“You’re a dietitian, you can’t eat desserts.” This is a quote that I hear oh so often once people find out I am a dietitian. Many people think just because dietitians know the macro nutrient breakdown and metabolic pathways of food that the only things in our lunchboxes are fruit and veggies. I can assure you that this assumption is very wrong. I can’t speak for all dietitians but I know that I am a donut, cookie, and cinnamon roll loving human. The office of dietitians that I used to work with ordered donut cake for each of our birthdays! Many times dietitians are the biggest foodies I know. I mean, could you talk about food all day and not be?
I believe you should nourish your bodies with healthy nutrients 90% of the time and indulge in foods that bring you joy 10% of the time. This is the non-diet approach. Eating something that you love in moderation should give you joy, not guilt. I often tell my clients to have unplanned cheat moments. If someone gives you a cookie, eat the cookie and MOVE ON. Food guilt is a bad habit and leads to labeling foods as good and bad. If you deprive yourself of these “bad” foods, you are more likely to over eat it when you do give in.
Okay, now that I got that out, lets talk about these whole grain Cinnamon Roll Oatmeal Cookies! They are so delicious but also healthier than the average cookie! These cookies are made with half the sugar and fat than an original oatmeal cookie. Theses cinnamon oatmeal cookies are topped with a drizzle of cream cheese glaze. Yummm! They are the perfect combination of cinnamon roll and oatmeal cookie!
The Recipe
The Dough
In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Add the vanilla and eggs one at a time, scraping the bowl after each one.
In a separate medium-sized bowl, mix together the flour, salt, cinnamon, and baking soda. The flour I used is 1/2 oat flour and 1/2 whole wheat flour. I feel they come out less chewy with the combination.
- See my Gluten Free Oatmeal Pancakes recipe to learn how to make oat flour. If you’d like, using all oat flour would make these gluten free! Feel free to use all purpose flour as well.
Add dry ingredients into the creamed mixture a third at a time. Fold in oats until combined. Make sure not to over mix!
Additional Toppings
Feel free to fold in additional toppings to these cookies! Can’t think of any to add? I think the following additions would be delish!!:
- Mini chocolate chips
- Raisins
- Craisins
- White chocolate chips
The Baking
Drop dough in rounded tablespoons or use small ice cream scoop on to a non-stick pan. You can find a set of scoops on Amazon. I used the smallest scoop in this set. Use silicone mats or parchment paper for little clean up and no sticking. I LOVE my silicone baking mats. You can get yours in the link above.
Bake in a 350 degree F oven for about 10-12 minutes depending on your oven. This recipe made about 2 dozen cookies.
The Drizzle
Okay, the cookies are baking, time to make the delicious glaze! In a small bowl, heat 2 ounces of cream cheese in the microwave for 20-30 seconds.
Mix in milk, cinnamon, and powdered sugar until it reaches a thin consistency. Add additional milk to thin if needed. Drizzle over cookies. I put mine in a sandwich bag and cut the corner to easily drizzle. But feel free to free-form drizzle!
What you May Need
Nutrition Scoop
These cookies are whole grain, meaning they are a good source of fiber. Fiber is so important to help lower inflammation as well as aide in GI health. They also contain half the sugar and fat as a regular oatmeal cookie recipe. They are great for kids and adults. Wes loved them so much, he stole one out of my hand!!
As stated above, feel free to use a gluten free flour such as oat flour or an all purpose gluten free flour to make it suitable for those with gluten sensitivity and Celiac Disease.
Enjoy!
-Hungry Momma
Hungry Momma Nutrition
Yields 2 Dozen Cookies
Serves 12
These Oatmeal Cinnamon Roll cookies are a perfect combination of cinnamon rolls and oatmeal cookies. It is whole grain with half the butter and sugar.
20 minPrep Time
12 minCook Time
32 minTotal Time
Save RecipeIngredients
- 1/2 cup unsalted butter (one stick)
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour (I used a 1/2 oat flour and 1/2 whole wheat)
- 1 1/2 cups old fashioned oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 ounce reduced fat cream cheese
- 2 tablespoons skim milk
- 2 teaspoons powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy.
- Add the vanilla and eggs one at a time, scraping the bowl after each one.
- Mix together the flour, salt, cinnamon, and baking soda in a medium bowl. Add dry ingredients into the creamed mixture a third at a time. Fold in oats until combined.
- Drop dough in rounded tablespoons or use small ice cream scoop, spacing them at least 2 inches apart.
- Bake for about 10-12 minutes.
- Once cooled, heat 2 ounces of cream cheese in the microwave for 20-30 seconds.
- Mix with milk, cinnamon, and powdered sugar until thin consistency. Add additional milk to thin if needed. Drizzle over cookies.
Notes
You can easily make these cookies gluten-free by using 100% oat flour instead of half whole wheat!
Calories
Fat
Carbs
Protein
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