Name: Oatmeal Snickerdoodle Cookies: 10 Reasons You'll Love Them
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 Tbsp Ground Flax; 2 Tbsp Water; 1 tsp Vanilla Extract; 8 Tbsp Vegan Butter; ¾ Cup Granulated Sugar; 1 Tbsp Molasses; 1 ½ Cups Rolled Oats; ¾ Cup Flour; 1 tsp Ground Cinnamon; ¼ tsp Kosher Salt; ¼ tsp Baking Powder; ¼ tsp Baking Soda; ¼ Cup Sugar; 1 tsp Ground Cinnamon

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Oatmeal Snickerdoodle Cookies are a delightful vegan twist on the classic snickerdoodle, combining the comforting texture of rolled oats with a generous coating of cinnamon sugar. These cookies are soft and chewy, enhanced with a hint of molasses and cinnamon, making them a perfect treat for anyone seeking a dairy-free delight. The aroma of cinnamon wafts through the kitchen, promising a comforting and satisfying snack. Let’s dive into this easy recipe and discover why these cookies are loved by many!

Why You’ll Love This Oatmeal Snickerdoodle Cookies

There are countless reasons to adore these Oatmeal Snickerdoodle Cookies. First, they are incredibly easy to make, perfect for a quick baking session. Second, they are vegan, making them suitable for various dietary preferences, including those seeking healthy oatmeal snickerdoodle cookies. Third, the combination of oats and cinnamon creates a delightful texture and flavor profile. Fourth, these cookies are soft and chewy, a favorite among cookie lovers. Fifth, they come together in just 34 minutes, making them a go-to option for sweet cravings. Lastly, they can be customized with add-ins like nuts or chocolate chips, allowing for endless variations!

Ingredients for Oatmeal Snickerdoodle Cookies

Gather these items:

1 Tbsp Ground Flax
2 Tbsp Water
1 tsp Vanilla Extract
8 Tbsp Vegan Butter
¾ Cup Granulated Sugar
1 Tbsp Molasses
1 ½ Cups Rolled Oats
¾ Cup Flour
1 tsp Ground Cinnamon
¼ tsp Kosher Salt
¼ tsp Baking Powder
¼ tsp Baking Soda

¼ Cup Sugar
1 tsp Ground Cinnamon

How to Make Oatmeal Snickerdoodle Cookies Step-by-Step

Step 1: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking.
Step 2: In a small bowl, mix together ¼ cup sugar and 1 teaspoon ground cinnamon to create the cinnamon sugar coating. Set this mixture aside.
Step 3: In another small bowl, combine 1 tablespoon ground flax, 2 tablespoons water, and 1 teaspoon vanilla extract. Stir well and let it sit briefly to thicken.
Step 4: In a large bowl, cream together 8 tablespoons vegan butter, ¾ cup granulated sugar, and 1 tablespoon molasses until the mixture is fluffy and well combined.

Step 5: Stir the prepared flax mixture into the creamed butter and sugar until fully incorporated.
Step 6: Add 1 ½ cups rolled oats, ¾ cup flour, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ¼ teaspoon baking powder, and ¼ teaspoon baking soda to the bowl. Stir until everything is evenly combined.
Step 7: Use a 3-tablespoon cookie scoop to portion out dough mounds. Roll each mound in the prepared cinnamon sugar mixture to coat thoroughly.
Step 8: Place the coated cookie dough balls on the lined baking sheet, ensuring at least 2 inches of space between each for proper spreading.

Step 9: Bake in the preheated 350°F oven for 13 to 15 minutes, or until the edges turn golden brown.
Step 10: Let the cookies cool on the baking sheet for 10 minutes to set their shape.
Step 11: Transfer the cookies to a wire rack to cool completely before serving.
Step 12: Repeat the scooping, rolling, and baking with any remaining dough.

Pro Tips for the Best Oatmeal Snickerdoodle Cookies

Keep these in mind:

For a richer flavor, use dark brown sugar instead of granulated sugar.

Ensure your ingredients are at room temperature for better mixing and texture.
Experiment with different spices like nutmeg for a unique twist!
These cookies freeze well, making them great for meal prep or future cravings.

Best Ways to Serve Oatmeal Snickerdoodle Cookies

Enjoy these cookies warm, straight from the oven, or pair them with a glass of almond milk for a delightful treat. You can also serve them alongside a scoop of your favorite vegan ice cream for a delicious dessert experience. Another great option is to crumble them over a bowl of cinnamon oatmeal for a fun twist on breakfast!

How to Store and Reheat Oatmeal Snickerdoodle Cookies

To store your cookies, place them in an airtight container at room temperature for up to a week. For longer storage, keep them in the freezer for up to three months. When ready to enjoy, simply warm them in the oven for a few minutes to regain their soft and chewy texture.

Frequently Asked Questions About Oatmeal Snickerdoodle Cookies

What’s the secret to perfect Oatmeal Snickerdoodle Cookies?

The secret lies in the balance of ingredients. Using vegan butter ensures a moist texture, while rolling the cookies in cinnamon sugar adds a delightful crunch. Also, don’t overbake them for that chewy goodness!

Can I make Oatmeal Snickerdoodle Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. Alternatively, you can freeze the dough balls and bake them fresh whenever you desire a warm cookie!

How do I avoid common mistakes with Oatmeal Snickerdoodle Cookies?

To avoid common pitfalls, measure your ingredients accurately and ensure your oven is preheated. Additionally, don’t skip the cooling time on the baking sheet, as it helps the cookies maintain their shape and texture.

Variations of Oatmeal Snickerdoodle Cookies You Can Try

For a different flavor experience, you could add chocolate chips or nuts such as walnuts or pecans to the dough. You can also experiment with gluten-free flour to make gluten-free snickerdoodle oatmeal cookies. Another fun option is to add dried fruits like cranberries or raisins for a chewy, fruity twist.

For more information on vegan baking, check out The Vegan Society. If you’re interested in the health benefits of oats, visit Healthline. Also, learn more about my journey in the kitchen!

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