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

Scale

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

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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