Cinnamon Maple Oatmeal Cookies: a Low-Sugar Treat
This delicious Cinnamon Maple Oatmeal Cookies recipe is low-sugar and packed with warm spices and sweet maple flavor! The perfect cozy treat.
These cookies are slightly crisp around the edges, soft in the center, and filled with warm spice and sweet maple flavor.
My favorite part of these cookies is that they are refined sugar-free, getting their sweetness from a small amount of maple syrup. Plus, they’re easy to make and more filling with hearty oats as a base than other cookies.
Whether you are hankering for a want a healthy-ish sweet snack or baking for a fall gathering, these cookies are awesome.
Let’s bake some cookies!
Ingredients
Steps to Make Cinnamon Maple Oatmeal Cookies
1. Preheat the oven to 350 degrees.
2. In a large bowl combine oats, flour, baking soda, salt and cinnamon. Mix to evenly incorporate.
3. Using a mixer, combine butter and sugar. Beat on a lower speed until pale and fluffy.
4. Add maple syrup, vanilla and egg into the butter and sugar. Beat for one minute.
5. Add dry ingredients to the mixing bowl and blend until all of the dry ingredients are well blended into the butter mixture.
6. Place the mixing bowl in the fridge for 5-8 minutes so the dough won’t be too sticky,
TIP: Set a timer so do don’t forget about the dough as it can become too hard to scoop.
7. Using a standard cookie scooper, form balls and place them about 2” apart on a baking sheet. If you don’t have a cookie scooper you can use a tablespoon and roll them into balls.
8. Bake for 12-15 minutes.
9. The cookies should be a nice shade of golden brown, but don’t let them over bake. Store in an airtight container for up to 5 days.
Cinnamon Maple Oatmeal Cookies
Cinnamon Maple Oatmeal Cookies are soft, chewy, and packed with warm spices and sweet maple flavor!
Ingredients
- 1 ½ cup quick oats
- ½ cup of flour
- ½ tsp salt
- A pinch of baking soda (⅛ tsp)
- 1 tsp cinnamon
- 6 tbsp soft butter
- ½ cup of sugar
- 2 tbsp pure maple syrup
- 1 egg
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl combine oats, flour, soda, salt and cinnamon. Mix to evenly incorporate.
- With a mixer, combine butter and sugar. Beat on a lower speed until pale and fluffy
- Add maple syrup, vanilla and egg into the butter and sugar. Beat for one minute.
- Add dry ingredients to the mixing bowl and blend until all of the dry ingredients are well blended into the butter mixture.
- Place the mixing bowl in the fridge for 5-8 minutes so the dough won’t be too sticky. Don't over-chill because the dough it will be very hard to scoop.
- Using a standard cookie scooper, form balls and place them about 2” apart on a baking sheet. If you don’t have a cookie scooper you can use a tablespoon and roll them into balls.
- Bake for 12-15 minutes. The cookies should be a nice shade of golden brown, but don’t let them over-bake.
- Store in an airtight container for up to 5 days.
