good chewy texture and look for a gluten-free type if you want to make this recipe gluten-free (in this case, also choose a gluten-free flour).
- Cinnamon: Not only does cinnamon taste delicious, but did you know that this spice contains a fair amount of antioxidants? Spices are not only great to flavor dishes, they also boost significantly the nutrient profile of your recipes.
Mix in ideas
Feel-free to add more to your cookie recipes! Delicious ideas include:
- Raisins or dried cranberries
- Chopped dates
- A hint of nutmeg or clove
- Chopped walnuts or pecans
- Chocolate chips
- Shredded coconut
You can serve as is, but if you feel like adding something special, then drizzle the cookies with a vanilla cashew icing or an easy peanut butter frosting. Just wait for the cookies to be completely cooled down before adding any topping.
If enjoying in the morning, then they go great with a cardamom latte, which fits well with the warming spices profile of the cookies, although I really love to dip them in a warm peanut butter coffee or an oat milk hot chocolate.
These cookies are also amazing with a cold glass of milk! Our kids LOVE flavored milks, which would be perfect with these cookies. Try a strawberry almond milk, a hemp chocolate milk or a cashew chocolate milk.
Once baked, let the cookies completely cool down first and then transfer to an air-tight container to prevent them from drying out. They will store better in the fridge (up to 5 days) and can also be frozen.
Eat them straight from the fridge or you can also warm them up for 10-15 seconds in the microwave to soften them a bit.
Cassia or Ceylon cinnamon, which one to choose?
There are 2 different categories of cinnamon: Cassia vs Ceylon
Both types of cinnamon come from harvesting the inner layers of barks of different trees, but from the same family. Each type will differ in color, taste, texture and smell.
Their coumarin level also vary depending of which type of cinnamon it is. Coumarin is a natural chemical found in all cinnamon and is known to potentially be toxic to the liver if consumed in large amount.
Cassia cinnamon (includes Korintje, Saigon, Chinese and Vietnamese varieties) has a high level of coumarin. This cinnamon is the most common one and the one you are likely to find in most households in USA and Canada. You can find it in any grocery stores and it is the one used in industrial baking. A tough single layer made from a rougher part of the bark makes the cinnamon roll stick. When ground, its color is dark brown, almost reddish, and its flavor is more pronounced and spicier.
Ceylon cinnamon (also called true cinnamon) has a low level of coumarin. Although easy to find here in America, this type of cinnamon is more commonly used in Mexico and Europe. The stick made from this cinnamon is more delicate and can break easily. Its color is more pale and its taste is slightly sweeter and milder than the Cassia. It is also known to deliver more complex flavors when cooked or baked.
To make this recipe, I used Ceylon cinnamon. You can use any kind of cinnamon you already have, which can give you a slightly different taste profile.
More oat recipes
- How to make overnights oats
- Pumpkin and orange overnight oats
- Strawberry and chocolate baked oatmeal
- Barley and oat breakfast bowl
- Pear and cinnamon oat bars
- Chai latte smoothie
- Sweet potato crispy granola
- Matcha oatmeal
- Vegan pumpkin chocolate chip cookies
- Quinoa overnight oats
- Vegan pear crumble
I hope you will love these vegan cinnamon oatmeal cookies as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were.
Cinnamon Oatmeal Cookie (Vegan + Oil-Free Option)
- 2 cups old fashioned oats
- 1 cup whole wheat flour - or all-purpose flour or gluten-free flour
- 3 tsp cinnamon - I used Ceylon cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- pinch of salt
- ½ cup maple syrup
- ⅓ cup coconut oil - melted, see notes for oil-free recipe
- ⅓ cup plant-based milk - unsweetened and unflavored
- ¼ cup apple sauce - unsweetened
- Pre heat the oven at 325°. Line a baking sheet with parchment paper.
- In a medium bowl, add the oats, flour, cinnamon, baking soda, baking powder and salt. Stir well.
- In the same bowl, add the maple syrup, melted coconut oil, plant-based milk and apple sauce. Combine the dry and wet ingredients with a wooden spoon, but be careful not to overmix. The batter will be pretty sticky and wet at that point.
- Then, using about 2 - 2 ½ packed tbsp of dough for each cookies, separate the dough into 12 cookies on the baking sheet. Again, the dough is soft at this point, so simply plop the dough on the baking sheet for each cookies and do not flatten the dough. The 12 cookies should fit on one regular sized baking sheet. Keep going until you used all the dough.
- Cook in the oven for 13-15 minutes. Then, take the baking sheet out of the oven and let the cookies cool down on the baking sheet for about 5 more minutes. Then, you can transfer them on a cooling rack. The cookies might look a bit soft in the middle when just taking out of the oven, but they will set as they cool down.
- Store the cookies in an air-tight container in the fridge (after they have cooled down) for up to 5 days or freeze for up to 3 months.
- For a no-oil option: Omit the coconut oil and use a total of ½ cup + 2 tbsp of apple sauce (instead of ¼ cup).
- Adds-in possible: Chopped walnuts or pecans, chocolate chips, raisins, dried cranberries or shredded coconut.
- To make these cookies gluten-free: Use a gluten-free flour and specifically choose 100% gluten-free raw oats.