Soft, chewy, and completely addictive, these Cinnamon Oatmeal Cookies are just beyond delicious. Loaded with nutrients and incredible cinnamon flavor, yet low in calories and made without refined sugars, these cinnamon cookies are both tasty and guilt-free. Perfect treat that is super healthy too.
With such beautiful warm weather we have here in England, no one can guess is Fall already. But gloomy clouds with first drops of rain and yellow trees remind us that season is about to change soon.
This beginning of Fall always inspires me to use cinnamon more in my baking. So for the past week, I’m making and baking everything cinnamon. From Apple Cinnamon Cookies to Apple Cinnamon Muffins and family favorite breakfast, Apple Cinnamon Baked Oatmeal. Cinnamon has definitely become a star in my kitchen and my house is overwhelmed with its incredible scent. But honestly, who can resist cinnamon? Aromatic and fragrant, this spice is not only loaded with magnificent flavor but has many health benefits too.
Since my family loves cinnamon and to nibble cookies during weekdays, I’ve decided to make a bunch of these delicious cinnamon-flavored oatmeal cookies. They turned out fantastic! Soft, chewy, with such an wonderful scent and aroma. All thanks to cinnamon spice.
But these cookies are more than just sweet afternoon treat. They are loaded with nutrients – heart-healthy fibers and proteins, and at the same time deprived of unnecessary empty calories. These beauties are 100% guilt-free made with all HEALTHY ingredients and without refined sugars. Plus they are easy to make. Winning combo all the way!
Cinnamon Oatmeal Cookies ingredients
As I said, these cinnamon cookies are super easy to make. Like SUPEr easy… and you’ll only need a few simple ingredients:
- OATS: I use oats a lot in my baking and cooking. Oats are a great source of fiber, especially beta-glucan that is known for its power to lower cholesterol and therefore keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. AND proteins. YES, proteins!! I usually use quick oats to make oatmeal cookies but you can substitute them with rolled oats.
- WHOLE GRAIN FLOUR: Whole grain Spelt flour is one of the staples in my pantry. I use it in my baking as a substitute for all-purpose wheat flour. Spelt flour is an ancient grain with a nutty and mildly sweet taste. It’s packed with nutrients – especially fibers.
- CEYLON CINNAMON: Ceylon cinnamon, also known as “true” cinnamon, is a highly delicious spice with many health benefits. Cinnamon is loaded with powerful antioxidants with anti-inflammatory properties. (2, 3) Cinnamon gave this cookies a truly wonderful flavor.
- SWEETENER: I used pure maple syrup but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn’t overloaded cookies with much sugar calories.
I also tossed in some superfood HEMP SEEDS. Hemp seeds are loaded with healthy fats. They are exceptionally rich in two essential fatty acids, omega-6 and omega-3 but also a great source of high-quality proteins. (4) Hemps seeds enriched these cinnamon cookies with nutrients and made them filling and super super chewy.
Other pantry ingredients you’ll need:
- Baking powder
- Salt
- Egg
- Coconut oil
How to make Cinnamon Oatmeal Cookies
- Position an oven rack in the lower third of the oven and heat to 356F (180C).
- Line the bottom of an baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small glass or stainless steel mixing bowl add measured 1 cup oats, 3/4 cup whole grain flour, 1 teaspoon baking powder, 2 teaspoons Ceylon cinnamon and 1/4 teaspoon salt. Use silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine 2 tablespoons coconut oil melted and cooled to room temperature and 1/2 cup maple syrup. Add 1 teaspoon vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in 1 egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in 1/4 cup hemp seeds. Use spatula.
- Let the mixture sit for 10 minutes.
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them.
- When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.
Substitutions
- I like to use quick oats when making oatmeal cookies, but you can substitute quick oats with rolled oats. Rolled oats will give denser cookies.
- I used whole grain Spelt flour but you can use whole grain wheat flour.
- You can substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
Tips for storing cinnamon cookies
- Keep cookies in a cookie jar or air-tight food container. They will last up to 5 days.
- You can keep them in fridge. That way they will last longer.
- Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving.
These cinnamon cookies are perfect for busy families and for those who want to snack something healthy on-to-go during weekdays. Cinnamon oatmeal cookies are not only delicious, sweet tasting with incredible flavor, but also loaded with many nutrients and so filling. One cookie will satisfy your hunger quickly.
Since they are so nutritious, you can have these oatmeal cookies as quick on-to-go breakfast. Or as a healthy snack between meals. And they are perfect to pack into kids school lunch box.
Believe me, this easy oatmeal cookie recipe will soon become your favorite one.
Enjoy!
Cinnamon Oatmeal Cookies
Soft, chewy, and completely addictive, these Cinnamon Oatmeal Cookies will become family favorite in no time. Loaded with incredible cinnamon flavor, nutritious yet made without refined sugars, these cinnamon cookies are both delicious and guilt-free. Dessert perfect for lunchbox or served as afternoon treat.
Ingredients
- 1 cup rolled oats
- 3/4 cup whole grain flour I used Spelt flour
- 2 teaspoon Ceylon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon Himalayan salt
- 2 tablespoon extra virgin coconut oil melted and cooled
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup hemp seeds
Instructions
-
Position an oven rack in the lower third of the oven and heat to 356F (180C).
-
Line the bottom of an baking sheet with parchment paper. Set aside.
-
Prepare and measure all ingredients using measuring cups.
-
In a small glass or stainless steel mixing bowl add measured 1 cup oats, 3/4 cup whole grain flour, 1 teaspoon baking powder, 2 teaspoons Ceylon cinnamon and 1/4 teaspoon salt. Use silicone spatula to mix the dry ingredients.
-
In a large mixing bowl combine 2 tablespoons coconut oil melted and cooled to room temperature and 1/2 cup maple syrup. Add 1 teaspoon vanilla extract. Use the whisk and mix it until you get the sticky texture.
-
Add in 1 egg, and stir vigorously using the whisk.
-
When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
-
Gently fold in 1/4 cup hemp seeds. Use spatula.
-
Let the mixture sit for 10 minutes.
-
Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
-
Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them.
-
When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.
Recipe Notes
STORING: Keep cookies in a cookie jar or air-tight food container. They will last up to 5 days. You can keep them in the fridge. That way they will last longer.
Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving.
As a measure, I used US cup (240ml).
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
More oatmeal cookie recipes
If you’re looking for more delicious OATMEAL COOKIES RECIPE, check these out:
- Tahini Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Strawberry Oatmeal Cookies
- Orange Carrot Oatmeal Cookies
- Chocolate Oatmeal Cookies
If you’ve tried this Cinnamon Oatmeal Cookies recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
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Sorry, I meant, can I use all purpose flour, that’s all I have at the moment?
Yes. All purpose flour is ok as a substitution. :)
Loving this healthy take on oatmeal cinnamon cookies! We are all about desserts in this house but really trying to cut back on refined sugar. This recipe will be great to try with my family!
Can these be made gluten free?
Absolutely. Just use certified gluten-free oats and replace whole grain Spelt flour with any gluten-free flour for baking in 1:1 amount.