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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 definitely could be on the dry side if you don’t carefully watch your time.. I did four different test cookies and ended up adding about another 1/2 cup of oats plus some chocolate chips, pecans and dried diced pineapple. I started my first test at 7 minutes and finally settled on 6 minutes baking time. Definitely needs the icing to counteract the dryness. Great flavor 🙂
Hi Pam! I just made these today. And yes, if you over back them, they will dry out. But you may have an oven that runs very hot or I may have one that runs a bit cooler. I bake mine for about 9 minutes and they are great. Glad you didn’t ruin a batch and did testers.
They look great but are they soft or crispy?
Hi Karen! These are a softer cookie for sure!
My 3yr old and I made the breakfast cookies we loved them
Wonderful to hear!!
Hey!! These look so perfect ! Cant wait to try it.pls can u share a substitute for egg.Thanks
Hi! I hope you love them! So I have not made these egg free as of yet. However I have been reading that 1/4 cup carbonated water is a great sub for one large egg. Hope that helps!!
These cookies are SOOO good! They have a really nice texture and I think the icing makes them extra special. However, I doubled the recipe and ended up with only 17 cookies, I must make really big cookies LOL!
There is nothing wrong with big cookies! I make these pretty small, maybe even too small. Next time I make them, I will measure the size as well. So glad you enjoyed them Molly!
I’m obsessed with cinnamon rolls! Love that I can eat this for breakfast.
Exactly! The best!
Lorie, this post is a breath of fresh air in so many ways. The last couple of years I’ve felt so much online pressure from things like the Whole30. I’m dairy free for my own health reasons, but hate feeling like I have to continue restricting to be healthy. Like you, I’m switching gears to making the food I love and budget-friendly, too! We’ll have to share notes 🙂
AND these cookies are going to happen in my home! My husband is so picky with breakfast lately, but he’s been doing breakfast cookies. These look perfect and are a nice change from the banana ones I’ve been making him. Thank you!
Right there with you, Alisa. And there have been SO many bloggers sharing the same message so it gives me continued inspiration!
Let me know how they go! I’m thinking I still may want to lighten up the flour a bit so would love some feedback!
These look AMAZINGLY delicious! Would absolutely love these for breakfast, snacks, or dessert. Yum!
Yes!!!
Can you leave out the maple syrup? Or replace it ??
You can swap another liquid sweetener for sure. Honey is a great option!
I’m always down for cookies for breakfast 🙂 These look so yummy and so handy for breakfasts on the go!
Seriously, who isn’t?! ?
These cookies look amazing. I need to try them… I’m sure my hubby will love them too as he loves cinnamon.
Same. It’s my favorite! Enjoy!