Name: Oatmeal Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 Tbsp Ground Flax; 2 Tbsp Water; 1 tsp Vanilla Extract; 8 Tbsp Vegan Butter; ¾ Cup Granulated Sugar; 1 Tbsp Molasses; 1 ½ Cups Rolled Oats; ¾ Cup Flour; 1 tsp Ground Cinnamon; ¼ tsp Kosher Salt (use half if using table salt); ¼ tsp Baking Powder; ¼ tsp Baking Soda; ¼ Cup Sugar; 1 tsp Ground Cinnamon

If you’ve ever wished your cozy, familiar snickerdoodle cookie had a little extra heartiness and chew, this Oatmeal Snickerdoodle Cookies Recipe is exactly what you need in your baking repertoire. These cookies marry that classic cinnamon-sugar charm with the satisfying texture of oats, giving each bite a lovely balance of soft and chewy that I find utterly addictive.

Whenever I bake these, they’re an instant hit, whether it’s for a casual afternoon coffee or a fun baking day with friends. The recipe is straightforward but delivers that warm, comforting flavor you want—plus, they hold up really well if you want to stash some for later. Trust me, you’ll find plenty of excuses to make these again and again!

Ingredients You’ll Need

Each ingredient in this Oatmeal Snickerdoodle Cookies Recipe plays a simple yet important role, coming together to create that perfect chewy texture and cinnamon-sugar goodness. Here are some tips on picking the right basics before you dive in.

Ground Flax: Acts as an egg replacer and adds a slight nutty flavor—make sure it’s freshly ground or pre-ground for best results.
Water: Helps activate the flax and keep the cookie dough moist.
Vanilla Extract: Adds a touch of sweetness and depth—pure vanilla always makes a difference.
Vegan Butter: The fat that keeps these cookies tender; make sure it’s softened but not melted for easy mixing.
Granulated Sugar: Sweetens the dough and gives a nice structure.
Molasses: Adds warmth and a subtle depth that pairs beautifully with cinnamon.
Rolled Oats: The star of the show—providing chewiness and texture.
Flour: Just enough to hold everything together without making the cookies tough.
Ground Cinnamon: Gives that classic snickerdoodle flavor; don’t skimp here!
Kosher Salt: Balances the sweetness—if you use table salt, halve the amount to prevent over-salting.
Baking Powder & Baking Soda: These leavening agents help give your cookies the right lightness without spreading too much.
Sugar and Cinnamon for Rolling: Your crunchy, flavorful outer coating that really seals the cinnamon-sugar magic.

Variations

I love tweaking this Oatmeal Snickerdoodle Cookies Recipe depending on what I’m in the mood for or which ingredients I have laying around. Don’t hesitate to make this recipe your own!

Add-ins: Sometimes, I toss in chopped pecans or walnuts for a little crunch—it turns these into a nice nutty treat.
Spice it up: If you’re a fan of warm spices, try adding a pinch of nutmeg or cardamom for a new twist. It really elevates the flavor.
Gluten-Free: Swap the regular flour for a gluten-free blend. I’ve tried it, and the cookies come out just as delightful.
Sweetener Swap: Play with coconut sugar or maple syrup instead of granulated sugar for a different kind of sweetness and depth.

How to Make Oatmeal Snickerdoodle Cookies Recipe

Step 1: Prepare the Flax “Egg” and Mix Wet Ingredients

Start by combining the ground flax with water in a small bowl and let it sit for about 10 minutes. This creates your “egg,” which helps bind everything together while keeping it vegan-friendly. Meanwhile, cream your softened vegan butter with the granulated sugar until it’s light and fluffy—this step is key to getting that tender texture. Then stir in the molasses and vanilla extract until all those flavors blend beautifully.

Step 2: Mix Dry Ingredients and Combine

In a separate bowl, whisk together your rolled oats, flour, ground cinnamon, salt, baking powder, and baking soda. Make sure everything is evenly mixed—that’s going to ensure your cookies bake consistently. Slowly add the dry ingredients into your wet mixture, folding gently until just combined. Over-mixing can make the cookies tough, so stop as soon as the dough comes together.

Step 3: Shape and Roll in Cinnamon Sugar

Preheat your oven to 350°F (175°C). Now, scoop tablespoon-sized balls of dough and roll them in a cinnamon-sugar mix until really coated—this part is what makes these cookies so snickerdoodle-y! Place them spaced out on a baking sheet lined with parchment paper; they will spread slightly but not too much, so give them room to breathe.

Step 4: Bake and Cool

Bake your cookies for about 10-12 minutes, or until the edges are golden but the centers still look slightly soft. It’s important not to overbake; these cookies finish setting as they cool and you want that soft, chewy center. Once out of the oven, let them sit on the sheet for 5 minutes before transferring them to a wire rack. This step prevents them from breaking apart and helps keep that perfect texture.

How to Serve Oatmeal Snickerdoodle Cookies Recipe

The image shows seven ingredients arranged on a white marbled surface. There is a plate with a rectangular block of pale yellow butter at the top left. To its right, a small white bowl filled with dark brown liquid containing visible spices sits next to a white bowl of light beige flour at the top right. Below the flour bowl is a larger white bowl filled with pale yellow rolled oats scattered with white flour dust. At the bottom left, three brown eggs are clustered together. Above the eggs, two small white bowls are placed side by side; the left one holds a clear liquid and the right one contains granulated white sugar. Above the sugar bowl is another small white bowl filled with brown sugar. All items are neatly placed with clear separation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it classic with a simple dusting of extra cinnamon sugar on top right before serving—it adds a little sparkle and extra cinnamon hit. Sometimes, I’ll sprinkle a pinch of flaky sea salt to bring out the sweetness and round out the flavors. It sounds fancy, but trust me, it’s easy and addictive.

Side Dishes

What pairs better with these cookies than a hot cup of chai or a creamy vanilla oat milk latte? I often serve them alongside some fresh fruit or a small bowl of vegan vanilla ice cream for a simple dessert plate that always impresses. They’re also fantastic for packing in a lunchbox or sharing at brunch.

Creative Ways to Present

For cozy gatherings, I like to arrange these oatmeal snickerdoodle cookies on a wooden board with little bowls of cinnamon sugar and nut butter for dipping. It looks inviting and feels special without much fuss. Another fun idea is to sandwich them with vegan cream cheese frosting to make little cookie treats that everyone loves at parties.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store these cookies in an airtight container at room temperature for up to 4 days. A neat trick: add a slice of bread in the container to keep the cookies soft—the bread releases moisture that the cookies happily absorb. This combo keeps them tasting fresh just like the day you baked them.

Freezing

Freezing is a lifesaver with this recipe. I usually freeze the dough balls rolled in cinnamon sugar on a baking sheet, then transfer them to a freezer bag once firm. When I’m ready to bake, I just pop them in the oven straight from the freezer and add an extra minute or two to the baking time. It’s perfect when you want homemade cookies without the whole fuss.

Reheating

To warm up leftover cookies, I like popping them in the microwave for 10-15 seconds—it revives that softness wonderfully. You can also reheat them in a low oven (about 300°F) for 5 minutes if you want them a bit crispier on the edges. Both ways bring back that freshly baked feeling!

FAQs

Can I use quick oats instead of rolled oats in this Oatmeal Snickerdoodle Cookies Recipe?

Yes, you can use quick oats if that’s what you have on hand. The texture will be slightly different—quick oats tend to make the cookies a bit softer and less chewy—but they still work well and taste delicious. Just avoid instant oats, which are usually too fine and can affect the cookie structure.
What makes these cookies vegan and how can I ensure they come out right?

This recipe uses ground flax and water to replace eggs and vegan butter instead of dairy butter, making it fully plant-based. The key to success is letting the flax mixture thicken into a gel-like consistency before mixing, as it acts as the egg substitute for binding. Softened vegan butter that’s not melted helps achieve the right cookie texture.
How can I keep my Oatmeal Snickerdoodle Cookies chewy?

Bake them just until the edges turn golden and the centers still look a bit soft—overbaking dries them out. Using rolled oats and molasses also contributes to chewiness. Lastly, storing them with a slice of bread helps maintain moisture and softness over several days.
Can I make this recipe gluten-free?

Absolutely! Just swap the flour for a gluten-free all-purpose flour blend. The cookies might be a touch more crumbly, but the rolled oats and flax binder will keep them nicely chewy. Be sure your oats are certified gluten-free if you’re very sensitive.
How long do these cookies last?

Stored in an airtight container at room temperature, they stay fresh and chewy for up to 4 days. After that, they’re best frozen or enjoyed quickly. If you refrigerate, they can dry out, so room temp storage with a slice of bread is my preferred method.

Final Thoughts

Honestly, this Oatmeal Snickerdoodle Cookies Recipe has become one of my go-to treats whenever I want something comforting yet a little different from the usual. They’re simple enough to whip up on a whim but always feel special with that wonderful cinnamon-sugar coating and chewy oat texture. I hope you find them as rewarding to bake and enjoy as I do—grab your mixing bowl, and let’s get baking!