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Cinnamon Roll Oatmeal Cookies

Cinnamon Roll Oatmeal Cookies
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4.9 from 10 reviews

These Cinnamon Roll Oatmeal Cookies are soft, chewy, and bursting with cinnamon flavor, just like your favorite cinnamon rolls. Topped with a sweet cream cheese drizzle made from Greek yogurt cream cheese and a hint of stevia, they offer a healthier yet indulgent treat. Perfect for breakfast or a snack, these gluten-free and naturally sweetened cookies keep fresh for up to a week when refrigerated in an airtight container.

Ingredients

For the Cookies

  • 1 cup (100g) instant oats (gluten-free if necessary)
  • ¾ cup (90g) whole wheat flour or gluten-free flour
  • 2 tsp ground cinnamon
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup

For the Drizzle

  • 1 tbsp (14g) Greek yogurt cream cheese, well softened
  • 1 ½ tsp nonfat milk
  • 8-12 drops liquid stevia (adjust to taste)

Instructions

  1. Mix Dry Ingredients: Whisk together the instant oats, whole wheat or gluten-free flour, ground cinnamon, baking powder, and salt in a medium mixing bowl until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk the melted coconut oil or butter with the large egg and vanilla extract until smooth. Stir in the pure maple syrup thoroughly.
  3. Combine Dough: Add the dry oat and flour mixture to the wet ingredients and stir gently until just incorporated. Avoid overmixing to keep cookies tender. Cover and chill the dough in the refrigerator for 30 minutes to firm up.
  4. Prepare for Baking: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  5. Shape Cookies: Drop the cookie dough onto the prepared baking sheet in 15 rounded scoops. Flatten each scoop to about ⅜ inch thickness using a small spatula to ensure even baking.
  6. Bake: Bake the cookies in the preheated oven for 11-14 minutes, until edges are set and tops are lightly golden but still soft in the center.
  7. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up further, then transfer them to a wire rack to cool completely before adding the drizzle.
  8. Prepare Drizzle: In a small bowl, stir together the softened Greek yogurt cream cheese, nonfat milk, and liquid stevia until smooth. Transfer the mixture into a zip-top bag and cut a tiny corner for drizzling.
  9. Drizzle and Serve: Drizzle the cream cheese mixture over the cooled cookies for added sweetness and creaminess. Serve immediately or store chilled.

Notes

  • Adjust liquid stevia in the drizzle according to your sweetness preference.
  • If you prefer, butter can be used instead of coconut oil for a richer flavor.
  • Cookies can be stored in an airtight container in the refrigerator for up to 7 days.
  • This recipe can be made gluten-free by using certified gluten-free oats and flour.
  • Letting the dough chill helps improve texture and flavor development.

Nutrition

Find it online: https://recipethrive.com/cinnamon-roll-oatmeal-cookies/