Easy Cinnamon Oatmeal Cookies: My Vegan Go-To Recipe
These easy Cinnamon Oatmeal Cookies are my vegan go-to recipe. Healthy, quick, raw, or baked. Keep these in your pantry for a delicious sweet treat.
These Cinnamon Oatmeal Cookies are one of my favorite cookies because not only do they taste delicious, but they are made with whole, real, simple ingredients, and they provide great health benefits.
I am always looking for ways to make cookies nutritious, and these Cinnamon Oatmeal Cookies do the trick. The whole rolled oats provide you with fiber, and the dates give these cookies just the right amount of sweetness.
Living a healthy lifestyle is important for overall health and longevity, and clean eating is definitely part of that equation. But that does not mean you cannot enjoy a sweet treat now and then, and you can never go wrong with homemade oatmeal cookies.
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Handy Kitchen Tools To Consider
Here are the kitchen tools I used to make these delicious Cinnamon Oatmeal Cookies.
Food Processor – It is helpful if you are using a strong food processor. This is the one I use.
Baking Sheet – This baking sheet comes as a set with 3 different-sized baking sheets, silicone baking sheets, and cooling racks.
silicone baking sheet – You can also use unbleached parchment paper.
Cooling rack – Again, this one is part of the set with the baking sheets.
glass mixing bowls – I like to use glass instead of metal or plastic. These are what I use.
silicone spatula – Silicone spatulas are the easiest to use with sticky dough!
measuring cups – Love these, and use them often!
measuring spoons – Same with these, they match my measuring cups. 😉
small cookie scoop – I have all sizes of cookie scoops, but this is the one I like best for these cookies. You can also use a small-sized ice cream scoop.
glass storage container – You can never have enough glass storage containers. These are the ones I like.
Cinnamon Oatmeal Cookies Recipe Ingredients
NOTE: For the exact measurements, full recipe, and nutritional information, please see the printable recipe card below.
rolled oats – gluten-free if you are gluten-sensitive or have Celiac
pecans – you can use pumpkin or sunflower seeds if you have a nut allergy
shredded coconut – I use low-fat, unsweetened, shredded coconut
Medjool dates
cinnamon
pure vanilla extract
sea salt
OPTIONAL INGREDIENTS TO CONSIDER
pumpkin spice – If you prefer a little seasonal spice blend for fall or the holidays, feel free to add pumpkin spice. Use 1/4 tsp of pumpkin spice but then only 1/4 tsp of cinnamon instead of 1/2 tsp.
mini vegan chocolate chips – adding chocolate to any recipe is perfectly fine by me! If you decide you’d like a bit of chocolate added to these cookies, add only about 1/4 cup to start, and then see how the dough looks afterward before adding more.
How To Make Cinnamon Oatmeal Cookies
- Preheat oven to 350℉, and place the oven rack onto the lower/middle shelf.
- Measure out the rolled oats and salt, and place them in the food processor. Blend until fine.
- Add the pecans to the food processor, blend until fine, and combine well with the oats.
- Add shredded coconut to the food processor and pulse until just combined. No need to overmix.
- Pour the dry ingredients into a large bowl.
- Add the dates, 1/2 cup of water, vanilla, and cinnamon to the food processor. Blend until a paste is formed. NOTE: You may need to add more water. If so, add only 1 TB at a time to prevent the mixture from getting too runny.
- Add the wet ingredients to the oatmeal mixture and, using the silicone spatula, stir and combine all ingredients until you have a firm cookie dough.
- Scoop out the dough, using the cookie scoop, and place each cookie onto the prepared baking sheet. Flatten slightly either with your hand or the bottom of a drinking glass.
- Bake in a preheated oven for approximately 10-12 minutes or until slightly golden brown.
- Once the cookies are done, pull them out of the oven and let them cool for approximately 5 minutes before placing them on a wire rack to cool to room temperature.
- Once completely cooled, store cookies in a glass storage container.
Tips for Success
Cinnamon Oatmeal Cookies Recipe Notes
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How to Store
These Cinnamon Oatmeal Cookies store best in a glass, air-tight container. Feel free to keep them either in the fridge or on your kitchen counter.
You can also freeze these cookies to eat at a later date. Just make sure to use a freezer-safe container.
These Cinnamon Oatmeal Cookies on the counter will last 3-5 days. In the fridge, they will last 5-7 days. Cookies in the freezer will last up to 6 months.
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Let’s Connect
If you make and enjoy these Cinnamon Oatmeal Cookies, I would love it if you give them 5 stars and comment below.
You can also follow me and my life on Cape Cod on my Instagram page @upsidelane.
VIDEO: 7-Ingredient Cinnamon Oatmeal Cookies
Printable recipe for you to enjoy
Easy Cinnamon Oatmeal Cookies – My Vegan Go-To Recipe
Ingredients
Equipment
Method
- Preheat oven to 350℉, and place the oven rack onto the lower/middle shelf.
- Measure out the rolled oats and salt, and place them in the food processor. Blend until fine.
- Add the pecans to the food processor, blend until fine and combined well with the oats.
- Add shredded coconut to the food processor and pulse until just combined. No need to overmix.
- Pour this dry mixture into a medium glass mixing bowl.
- Add the dates, 1/2 cup of water, vanilla, and cinnamon to the food processor. Blend until a paste is formed.NOTE: You may need to add more water. If so, add only 1Tb at a time to prevent the mixture from getting too runny.
- Add the date paste to the oatmeal mixture and, using the silicone spatula, stir and combine all ingredients until you have a firm cookie dough.
- Scoop out the dough, using the cookie scoop, and place each cookie onto the silicone lined (or parchment paper lined) baking sheet.Flatten slightly either with your hand or the bottom of a drinking glass.
- Bake in a preheated oven for approximately 10-12 minutes or until slightly golden brown.
- Once the cookies are done pull them out of the oven and let them cool for approximately 5 minutes before placing them on a cooling rack to cool completely.
- Once completely cooled, store cookies in a glass storage container.
Nutrition
Notes
- I like to use organic, gluten-free, extra thick rolled oats as this provides more fiber than the instant or quick cooking oats.
- If you do not like pecans, feel free to use any other kind of nut that you like. I have also made these with walnuts, and they taste delicious.
- If you have a nut allergy, feel free to use sunflower seeds or pumpkin seeds.
- I use unsweetened, low-fat, shredded coconut but you can use any kind of shredded coconut that you prefer.
- If your Medjool dates are too hard, warm up the filtered water before adding to the food processor, this will help blend up the date past. You can also soak the dates in warm water for a few minutes before adding them to the food processor.
- I like to use Ceylon cinnamon but feel free to use any cinnamon you have on hand.
- For my vanilla extract, I prefer using brands that do not contain any alcohol.
- If your date paste is still too dry after using 1/2 cup of water, feel free to add more water but do so slowly. Add only 1Tb at a time, otherwise you risk the paste becoming too runny.
- The cookie dough should be firm and just formed. It is not a wet dough.
- You can also eat these Cinnamon Oatmeal Cookies RAW! Because I use all real, whole-food, ingredients you do not have to bake them. Although I really love these cookies when they come warm right out of the oven.
- These Cinnamon Oatmeal Cookies store best in an airtight glass container. Feel free to keep them either in the fridge or on your kitchen counter.
- You can also freeze these cookies to eat at a later date. Just make sure to use a freezer safe container.
- Cookies on the counter will last 3-5 days. Cookies in the fridge will last 5-7 days. Cookies in the freezer will last up to 6 months.
These were really good! I preferred them raw to cooked but both were yummy
Oh I am so glad you liked them!