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These cinnamon roll cookies taste AMAZING! Filled with cinnamon, oats, and cozy flavor, they even have a cream cheese drizzle on top! They’re perfectly soft & chewy. This healthy oatmeal cookie recipe is EASY to make too! Low calorie, clean eating & kid approved! ♡ cinnamon oatmeal cookies chewy. healthy oatmeal cookies low calorie. oatmeal cookies healthy no sugar. healthy oatmeal cookies clean eating. cinnamon roll cookies recipe easy.

Cinnamon Roll Oatmeal Cookies

© Amy's Healthy Baking
Yields: 14 cookies
These soft and chewy cookies taste just like cinnamon rolls! The sweet cream cheese drizzle truly takes them over the top. The cookies will keep for at least four days (if not closer to a week!) if stored in an airtight container in the refrigerator — if they last that long!
4.84 from 12 votes
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Ingredients 

FOR THE COOKIES

FOR THE DRIZZLE

Instructions

  • Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 minutes.
  • Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  • Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to ⅜" tall using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the fully cooled cookies.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them cakey, bready, or dry, instead of soft and chewy.
 
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
 
OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” and “one-minute” oats. They often come in large canisters, just like old-fashioned rolled oats. They are not the ones in the small flavored packets of oatmeal.
 
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
 
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!
 
CINNAMON NOTE: I highly recommend Saigon cinnamon. It has a slightly stronger, richer, and sweeter flavor compared to “regular” cinnamon. This is the one that I use, and it's really affordable. (It's basically the only kind I use in my baking now!)
 
COCONUT OIL + BUTTER ALTERNATIVES + NOTES: Melted stick-style vegan butter (I like this one and this one) or stick-style margarine may be substituted for the coconut oil or unsalted butter. Regardless of which one you use, make sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.
 
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.
 
I generally don't recommend substituting sugar-free maple syrup. It's often water-based, which makes your oatmeal cookies turn out more cakey or bready.
 
GREEK YOGURT CREAM CHEESE NOTES + ALTERNATIVES: I found my Greek yogurt cream cheese at Safeway (their own Lucerne brand), and some other stores stock this brand, which I've used and enjoyed as well.
 
If you can't find Greek yogurt cream cheese, Neufchâtel (⅓-less fat) cream cheese is the best alternative. Fat-free cream cheese and regular cream cheese may also be substituted. Regardless of which one you use, make sure it's block-style (not tub-style!) for the best results.
 
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
 
STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they're not necessarily 1-for-1 substitutes for each other. For the best results, I recommend using the same one I do. I buy mine online here because that's the best price I've found. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too!)
 
If you strongly prefer to omit the stevia, then substitute 1 ½ teaspoons of pure maple syrup, honey, or agave AND omit the milk to compensate for the added liquid volume.
 
GLUTEN-FREE VERSION: For a gluten-free version, use certified gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Certified gluten-free oat flour and many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
 
HOW TO STORE: Store leftover cookies in an airtight container in the refrigerator. They should keep for at least four days (if not closer to a week or more!). Once baked and fully cooled, the undrizzled oatmeal cookies also freeze really well!
 
For more tips and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page.
 
{gluten-free, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.