Low Sugar Oatmeal Cookies with Maple and Cinnamon

Low sugar oatmeal cookies with maple and cinnamon. A simple homemade cookie recipe with gentle sweetness and classic flavor.

I started making these low sugar oatmeal cookies when I wanted a baked treat that felt steady and familiar without leaning too sweet. As the years go on, I find myself reaching for recipes that respect simple ingredients and honest flavors. These cookies came from that place. Nothing fancy, nothing overdone, just good baking.

What I enjoy most about this recipe is the balance. The oats give structure and warmth, the maple brings gentle sweetness, and the cinnamon rounds everything out. They bake up soft with a slight chew and feel just right with a cup of coffee or tea in the afternoon.

When I shared these at home, they were met with quiet approval, which says more than words. They disappeared one by one, usually without comment, which is how I know a recipe works. These cookies have become a regular bake because they fit everyday life and feel dependable.

Questions You May Have About This Recipe

Are these cookies very sweet
No. The sweetness stays mild and comes mostly from maple syrup.

Can I use quick oats instead of rolled oats
Yes. The texture will be slightly softer but still holds together well.

Do these cookies spread a lot
They spread slightly and keep a rustic shape.

Can I make the dough ahead of time
Yes. You can refrigerate the dough for up to 24 hours before baking.

Are these cookies good for storing
Yes. They keep well in an airtight container for up to 4 days.

What You Need to Make Low Sugar Oatmeal Cookies with Maple and Cinnamon

1 1/2 cups rolled oats

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter softened

1/2 cup maple syrup

1 large egg

1 teaspoon vanilla extract

How to Make Low Sugar Oatmeal Cookies with Maple and Cinnamon

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, mix oats, flour, baking soda, cinnamon, and salt.

In a separate bowl, cream butter and maple syrup until smooth.

Add egg and vanilla extract and mix until combined.

Stir dry ingredients into wet ingredients until just mixed.

Scoop dough onto the baking sheet using 1 1/2 tablespoon portions.

Bake for 10 to 12 minutes until edges are set and centers look soft.

Cool on the baking sheet for 5 minutes, then transfer to a rack.

Tips

Do not overbake or the cookies will dry out.

Let cookies rest on the pan to finish setting.

Use pure maple syrup for the best flavor.

Store at room temperature to keep them soft.

Reader Reviews

⭐⭐⭐⭐⭐ “Perfect level of sweetness and great texture.” Helen M

⭐⭐⭐⭐ “Simple and comforting. These were gone quickly.” Susan L

⭐⭐⭐⭐⭐ “A nice change from overly sweet cookies. I enjoyed these with coffee.” Robert J

⭐⭐⭐⭐ “Soft and satisfying. I will bake them again.” Carol D

⭐⭐⭐⭐⭐ “Straightforward recipe that works every time.” Margaret S

Printable Recipe

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