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Refined sugar free chewy espresso oatmeal cookies with a hint of cinnamon.

Cinnamon Espresso Oatmeal Cookies

These soft cinnamon and espresso oatmeal cookies are naturally sweetened and a perfect mid-morning pick me up.

Category Cookies
Keyword cinnamon and espresso, espresso oatmeal cookies, oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 25 minutes
Serves 18
Author Amanda | Naturally Sweet Kitchen


  • 180 g rolled oats
  • 95 g plain flour
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp espresso powder (not instant granules)
  • ½ tsp fine sea salt
  • 85 g unsalted butter room temperature
  • 50 g raw cane sugar
  • 110 g coconut sugar
  • 1 large egg room temperature
  • ½ tsp pure vanilla extract
  • 2 tbsp milk
  • 50 g dark chocolate roughly chopped
  • 1 tsp coconut oil


  1. Prepare a baking tray with a reusable silicone baking mat or non-stick parchment paper.
  2. Tip the oats, flour, baking soda, cinnamon, espresso powder, and salt into a large bowl and whisk to combine well. Set aside.
  3. Add the butter, cane sugar, and coconut sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and sugars together on medium-high speed until pale and fluffy, about 5 minutes.
  4. Crack in the egg, add the vanilla, and mix to combine.
  5. Add the dry ingredients to the wet ingredients in two parts on a medium-low speed.
  6. Once the dry ingredients are incorporated, add the milk to loosen the dough slightly. Beat on high speed for 30 seconds.
  7. Divide the mixture into 18-20 portions. Each portion should be about 1 ½ tablespoons of dough. Roll the portions into balls and place on the cookie sheet. Refrigerate the dough balls for 1 hour on the tray.
  8. Preheat the oven to 190ºC (375ºF).
  9. Bake the cookies for 10-12 minutes, or until golden on the bottom. Allow the cookies to cool on the tray for 5 minutes before removing them to a wire rack to finish cooling.

  10. Make the drizzle while the cookies are cooling. Place the chopped chocolate and coconut oil in a bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water. Using a spatula, stir the chocolate and oil together until emulsified.
  11. Drizzle the melted chocolate over the cooled cookies.


  • It’s important to use espresso powder for these cookies, not instant coffee. The powder is fine enough to melt into the batter and has a stronger flavour. This is the brand I use.
  • These cookies will keep for up to 3 days sealed in an airtight container at room temperature.