Cinnamon Oatmeal Cookie (Vegan + Oil-Free Option)

A few cinnamon oatmeal cookies are distribute on a cooling rack to cool down. Also on the side, you can see a pink hand towel with 2 cookies on top and a few sprinkle of raw oats around.

5 from 4 votes

Cinnamon Oatmeal Cookie (Vegan + Oil-Free Option)

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.

Prep Time15

Cook Time13

Total Time28

Course: Dessert, Snack

Cuisine: American

Keyword: freezer-friendly, gluten-free option, oil-free option, Vegan

Servings: cookies

Calories: 179kcal

Author: Jessica Laroche

Ingredients

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

Instructions

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.

Notes

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.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition