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
Cinnamon Spice Oatmeal Cookies with Caramel Glaze
- 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
- 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)
- 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.
Nutrition per cookie (based on 10): 123 calories, 6.8g fat, 3.5g protein, 13.5g carbs, 2.4g fiber, 6g sugar, 25mg sodium
For the glaze per tablespoon: 84.8 calories, 5.35 g fat, 2.3 g protein, 8.3 carbs, 5.55 g sugars, .85 mg sodium (See below for cookie stats)