These cinnamon oatmeal cookies are thin and crispy. The cookies need just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy or butter. The cookies are easy to prepare and store well.
A stack of six thin oatmeal cookies

These cinnamon oatmeal cookies are crispy and crunchy, lightly sweet and flavored with cinnamon. They are like the clusters in granola, but in cookie form.

Ingredients

  • Quick oats
  • Cinnamon
  • Maple syrup
  • Coconut oil

Quick oats: This recipe works best with quick oats which are rolled oats that are cut into smaller and thinner pieces. You want to use quick oats because the smaller pieces bind better and will crisp up and cook faster.

Cinnamon: Ground cinnamon is used to flavor the cookies.

Maple syrup: Maple syrup helps to bind the oats and sweeten the cookies. This recipe works best with maple syrup and not honey. Honey retains too much moisture and will cause the cookies to soften.

Coconut oil: Coconut oil helps the oats crisp up. Without the fat, the cookies will not crisp up.

How to Make Cinnamon Oatmeal Cookies

  • Run the quick oats through the food processor for about 5-10 seconds just to break them down a little more, so they are about half the size they were. Make sure to use a food processor because a blender will break down the oats into flour too quickly.
  • Add oats and cinnamon to a bowl and mix to evenly combine.
  • Add in the maple syrup and coconut oil. Stir until the oats are evenly coated and the mixture starts to clump together. It will not fully stick together, but it should be clumpy. Taste and if needed you can add a little more syrup or cinnamon.
  • Pack mixture into a 1 tablespoon cookie scoop and release it onto your prepared baking sheet. Use the back of a metal spoon to flatten and compact the mixture into a thin round disk.
  • Bake the cookies for about 15 minutes or until lightly browned on the surface. Allow the cookies to fully cool and set on the baking sheet. Once fully cooled and set, the cookies should come off easily.

Oatmeal cookies that are lightly browned after baking
Oatmeal cookies with cinnamon sticks around them

Expert Tips

  • It’s important to keep the cookies on the baking sheet until they are fully cooled. They may break apart if you try to move them before they are cooled and set.
  • If you don’t have a food processor, you can skip the step to further process the quick oats. The recipe does work with the quick oats as they are, but I do find that the cookies bind and compact better if you can pulse them to be about half the size.

Cinnamon oatmeal cookies with sunflower kernels

More Oatmeal Cookie Recipes

5 from 10 votes

4 Ingredient Cinnamon Oatmeal Cookies

These cinnamon oatmeal cookies are thin and crispy. They only need 4 ingredients and don't require any flour, eggs, refined sugar, dairy or butter. The cookies are easy to prepare.
Servings: 11 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 1 cup (88g) quick oats
  • 1/2 tsp cinnamon
  • 2 tbsp (30ml) coconut oil, melted
  • 3.5-4 tbsp (52-59ml) maple syrup

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add quick oats to a food processor. Pulse a few seconds (about 5-10 seconds) or just until the oats are about half the size as they were. I don't recommend using a blender because it will blend the oats into flour too quickly. Transfer the oats to a medium mixing bowl. Add the cinnamon and stir until evenly combined.
  • Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until most of the oats look slightly moistened with coconut oil. The oats only need a little oil so they should not look fully wet.
  • Add in the maple syrup. Mix with your spatula until the oats are evenly coated in syrup and the oats start to clump together. Taste, and if needed, you can add a little more syrup or cinnamon.
  • Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. Use the back of a metal spoon to press, compact and shape the mixture until it becomes a thin round disk (between 3/16 and 1/4 inch thick). The oats should be compacted together and touching and should be shaped into a round cookie shape. Repeat with remaining mixture, spacing each cookie about 1 inch apart. I find that the metal spoon for shaping starts to get very sticky with syrup after a few cookies, so it will help to fully clean the spoon after a few cookies so that the mixture is not sticking to the spoon.
  • Bake the cookies for about 12-15 minutes or until the surface is lightly browned. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
  • Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. Once they are cooled, the cookies will be fully set and should peel off the parchment paper easily. Store any uneaten cookies in an airtight container to prevent them from softening. You can store cookies for around 1-2 days at room temperature or around 3-4 days in the fridge.

Notes

Serving: 1cookie, Calories: 69kcal, Carbohydrates: 9g, Protein: 0.004g, Fat: 3g, Saturated Fat: 2g, Sodium: 0.01mg, Fiber: 1g, Sugar: 4g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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