Quick & East Vegan Cinnamon Oat Cookies
Soft delicious chewy cookies packed with that cinnamon flavor. These quick and easy vegan cinnamon oat cookies are gluten and dairy-free. This snack comes together in 30 minutes with minimal ingredients and they're so good!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup coconut sugar (or sub with brown sugar)
- 1/2 cup vegan butter (room temperature)
- 2 tbsp flaxseeds (ground)
- 2.5 tbsp water (cold)
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats ((if you're gluten-free make sure they are gluten-free oats))
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tbsp ground cinnamon
- 1.5 tbsp white granulated sugar
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
In a small bowl, whisk ground flaxseeds and cold water and let this sit for 5 minutes until thickened. This is your "flax egg".
- 3
In a small bowl, combine cinnamon and sugar together. Set aside.
- 4
In a blender or food processor, add oats along with other dry ingredients and blend until oats are finely ground. Set aside.
- 5
In a large mixing bowl, beat together coconut sugar, butter, flax egg, and vanilla extract.
- 6
Add dry ingredients into wet batter. Mix until just combined but don't over mix.
- 7
Using your hands, roll cookies into 3/4-inch wide balls. Roll the cookie balls into the cinnamon sugar and place on a greased or parchment-paper lined baking sheet giving each cookie enough space.
- 8
Bake for 10-11 minutes. If you want them a little more crispy on the outside, bake it for 1-2 minutes more and check if it's to your liking. Serve and enjoy!