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.
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
- I used Amazon Grocery Quick Oats* and Amazon Grocery Refined Coconut Oil.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Make sure to use maple syrup and not honey. Honey prevents the cookies from crisping up.
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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