Soft Cinnamon Oat Cookies – Highland Mill Landing

Prep: 15 minutesCook: 10–13 minutes per batchServes: About 18 cookies

Allergy reminder: This recipe is not a guarantee of safety. Check every label, account for cross-contact, and use substitutions appropriate to your needs.

Prep: 15 minutes • Cook/chill: 10–13 minutes per batch • About 18 cookies

Important recipe and allergy disclosure
These recipes are starting points, not guarantees of safety. Adjust each recipe for your own dietary needs and individual tolerances. Check and verify every ingredient, label, manufacturer/source, processing aid, and cross-contact risk before preparing or eating a recipe. Packaged products and formulations can change. For Alpha-Gal Syndrome and severe allergies, follow your clinician’s guidance and your own management plan.

Ingredients

150 g (1½ cups) rolled oats
125 g (1 cup) all-purpose wheat flour
100 g (½ cup packed) brown sugar
80 mL (⅓ cup) neutral vegetable oil
60 g (¼ cup) unsweetened applesauce
5 g (1 teaspoon) vanilla extract
4 g (1 teaspoon) ground cinnamon
4 g (1 teaspoon) baking powder
1 g (¼ teaspoon) salt

Instructions

Preheat the oven to 175°C (350°F). Line a baking sheet with suitable parchment paper.
In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, and salt.
Add the oil, applesauce, and vanilla.
Mix until a thick dough forms. Allow it to stand for 5 minutes so the oats absorb some moisture.
Scoop approximately 25 g of dough per cookie onto the baking sheet, leaving space between cookies.
Flatten each mound slightly with the back of a spoon.
Bake for 10–13 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack.

Allergy Notes & Substitutions

Wheat flour: Use a suitable gluten-free flour blend.
Oats: Use suitable gluten-free oats.
Applesauce: Try mashed banana, noting that it changes the flavor.
Cinnamon: Use vanilla alone or another tolerated spice.
Brown sugar: Use granulated sugar.