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Spiced Oatmeal Cookies

    Old-fashioned oats, oat flour and some whole wheat flour bring lovely flavor with spices. Using multiple flours in this recipe is the key for awesome structured oatmeal cookies.

    You use coconut sugar instead of brown sugar in this recipe , which is less processed and contains some potassium. You can get coconut sugar from the grocery stores; usually in the health food section but sometimes in the regular baking section. Still need to use a couple of tablespoons of cane sugar to get the texture and sweetness level just right.

    Spiced Oatmeal Cookies

    Course Dessert
    Cuisine American
    Keyword Spiced Oatmeal Cookies
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 25 minutes
    Servings 24
    Calories 113kcal


    • 1/2 cup 1 stick/8 tablespoons unsalted butter, softened
    • 1/2 cup packed coconut sugar
    • 2 tablespoons sugar I used organic cane sugar
    • 1 large egg
    • 1 1/2 teaspoons Frontier Co-Op vanilla extract
    • 1 teaspoon Frontier Co-op ground Ceylon cinnamon
    • 1/2 teaspoon Frontier Co-op ground nutmeg
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon fine sea salt
    • 1 3/4 cup old-fashioned oats
    • 1/3 cup oat flour
    • 1/3 cup white whole wheat flour or regular whole wheat flour


    • Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them.
    • In a medium mixing bowl, combine the butter, coconut sugar and cane sugar. With a hand-held electric mixer or by hand, beat them together until they are fully incorporated and lighter in color.
    • Add the egg and vanilla and beat well, until the mixture is light and fluffy. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and blend until combined.
    • Lastly, add the oats, oat flour and whole wheat flour. Blend on low speed until combined. Scrape the sides and bottom of the bowl with a spatula, and mix briefly to be sure it’s evenly blended.
    • With a cookie dough scoop or two spoons, scoop about 1 tablespoon of dough at a time onto the prepared baking sheets, leaving at least 2 inches of space around each cookie.
    • Bake the cookies for 12 to 13 minutes, until they’re a light golden brown with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
    • Remove the cookies from the oven, place the pan on a cooling rack, and let the cookies cool completely on the pan before handling (these cookies are delicate when warm). Repeat with any remaining cookies.


    Recipe created with reference to The Kitchn’s chewy oatmeal cookies and Serious Eats’ ultimate chocolate chip cookie guide.
    *How to soften butter: I just microwaved mine in a bowl for 20 to 30 seconds. Or, let it soften on your stovetop while you preheat the oven until it’s soft and slightly melty.
    **How to make your own oat flour: In a blender or food processor, blend up about 1/2 cup old-fashioned oats until you have a fine flour. You will have some extra flour left over (it stores well, so I always make extra for future baking projects).
    ***Flour alternatives: You can also use gluten-free all-purpose flour or regular all-purpose flour.
    Make it gluten free: Use gluten-free all-purpose flour instead of whole wheat. Be sure to use certified gluten-free oats and oat flour (or make your own out of certified gluten-free oats).
    Make it dairy free: Replace the softened butter with room temperature coconut oil.

    If you want fold in up to 1 1/2 cups dried cranberries or chocolate chips or chopped nuts before scooping the dough at the end of mixing.

    Recipe By Kathryn Taylor

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