Delicious and Easy Vegan Cinnamon Oatmeal Cookies
Looking for a quick guilt-free dessert? Try this 15 15-minute vegan Cinnamon Cookies with Oatmeal Flour recipe. It's a fan favorite for adults and kids all year round.
Ingredients
- 1 1/3 cup oatmeal flour or gluten-free oatmeal flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp ginger powder
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or vegan butter
- 1 tbsp ground flax + 3 tbsp. water
Instructions
- Preheat the oven to 350 degrees.
- Prepare a baking sheet with baking parchment paper and set aside.
- In a small bowl, add a tablespoon of ground flax plus 3 tablespoons of water and set aside for a few minutes.
- Meanwhile, in a medium whisk all the dry ingredients, (oatmeal flour, baking powder, baking soda, cinnamon, ginger powder, and coconut sugar).
- Slowly add the wet ingredients, (coconut oil and the flax and water mixture).
- Mix well until fully combined to form a firm cookie dough.
- Scoop 1’ balls, 2 inches apart onto the baking sheet, flattening slightly with your hands. This recipe makes about 6-8 balls, depending on how big you like your cookies.
- Bake for about 10 to 12 minutes. Cookies are done when the edges start to brown, be sure not to overbake.
- Cool for about 10 minutes on the cookie sheet before serving.
Pro Tips
- When baking it is important to measure correctly.
- For even baking, I like baking my cookies on the middle rack, one tray at a time.
- Want to add another flavor level to these cookies? Try adding ½ cup of your favorite chopped nuts, ¼ tsp. cardamom, or even a smidge of freshly grated nutmeg.
- If you have any leftovers, store them in an airtight container or a Ziploc for up to 1 week.
- This cookie dough can be stored in the freezer for up to 2 months if tightly wrapped in plastic, allowing no air to get in.
- This cookie dough can also be stored in the refrigerator for up to 1 week if tightly wrapped in plastic, allowing no air to get in.