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Oatmeal Snickerdoodle Cookies Recipe

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★★★★★

5 from 70 reviews

These Oatmeal Snickerdoodle Cookies combine the comforting flavors of traditional snickerdoodles with the heartiness of oats, creating a vegan, crisp, and chewy cookie perfect for any occasion. Flavored with cinnamon and a touch of molasses, they deliver a sweet and spicy bite that’s both nostalgic and wholesome.

Ingredients

Scale

For the Dough

  • 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

For Rolling

  • ¼ Cup Sugar
  • 1 tsp Ground Cinnamon

Instructions

  1. Prepare Flax Egg: In a small bowl, combine the ground flax and water. Stir well and let it sit for about 5 minutes until it thickens and forms a gel-like consistency. This will act as a vegan egg replacer.
  2. Cream Butter and Sugars: In a larger mixing bowl, cream the vegan butter, granulated sugar, and molasses together until the mixture is fluffy and smooth. This helps to incorporate air for lightness in the cookies.
  3. Add Vanilla and Flax Egg: Stir the prepared flax egg and vanilla extract into the creamed butter mixture, ensuring everything is well combined for even flavor distribution.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the rolled oats, flour, ground cinnamon, kosher salt, baking powder, and baking soda. This ensures the leavening agents and spices are evenly distributed throughout the dough.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms. The dough will be slightly sticky but manageable for rolling.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  7. Prepare Cinnamon Sugar for Rolling: In a small bowl, mix together the ¼ cup sugar and 1 tsp ground cinnamon, which will give the cookies their signature snickerdoodle coating.
  8. Shape and Coat Cookies: Scoop about 1 to 1 ½ tablespoon portions of dough and roll them between your hands into balls. Then roll each dough ball generously in the cinnamon sugar mixture.
  9. Place and Bake: Arrange the coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes until the edges are golden and the centers look set but still soft.
  10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breaking and allows them to firm up properly.

Notes

  • Using rolled oats instead of quick oats maintains a chewier texture.
  • Make sure the vegan butter is softened for easier creaming.
  • If you prefer a sweeter cookie, increase the molasses by an additional teaspoon.
  • The ground flax and water mixture is a perfect egg substitute to keep this recipe vegan.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Vegan oatmeal cookies, snickerdoodle cookies, cinnamon sugar cookies, easy vegan cookies, healthy vegan dessert

Find it online: https://mjrecipe.com/oatmeal-snickerdoodle-cookies-recipe/