Cinnamon Roll Oatmeal Cookies

These chewy cookies taste exactly like cinnamon rolls! The sweet cream cheese drizzle takes them over the top. The cookies will keep for at least one week if stored in an airtight container in the refrigerator (if drizzled) or on the counter (if not drizzled)—if they last that long!

for the cookies

  • 1 cup (100g) instant oats (measured like this and gluten-free, if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
  • 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, softened
  • 1 ½ tsp nonfat milk
  • 8-12 drops vanilla crème stevia, or to taste
Cinnamon Roll Oatmeal Cookies

Directions


  1. Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. .............
  4. Get complete recipe >> Click Here

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