If you’re a fan of snickerdoodles but also love a little wholesome chew, then you’re going to want to stick around for this Oatmeal Snickerdoodle Cookies Recipe. I absolutely love how these cookies bring together the cozy cinnamon-sugar charm of classic snickerdoodles with the hearty, comforting texture of oats. They’re soft, chewy, and have just the right touch of sweetness and warmth that makes them addictive. Whether you’re baking for an afternoon snack or a weekend treat, these cookies never disappoint—and I can’t wait to share all my tips to help you nail them.
Why You’ll Love This Recipe
- Perfect Texture: These cookies are wonderfully soft with a slightly chewy center thanks to the rolled oats.
- Simple Vegan Ingredients: Made with vegan butter and flax egg, so you don’t need special items or eggs.
- Easy Cinnamon Sugar Coating: Rolling the cookies in cinnamon sugar before baking locks in that classic snickerdoodle flavor.
- Great for Anytime Snacking: They keep well and make a fantastic mid-day pick-me-up or lunchbox addition.
Ingredients You’ll Need
These ingredients come together beautifully to create that classic snickerdoodle flavor with a hearty oat twist. When I shop for this recipe, I always pick rolled oats (not instant) for better texture and fresh cinnamon for maximum warmth.
- Ground Flax: Acts as a binder here to replace eggs in a way that’s both nutritious and reliable.
- Water: Used to mix with flax, creating that perfect gel-like flax egg substitute.
- Vanilla Extract: Just a splash adds warmth and rounds out the flavors beautifully.
- Vegan Butter: I use this to keep the cookies rich and tender without dairy.
- Granulated Sugar: For sweetness and that classic snickerdoodle crunch.
- Molasses: Adds depth and a subtle hint of spice that you won’t want to skip.
- Rolled Oats: Gives structure, chewiness, and that wholesome vibe.
- Flour: Provides the base for the dough, making sure your cookies hold together.
- Ground Cinnamon: Essential for that signature snickerdoodle flavor inside and out.
- Kosher Salt: Balances the sweetness perfectly—just be careful if you’re using table salt, which is saltier by volume.
- Baking Powder: Gives your cookies a gentle lift without puffing them up too much.
- Baking Soda: Works alongside baking powder to create the perfect texture and slight chew.
Variations
One of the things I love most about this oatmeal snickerdoodle cookies recipe is how easy it is to make your own tweaks. You can switch up some ingredients or add extras to really make it your own.
- Nutty Upgrade: I’ve tossed in chopped pecans or walnuts for a delightful crunch—my family goes crazy for it!
- Gluten-Free Version: Swap the regular flour for a gluten-free blend, but keep the oats certified gluten-free for best results.
- Spiced Up: Adding a pinch of ground nutmeg or cardamom brings an extra layer of warmth for fall or winter baking.
- Chocolate Lovers: Try mixing in mini vegan chocolate chips for a sweet surprise in every bite.
How to Make Oatmeal Snickerdoodle Cookies Recipe
Step 1: Prep Your Oven and Cinnamon Sugar
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. While the oven warms up, mix together your cinnamon and sugar in a small bowl—the classic snickerdoodle mix that’ll give your cookies that irresistible outer coating. Trust me, this little step makes a huge flavor difference.
Step 2: Make Your Flax “Egg”
In another small bowl, combine the ground flaxseed with water and vanilla extract. Give it a good stir and then set it aside for about 5 minutes to thicken up. This flax egg is what binds everything together without needing real eggs—super handy and vegan-friendly.
Step 3: Cream the Butter, Sugar & Molasses
In a large mixing bowl, beat together the vegan butter, granulated sugar, and molasses until fluffy and combined. This step helps create that tender crumb we’re looking for. I used to skip molasses but adding just a tablespoon truly elevates the flavor to that classic snickerdoodle richness.
Step 4: Combine Wet and Dry Ingredients
Stir in your prepared flax mixture until well distributed. Then fold in the oats, flour, cinnamon, salt, baking powder, and baking soda gradually until the dough forms. The oats might make the dough a little thicker than normal cookie dough—that’s exactly what gives these their chewy bite!
Step 5: Scoop, Roll & Bake
Using a 3-tablespoon cookie scoop (or a generous spoonful), scoop mounds of dough and toss each in your cinnamon sugar mixture until fully coated. Place each coated mound on your parchment-lined baking sheet, making sure to leave about 2 inches between the cookies so they have room to spread a bit. Bake for 13–15 minutes, or until you see the edges turning a lovely golden brown.
Step 6: Cooling and Enjoying
Let the cookies cool on the baking sheet for about 10 minutes to firm up a bit, then transfer them to a wire rack to cool completely. This wait is tough, but it’s worth it for the perfect texture!
Pro Tips for Making Oatmeal Snickerdoodle Cookies Recipe
- Flax Egg Consistency: Make sure your flax and water mixture thickens before adding—it’s the best binder and keeps the dough together perfectly.
- Cinnamon Sugar Coating: Roll the dough well in the cinnamon sugar mixture for that signature crackly sweet crust.
- Don’t Overbake: Take the cookies out as soon as the edges turn golden to keep that soft, chewy center I love.
- Measure Oats Correctly: Stick to rolled oats, not quick oats, for the best texture and chew.
How to Serve Oatmeal Snickerdoodle Cookies Recipe
Garnishes
I often sprinkle a little extra cinnamon sugar right after baking to keep that warm, lightly sweet crust you expect from snickerdoodles. If I’m feeling fancy, I’ll add a tiny drizzle of dairy-free caramel or some toasted coconut flakes on top for a little extra texture and flavor boost.
Side Dishes
These cookies pair beautifully with a glass of almond milk or a warm cup of chai tea. On a cozy morning, I like to serve them alongside my favorite homemade oat milk latte—it’s like a little cinnamon cookie dream come true.
Creative Ways to Present
For holidays or gatherings, I like to arrange these cookies stacked on vintage plates tied with rustic twine or nestled inside a festive cookie jar with a few sprigs of fresh rosemary or cinnamon sticks for decoration. It’s simple but feels really special, and folks always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
Leftover Oatmeal Snickerdoodle Cookies keep well in an airtight container at room temperature for up to 4 days. I recommend placing a slice of bread inside the container to help keep the cookies soft—it’s a trick I discovered over years of cookie baking, and it works wonders for keeping the texture just right.
Freezing
If you want to make these ahead or save some for later, freeze the cookie dough balls (before baking) on a tray, then transfer them to a freezer bag. When you’re ready, bake straight from frozen, adding a minute or two to the baking time. This trick has saved me more times than I can count when unexpected guests showed up!
Reheating
To warm up leftover cookies, pop them in a preheated 300°F oven for about 5 minutes or microwave them for 10-15 seconds. Freshly warmed, they taste almost like just-baked, with that melty soft center and crispy edges.
FAQs
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Can I use instant oats instead of rolled oats in this recipe?
While you can technically substitute instant oats, I don’t recommend it for this Oatmeal Snickerdoodle Cookies Recipe. Rolled oats provide a chewier, heartier texture that instant oats lack, and instant oats may make the dough too soft or gummy.
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How do I make these cookies gluten-free?
Swap the all-purpose flour for your favorite gluten-free flour blend, and double-check that your oats are certified gluten-free. This simple swap works well and keeps the cookies just as tasty.
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What’s the best way to make the flax egg?
Mix one tablespoon ground flaxseed with two tablespoons water and a teaspoon of vanilla extract. Let it sit for about 5 minutes until it thickens into a gel-like consistency. This sets the stage for perfectly bound cookie dough.
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Can I omit the molasses if I don’t have any?
Molasses adds a subtle richness and depth to the cookies, but if you don’t have any, you can omit it. The cookies will still be tasty but might lack some of that classic snickerdoodle nuance. A tablespoon of maple syrup could also work as a substitute.
Final Thoughts
I’m genuinely so happy to share this Oatmeal Snickerdoodle Cookies Recipe with you. It’s one of those recipes I keep coming back to because it hits that perfect balance of cozy, comforting, and just a little bit indulgent. My family always asks when I’ll make them again, and I know yours will too once you try them. So go ahead—get baking, enjoy the sweet cinnamon aroma filling your kitchen, and savor every chewy bite!
Print
Oatmeal Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Oatmeal Snickerdoodle Cookies are a delicious vegan twist on the classic snickerdoodle, featuring rolled oats and a perfect cinnamon-sugar coating. Soft and chewy with a hint of molasses and cinnamon, these cookies are easy to make and perfect for anyone craving a comforting, dairy-free treat.
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking.
- Prepare Rolling Mixture: In a small bowl, mix together ¼ cup sugar and 1 teaspoon ground cinnamon to create the cinnamon sugar coating. Set this mixture aside.
- Make Flax Mixture: 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.
- Cream Butter and Sweeteners: 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.
- Add Flax Mixture: Stir the prepared flax mixture into the creamed butter and sugar until fully incorporated.
- Add Dry Ingredients: 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.
- Scoop and Roll: Use a 3-tablespoon cookie scoop to portion out dough mounds. Roll each mound in the prepared cinnamon sugar mixture to coat thoroughly.
- Arrange Cookies: Place the coated cookie dough balls on the lined baking sheet, ensuring at least 2 inches of space between each for proper spreading.
- Bake Cookies: Bake in the preheated 350°F oven for 13 to 15 minutes, or until the edges turn golden brown.
- Cool on Sheets: Let the cookies cool on the baking sheet for 10 minutes to set their shape.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving.
- Repeat: Repeat the scooping, rolling, and baking with any remaining dough.
Notes
- For best results, do not overbake; the cookies should be soft and slightly chewy.
- If using table salt instead of kosher salt, reduce the amount to 1/8 teaspoon to avoid oversalting.
- You can substitute gluten-free flour to make these cookies gluten-free if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- The ground flax acts as a vegan egg substitute, adding moisture and binding the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
