Name: Oatmeal Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 Tbsp Ground Flax; 2 Tbsp Water; 1 tsp Vanilla Extract; 8 Tbsp Vegan Butter; ¾ Cup Granulated Sugar; 1 Tbsp Molasses; 1 ½ Cups Rolled Oats; ¾ Cup Flour; 1 tsp Ground Cinnamon; ¼ tsp Kosher Salt (use half if using table salt); ¼ tsp Baking Powder; ¼ tsp Baking Soda; ¼ Cup Sugar; 1 tsp Ground Cinnamon

I’m so excited to share this Oatmeal Snickerdoodle Cookies Recipe with you! These cookies have quickly become one of my favorites because they combine the cozy cinnamon-sugar goodness of a classic snickerdoodle with the chewy heartiness of oats. They’re perfect when you want that warm, nostalgic flavor but with a little extra texture and wholesome vibe.

Whether you’re baking for a casual afternoon snack or prepping treats for a holiday gathering, this recipe fits right in. Plus, I love how the oat addition makes these cookies feel a bit more substantial without losing any of that soft, melt-in-your-mouth magic you expect from a snickerdoodle. Trust me, you’ll want to keep these around!

Ingredients You’ll Need

The ingredients in this Oatmeal Snickerdoodle Cookies Recipe come together to create the perfect balance of chewiness, sweetness, and that irresistible cinnamon kick. When you shop, look for rolled oats (not instant) for the best texture, and I always recommend using vegan butter to keep the dough rich and flavorful.

Ground Flax: Acts as your egg substitute here, creating that binding effect without eggs.
Water: Combines with the flax to create a flax “egg” that holds the dough together.
Vanilla Extract: Adds a lovely warm undertone that complements the cinnamon perfectly.
Vegan Butter: Provides richness and ensures the cookies stay soft and tender after baking.
Granulated Sugar: Sweetens the cookies; I prefer using regular granulated sugar for that classic snickerdoodle crunch.
Molasses: Adds depth and a subtle richness that rounds out the flavor.
Rolled Oats: Give that hearty chew and a bit of rustic texture — the star of the “oatmeal” part!
Flour: The base that keeps everything together; all-purpose flour works perfectly.
Ground Cinnamon: Essential for that signature snickerdoodle flavor punch, both in the dough and rolling sugar.
Kosher Salt: Balances the sweetness; if you only have table salt, use less to avoid overpowering.
Baking Powder & Baking Soda: These work together to give the cookies just enough lift and softness.
Sugar (for rolling): Coats the dough balls to create that cinnamon-sugar crust we all crave.

Variations

I love how this Oatmeal Snickerdoodle Cookies Recipe is a great canvas for personalizing, so I’ve tried a few tweaks that might inspire you to make it your own. Don’t be shy to adapt it based on what you have on hand or dietary needs!

Gluten-Free Variation: I swapped out regular flour for a gluten-free blend with great success — just make sure your blend includes xanthan gum or similar to help bind.
Nutty Twist: Adding chopped pecans or walnuts into the dough gives a nice crunch and a bit of warmth that pairs beautifully with cinnamon.
Less Sweet Option: Reduce the sugar slightly if you prefer your cookies less sweet; I often do this when serving as an afternoon snack with tea.
Spice It Up: Mix in a pinch of ground nutmeg or cardamom for a seasonal twist that adds extra warmth.
Vegan Variations: Since this recipe uses vegan butter and flax egg, it’s naturally vegan, but I love pairing it with dairy-free chocolate chips for an indulgent treat.

How to Make Oatmeal Snickerdoodle Cookies Recipe

Step 1: Prepare Your Flax “Egg”

Start by mixing 1 tablespoon of ground flax with 2 tablespoons of water in a small bowl. Let it sit for about 5-10 minutes until it thickens into a gel-like consistency. This flax “egg” is what keeps your cookies tender and perfectly chewy without eggs.

Step 2: Cream the Butter and Sugars

In a larger bowl, beat together the vegan butter, ¾ cup granulated sugar, molasses, and vanilla extract until you get a creamy, fluffy mixture. This step is crucial because it develops the texture and flavor, so don’t rush it. It usually takes about 2-3 minutes with a hand mixer at medium speed.

Step 3: Combine Dry Ingredients and Oats

In a separate bowl, whisk together the rolled oats, flour, cinnamon, kosher salt, baking powder, and baking soda. This helps distribute all those little leavening agents evenly so your cookies bake up perfectly every time.

Step 4: Bring It All Together

Slowly add your flax “egg” and dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing here — you want everything incorporated but the dough should still feel soft and pliable.

Step 5: Roll and Coat

Preheat your oven to 350°F (175°C). Mix ¼ cup sugar with 1 teaspoon ground cinnamon in a small bowl. Then, scoop tablespoon-sized portions of dough, roll into balls, and generously coat each in the cinnamon-sugar mixture. This step is what creates that classic snickerdoodle exterior — don’t skip it!

Step 6: Bake to Perfection

Place your coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges just start to turn golden but the centers still look soft. They’ll firm up as they cool, so be careful not to overbake if you want that chewy texture I love.

How to Serve Oatmeal Snickerdoodle Cookies Recipe

The image shows eight ingredients arranged neatly on a white marbled surface, each in white dishes except the three light brown eggs that are placed directly on the surface. On the top left is a small white plate holding a light yellow rectangular block of butter with visible texture on top. To its right is a white bowl filled with a thick dark brown mixture speckled with small light bits. Below the butter is a small white bowl with a clear liquid, next to it slightly to the right is another small white bowl filled with light brown granulated sugar. Below the sugar bowl, slightly left, is a small white bowl filled with fine white powder. On the right side near the middle is a white plate filled with fine white flour with a fluffy texture, and at the bottom right is a larger white bowl filled with light tan rolled oats. The three eggs are positioned in a small triangle at the bottom left. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple — just an extra dusting of cinnamon sugar right after baking while the cookies are warm. It adds a little sparkle and more cinnamon aroma. If you want to get fancy, a drizzle of dairy-free white chocolate or a sprinkle of chopped nuts can elevate the presentation beautifully.

Side Dishes

These cookies pair incredibly well with a hot cup of chai tea or a cold glass of almond milk. For brunch gatherings, I like serving them alongside fresh fruit or a creamy coconut yogurt for a balanced mix.

Creative Ways to Present

For holidays or parties, I’ve arranged Oatmeal Snickerdoodle Cookies on a festive platter with sprinkles of cinnamon sticks and a few fresh orange slices for color contrast. You can also layer them in a glass jar tied with a ribbon as a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separated with parchment paper to prevent sticking. They stay fresh and chewy for about 3-4 days this way, perfect for a quick treat anytime.

Freezing

If you want to make a big batch in advance, these cookies freeze wonderfully. I recommend freezing the baked cookies on a tray first, then transferring them to a freezer-safe bag. When thawed, they taste just as delicious without losing that soft chew.

Reheating

To reheat, pop the cookies in a warm oven at 300°F (150°C) for 5 minutes or microwave for about 15 seconds. This refreshes their softness and brings back that freshly-baked feel — ideal if you’re craving cookie warmth on a chilly day.

FAQs

Can I use quick oats instead of rolled oats in the Oatmeal Snickerdoodle Cookies Recipe?

While you can substitute quick oats, rolled oats provide a better chewy texture and hold their shape during baking. Quick oats might make the cookies softer and less textured, so for the classic oat feel, stick with rolled oats if possible.
Is it necessary to use molasses in the recipe?

Molasses adds depth of flavor and moisture to the cookies, enhancing the typical snickerdoodle taste. You can omit it for a lighter flavor, but the cookies might lose some of that rich, warm undertone that makes them so special.
How do I make sure my Oatmeal Snickerdoodle Cookies come out soft instead of crispy?

To keep your cookies soft, be careful not to overbake them — remove them from the oven as soon as the edges turn golden and the centers look a little underbaked. Also, using vegan butter and the flax egg helps maintain moisture and tenderness.
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum. Just keep in mind that texture might vary slightly but will still be delicious.
What’s the best way to store leftover cookies?

Store them in an airtight container with parchment paper between each layer to prevent sticking. Keep the container at room temperature for up to 4 days or freeze for longer storage.

Final Thoughts

This Oatmeal Snickerdoodle Cookies Recipe is one of those comforting treats I find myself coming back to again and again. It has just the right blend of soft texture, warm cinnamon flavor, and hearty oats that feel both indulgent and wholesome. I can’t recommend it enough if you’re looking for a cookie that hits that sweet spot between nostalgic and uniquely satisfying — you’ll love sharing this recipe with friends or sneaking a few for yourself when no one’s looking!