Cinnamon Roll Breakfast Cookies Recipe

Simple and delicious cookies with hearty oats, cinnamon and the perfect icing drizzle. This Cinnamon Roll Breakfast Cookies recipe is a fun way to start the day. Simple ingredients and done from start to finish in 30 minutes!

I don’t know about you, but any time a cookie is involved I am soooo in. Surely I am not the only one.

This Breakfast 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. Sweet cinnamon goodness that whips up in no time. (Trust me, I am NOT saying these would ever replace an actual cinnamon roll though. EVER.)

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.

What you need to make these cookies:

• 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.
• 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.

How to make this breakfast cookies recipe:

The beauty is that these are as simple as stir and scoop. No mixer needed! Certainly a nice change from your typical cookie recipe.

• Whisk together egg and melted butter until fully incorporated. (steps 1 and 2)
• Add in vanilla, maple and oil. Whisk to fully combine. (steps 3 and 4)

• Whisk together oats, flour, salt and baking powder in a separate bowl. Make sure to stir well to evenly disperse the baking powder especially. (steps 5 and 6)
• 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. (steps 7 and 8)

• Scoop the cookies onto a parchment 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. (see pics above)
• Bake for about 8-9 minutes and then allow to cool completely before adding icing drizzle.

Notes:

• If you don’t want a super sugary icing, I have used plain Greek yogurt, maple syrup and a little bit of milk to thin it out. Drizzle on top just as you would the regular icing. For this version, I typically don’t ice until serving or I just store them in the fridge.
• 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!
• Feel free to add in raisins, nuts, chocolate chips or any other delicious add ins! This breakfast cookies recipe has a lot of options to switch it up and add in plenty of extra goodness!

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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