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I would classify these cookies as more of a breakfast cookie style because they’re lightly sweet and they’re hearty. If you’re craving a cookie but want to stick with a healthier option, then you’ll want to make these cookies! They’re perfectly flavored with cinnamon and maple and are hearty and healthy from the oat flour, oats, avocado oil, maple syrup, and cinnamon. You’re getting a delicious dose of fiber, healthy fats, and wonderful nutrients while still enjoying a cookie!
Ingredients
Oat flour – the base of the cookies. I use Bob’s Red Mill oat flour. If you’re gluten free, then be sure to buy the certified gluten-free version.
Rolled oats – for hearty texture.
Cinnamon – for delicious cinnamon flavor.
Baking Soda – for leavening.
Salt – for extra flavor.
Maple syrup – to add sweetness and moisture.
Maple extract – to add extra maple flavor.
Avocado oil – to add moisture to the cookies.
Egg – to add moisture and to bind the cookies.
Chocolate chips, nuts, or raisins – to add texture and flavor. Choose whichever one suits you, or use a combination of them!
Method
- You’ll start by mixing together the dry ingredients in a large bowl.
- Then whisk the wet ingredients together in another bowl. Add the wet ingredients to the dry and mix to combine.
- Refrigerate the dough for 20 minutes. This makes it easier to form into balls.
- Wet your hands slightly then roll the dough into balls.
- Bake for 6-7 minutes. Don’t overcook them!
- Let them cool on the pan for 10 mins then enjoy!
Modifications
If you want to change up the cookie recipe, then give these modifications a try.
- Replace the maple extract with vanilla extract or vanilla bean paste – This will obviously take away the maple flavor, but vanilla is also a wonderful flavor!
- Replace the maple syrup for honey – Honey has a stronger flavor, but it would be great for these cookies.
- Omit the cinnamon if you don’t want the cinnamon flavor or add other spices if desired such as nutmeg, cloves, or allspice.
How to store the cookies
You have a couple options for storage – you can either keep them at room temperature or you can even freeze them for later.
For room temperature storage – Step 1: Let them cool to room temperature then place in an airtight container. Step 2: Eat within 3 days.
For freezer storage – Step 1: Let them cool completely to room temperature. Step 2: Transfer them to an airtight, freezer friendly container. If you want the most protection, you can wrap each cookie individually before placing in the freezer friendly container. This will help preserve them the best but isn’t necessary. Step 3: Store them in the freezer and eat within 2-3 months for best flavor and texture.
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PrintMaple Cinnamon Oatmeal Cookies
- Prep Time: 10 minutes
- Inactive Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: 14 cookies
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
Ingredients
Dry
2 1/4 cups oat flour, spooned and leveled (230g)
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
Pinch of salt
1 cup rolled oats (100g)
1/4 cup chopped nuts, raisins, or chocolate chips (optional)
Wet
1/4 cup avocado oil
1/3 cup maple syrup
1 large egg
1 tsp maple extract
Instructions
- Combine the dry ingredients in a large bowl.
- In a separate small bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Place dough, covered, in the refrigerator for 20 minutes.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Wet your hands slightly (to prevent sticking) then form dough into balls and place on a baking sheet. Flatten slightly with the palm of your hands. They don’t spread much in the oven.
- Bake for 6-7 minutes. They may look underdone, but still take them out – they set as they cool and you don’t want them to dry out.
- Let them cool for 10 minutes.
- Please be sure to leave a review and a comment if you make this recipe. It helps my website significantly and I appreciate the feedback more than you know! It helps me continue creating recipes for you.
