Healthy Cinnamon Cookies
A soft chewy vegan cinnamon cookie. Easy to make these cookies are high in fibre (compared to regular cookies) and refined sugar-free
Why This Recipe Works
- A soft delicious cinnamon cookie
- Refined sugar-free
- A vegan recipe, dairy-free, egg-free, and nut-free, this recipe can also be useful for children with allergies.
Ingredients you will need
To make these vegan cinnamon cookies you will need cinnamon, flour, and rolled oats. I love adding rolled oats to biscuits and cookies, they add natural fiber to a recipe.
This recipe is a vegan cookie. It uses a chia 'egg', therefore you will need chia seeds and a little water. I use coconut oil as a butter alternative.
The sweetness in this recipe comes from a combination of date syrup and pure maple syrup. This recipe is not necessarily low in sugar, but it is refined sugar-free. I have lower sugar cookies on my website, you will find a list of these below.
I missed the baking powder in the image below, but yes you do need some as the raising agent.
Substitutes
- Plain flour: This recipe will work with gluten free flour
- Oats: I have not tested this recipe without rolled oats, but I would think quinoa flakes would work.
- Chia seeds: If you prefer you can substitute the chia egg for one regular egg.
- Coconut oil: If yo prefer you can substitute the coconut oil for melted butter.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used flour, maple syrup, cinnamon, and coconut oil from their range in this recipe.
How to Make Vegan Cinnamon Cookies
Prep
- Soak the chia seeds in water, set them aside for 15- 20 minutes until they have gelled (photo 1).
- Blitz the rolled oats in a food processor to make oat flour. (photo 2).
- If your coconut oil is solid, heat until melted.
Make the cookie dough
- Preheat the oven to 180 degrees Celsius (360 F)
- In a large bowl whisk together the dry ingredients (flour, oat flour, baking powder, cinnamon) (photos 3-4).
- In a second bowl whisk together the wet ingredients (maple syrup, date syrup, melted coconut oil, vanilla, and soaked chia seeds) (photo 5).
- Add the wet ingredients to the dry ingredients (photo 6).
- Mix until combined, the cookie dough will be quite wet.
- refrigerate the dough for at least 30 minutes (this can be longer) you just need the dough to become more solid so that you can scoop spoonfuls (Photo 7).
- Drop spoonfuls of the dough onto a baking paper-lined tray (Photo 8).
- Bake at 180 degrees Celsius (360 F) for 12 minutes, or until golden brown on the bottom.
- Cool on a wire rack, before transferring to an air-tight container.
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Top Tips
Here is how you can make this cinnamon cookie recipe perfectly every time!
- When you soak the chia seeds to make your 'chia egg', make sure you allow enough time for them to gel. When they have gelled they will act as a binder in the cookie.
- The cookie dough will be quite wet, chilling it means you will be able to scoop it much more easily. Use a wet spoon when you are scooping your cookie dough, this stops it from sticking.
- The cookies will still be soft when you remove them from the oven, if they have not spread into a cookie shape, you can gently push them flat you your hand or a spatula while they are still hot out of the oven.
- Any leftover oat flour can be used to make oat flour pancakes.
FAQs
Once baked and cooled these cookies can be stored in an airtight container at room temperature for up to three days.
Yes, these cookies will free well, defrost them by sitting on the bench.
Healthy Cookies For Kids
Healthy biscuits are one of my are one of my favourite treats to make for my kids, they love these healthy cinnamon cookies but they also love my other oat-based cookies orange choc chip oat cookies , and my lemon oat coconut cookies
My healthy take on chocolate chip cookies are awesome, and I kid you not, they have chickpeas as an ingredient, do not get scared off by the chickpeas though, they are divine!
For the ultimate milk and chocolate chip cookie treat though you can't go past traditional condensed milk choc chip cookies, not healthy but a great recipe for making with the kids, make sure they lick the bowl!
If it's the cinnamon flavour that you are after this healthy take on monkey bread is great too! No sugar just sweetened with good old bananas
No Sugar Biscuits for little ones
The cookies above are all lower in sugar than a tradtional cookie, but still contain some. I have some cooke recipes that contain no added sugar and are sweetened just with sweet. These are designed to the younger members of a family.
Healthy Cinnamon Cookies
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Ingredients
- 1 tablespoon chia seeds I use white chia seeds
- 2 tablespoon water 30ml
- ½ cup rolled oats 45g
- ¾ cup flour 90g
- 1.5 teaspoon baking powder
- 3 tsp cinnamon
- 1 pinch salt
- ½ cup coconut oil 62.5 ml,
- ¼ cup maple syrup 62.5 ml,
- ¼ cup date syrup 62.5 ml,
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 180 degrees Celsius (360 F)
- Soak the chia seeds in water, set them aside for 15- 20 minutes until they have gelled.
- Blitz the rolled oats in a food processor to make oat flour.
- If your coconut oil is solid, heat until melted.
- Whisk together the dry ingredients (flour, oat flour, baking powder, cinnamon,salt) in a large mixing bowl.
- Whisk together the wet ingredients (maple syrup, date syrup, melted coconut oil, vanilla, and soaked chia seeds).
- Add the wet ingredients to the dry ingredients. Mix until combined, the cookie dough will be quite wet Refrigerate the dough for at least 30 minutes (this can be longer) you just need the dough to become more solid so that you can scoop spoonfuls.
- Drop spoonfuls of the dough onto a baking paper-lined tray (I use heaped tablespoons and get 12-14 cookies per batch. Bake at 180 degrees Celsius (360 F) for 12 minutes, or until golden brown on the bottom.
- Cool on a rack, before transferring to an air-tight container.
Notes
- When you soak the chia seeds to make your 'chia egg', make sure you allow enough time for them to gel. When they have gelled they will act as a binder in the cookie.
- The cookie dough will be quite wet, chilling it means you will be able to scoop it much more easily. Use a wet spoon when you are scooping your cookie dough, this stops it from sticking.
- The cookies will still be soft when you remove them from the oven, if they have not spread into a cookie shape, you can gently push them flat you your hand or a spatula while they are still hot out of the oven.
- Plain flour: This recipe will work with gluten-free flour
- Oats: I have not tested this recipe without rolled oats, but I would think quinoa flakes would work.
- Chia seeds: If you prefer you can substitute the chia egg for one regular egg.
- Coconut oil: If you prefer you can substitute the coconut oil for melted butter.
Nutrition
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HI There, could you replace date syrup with honey or another syrup?
Absolutely another syrup such as honey would work fine
delicious!!! i used only half of the sweetener as I m diabetic.
Can you roll these and use cookie cutters for these cookies?
Hi, no this is a drop cookie not a roll cookie