Cinnamon Spice Oatmeal Cookies with Caramel Glaze. Vegan, gluten-free, oil-free and made with oats and just 8 ingredients. Amazing flavors from cinnamon and allspice.
I’m in a little bit of shock today. I am officially 40 years old today and I don’t know why, but no birthday has ever really hit me quite like this one. No offense to anybody, but 40 has just always sounded old to me, and well, now I’m there too, haha. As my friend told me today, “welcome to the 40’s grown and sexy club” hahaha! I know it’s just a number though and I feel fantastic!
Well, I decided to share these absolutely delicious cookies on my birthday with you all. I looooooooove cinnamon and all spices pretty much. It is a borderline obsession. Cinnamon is my all-time favorite flavor….even more than chocolate. Shocker, I know. What’s not to love about oatmeal cookies? Even better that these are vegan, gluten-free and oil-free cinnamon oatmeal cookies. I love cookies that are slightly crispy, but then I also love soft cookies that are super chewy. Heck, let’s be real, I just love cookies period. Well, these are so soft and so chewy. SO GOOD.
OTHER VEGAN COOKIE RECIPES
- Dark Chocolate Molasses Cookies
- Vegan Gluten-free Oatmeal Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Grain-Free Chocolate Chip Cookies
- Vegan Lemon Cookies
- Vegan Orange Chocolate Chip Cookies
- Coconut Butter Gingersnaps
- Cashew Butter Chocolate Chip Cookies
- Vegan Pumpkin Chocolate Chip Cookies
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Cinnamon Spice Oatmeal Cookies with Caramel Glaze
Ingredients
- 1/2 cup (128g) roasted creamy/drippy almond butter
- 1/4 cup + 1/2 tablespoon (90g) pure maple syrup
- 1/2 tablespoon water, if needed
- 1 teaspoon (5g) vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground allspice
- 1/8 teaspoon fine sea salt
- 1/2 cup (50g) gluten-free rolled oats
- 1 tablespoon (10g) brown rice flour or sorghum works too
Glaze
- 2 tablespoons (32g) creamy almond butter
- 4 teaspoons (28g) maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- Water to thin if desired (I added about a teaspoon so that it was a glaze to drizzle on top)
Instructions
- Preheat an oven to 350°F and line a sheet pan with parchment paper.
- Warm your almond butter to a smooth consistency prior to measuring, if it's super thick or cold.
- Combine the almond butter, syrup, water, vanilla, cinnamon, allspice and salt into a medium bowl and stir until completely smooth.
- Add the oats and brown rice flour.
- Stir everything until completely smooth and thick. It should be thick but still able to stir. If it is really thick/stiff, add a tiny bit more water just to loosen it up some. Start with just a teaspoon. If you are subbing the almond butter with another nut butter, please note that this may affect your need for a tiny amount of water as well.
- Drop by using a tablespoon cookie scooper scoops onto the pan. You can make larger cookies if you prefer. Using a cookie scooper, I got 10 cookies.
- The batter should very slightly spread out once dropped onto the pan. If your batter is super thick, just slightly press down the cookies.
- Bake for 10-11 minutes, don't over-bake. They should be puffed up and just starting to turn golden on the edges.
- Let them cool about 10 minutes on the pan before transferring with a spatula onto a cooling rack.
- Make the glaze by combining the ingredients until smooth and spread on top. Add water if desired and drizzle on top. For the glaze, don't add water and it will stay smooth and firm up some on the cookies like an icing.
Notes
brandi.doming@yahoo.com
Awesome! So glad to hear you loved these so much Ellen! That is wonderful to hear too and I agree, best to stay away from the oils as much as possible. About the glaze, I just tested it right now to double check and mine looks dark exactly as in my photos. Did you add the cinnamon and allspice? That darkens it to the beautiful brown color and I then add about a teaspoon of water to thin it out and then drizzle it over the cookie. You can always add more water depending on how thin/loose you want the glaze. Also, did you use roasted or raw almond butter? If yours was light, raw almond butter is much lighter than roasted, so that could be it too.
Ellen Lederman
Yup—definitely was liberal with the cinnamon and all spice. used roasted almond butter. But I didn’t thin it out—wanted thick, gooey icing. My stuff will never look like yours, but that’s nota problem—I’m all about teh atste!
brandi.doming@yahoo.com
Hmmm, weird. I could literally send you a screenshot of mine from my phone and it’s dark, just like in the photos, so not sure why yours was light. I didn’t use any trick photography, so you shouldn’t have an issue with it looking “as pretty” as mine, nothing fancy here, haha! But, of course, the taste is most important!
Kay W.
I made these today for our Memorial Day dessert and they are delicious and easy, too! I will be making these again and again. I am wondering where I can find the nutritional info. for them. I see the stats for the glaze but can’t find it for the cookies. Maybe I’m looking in the wrong place? I’m doing Weight Watchers and would love to be able to figure out the points per cookie. Thanks for another wonderful recipe!
brandi.doming@yahoo.com
So happy to hear you loved these Kay, thank you for the lovely review! Sorry about that, I’ve added the nutrition for the cookies now above!
Kay W.
Thank you so much!