These easy oatmeal cookies with cinnamon and honey are oh so soft and full of warming spices like cinnamon and cloves. They are the perfect cookie for when you’re craving something comforting and sweet. And because of the fiber rich oats, they’re hearty enough to eat for breakfast!
This recipe is actually based on my grandma’s “Healthy Cookie Recipe”. With her passing just last year, and the recent return from my grandpa’s funeral, I thought it would be fitting to blog one of my favorite recipes from her. The thing is though, the recipe calls for normal wheat flour, and as you know, this is a gluten free/paleo blog – we can’t have that now, can we!
I wanted to honor my grandma by sharing her original recipe, so I will leave that down below. However, I adapted her recipe ever so slightly to keep it gluten free so I could still enjoy these easy oatmeal cookies for years to come!
How to make oatmeal cookies
1) Into a large mixing bowl, combine the almond flour, salt, cinnamon, cloves, and baking soda.
2) Add the eggs, oil, applesauce, vanilla, and honey, and stir until combined.
3) Add in the oats, and stir once more until all the oats are evenly incorporated.
4) Using a 1.5 TBS cookie scoop, scoop the dough onto a parchment lined baking sheet.
5) Bake the cookies at 350℉ for 15-16 minutes or until the bottoms and edges turn golden brown.
quick oats vs. rolled oats
Quick oats vs. rolled oats for baking – what do you think?
It actually comes down to personal preference, and what you have on hand. However, rolled oats are more common in baking because of their texture and flavor. Rolled oats are chewier, heartier, and have a slightly stronger nutty flavor. Because of these reasons, rolled oats are definitely my go-to.
Quick oats are actually a more processed form of rolled oats. Because of this, they’ll produce a softer textured cookie, which may come across as mushy. Just like rolled oats, they will also have a slight nutty flavor.
So, while the ultimate decision is up to you, I strongly recommend using rolled oats for these cookies, and for all your baking needs in general. I love using these oats because they’re gluten free, organic, and taste amazing.
Tips for making oatmeal cookies
When measuring the honey, make sure to level it off with the back of a knife. Honey can be a little deceiving when it’s being measured for a recipe. If you don’t level it off, you could have an extra 1-2 tablespoons of honey, and that will affect the recipe.
Use unsweetened applesauce. You’ll avoid the processed sugar and the cookies won’t be overly sweet.
Use rolled oats as mentioned above.
Don’t eat them all in one sitting. 😉
Follow me on Instagram and use the tag #simplyjillicious if you make these cookies! I’d love to see them and so would Grandma! 😆 Happy baking!
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Cinnamon Oatmeal Cookies (gluten free, dairy free, sweetened with honey)
- Preheat the oven to 350℉
- Into a large mixing bowl, combine the almond flour, salt, cinnamon, cloves, and baking soda.
- Add the eggs, oil, applesauce, vanilla, and honey, and stir till combined.
- Add in the oats, and stir once more until all the oats are evenly incorporated.
- Using a 1.5 TBS cookie scoop, scoop the dough onto a parchment lined baking sheet.
- Gently flatten the dough into a cookie shape before placing in the oven.
- Bake the cookies at 350℉ for 13-16 minutes or until the bottoms and edges turn golden brown.
My Grandma’s Original Recipe
1 cup olive oil
1 1/2 cups honey
5 1/2 to 6 cups old fashioned oats
2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon cloves
1 tablespoon vanilla extract
1 cup applesauce
Optional: 1 cup craisins, nuts, raisins, or chocolate chips
Bake at 350℉ for 13-15 minutes.