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.
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.