Made with Medjool dates, oats, almond flour, and cinnamon, these crinkle cookies are gluten-free, naturally sweet, and totally irresistible.
Let me paint the scene: it’s midweek, I’m standing in my kitchen in an oversized sweater, debating whether I want a cookie or something that feels a tiny bit healthier. You’ve been there, right? That weird snack limbo where your body’s like, “Give me sugar!” and your brain whispers, “Maybe skip the guilt?”
Enter these Cinnamon Crinkle Cookies. I threw them together on a whim one rainy afternoon, mostly because I had a sad-looking stash of Medjool dates in the pantry and a craving that wouldn’t quit. And ohhh wow. They came out warm, crinkly, cinnamon-scented—like a cozy blanket you can eat. My partner grabbed one, raised an eyebrow, then promptly ate three more. That’s how I knew these were going to be a regular thing.
Why You’ll Love This Cinnamon Crinkle Cookies Recipe?
You know how some cookies pretend to be healthy, but they taste like cardboard? Not these. These little beauties hit the sweet spot—literally. They’re naturally sweetened with dates (hello, caramel vibes), soft and chewy in the middle with that dreamy cinnamon-sugar sprinkle on top. They’re gluten-free, dairy-free, and vegan… but you’d never know it.
Also, the batch only makes 9 cookies, which honestly is a blessing because otherwise, I’d be snacking on these until next Tuesday.
Ingredient Notes:
Let’s break this down like we’re chatting over coffee:
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Medjool Dates – Nature’s candy. Soft, sweet, and sticky—perfect for blending into the dough and giving that chewy texture.
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Rolled Oats – Adds body and a wholesome texture. Not too heavy, not too light.
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Almond Flour – The MVP here. Keeps the cookies tender and a little buttery, without the actual butter.
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Cinnamon – Be generous. This spice does the heavy lifting for flavor.
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Baking Powder & Baking Soda – Gotta give these cookies some rise and a slight crackle on top.
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Sea Salt – Just a pinch, but trust me—it makes all the other flavors pop.
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Plant-Based Milk – I used oat milk because it’s creamy, but you can go with almond, soy, whatever you’ve got.
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Vanilla – A teaspoon of warmth. That’s how I think of it.
How To Make Cinnamon Crinkle Cookies?
Step 1: Preheat and Line It Up
Turn that oven on to 350°F and line your baking sheet with parchment paper. I used my silicone mat because it makes me feel like a grown-up baker.
Step 2: Soften the Dates
If your dates are a little stiff (aren’t we all some days?), soak them in boiling water for 15 minutes. Drain and toss them in the food processor.
Step 3: Mix Up the Dough
Pulse the dates until they break down. Then add your oats, almond flour, baking powder, baking soda, cinnamon, and salt. Process until it starts to look like cookie dough magic.
Step 4: Add the Wet Stuff
Pour in your plant-based milk and vanilla. Give it a few more pulses—just enough to bring the dough together.
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Step 5: Shape and Sprinkle
Scoop out about a tablespoon of dough, roll into a ball, and flatten just a bit on the baking sheet. Sprinkle a dash of extra cinnamon on top—because yes, you deserve it.
Step 6: Bake!
Pop them in the oven for 12 minutes. They’ll look soft but trust the process. Let them sit on the tray for 5 minutes before moving to a rack. That’s when the magic happens.
Storage Options:
Let them cool completely (hardest part, I know). Then toss them in an airtight container. They’ll stay fresh on the counter for about 3 days—or in the fridge for 5. Bonus: they freeze well too! I like to stash a few in the freezer for emergency cookie cravings. Just warm one in the oven or microwave for 10 seconds… heaven.
Variations and Substitutions:
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No Almond Flour? Use cashew flour or a GF blend, though the texture may shift a bit.
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Want More Texture? Throw in a few chopped walnuts or pecans.
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Spice It Up – A pinch of nutmeg or ground ginger wouldn’t hurt. Go wild.
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Make it a Sandwich Cookie – Slather almond butter or vegan cream cheese between two cookies. Just do it.
What to Serve with Cinnamon Crinkle Cookies?
Besides just shoving them into your face standing over the sink (which I may or may not have done)?
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Chai tea or spiced coffee – Match that cinnamon goodness.
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Vanilla oat milk latte – Extra cozy.
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Warm apple cider – Hello, autumn in a cup.
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A scoop of dairy-free ice cream – Make it dessert-dessert.
Frequently Asked Questions:
Can I double the batch?
You better. These go fast.
Are these overly sweet?
Nope. The dates keep it mellow and naturally sweet. It’s more of a warm sweetness than a sugar bomb.
Can I make them nut-free?
Try subbing sunflower seed flour or oat flour for the almond flour, but expect a slightly different texture.
Alright, my cinnamon-loving friend—time for you to make these cookies. Light some candles, turn on your favorite playlist, and let your kitchen smell like something special.
Can’t wait to hear what you think. Let me know how yours turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Crinkle Cookies
Ingredients
- 6 Medjool dates pitted
- ½ c rolled oats
- ½ c + 3 tablespoons almond flour lightly packed
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons cinnamon plus extra for sprinkling
- ¼ teaspoon sea salt
- ¼ c unsweetened plain plant-based milk
- 1 teaspoon vanilla
Instructions
- Start by setting your oven to 350 degrees Fahrenheit and make sure the rack is positioned in the center.
- Line a baking sheet, with either a silicone mat or parchment paper.
- If you'd like you can soak pitted dates in boiling water for 15 minutes. Then drain them.
- Using a food processor pulse the dates until they are broken up into pieces.
- Next add oats, almond flour baking powder baking soda, cinnamon and salt to the food processor. Process everything together until well combined.
- Slowly pour in plant-based milk and vanilla into the mix while briefly processing it all together.
- Shape the dough into balls. Flatten each ball to, about half an inch thick. Place them on the baking sheet.
- Lightly dust each cookie with a sprinkle of cinnamon.
- Put the baking sheet in the oven. Bake for 12 minutes.
- Allow the cookies to sit on the baking sheet for around 5 minutes before transferring them to a cooling rack.
- Enjoy Your Homemade Cinnamon Crinkle Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
