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A stack of iced Cinnamon Roll Breakfast Cookies on a rustic plate
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Cinnamon Roll Breakfast Cookies

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 12 servings
Calories: 185kcal

Ingredients

  • 1.5 cups quick -cooking oats
  • 1 cup oat flour
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sea salt
  • 0.5 cup creamy almond butter
  • 0.33 cup pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar
  • 1 teaspoon unsweetened almond milk

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the oats, oat flour, cinnamon, baking soda, and salt.
  • In a separate medium bowl, stir together the almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
  • Scoop approximately 2 tablespoons of dough per cookie and roll into balls.
  • Place balls on the prepared baking sheet and flatten slightly into a disc shape.
  • Bake for 10 to 12 minutes until the edges are lightly golden.
  • Allow cookies to cool completely on the baking sheet to firm up.
  • Whisk together the powdered sugar and almond milk to create a glaze.
  • Drizzle the glaze over the cooled cookies in a spiral pattern.