Cinnamon Oat Flour Cookies have the buttery, sweet taste of cinnamon toast! These cookies are both crunchy and chewy with lots of cinnamon baking chips for spice in every bite.
Why you'll love this recipe
Cinnamon Oat Flour Cookies taste just like cinnamon toast.
The toasty flavor comes from oat flour, which is easily made by grinding oats in the food processor.
The warm and spicy cinnamon flavor comes from cinnamon in the dough and from cinnamon baking chips.
This cinnamon cookie can be made with butter, margarine, or vegetable shortening. Using butter in the recipe produces a flatter,chewier cookie. Using vegetable shortening produces a thicker, firmer cookie.
These delicious cookies have a crunchy edges with a chewy center for about 4 days, after which they turn to pure crunch.
For similar oats and cinnamon flavor in a more textured cookie with whole oats, be sure to try Biscoff Oatmeal Cookies. They combine toasty oats with the spiced caramel flavor of Biscoff cookie butter.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Using a food processor or blender, grind the oats into a powdery flour.
- In bowl of electric mixer, combine butter(or shortening) and sugar until creamy. Add egg and vanilla. Mix in the dry ingredients until combined. Stir in cinnamon chips. Refrigerate for about 1 hour.
- Scoop 2 tablespoons (golf ball size) of dough. Roll into a ball. Roll to coat in a small bowl of cinnamon-sugar. Place coated dough balls at least 2” apart on a parchment lined baking sheet.
- Bake at 375 degrees F until golden brown.
Storage
Cookies will remain fresh 10 days or longer when stored at room temperature in an air tight container or zip lock bag. These cookies remain chewy for 3-4 days and then become crunchy.
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Cinnamon Oat Flour Cookies
Ingredients
- 1 ¼ cups quick cook oats
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup unsalted butter at room temperature, or vegetable shortening
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup cinnamon chips
- ½ cup Cinnamon-sugar
Icing drizzle
- 2 tablespoons water
- 1 cup powdered sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Using a food processor or blender, grind the oats into a powdery flour.
- In medium bowl, whisk together flour, ground oats, baking powder, baking soda, salt, and cinnamon.
- In bowl of electric mixer, combine butter(or shortening) and sugar until creamy.
- Add egg and vanilla. Beat about 3 minutes until fluffy.
- Slowly add flour mixture until combined.
- Stir in cinnamon chips.
- If dough is too soft to handle easily for rolling into balls (butter makes a softer dough than vegetable shortening) refrigerate for about 1 hour.
- Scoop 2 tablespoons (golf ball size) of dough. Roll into a ball. Roll to coat in a small bowl of cinnamon-sugar. If the cookies will be drizzled, regular granulated sugar is recommended. If the cookies will not be drizzled either regular granulated or large crystal decorating sugar can be used in the cinnamon-sugar coating.
- Place coated dough balls at least 2” apart on prepared baking sheet.
- Bake for 8-10 minutes, until edges are golden brown. (Slightly under bake if cookies will be mailed long distance and in hot temperatures.)
- Allow cookies to cool on baking sheet for about 5 minutes before moving to a wire rack. The cookies are soft when warm and will fall apart if moved too soon.
- (OPTIONAL) ICING DRIZZLE: Mix icing ingredients in a small bowl until smooth and desired consistency.
- Transfer icing to a small ziplock bag. Cut a tiny bottom corner off the bag and pipe zig zags over cooled cookies. Allow drizzle to harden completely before storing.
- Cookies will remain fresh 10 days or longer when stored at room temperature in an air tight container or zip lock bag. These cookies remain chewy for 3-4 days and then become crunchy.
- ***Desert Safe Adaptations: Use vegetable shortening . Drizzle decoration should be fine in high temperatures, but this cookie tastes just as good without the drizzle. Using large crystal sugar for the cinnamon-sugar coating dresses up the cookie if drizzle will not be used.
Notes
Nutrition
First Published: August 2, 2013. Last Updated: February 14, 2023. Updated for better reader experience.
thehungrymum
You had me at cinnamon - I *love* cinnamon. Bookmarking 🙂
themondaybox
Thanks! I adore cinnamon as well! Can you get cinnamon chips in Australia? If not, I think these would be cinnamony good even without. 🙂 Let me know what you think! 🙂
thehungrymum
no! You can't get any exciting baking chips in Australia. Boo! I have a fab Canadian cousin-in-law who feeds my baking chip addiction on a regular basis 🙂
themondaybox
I was thinking that you could probably make your own cinnamon chips (but only if you are a wee bit crazy like I am 🙂 ) by melting white chocolate chips and adding cinnamon. You would have to measure the quatitiy by taste the first time. Once mixed you could pipe real chips or spread into a rectangle about 1/4" thick. When firm, chop into chunks for baking. I did this for rainbow and cappuccino chips and it worked great! On the other hand, its WONDERFUL to have a fab Canadian counsin-in-law!
thehungrymum
wow, that sounds AMAZING! It never would have occurred to me to make my own 🙂
themondaybox
I have been playing with coloring and flavoring white chocolate chips. I colored chips for my rainbow chip blondies and the raspberry white chocolate ribbons. I flavored the chips for the cappuccino chip fudge cookies. Check out those posts for photos. I had to use slightly different methods each time but it worked eventually and I had fun. 🙂 I hope you try it. Let me know how your chips/chunks turn out!
Karen @ Karen's Kitchen Stories
That macaroni and bread crumbs sounds divine! I am definitely trying these cookies. I happen to have a bag of cinnamon chips calling out to me from my pantry!
themondaybox
Thanks, Karen! Glad you like the sound of my childhood favorite! You should give it a try. It doesn't really need a recipe, just quantities to taste. 🙂 Let me know how your cinnamon cookies turn out. Baking chips call to me too. Best to eat them to quiet them down. 🙂
shannon
i have an intense craving for macaroni and bread crumbs right now. INTENSE.
cinnamon toast! we ate that constantly when i was little, as well as its cousin, the cinnamon bagel (bagel, toasted, with cream cheese and then cinnamon sugar on top). cinnamon toast still reminds me of when i was a kid; mom used to get us the dierbergs round one with the cinnamon swirl? someday i need to learn to replicate that at home.
but on to these cookies! honestly, you say cinnamon cookies and i'm in, and these look beautiful: love the sparkly tops.
themondaybox
Thanks, Shannon!
You should give macaroni and bread crumbs a try. I know you will figure out some amazing culinary twist for them. When you do, I want the recipe!
These cookies came out just as I imagined them; crisp edges, chewy center, and prominent cinnamon taste! They disappeared quickly at my house. 🙂
p.s. I use a lot of sparkly sugar and read that if you buy it in bulk (25lbs), it is way less expensive than the little decorating sugar jars. I am looking for someone local who might want to split a package (25 pounds is a bit much even for me!). Let me know if you have any interest in a quantity of large crystal sugar. 🙂
Kiran @ KiranTarun.com
Dreamy and yummy cookies!! So comforting. I could totally gobble it all up with my afternoon tea 😀
themondaybox
Thanks, Kiran! Cinnamon with tea sounds dreamy to me!
jeninga75
I love cinnamon and ate cinnamon toast also as a kid. These cookies are like nothing I've seen. At the next oppurtunity that presents itself, I'm making these. Thanks for the recipe.
themondaybox
Thanks, Jennifer! I hope you enjoy them! These are extra cinnamony with cinnamon in the batter, coating, and cinnamon chips! Their chewy texture (butter version) and sweet cinnamon flavor (both versions) really reminded me of cinnamon toast! 🙂
p.s. I love your flag cake on your blog!
Ashley
My grandma used to make toast just like that for us when we were little! I always loveddd it! These cookies sound delicious - I love anything with cinnamon in it. And anything with cinnamon chips and glaze is very good in my book! haha
themondaybox
Thanks, Ashley! I don't know why we stop eating certain things when we turn into "grown-ups". Sometimes our tastes out grow certain foods but other times I think we forget some foods are out there! 🙂 I love foods that bring to mind people we love!!
BruCrew Life
I grew up eating cinnamon toast too!! And these cookies look insanely fluffy and good!! Yum!
themondaybox
Thanks, Jocelyn! They are more chewy than fluffy but are full of cinnamon toast taste. 🙂
Natasha
Thank you so much for the link love! It's AM here in Melbourne, and do you know what I'm going to go and have for breakfast now with my coffee? White bread, toasted, and slathered in butter and cinnamon sugar! Haha thank you! And the cookies look great!! 🙂
themondaybox
You are so welcome, Natasha. You know how much I love your blog and your recipes! We have your truffle cookies in the cookie jar right now. 🙂 Enjoy your breakfast! My morning coffee needs some cinnamon toast too! 🙂
Miss Messy
Love the picture of them drizzled! This sounds amazing I love cinnamon 🙂
themondaybox
Thanks! I love cinnamon too! These cookies are a cinnamon lovers dream. 🙂
crazyforcrust
I'm sorry, but bread on mac n' cheese sounds like the BEST THING EVER. How can you go wrong with carbs squared???? 🙂
themondaybox
A woman after my own heart! 😉
noyomoco
I love weird family recipes - my grandmother used to make a dish called "oily spaghetti," which, by my account, was plain spaghetti noodles with oil and bacon pieces. SO weird, but I loved it! These cinnamon dream cookies look fantastic!
themondaybox
Thanks, Jennifer! Don't you think someone could do a post about a gourmet pasta dish with cold pressed, single source olive oil and organically raised, in-house smoked bacon and it would go viral?! Its all in the description. "Oily spaghetti" needs a modern twist and your recipe will be famous. 🙂
Reeni
I still eat cinnamon toast! Especially when I'm sick and it's the only thing I can stomach. There's a diner near me that makes it with fat slices of Texas toast and it is out of this world delicious. I need to recreate it as simple as it sounds. Anywho I love these cookies! They ARE dreamy in every sense of the word.
themondaybox
Thanks, Reeni! I will have to try cinnamon toast on Texas toast! Sounds wonderful! The slices are thick so you get a crunchy outside and a soft inside. Cinnamon is just a dreamy flavor! 🙂
Amrita @ Asian SlowCooking
These really look like dream cookies. Yummy!
themondaybox
Thank you, Amrita! We really enjoyed them. 🙂 I hope you will give them a try!
Asmita (@FoodieAsmita)
Delicious! I can have the whole lot in one sitting with a cup of hot chai.
themondaybox
Oh my, Asmita! These cinnamon cookies would be perfect with a cup of hot chai! I think when I mail these I will include a few of my favorite golden chai tea bags in the box! Thanks, for your kind comment and thanks for the idea!!
Suzie
I remember the cinnamon toast too. I haven't had it since I was a child. I made it for my own son but, didn't make it for myself. The macaroni and bread crumbs does sound good to me also! I love pasta! These cookies sound delightful and I'm sure they would bring back memories to many people 🙂 Have a wonderful weekend!
themondaybox
Thanks, Suzie! Some things only taste good to a child and others can be favorite flavors forever. 🙂 Enjoy your weekend!