Cinnamon Oat Drop Cookies! Whether you’re craving a quick snack or a delightful dessert, these homemade cinnamon oat drop cookies are sure to become a staple in your baking repertoire.
Indulge in the cozy, comforting goodness of these Cinnamon Oat Drop Cookies—an irresistible treat that perfectly balances warm cinnamon spice with hearty oats. Each cookie boasts crispy, golden-brown edges that provide a satisfying crunch, while the soft, chewy centers offer a melt-in-your-mouth texture that’s simply addictive. Perfect for sharing with friends or enjoying all to yourself, these cookies are a must-try for any cookie lover!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Trust me—you absolutely have to give these Cinnamon Oat Drop Cookies a try! They’re packed with cinnamon goodness that fills your kitchen with a warm, inviting aroma. Each bite delivers a perfect balance of sweet, spicy, and nutty flavors, making them incredibly tasty and addictive.
I love how quick and easy they are to whip up—no complicated rolling or cutting required—just drop spoonfuls of dough onto your baking sheet and wait for the magic to happen. These cookies are not only delicious but also a wholesome treat that’s great for breakfast, snack time, or a cozy evening dessert.
Tips for Success:
- Flavor Profile: These Cinnamon Oat Drop Cookies are full of cinnamon and oat deliciousness. These delicious cookies have crispy browned edges and soft middles.
- Rolled Oats: Use whole grain rolled oats, not instant oats.
- Cinnamon: Not all cinnamon is created equal. Some brands of cinnamon are light and passively flavored while others are strong, sharp, and astringent. Use judgement and start on the low end. You can use your favorite cinnamon in this recipe; however, we good suggest starting on the low end until you have a strong understanding of how the cinnamon that you are using in this recipe impacts the flavor. The good news is that you can taste the batter to gain a great understanding of the flavor palate.
- Almond Butter Substitutions: Feel free to substitute the almond butter with your favorite nut or seed butter.
- Almond Flour Substitutions: This recipe was specifically created to use almond flour.
- Maple Sugar Substitutions: Feel free to substitute the maple sugar with your favorite dry sugar like date sugar or coconut sugar.
- Drop Cookies/Cookie Batter: The cookie batter should hold together, but it is a tiny bit loose. We used a medium-sized cookie scoop. You should be able to scoop up some batter and drop into a mounded gum-drop shape onto the cookie sheet. Please reference the blog photos for how they should look when you drop them onto the cookie sheet. For pretty, symmetrical cookies, take time to shore up any stray edges.
- Baking Sheets: If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Store in a covered air-tight container.
These cookies freeze well.
Pantry Products:
- Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain). Feel free to use your favorite rolled oats.
- Almond Butter: We used Artisana Organics Raw Vegan Almond Butter. Feel free to use your favorite raw almond butter in this recipe. Read the label, make sure the only ingredient is raw almonds. Do not use a salted or sweetened almond butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt.
Kitchen Equipment:
- Large cookie sheet(s)
- Parchment paper (or silicone pads)
- Medium cookie scoop (optional)
If you try these delicious cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Cinnamon Oat Drop Cookies
- Prep Time: 15 Minutes
- Cook Time: 16-18 Minutes
- Total Time: 21 Minutes
- Yield: 19-22 Cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Indulge in the cozy, comforting goodness of these Cinnamon Oat Drop Cookies—an irresistible treat that perfectly balances warm cinnamon spice with hearty oats.
Ingredients
Dry Ingredients:
- 1 1/3 cup + 2 Tablespoons (5.3 oz.) almond flour
- 1 cup (3.1 oz.) rolled oats *
- ½ cup maple sugar (or other dry sugar) *
- 2 Tablespoons flaxseed meal
- 1 Tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon (+/-) *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 1/3 cup almond butter *
- 1/3 cup unsweetened applesauce
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet (or two regular-sized ones) with parchment paper (or silicone pads), set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly with a stiff spoon to incorporate all the ingredients.
- Using a medium-sized cookie scoop (approx. 1 rounded tablespoon or 1 1/2 tablespoons) and scoop up some cookie dough and place as a rounded mound onto the cookie sheet. Continue until all the dough has been placed onto the cookie sheet, placing approximately 3 to 4 inches apart.
- Place in a 350 F preheated oven for 16 to 18 minutes until the cookies are set and the bottoms are browned. Note the cookies will rise in the oven, then flatten out near the end of the baking time.
- Remove from the oven and allow to cool on the cookie sheet for 2 minutes, then remove and move them to a cooling rack to come to room temperature.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 19 to 22 cookies
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