Cinnamon Oat Bran Cookies (Soft, High-Fiber, Naturally Sweetened)
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The Cinnamon Oat Bran Cookies I Can’t Stop Making
OOH BABY these hit the spot. I’ve been leaning more into whole-food ingredients and finding little ways to add more fiber to my day, and these cookies made that shift feel ridiculously easy. The dough comes together in one bowl, the bake is quick, and the flavor is straight-up cozy. They remind me of cinnamon-raisin cookies, but with this soft, almost muffin-like center and crunchy walnut bits that make each bite interesting. They feel nourishing without trying to be “health cookies,” which is honestly the dream.
Here’s how fast they come together:
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- I combined all the ingredients in one bowl until the dough pulled together
- Scooped it onto a parchment-lined tray
- Baked just long enough for the edges to set
- Let them cool on the tray before stealing one warm
The oat bran gives these cookies their signature soft texture, the almond flour adds a little richness, and the cinnamon ties everything together into that “cozy snack at 3 p.m.” energy. They hold up well, travel easily, and taste good enough that they’ve officially earned a permanent spot in my weekly rotation.
Cinnamon Oat Bran Cookies
Equipment
- Baking tray
- 2-tablespoon cookie scoop
- Measuring cups and spoons
Ingredients
- 1 ½ cups oat bran
- ⅓ cup coconut sugar
- 1 cup raisins
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ cup coconut oil melted
- ¼ cup milk oat, pea, or almond all work
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup walnuts chopped
- 1 teaspoon ground cinnamon
- 1 egg
Instructions
- Preheat your oven to 350 degrees. Line a baking tray with parchment.
- Add everything to a mixing bowl and stir until the dough comes together.
- Use a 2-tablespoon scoop to portion the dough onto the tray. They won’t spread much, so leave about an inch between them.
- Bake for 16 minutes.
- Let them cool on the tray for about 10 minutes before moving them. Enjoy.
Can you sub GF flour for the almond flour?
Danielle hasn’t tested this recipe with gluten-free all-purpose flour yet. Almond flour adds natural fat and moisture, so swapping it out can change the texture.
If you do try gluten-free flour, use the same amount but add 1 to 2 tablespoons of extra oil or milk so the dough doesn’t turn dry or crumbly. The texture will be a bit firmer than the almond flour version.