Have you ever done that cinnamon challenge where you try to swallow a spoonful of cinnamon because your friends/siblings convinced you to? No? Me either (totally have). While trying to swallow that much cinnamon by itself may be a challenge, I have definitely consumed teaspoons on the daily. Let it be known to the world that I have a cinnamon problem. I go through large size bottles about every 2 months. I add it to anything I can- fruit, oats, smoothies, pancakes, sweet potatoes, rice, cookies- the list goes on. I have made many personal cinnamon-oat cookies These cookies are like little pillows of cinnamon-y goodness. I really enjoyed the texture of these cookies as they have a more cake-like consistency. I prefer soft cookies over crispy, crumbly cookies, so these were right up my alley.
Today, we are going to get right to the recipe because I don’t want delay you from enjoying these delicious cookies. Hopefully you have most/all of the ingredients already in your pantry so you can get baking right away!
Check out those cinnamon-sugar crystals- YUM! Also, I know that my photography skills are sub-par – well even less than that- but these photos do not do these cookies justice! Also, be warned that these are healthy cookies- so no they won’t taste like a buttery, sugar-laden bakery cookie, but they also won’t leave you feeling sick, sluggish, or guilty (#teamnofoodguilt).
Directions: Begin by preparing the flax egg by adding 3 tbsp of 1 tbsp ground flax in a small dish. Mix the water and flax together and allow to sit for about 5 minutes or until it develops an “egg-like” consistency. While the flax egg is setting, mix together the sugars, vanilla extract, agave, and melted coconut oil (make sure to melt the coconut oil in the microwave/stovetop). I used a kitchenmaid stand mixer, but you can use any type of mixer and will still get good results. Next, add the flax egg and mix well again. Then add in the baking soda, baking powder, cinnamon, cream of tartar, salt, coconut flour, and GF all purpose flour to the bowl and mix well.
After the dough is finished, form it into one ball and wrap it in plastic wrap/parchment paper and put it in the fridge for at least 2 hours for best results. After 2 hours have passed, turn on the oven to 350 degrees, and start rolling the dough into little balls. I rolled the balls in a cinnamon-sugar mixture (which I highly recommend) and then pressed them down with a fork. Bake the cookies on 350 for about 8-10 minutes according to desired crispiness.
These cookies are soft and fluffy and have a different texture than your typical cookie, which I really enjoyed.
1 cup(s), Gf Flour (or whole wheat/pastry if don’t need GF)
2 Tablespoons, Coconut Flour
3 tbsp(s), Cane Sugar – Direct Fair Trade
1 Tbsp (15g), Ground Flax Seed + 3 tbsp water
0.50 tsp(s), baking soda
0.25 tsp(s), Baking Powder
0.50 tsp(s) cream of tartar
2 tsp(s), Spices – Cinnamon, ground
2 tsp(s), Vanilla extract
0.25 tsp(s), Salt,
3 tbsp, Coconut Oil
1 Tbsp, Agave 5 (or regular agave)
Additional cane sugar + cinnamon for rolling (optional)
Begin by adding the sugar, agave, and melted coconut oil to a bowl and mixing well. Then mix together the flax seed and water together and set aside for a couple minutes. Add the flour, spices, vanilla extract, coconut flour, baking powder & soda, cream of tartar and salt to a bowl. Then add in the flax egg and mix well. You can mix everything using a kitchenmaid mixer or a hand held to mix everything up. After the dough is mixed, wrap it in parchment paper and put it in the fridge for at least 2 hours before baking.
When the cookies are ready for baking, pre heat the oven to 350 degrees. Begin making cookies by rolling the dough into one inch balls, and then roll the dough in a cinnamon-sugar mixture. Then use a fork to flatten the cookies and then pop them in the oven. Bake for 8-11 minutes and then allow to cool before eating.
Servings 12.0/ 1 dozen
Total Fat 4 g
Saturated Fat 3 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 158 mg
Potassium 24 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 5 g