Cinnamon Roll Oatmeal Cookie Pro Tips:
- Use quick oats (like these) instead of rolled oats – this will help give you the perfect cookie consistency
- Don’t substitute the flour – I used this white whole wheat flour
- Using this blue agave is what gives these cookies such a “cinnamon roll-y” taste
- Don’t skimp on the Greek yogurt – Fage is really the gold standard and it’s what I used
- 1½ Cups (120g) quick oats
- ¾ Cup (90g) white whole wheat flour
- 2 Tsps (2g) of cinnamon
- 1½ Tsps baking powder
- Pinch of salt
- 1 Egg
- 1 Tsp vanilla extract
- ¼ Cup (84g) agave
- ¼ Cup (84g) honey
- 2 Tbsps (30g) coconut oil
- 2 Tbsps (40g) non-fat Greek yogurt
- 1½ Tbsps (30g) agave
- ⅛th Tsp vanilla extract
- In a large bowl add all of your dry ingredients and mix until combined
- In a medium sized bowl add all of your wet ingredients and combine
- Pour wet ingredients into the dry ingredients and mix until combined
- Cover a baking sheet with parchment paper and use a cookie scoop to form 15 even sized cookies
- Bake at 325 Degrees | 165 Celsius for 12-15 minutes
- When the cookies are golden brown cool them on a wire rack
- While cookies are cooling combine all frosting ingredients in a small bowl
- Add frosting to a piping bag or a ziplock bag and coat cookies with frosting
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