Soft-Baked Cinnamon Almond Flour Cookies

Pillowy soft, melt in your mouth cinnamon cookies made with almond flour and lightly sweetened with maple syrup! These could not be easier to whip up in 1 bowl. With a 3g protein and about 4g sugar per cookie (not to mention loads of healthy fats), my kids often eat these for breakfast! Gluten free and dairy free, too.

Are they cinnamon cookies or pillowy clouds? That is the question.

Healthy-ish cookie recipes are my love language. And dontcha love a cookie that doubles as a snack?!

If you've had the pleasure of baking my beloved healthy snickerdoodles with almond and coconut flour, you know they use traditional cream of tartar, are flatter, sweeter, and give more dessert vibes.

A cinnamon cookie is not necessarily a snickerdoodles, my friends! Consider this a cookie cousin: rounder, less sweet, not tangy nor chewy, and not coated in cinnamon sugar. But 110% delish in their own right!

The low down on starring ingredients

• Almond flour: I developed this recipe specifically with almond flour since it makes everything taste like cake. I typically pair it with oat or coconut flour but I wanted to keep this super simple. And trust me, no other flours will work here!
• Egg: When I tested this recipe without egg, they were a lot more crumbly. To make these egg free, whisk 1 tbsp ground flax with 3 tbsp water. Once it's gelled, fold that in to the batter. (The cookies will not be as puffy since the eggs contribute to height.)
• Maple syrup: I wanted these cookies to be naturally sweetened and I love how well the caramel flavors pair with warm cinnamon. Raw honey would work as well; but they'll taste more like honey.

Let's make them

Truly such a beautiful sight to behold.

Soft-Baked Cinnamon Almond Flour Cookies

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• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Cookies
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

Pillowy soft, melt in your mouth cinnamon cookies made with almond flour and lightly sweetened with maple syrup! These could not be easier to whip up in 1 bowl. With a 3g protein and about 4g sugar per cookie (not to mention loads of healthy fats), my kids often eat these for breakfast! Gluten free and dairy free, too 🙂

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Ingredients

Units USM Scale 1x2x3x

• ¼ cup coconut oil or butter, melted
• 2 cups almond flour
• 1 ½ tsp cinnamon
• 1 tsp baking powder
• ¼ tsp kosher salt
• ¼ cup pure maple syrup
• 1 large egg
• 1 tsp pure vanilla extract

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Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place butter/coconut oil in a small microwave-safe bowl. Warm in 20-second incremenets, until melted. Set aside.
3. Place almond flour, cinnamon, baking powder, and kosher salt in a medium mixing bowl. Whisk until combined.
4. Add maple syrup, egg, vanilla, and melted coconut oil. Whisk until well-combined. The dough will be wetter than traditional cookie dough, that's ok! Use use wet hands to roll into 12 balls. Place evenly spaced out on baking sheet.
5. Bake for about 12 minutes (or 10 minutes if you like cookies really soft/moist). Cool on a wire rack then devour! You can store cookies at room temperature for 2 days then transfer to the refrigerator.

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