Dessert

Cinnamon Roll Oatmeal Cookies Recipe

ByCharlotte Montgomery October 23, 2025October 23, 2025

Introduction

Cinnamon Roll Oatmeal Cookies combine the comforting flavors of cinnamon rolls with the wholesome texture of oatmeal. These soft, lightly sweetened cookies are perfect for a cozy snack or a delightful breakfast treat.

The image shows several oatmeal cookies arranged on a dark baking tray with a white marbled texture in the background. Each cookie is round with a rough, grainy texture from the oats, a golden brown color with darker specks, and topped with thin, white zigzag lines of icing. One cookie at the center is broken in half, revealing a soft, slightly crumbly inside with visible oats. The cookies look thick and chewy with a slightly uneven surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (100g) instant oats (measured like this and gluten-free, if necessary)
¾ cup (90g) whole wheat flour 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, well softened
1 ½ tsp nonfat milk
8-12 drops liquid stevia (or adjusted to taste)

Instructions

Step 1: Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl.
Step 2: In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract. Stir in the maple syrup.
Step 3: Add the dry flour mixture to the wet ingredients, stirring just until incorporated.
Step 4: Chill the cookie dough for 30 minutes to firm up.
Step 5: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 6: Drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten each to about ⅜ inch tall with a small spatula.
Step 7: Bake for 11-14 minutes, then let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer to a zip-top bag, cut off a tiny corner, and drizzle over the cooled cookies.

Tips & Variations

Use gluten-free oats and flour to make this recipe gluten-free.
Adjust the amount of stevia in the drizzle to suit your preferred sweetness level.
For a richer flavor, substitute butter for the coconut oil.
Add chopped nuts or raisins to the dough for extra texture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for a few seconds to soften the cream cheese drizzle before serving.

How to Serve

The image shows several round, brown cookies with a rough, slightly bumpy texture, spread out on a rustic baking tray. Each cookie has thin white icing lines drizzled across the top in a neat, zigzag pattern. The cookies look soft but firm, with a visible grainy texture that suggests oats or nuts inside. The close-up view makes the drizzled icing and the uneven surface of the cookies stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of maple syrup?

Yes, you can substitute maple syrup with an equal amount of honey or a light brown sugar syrup, but the flavor and texture will be slightly different.

How do I make the cookies dairy-free?

Use coconut oil instead of butter, and substitute the Greek yogurt cream cheese drizzle with a dairy-free cream cheese or a simple powdered sugar glaze made with plant-based milk.