Cinnamon Roll Oatmeal Cookies
Vegan, gluten-free, soy-free
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Four words: Cinnamon Roll Oatmeal Cookies! Need I say more? You will simply fall in love with their chewy texture, light cinnamon flavour, and swirly vanilla bean frosting.
Yield
25 small cookies
Prep Time
20 Minutes
Cook time
9 Minutes
Total Time
29 Minutes
Ingredients:
For the wet ingredients:
- 1/2 cup (120 g) natural smooth almond butter (no subs)*
- 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
- 3 tablespoons (45 mL) virgin coconut oil, softened but not melted
- 1/2 teaspoon pure vanilla extract
For the dry ingredients:
- 1 cup (105 g) gluten-free quick oats (not rolled oats)**
- 1/4 cup (34 g) gluten-free oat flour
- 1/4 cup (33 g) arrowroot flour/starch
- 1/4 cup (25 g) almond flour
- 1 teaspoon cinnamon, plus more for garnish
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
For the vanilla bean frosting:
- 1/4 cup (38 g) vegan butter
- 1 cup (130 g) powdered icing/confectioner’s sugar
- 2 teaspoons non-dairy milk, or as needed
- 1 vanilla bean, seeded (optional)
- Dash fine sea salt
Directions:
- Preheat the oven to 350°F (180°C) and line a very large (approximately 21- by 15-inch) baking sheet with parchment paper. Alternatively, you can line two smaller baking sheets.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) vigorously until completely smooth.
- Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, cinnamon, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be thick and sticky, but this is normal.
- Using a small (1-tablespoon/15 mL) retractable cookie scoop, scoop mounds of dough. Place them onto the prepared baking sheet, about 2 to 3 inches apart. Do not flatten the mounds of dough. (If you don’t have a retractable scoop, simply roll the dough into 1-inch balls. This method will yield a cookie with a smoother surface and edge.)
- Bake for 9 to 10 minutes (this produces a chewy cookie with a slightly crispy edge).
- Cool the cookies directly on the baking sheet for about 5 minutes. Using a spatula, gently transfer them onto a cooling rack until completely cool.
- To make the frosting, beat the frosting ingredients in a bowl until smooth. Transfer the frosting to a plastic baggie and snip off one corner. (To enhance the cinnamon flavour, sprinkle each cookie with a small dusting of cinnamon before frosting.) Pipe the frosting onto the cooled cookies in a swirled design.
- Serve and enjoy immediately, or transfer to the fridge until ready to eat. The frosting will firm up a bit when chilled, and will soften at room temperature. The cookies will keep wrapped up in the fridge for a few days. They can be frozen, too. Freeze them on a plate until the frosting is firm and then transfer them into a freezer-safe zip bag for up to 4 weeks.
* It's important to use natural smooth almond butter that has a fairly "drippy" consistency. Be sure to stir it very well before measuring, and avoid using the dry/hard nut butter at the bottom of the jar as it's too difficult to mix with the other wet ingredients.
** Be sure to use quick/instant oats in this recipe and not rolled oats. The quick oats are necessary for the right texture.