Cinnamon Roll Oatmeal Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup, pure
  • 8 drops Vanilla creme stevia

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

• Dairy

  • 2 tbsp Coconut oil or unsalted butter
  • 1 tbsp Greek yogurt cream cheese
  • 1 1/2 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the cookies
• 1 cup (100g) instant oats (measured like this and gluten-free, if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 2 tsp ground cinnamon
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• for the drizzle
• 1 tbsp (14g) Greek yogurt cream cheese, softened
• 1 ½ tsp nonfat milk
• 8-12 drops vanilla crème stevia, or to taste

Directions

• Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
• Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.