Toffee Cinnamon Oatmeal Cookies (Vegan)
These toffee cinnamon oatmeal cookies are just as delightful as their name suggests. They feature a crispy, chewy oatmeal base infused with ground cinnamon, homemade cinnamon baking chips, and delicious toffee bits. You will love how crunchy they are on the outside and chewy on the inside, plus they have all those cozy, comforting flavors and aromas that just hit the spot. It is a tempting little treat that is easy to prepare and dairy and egg-free.
PREP TIME
30 minutes
COOK TIME
10 minutes
INGREDIENTS
19
Serves: 14
Ingredients
Homemade Cinnamon Baking Chips
- .5 cup.5 cup.5 cup Mini White Baking Chips - Enjoy Life
- 1.5 tsp1.5 tsp1.5 tsp Coconut Oil
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground
Toffee
- 1 whole1 whole1 whole Toffee Bits, (1 recipe of homemade toffee bits or store bought) Please see link below for homemade toffee bits
Toffee Cinnamon Oatmeal Cookies (Vegan)
- 1.5 cups1.5 cups1.5 cups All Purpose Flour, (180 grams)
- .75 cup.75 cup.75 cup Old Fashioned Oats, (85 grams)
- .25 tsp.25 tsp.25 tsp Cinnamon, Ground
- .5 tsp.5 tsp.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- 6 Tbsp6 Tbsp6 Tbsp Plant-Based Butter, -room temperature (84 grams)
- .5 cup.5 cup.5 cup Cane Sugar, (100 grams)
- .5 cup.5 cup.5 cup Coconut Sugar, (100 grams)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 4 Tbsp4 Tbsp4 Tbsp Almond Milk Yogurt, -room temperature (60 grams) (any plant-based yogurt will work)
- 4 Tbsp4 Tbsp4 Tbsp Toffee Bits, -crushed into tiny pieces + extra for the tops of the cookies
- 6 Tbsp6 Tbsp6 Tbsp Cinnamon Baking Chips, (Homemade or store bought) + extra for the tops of the cookies
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Homemade Cinnamon Baking Chips- Prepare a small pan or container by lining it with parchment paper. You can also use a silicone chocolate mold. This is what you will be pouring the cinnamon chocolate into to harden. The smaller the container, the thicker the chocolate. This allows for chunkier pieces when it is time to chop it up. I used a peanut butter cup shaped silicone mold.
- In a small container, combine the coconut oil and cinnamon. Stir until well combined and set aside.
- Add the white chocolate chips to a small pot. Place the pot over medium heat and melt the chocolate.
- Stay close and stir frequently, dairy-free white chocolate melts very quickly and will seize up if left on the heat too long. AS SOON as the chocolate is melted, remove it from the heat.
- Add the cinnamon mixture to the melted white chocolate and stir until well combined.
- Pour the melted cinnamon chocolate into the prepared container or silicone mold, place the chocolate in the refrigerator to set. This will take about 15 minutes. Once it is set, remove the cinnamon chocolate from the fridge and chop it up into pieces. Set the pieces aside for later.
- Toffee Bits- Prepare the toffee bits, or use store bought – see link below to my recipe for Toffee Bits.
- Toffee Cinnamon Oatmeal Cookies- Prepare two cookie sheets by lining them with parchment paper and preheat the oven to 350F.
- Add the flour, baking soda, baking powder, cinnamon and oatmeal to a small bowl. Whisk to combine and set aside.
- Add the butter and both sugars to a medium bowl. Using a handheld mixer, cream the sugar and butter together at medium-high speed for 2 minutes.
- Add the yogurt and vanilla extract to the sugar mixture and continue blending at medium -high speed for another 30 seconds to a minute.
- Add the dry ingredients to the wet ingredients. Using the hand mixer, blend the ingredients together at medium speed until no more flour can be seen. Toss in the cinnamon chips and toffee bits, folding them in until well distributed.
- Scoop the cookies using a 2-tablespoon cookie scoop. Make sure to space them out, there will be spreading. Place 2 or 3 cinnamon chips and 1 or 2 toffee bits on the top of each cookie. Bake the cookies for 10 minutes.
- The toffee causes some spreading so some reshaping will be needed when the cookies come out of the oven. If you are going to reshape, it needs to be done as soon as the cookies come out of the oven. I use a large muffin ring or a glass to accomplish this.
- Allow the cookies to rest on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.
Notes
A link to my recipe for homemade Toffee Bits - Toffee Bits (Vegan)
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My Notes:
About This Recipe
Show nutritional information
Cookies Desserts Egg Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 201 |
| Fat: | 7 g |
| Carbohydrates: | 30 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 95 mg |
| Fiber: | 0 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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