Oatmeal Snickerdoodle Cookies Recipe
I’ve got a treat for you that’s both cozy and irresistibly delicious — my Oatmeal Snickerdoodle Cookies Recipe. These cookies blend the warm, cinnamon-spiced charm of classic snickerdoodles with the hearty, chewy goodness of oats. It’s the kind of cookie that feels like a big comforting hug, perfect for chilly afternoons or sharing with friends over coffee.
What makes this Oatmeal Snickerdoodle Cookies Recipe stand out is the balance of textures and flavors. You get that signature cinnamon sugar crisp exterior, coupled with a soft, chewy inside thanks to the oats and molasses. Plus, they’re vegan-friendly, which is a bonus if you’re baking for someone with dietary preferences. I promise, once you try this recipe, it’ll be one you’ll reach for again and again.
Ingredients You’ll Need
The ingredients in this Oatmeal Snickerdoodle Cookies Recipe come together to create a cookie that’s full of flavor and perfect texture. I always recommend using high-quality vanilla and fresh oats for the best results, and a good vegan butter makes all the difference in that lovely, tender crumb.
- Ground Flax: Acts as a binder to replace eggs in a natural way. Fresh ground flax yields the best results.
- Water: Activates the flax to create that egg-like texture.
- Vanilla Extract: Use pure vanilla extract for a rich, aromatic flavor that really lifts the cookies.
- Vegan Butter: Softened for easy mixing; this adds richness and moisture.
- Granulated Sugar: For sweetness and that little bit of a crisp edge.
- Molasses: Adds depth and a subtle smoky sweetness that complements the cinnamon.
- Rolled Oats: Provides chewiness and heartiness, so look for old-fashioned rolled oats, not instant.
- Flour: All-purpose flour keeps the cookie structure just right.
- Ground Cinnamon: This is the star spice; fresh cinnamon powder gives the best cinnamon kick.
- Kosher Salt: Balances sweetness beautifully; if you use table salt, go easy, about half the amount.
- Baking Powder: Helps the cookies rise slightly, keeping them tender.
- Baking Soda: Works with the molasses for just the right lift.
- Sugar and Cinnamon (for rolling): Creates that classic snickerdoodle sugary cinnamon coating on the outside.
Variations
One of the best things about this Oatmeal Snickerdoodle Cookies Recipe is how flexible it is. I love tweaking it based on the season or what I have on hand—feel free to make it your own and experiment!
- Add-ins: Sometimes I toss in chopped walnuts or pecans for extra texture. It adds a lovely crunch and a nutty vibe.
- Spices: I’ve played around with adding a pinch of nutmeg or cardamom for a little extra warmth during the winter holidays.
- Sweetener swaps: You can swap the granulated sugar for coconut sugar for a deeper caramel undertone, which I found works beautifully.
- Make it gluten-free: Swapping all-purpose flour for a 1:1 gluten-free blend works great – just make sure your oats are certified gluten-free if sensitivity is a concern.
How to Make Oatmeal Snickerdoodle Cookies Recipe
Step 1: Prepare Your Flax “Egg”
Start by mixing the ground flax and water in a small bowl. Let it sit for about 5 minutes to thicken and get that gel-like consistency. It’s a great egg substitute that binds everything together without changing the taste.
Step 2: Mix Wet Ingredients
In a large mixing bowl, cream together the softened vegan butter and granulated sugar until creamy and smooth. Add your flax mixture, vanilla extract, and molasses, and mix well. This blend creates the rich, flavorful base you want for your cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the rolled oats, flour, cinnamon, salt, baking powder, and baking soda. This ensures even distribution so every bite is perfectly spiced and chewy.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing here; you want the dough to be soft but firmly holding its shape. If the dough feels too sticky, pop it in the fridge for 15 minutes – it really helps when rolling!
Step 5: Roll in Cinnamon Sugar and Bake
Preheat your oven to 350°F (175°C). In a small bowl, mix the rolling sugar and cinnamon. Scoop the dough into tablespoon-sized balls and roll them generously in the cinnamon sugar. Place on a baking sheet lined with parchment paper, spaced about 2 inches apart.
Bake for 10-12 minutes or until the edges are just set and starting to brown. The tops might look slightly soft—that’s perfect. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Oatmeal Snickerdoodle Cookies Recipe
Garnishes
I usually keep garnishes simple with these cookies—sometimes just a light dusting of extra cinnamon sugar right after baking. It adds a little sparkle and kicks up the cinnamon flavor without overpowering the cozy warmth inside.
Side Dishes
I love pairing these oatmeal snickerdoodle cookies with a hot cup of chai tea or a creamy latte. They’re fantastic alongside fresh fruit or a warm bowl of applesauce for an extra comforting snack experience.
Creative Ways to Present
For holidays or special gatherings, I arrange these cookies on a rustic wooden board with a sprinkle of cinnamon sticks and star anise around the edges. It makes a lovely display that doubles as a fragrant centerpiece. Gift-wise, stacking them in a pretty jar tied with twine always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
I keep leftover oatmeal snickerdoodle cookies in an airtight container at room temperature. They typically stay fresh and chewy for up to 4 days, but honestly, they’ve rarely lasted that long in my kitchen! To keep them soft, I add a slice of bread in the container to maintain moisture.
Freezing
This recipe freezes beautifully. I like to freeze the cookie dough balls before baking, so when I want fresh cookies, I just pop them straight into the oven (adding a minute or two to bake). Alternatively, baked cookies can be frozen in an airtight container for up to 3 months.
Reheating
To reheat, I place the cookies on a baking sheet and warm them at 300°F for about 5-7 minutes. This revives that freshly-baked softness and melts the cinnamon sugar coating slightly—pure bliss.
FAQs
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Can I use quick oats instead of rolled oats in this recipe?
Quick oats tend to be finer and can make the cookie texture a bit mushier. Rolled oats give the best chewy bite for the Oatmeal Snickerdoodle Cookies Recipe, but if you only have quick oats, it will still work—just expect a slightly different texture.
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What’s the best way to ensure my cookies stay soft?
Don’t overbake! Aim for slightly underbaked edges that look set but soft. Storing cookies with a slice of bread helps maintain moisture overnight too, preventing them from drying out.
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Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats to accommodate gluten sensitivities without sacrificing texture or flavor.
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How do I make the cinnamon sugar coating stick well?
Rolling the dough balls in cinnamon sugar right before baking while the dough is cold helps the coating stick and form that classic crackly surface you want in snickerdoodles.
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Is molasses necessary in this recipe?
Molasses adds a unique depth of flavor and moisture that sets these cookies apart from typical snickerdoodles. You can omit it, but you might lose some of that signature chewiness and rich sweetness.
Final Thoughts
This Oatmeal Snickerdoodle Cookies Recipe has become one of my absolute favorites for its nostalgic flavors and the easy way it comes together. I love how it blends the chewy oats with the cinnamon sugar crunch—a combo that just feels like homemade comfort. You’re going to enjoy baking and sharing these, whether it’s for a cozy night in or a crowd-pleasing dessert. Trust me, once you try this recipe, making snickerdoodle cookies just got a deliciously hearty upgrade!
Print
Oatmeal Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Oatmeal Snickerdoodle Cookies offer a delightful vegan twist on the classic cinnamon-sugar treat. Made with wholesome ingredients like rolled oats, ground flaxseed as an egg substitute, and vegan butter, they combine chewy texture with warm, aromatic flavors of cinnamon and molasses. Perfectly rolled in cinnamon sugar before baking, these cookies are an irresistible snack or dessert that satisfies sweet cravings without dairy or eggs.
Ingredients
For the Dough
- 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 (use half if using table salt)
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
For Rolling
- ¼ Cup Sugar
- 1 tsp Ground Cinnamon
Instructions
- Prepare Flax Egg: In a small bowl, combine 1 tablespoon of ground flax with 2 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens to a gel-like consistency, which will act as the egg substitute.
- Cream Butter and Sugars: In a mixing bowl, beat 8 tablespoons of vegan butter, ¾ cup granulated sugar, and 1 tablespoon molasses together until light and fluffy. This creates the rich base for the dough.
- Mix Dry Ingredients: In another bowl, whisk together 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 combine all the dry elements evenly.
- Combine Wet and Dry Ingredients: Add the prepared flax egg and 1 teaspoon vanilla extract to the creamed butter mixture, then gradually incorporate the dry ingredients. Mix until a consistent cookie dough forms.
- Prepare Cinnamon Sugar for Rolling: In a small bowl, blend ¼ cup sugar with 1 teaspoon ground cinnamon. This mixture will give the cookies their signature snickerdoodle coating.
- Shape and Roll Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, gently roll each ball in the cinnamon sugar mixture until fully coated, ensuring a flavorful crust.
- Bake the Cookies: Arrange the coated cookie dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the cookies are set but still soft in the middle.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up while maintaining chewiness.
Notes
- Using ground flaxseed as an egg substitute keeps these cookies vegan and adds a slight nutty flavor.
- If you only have table salt, reduce the amount to 1/8 teaspoon to avoid over-salting.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Ensure the vegan butter is softened to room temperature for easier mixing.
Keywords: Oatmeal Snickerdoodle Cookies, Vegan Cookies, Cinnamon Sugar Cookies, Vegan Dessert, Oatmeal Cookies, Snickerdoodle Recipe
