Snickerdoodle Cookie Dough Oatmeal

NYC makes being vegan a breeze. Most restaurants have an option (and many have more than one). The city also has dozens of fully vegan (or at least vegetarian) restaurants that are revered even by meat eaters.

Many establishments, particularly coffee shops, will have a vegan baked good option in their display case. For most, it’s a chocolate chip or peanut butter cookie. Now, I don’t often buy cookies because of my sugar sensitivity, but every now and then it’s fun to splurge on a vegan chocolate chip cookie.

Snickerdoodle Cookie Dough Oatmeal - The Oatmeal Artist #vegan

That being said, it feels wrong to complain. What I really want is a snickerdoodle cookie. Snickerdoodles are by far my favorite kind of cookie, even if cookies aren’t totally my thing. It’s like a more sophisticated version of a sugar cookie. I love the blend of sweet and earthy with the pillowy interior. But when will I ever see a vegan snickerdoodle?

Enter: oatmeal. Now that I’ve posted a few zucchini-free recipes, I felt justified sharing this recipe with you. I was a little anxious topping my oatmeal with ACTUAL SUGAR *gasp*, but it honestly takes the smallest pinch and will not cause death. ^_^ I definitely consume more sugar eating things like vegan yogurt. So yeah, this recipe breaks the “no sugar” rule of my blog, but it wouldn’t be a snickerdoodle without it!

Snickerdoodle Cookie Dough Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice (or water)
  • 1/2 cup old-fashioned oats (I use Country Choice Organic)
  • 1/3-1/2 cup pureed or shredded zucchini or yellow squash
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • scant 1/8 tsp butter extract (make sure it's vegan)
  • scant 1/8 tsp molasses
  • pinch of salt
  • cinnamon and sugar for topping

How to make it:

  1. Bring milk (I used 1/2 cup almond milk and 1/2 cup water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
  2. Add pureed squash. Stir occasionally.
  3. Once more of the liquid has absorbed, add maple syrup, vanilla extract, butter extract, molasses, and salt. Stir. Add more maple syrup if necessary.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with a pinch of sugar and a couple dashes of cinnamon.

Snickerdoodle Cookie Dough Oatmeal - The Oatmeal Artist

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

25 Responses to Snickerdoodle Cookie Dough Oatmeal

  1. I doubt I’ll be able to find butter extract here. Do you think just adding a little margarine would work? Also, I’d be interested to hear your thoughts on xylitol. I’ve started using it lately in baked goods; it looks and tastes exactly like white sugar, and from what I’ve read it doesn’t seem to have any harmful health effects. It’s actually good for your teeth!

    • Dana says:

      Hello Wendy,

      If you wouldn’t mind me putting my 2 cents in Lauren, I would like to comment on xylitol. I have used it in baking and it does a great job in substitution for real sugar. But be careful, xylitol is poisonous to dogs.

      I wonder if date sugar would do well in this recipe, I’m all for using fruit sugars if I have the option.

    • Lauren Smith says:

      Hi! I buy my butter extract from

      I avoid all artificial sweeteners solely because I don’t want to have a taste bud for sweetness. 🙂

      • Yeah, I here you there. International shipping costs from are usually exorbitant, but I’ll look for it on (still international for me but much closer). Or just add it to my list of things to buy when I visit the States, along with pumpkin butter 🙂

      • Michele says:

        Hi, Lauren,

        Would you mind sharing which brand of butter extract you prefer? I’ve never cooked with it and there are several on Amazon, with conflicting reviews.

        Thank you!

  2. Lisa says:


    I really enjoyed this oatmeal. It might be one of my favorites.

  3. Maureen says:

    The book, “Vegan Cookies Imvade Your Cookie Jar” has two recipes for vegan Snickerdoodles: City Girl Snickerdoodles and Mexican Chocolate Snickerdoodles. I was able to make both with ingredients from the local grocery store.

  4. Queena Marticio says:

    Any substitutions for butter extract?

  5. Cindy says:

    I love oatmeal, too! 🙂
    I actually have a whole page dedicated to it on my blog:
    Absolutely love all your photos and recipe. You’ve inspired me to add so many different things to my oats and I really appreciate it. My fave combos are almond butter + coconut and peanut butter + cocoa + banana. This recipe looks just as good, and even though I’m not vegan and I’ve never had pureed squash, I just HAVE to try this one out! Thanks!

  6. Christine says:

    Instead of pureed squash or zucchini, do you think that store-bought applesauce or half a mashed banana would work in this oatmeal? Store-bought applesauce, at least, is pretty tasteless in oatmeal, so it might work well in this recipe since it wouldn’t take away from the snickerdoodle flavor.

    • Lauren Smith says:

      Yes but it won’t taste like cookie dough. Your best bet is store-bought unsweetened applesauce (but I still think it gives an apple flavor).

      • Christine says:

        Hi Lauren!

        I wanted to let you know that I just tried making this with applesauce. I used store-bought, generic-brand applesauce. Since I didn’t want the oatmeal to taste like apples, I only used 1/4 cup. I didn’t taste the applesauce at all! Next time, I think I can safely up the amount of applesauce to 1/3 cup.

  7. Christine says:

    You’re welcome! I’d still like to try this recipe with puréed zucchini or squash, to see how it compares to using applesauce.

  8. Christine says:

    Butter extract and cinnamon are pretty potent, so I’m willing to risk using leftover puréed spaghetti squash to make this recipe. I tried applesauce, and didn’t taste it at all. If I try making this with spaghetti squash, I’ll let you know how it turns out.

  9. Christine says:

    I finally got some yellow squash, so I can make this recipe (and many others) as directed! One question: do you leave the skin on or off when you puree the squash? My mom said to peel it off, but I don’t think it would make a difference if the skin was left on.

  10. Christine says:

    As you know, I make my oatmeal in the microwave. When I made this with rolled oats, the oatmeal did not thicken properly. It came out like a soggy bowl of oats with squash in it. On the other hand, pureed squash worked well when I used it to enhance packets of instant oatmeal. I tried this recipe again with quick oats. Bingo! I used 1/2 cup squash, which blended well with the smaller-cut oats. It really did remind me of cookie dough. The next time I have squash, I will use it to try your Peanut Butter Cookie Dough oatmeal.

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