Toffee Cinnamon Oatmeal Cookies (Vegan)
These toffee cinnamon oatmeal cookies are crispy, chewy, and filled with homemade cinnamon chips, and toffee bits. They are easy to make, delicious, and dairy-free.
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.
What you need:
Cinnamon baking chips, toffee bits, and oatmeal are a must for this recipe. Cinnamon baking chips and toffee bits are not vegan, so I made my chips and bits. Store-bought baking chips and toffee bits will work just as well. All ingredients needed for this recipe, including the baking chips and toffee bits, are basic pantry items that can be found at your local grocery store. I have had luck finding dairy-free white chocolate baking chips at Food Lion and Target; they can also be ordered from Amazon.
- all purpose flour
- old fashioned oatmeal
- baking soda
- baking powder
- cinnamon
- cane sugar
- coconut sugar
- vanilla extract
- plant based butter with salt
- plant based yogurt
- toffee bits – see recipe on the website or use store bought
- white chocolate chips – I used Enjoy Life mini white baking chips
- coconut oil
How to:
Before these cookies can be made, the cinnamon chips and toffee bits need to be prepared. Feel free to use store-bought cinnamon baking chips and toffee bits. The toffee recipe is on the website and can be made a few days ahead.
Prepare the cinnamon chips by combining the coconut oil and cinnamon in a small container. Make sure to stir them together until they are well combined. Next, add the white chocolate to a small pot. Place the pot over medium heat. Stay close and stir the melting chocolate frequently. Dairy-free white chocolate melts quickly and will seize if left over the heat for too long. Remove the pot from the heat as soon as the chocolate has melted. Once the pot has been removed from the heat, add the cinnamon mixture to the melted chocolate and stir until well combined.
Pour the melted cinnamon chocolate into a parchment-lined pan, container, or silicone mold. I wanted to be able to chop the chocolate into large chunks, so I used a peanut butter cup-shaped silicone mold. It gave me a thicker layer of chocolate to chop. Once the chocolate is in your chosen container, place the container in the refrigerator for the chocolate to set. It will take about 15 minutes. The thicker the chocolate, the longer it will take. Once set, remove the chocolate from the refrigerator and chop it up. It should provide enough cinnamon chips to add to the cookie batter and have some left over if you want to add a few chips to the tops of the cookies. Set the cinnamon chips aside for later.
The cinnamon chips and toffee bits are ready; it’s time to bring the cookies together. Start by lining two cookie sheets with parchment paper and preheating the oven to 350°F. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and old-fashioned oats. Whisk the ingredients together and set the bowl aside. In a medium bowl, add the butter, cane sugar, and coconut sugar. Using a hand-held mixer, cream the butter and sugars together at medium-high speed for 2 minutes. Then, add the yogurt and vanilla extract to the sugar mixture and continue blending at medium-high speed for another 30 seconds to 1 minute. Next, incorporate the dry ingredients into the wet ingredients. Blend at medium speed with the hand-held mixer until no more flour is visible. Finally, fold in the crushed toffee bits and chopped cinnamon chips, ensuring they are evenly distributed throughout the cookie batter.
Scoop the cookie dough using a 2-tablespoon cookie scoop and place the dough balls on a prepared cookie sheet, making sure to leave enough space between them for spreading. Top each cookie with 2 or 3 cinnamon chips and 1 or 2 toffee pieces. Bake the cookies for 10 minutes. Once they are out of the oven, you may need to reshape them slightly due to the toffee. It’s best to do this immediately after baking. You can use a large muffin ring or a large glass to help with reshaping. Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Toffee Cinnamon Oatmeal Cookies (Vegan)
Ingredients
Cinnamon Chips
- ½ cup white chocolate chips – I used Enjoy Life white mini baking chips
- 1½ tsp coconut oil
- 1 tbsp cinnamon
Toffee
- 1 recipe homemade toffee – see recipe on the website or buy toffee pieces
Toffee Cinnamon Oatmeal Cookies
- 1½ cups / 180 grams all purpose flour
- ¾ cup / 85 grams old fashioned oatmeal
- ¼ tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- 6 tbsp / 84 grams plant based butter with salt – room temperature
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
- 1 tbsp vanilla extract
- 4 tbsp / 60 grams plant based yogurt – room temperature
- 4 tbsp toffee – crushed into tiny pieces
- 6 tbsp homemade cinnamon chips – you can also use store bought cinnamon chips
- extra toffee pieces and cinnamon chips for the tops of the cookies
Instructions
Cinnamon 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 let 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 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 hand held 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.
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