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Simple and delicious cookies with hearty oats, cinnamon and the perfect icing drizzle. This Cinnamon Roll Oatmeal Breakfast Cookies recipe is a fun and tasty way to start the day. Simple ingredients and done from start to finish in 30 minutes! The kids will love these so much!
This cinnamon oatmeal cookies recipe is a fun way to shake up breakfast. An oat filled cookie with a perfect hint of cinnamon–and a 100 times easier to make than an actual cinnamon roll recipe.
These cookies mean a grab and go, ready when you are kind of breakfast. And let’s be real–there is no rule that says you have to have these just for breakfast. These Cinnamon Roll Cookies are a perfect snack as well.
Love quick and easy breakfast recipes? Try these other recipes as well: Banana Blueberry Muffins, Easy Cinnamon Raisin Bagels, Puff Pastry Cinnamon Rolls, Apple Cinnamon Donuts with Apple Cider Glaze.
Why We Love These Cinnamon Oatmeal Breakfast Cookies
All I have to do is give my kid something in cookie form and it is instantly that much more delicious. This cookie recipe is not like any other cookie I have ever made.
Inspired by my Cinnamon Roll Overnight Oats, these breakfast cookies are gone in no time–and like I said, all it takes is that cookie shape! Wins every time.
We love these cookies because:
- they are so simple to make (no electric mixer required!)
- they are a soft-baked cookie that are warm and cozy
- cinnamon roll inspired–all the flavor, much less work
- these are KID-FRIENDLY! Always the best to me.
There aren’t a lot of breakfast recipes we can all agree on in our house, but these icing drizzled bites are always a fan favorite!
Ingredient Notes
Get full list of ingredients with exact measurements below in recipe card.
- I prefer maple syrup as my sweetener in these Cinnamon Roll Breakfast Cookies. You could use honey or another liquid sweetener if you prefer.
- Quick Oats: I have made these with rolled oats as well. I prefer the quick oats much more over the rolled. The texture is smoother and I find they form better overall. If you only have rolled oats, you can make quick cooking oats by just pulsing them in the food processor a couple times.
- Flour: I decided to use white whole wheat flour in this recipe. It has a lighter, almost sweeter flavor than regular whole wheat flour. If you don’t have either, all purpose flour should work great as well-I have made these oatmeal cinnamon cookies many times with regular flour and they are still great!
Recipe Variaitons
- add in some extras: white chocolate chips, chocolate chips, chopped pecans or walnuts, raisins, dried cranberry, etc.
- vary the warm spices: you can add a touch of nutmeg, ginger, all-spice, cloves or even make these more fall themed by adding pumpkin spice. You can also add some cinnamon into the icing drizzle!
- make these gluten free: use gluten-free oats and an all purpose 1:1 gluten-free flour
- change up the icing: add some softened cream cheese to the icing, add maple syrup to it for some richness, a touch of butter to the mix and more.
Step-By-Step Instructions
Step 1: Whisk together egg, oil, maple syrup, vanilla extract, and melted butter until fully incorporated.
Step 2: In a separate bowl, add oats, flour, salt and baking powder.
Step 3: Whisk ingredients to combine. Make sure to stir well to evenly disperse the baking powder especially.
Step 4: Add the dry ingredients into the wet and stir well to incorporate. If the batter seems too thin, you can add some more quick oats to make them more sturdy. The batter should be easily scooped onto a pan and hold up well, but not overly runny.
Step 5: Scoop the cookies onto a parchment paper lined cookie sheet and gently press to flatten slightly. These cookies don’t really spread at all. If you don’t flatten them, they will be a touch more cakey than if you flatten them.
Step 6: Bake for about 8-10 minutes or until set, and starting to become very slightly golden brown. It is better to slightly undercook these cinnamon oatmeal cookies than over cook. They can become very dry if so.
Step 7: Whisk together icing glaze ingredients, adjusting to desired thickness.
Step 8: Drizzle icing over top and allow to set. You can double the icing ingredients and dip the top of each cookie into the icing.
Recipe Tips
- Do not over bake these. Trust me! It is better to take them out too early than too late. They will be super dry and nobody wants that!
- The number of cookies that this recipe yields can vary. I usually get about 16-18 cookies using a cookie scoop. You can certainly just roll into about 1 1/2 inch balls and then press instead of using a scoop.
Storage
Store leftover cookies in an airtight container for about 3-4 days at room temperature. I feel that the cookies lose moisture when stored in the refrigerator and prefer them room temperature. You can warm them up in the microwave for a few seconds before serving.
These cinnamon roll cookies freeze very nicely. Allow them to cool completely and the icing to set. Freeze for an hour in a single layer and then transfer to a freezer bag or freezer safe container.
Try these other simple breakfast recipes:
- Simple Honey Biscuits
- Cinnamon Roll Baked French Toast
- Banana Nut Breakfast Cookies
- Blueberry Flax Pancakes
- Cinnamon Roll Overnight Oats
- Whole Wheat Greek Yogurt Donuts
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Cinnamon Roll Breakfast Cookies
Ingredients
- ¼ cup unsalted butter, melted and cooled slightly
- ½ c pure maple syrup
- 2 Tbsp oil, canola or vegetable
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups quick oats
- ¾ cup all-purpose flour, (I used white whole wheat flour in original recipe)
- ½ T cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
Icing Drizzle
- ½ c powdered sugar
- 1 -2 tsp whole milk
- ¼ tsp vanilla
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together egg, oil, maple syrup, vanilla extract, and melted butter until fully incorporated.
- In another bowl, mix oats, flour, salt, baking powder and cinnamon.
- Add dry ingredients into wet and mix to combine.
- Spoon onto parchment lined baking sheet and gently press them as they will not spread much at all. Bake for 8-10 minutes or until set and edges are slightly becoming golden brown.
- Allow to cool for 10-15 minutes.
- For best results, add drizzle when cookies are cool. Whisk ingredients together and add to a small plastic bag. Cut small slit and then drizzle each cookie, or use a spoon to drizzle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are great! I’m so glad they aren’t sugary sweet like a regular cookie. Perfect!
Love to hear this–these are my obsession!
These are delicious and so fast and easy to whip up in the morning! All of my picky eaters gobbled them up. They remind me of oatmeal creme pies!
Yes! Those were my favorite growing up!!
Awesome everyone loves them
Yay! So happy to hear this!
How long can these be stored? Do they need to be refrigerated?
Hi! You do not need to refrigerate them. They typically last at room temperature 3-4 days sealed airtight. They will keep in the fridge a couple days longer. Hope that helps!
Are these freezable?
Hi! I have frozen them before. I find them to be a touch dry when thawed but the flavor is still great. Just dip them in milk maybe??