These Oatmeal Snickerdoodle Cookies are super chewy and full of cinnamon flavor. They require basic ingredients and are simple to make.
Oatmeal cookies are my absolute favorite. I love the flavor and the chew that rolled oats lend. And this recipe yields cookies that are soft, yet chewy and full of cinnamon flavor. And they are rolled in a traditional snickerdoodle cinnamon sugar mixture giving them even more flavor.
Vegan Butter: I always recommend Soy-Free Earth Balance. Its what I use in 95% of my baking.
Sugar: Regular granulated sugar
Molasses: For that brown sugar flavor.
Flax Egg: A combination of ground flax and water makes a gelatinous mixture that can be used like egg in baked goods.
Vanilla: For background flavor.
Rolled Oats: Old fashioned rolled oats, please.
Flour: Regular all purpose flour.
Cinnamon: For flavor.
Salt: For balance.
Leaveners: To help the cookies rise and spread.
This Oatmeal Snickerdoodle Cookies recipe uses a simple creaming method.
First, mix the flax egg and set aside and also mix the rolling sugar and set aside.
Then, cream the butter, sugar and molasses together.
Add the flax egg and mix well.
Next, add all of the dry ingredients and stir until well combined.
Now, scoop the cookies one at a time directly into the cinnamon sugar mixture and toss to coat.
Then, repeat that with 8 or so more dough balls, spacing them evenly on a cookie sheet.
Once cooled, transfer these Oatmeal Snickerdoodle Cookies to an airtight container.
Leave them at room temperature for up to four days.
Or freeze for up to a month.
Top Recipe Tip and Substitutions
Be sure to use rolled oats for this recipe. Quick oats will change the texture of the cookies.
If you don't have molasses, you can substitute dark brown sugar for the white sugar in this recipe.
Looking for More Oatmeal Cookie Recipes?
Vegan Oatmeal Raisin Cookies by: Sweet Simple Vegan
Oatmeal Snickerdoodle Cookies
- 1 Large Mixing Bowl
- 1 Wooden Spoon
- Measuring Cups and Spoons
- 1 3 Tablespoon Cookie Scoop
- 1 Cookie Sheet
- Parchment Paper
- 1 Tbsp Ground Flax
- 2 tablespoon Water
- 1 teaspoon Vanilla Extract
- 8 tablespoon Vegan Butter
- ¾ Cup Granulated Sugar
- 1 tablespoon Molasses
- 1 ½ Cups Rolled Oats
- ¾ Cup Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt half the amount if using table salt
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ Cup Sugar
- 1 teaspoon Cinnamon
- Preheat oven to 350* F. Line a cookie sheet with parchment paper.
- In a small bowl, make the rolling cinnamon sugar mixture by combining the sugar and cinnamon and mixing well. Set aside.¼ Cup Sugar, 1 teaspoon Cinnamon
- In a small bowl, combine flax, water and vanilla. Stir and set aside.1 tablespoon Ground Flax, 2 tablespoon Water, 1 teaspoon Vanilla Extract
- In a large bowl, cream together vegan butter, sugar and molasses until well combined and fluffy.8 tablespoon Vegan Butter, ¾ Cup Granulated Sugar, 1 tablespoon Molasses
- Add the flax mixture and stir well.
- Add the oats, flour, cinnamon, salt, baking powder and baking soda and stir until combined.1 ½ Cups Rolled Oats, ¾ Cup Flour, 1 teaspoon Ground Cinnamon, ¼ teaspoon Kosher Salt, ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda
- Using a 3 tablespoon cookie scoop, scoop a cookie dough mound directly into the cinnamon sugar mixture and toss to coat. Then, transfer the coated cookie dough to a baking sheet.
- Repeat with as many cookies as will fit on the cookie sheet, being sure to leave at least 2 inches between each cookie.
- Bake in a 350* oven for 13-15 minutes or until the edges of the cookies are golden.
- Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough.