These healthy cinnamon oatmeal cookies are thin and crispy. They are just 4 ingredients and don’t contain any flour, eggs, refined sugar, or butter. The cookies are a quick and easy snack or dessert.
These oatmeal cookies really capture cozy Fall flavors. They are flavored with cinnamon and maple and are lightly sweetened.
Ingredients
- Quick Oats
- Peanut Butter
- Maple Syrup
- Cinnamon
Quick oats: Quick oats or rolled oats can be used for these cookies. Quick oats are old fashioned oats that are already processed into smaller and thinner pieces. Do not confuse this with instant oats which has sugar and other ingredients added to it. I prefer using quick oats for this recipe because they are already in small pieces so you don’t have to break them down as much. You will need to pulse the oats in the food processor so that they become even smaller. This is the key to the cookies getting crispy.
Peanut butter: Make sure to use natural peanut butter. This is peanut butter with no added oils. Sometimes you’ll see peanut butter brands that are labeled natural or natural-style but still contain added oils. Check the nutrition label and the only ingredients listed should be peanuts and salt. The cookie dough will not set up if you use a peanut butter with added oils.
Maple syrup: The cookies are lightly sweetened with pure maple syrup.
Cinnamon: The cookies are flavored with ground cinnamon. You could also use other dessert spices blends if you want even more flavor like a pumpkin pie spice blend or an apple spice blend.
How to Make Cinnamon Oatmeal Cookies
- The oats are first pulsed in a food processor until they become very small pieces and some of the mixture is starting to turn into flour.
- The peanut butter, maple syrup and cinnamon are then added in and mixed until a dough forms.
- Use a 1 tablespoon cookie scoop to scoop out the dough and release it onto your prepared baking sheet. Roll the dough between your palms and then flatten into a very thin disk, no more than 3/16 inch thick. The cookies are then baked until golden brown around the edges.
Cookie Texture
These cookies have a thin and delicate crispy texture. They are not meant to be like a moist buttery crispy cookie. They are meant to be like a healthy biscuit cookie.
More Oatmeal Cookie Recipes
- 3 Ingredient Caramel Apple Oatmeal Cookies
- 3 Ingredient Crispy Honey Oatmeal Cookies
- 4 Ingredient Crispy Coconut Oatmeal Cookies
4 Ingredient Crispy Cinnamon Oatmeal Cookies
Ingredients
- 3/4 cup (70 g) quick oats
- 6 tbsp (96 g) natural peanut butter
- 3 tbsp (1.5 fl oz/44 ml) maple syrup
- 1 tsp (2.3 g) cinnamon
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add quick oats to a food processor. Pulse oats until they become very small and fine and start to partially become flour consistency. See photo in post for reference. I pulsed mine on high for about 30 seconds. If you are unsure if your oats are fine enough, it's better to pulse them a little longer. The smaller they are, the crispier the cookies will be.
- Add peanut butter, maple syrup and cinnamon into the oat mixture. Pulse a few seconds until everything is evenly combined.
- Using a 1 tbsp cookie scoop, scoop dough onto the prepared cookie sheet, spacing the dough balls about 2 inches apart. Roll each dough between your palms and then flatten the dough balls into thin round disks. You want the cookies to be fairly thin, about 1/8 inch thick and no more than 3/16 inch thick. The thinner the cookies are, the crispier they will be. The cookies do not spread much during baking, so shape them as you want the final outcome to be. I usually flatten the cookies first with my palm a few times and then smooth around the edges with the back of a spoon to make the cookies round.
- Bake cookies for 10-11 minutes or until the surface looks done and the edges turn light brown. The browner the cookies get, the crispier they will be but you want to be careful not to burn them. Let cookies cool completely on the baking sheet before removing them. They will crisp up further as they cool.
Notes
- These are meant to be healthy, biscuit-type cookies that are lightly crispy. They are not meant to be buttery, sugary crispy cookies. They are also only lightly sweetened as they are meant to be a healthier cookie.
- If you prefer sweeter cookies you can add another 1 tbsp of syrup. Adding too much will prevent the cookies from crisping up though.
- Make sure to use natural peanut butter with no added oils. The cookie dough will not thicken to the right consistency if you use a peanut butter with added oils.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
