Description

These Cinnamon Roll Oatmeal Cookies combine the wholesome goodness of oats and whole wheat flour with the sweet, comforting flavors of cinnamon and maple syrup. Lightly spiced and naturally sweetened, they offer a healthier twist on a classic cinnamon roll flavor, finished with a creamy Greek yogurt cream cheese drizzle for an irresistible treat.

Ingredients

Scale

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 (adjusted to taste)

Instructions

Mix dry ingredients: Whisk together the instant oats, whole wheat flour, ground cinnamon, baking powder, and salt in a medium bowl until evenly combined.
Combine wet ingredients: In a separate bowl, whisk melted coconut oil or butter, egg, and vanilla extract. Stir in pure maple syrup until fully blended.
Form dough: Add the dry oat and flour mixture to the wet ingredients, stirring just until incorporated. Avoid overmixing to keep the texture tender.
Chill dough: Refrigerate the cookie dough for 30 minutes to help it firm up, making it easier to shape and improving the final texture.
Prepare to bake: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
Shape cookies: Drop 15 rounded scoops of cookie dough onto the prepared baking sheet. Flatten each mound to about ⅜ inch thick using a small spatula for even baking.
Bake: Bake the cookies at 325°F for 11-14 minutes, until they are set around the edges but still soft in the center.
Cool cookies: Allow the cookies to cool on the baking pan for 10 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Prepare drizzle: Just before serving, mix together the softened Greek yogurt cream cheese, nonfat milk, and liquid stevia in a small bowl until smooth. Transfer to a small piping bag or zip-top bag with a tiny corner cut off.
Drizzle and serve: Drizzle the cream cheese mixture over the cooled cookies for a sweet finishing touch reminiscent of cinnamon roll frosting. Serve and enjoy!

Notes

Use gluten-free oats and flour if you require a gluten-free cookie option.
Adjust the liquid stevia amount according to your preferred sweetness level.
To soften Greek yogurt cream cheese quickly, leave it at room temperature for about 15 minutes.
Cookies keep well stored in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon roll oatmeal cookies, healthy oatmeal cookies, gluten-free cookies, cinnamon cookies, maple syrup cookies, Greek yogurt drizzle