If you’ve used my recipes or browsed my site, you may have come across this cinnamon cookie recipe. Using a similar ratio of ingredients and a slightly different baking time and temperature it magically transforms into a Snickerdoodle cookie—a crunchy, chewy butter cookie rolled in cinnamon and sugar.
I successfully tested this recipe with honey and maple syrup as the cookie sweetener. The maple syrup/butter batter is a bit wetter than the batter with coconut oil and honey or maple syrup, but both bake the same. I do have a preference for the cookie sweetened with maple syrup, but it’s just my taste buds talking.
For the cinnamon coating I ditched the refined granulated sugar and tested maple sugar and coconut palm sugar, and found no discerable difference in texture or flavor. Maple sugar is more expensive than the coconut palm sugar, if that’s a consideration. If you don’t or can’t eat either of these granulated sugars, just leave it out and lightly dust the cookies in ground cinnamon.
This cookie recipe is egg free, and while I know some of you may be tempted to toss an egg in there when you think the dough seems to crumble before your eyes, keep the faith and press the dough together. The honey and fat will keep things together, and rolling it into small balls will secure the flour granules as well.
This recipe was inspired by
Snickerdoodles {using almond flour}
If you can’t or don’t eat maple sugar or other granulated sweetener, leave it out and use a bit of cinnamon to lightly dust the cookie (thanks Susan!). If the dough is too soft to form balls, place it in the freezer for 10 minutes or so before shaping it into balls.Ingredients
- 2 cups (≈ 8 ounces) blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter or coconut oil (softened)
- 1/3 cup of honey or maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon maple sugar or coconut palm sugar (or other unrefined granulated sugar, such as muscovado)
Method
- Preheat your oven to 350°F/175°C.
- Whisk the flour, baking soda, and salt in a bowl.
- In a separate bowl, cream the butter and honey.
- Combine the dry and wet ingredients and blend well.
- If the batter is a bit soft to handle, place it in the freezer for 10 minutes.
- Prepare baking sheets with a non-stick surface, Silpat mat, or parchment paper.
- Blend the ground cinnamon and maple sugar in a shallow bowl or plate.
- Using the palms of your hands, roll a tablespoon or so of dough into a ball.
- Roll the dough ball in the cinnamon mixture to fully coat the outside.
- Place the dough ball on the cookie sheet, space about an inch or so apart, and flatten with the underside of a jar or glass.
- Repeat until you have about 16 cookies.
- Bake the cookies for 8 to 10 minutes.
- Cool for at least 10 minutes.
Makes about 24 cookies
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Can I use Earth Balance in place of the unsalted butter? Thanks!
I don’t see why not but I haven’t tried it.
I love all of your recipes. Can’t wait to try this one–my kids love your cinnamon cookie recipe already
Thanks! Yes, I will leave that one to rest
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Exactly what I was looking for! I really wanted snickerdoodles, but only had almond flour on hand. Thanks!
Great! You’re set. This recipe actually has fewer ingredients than the traditional Snickerdoodle.
Could I use coconut flour instead of almond flour?
The ratio of ingredients would be way different, so unfortunately no.
I have a version of these yummy cookies too! Cinnamon + almonds = a great combination. I made them for a gluten-free friend, but ended up eating far more than I expected to (I’m not a big sweets person, so that’s a good sign I think). Here’s my version: http://cowenparkkitchen.com/almond-snickerdoodles/
I made these this morning. I do not think they will last through the day! My daughter said they were so good they could pass as cinnamon roll cookies! Yep! I think these passed the test! Thank you for such a great recipe!
How funny. Darn, I could have named them cinnamon roll cookies
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Any chance that stevia could be used? I am on a mostly sugar free diet.
Looks GREAT!
Most probably, with enough liquid to compensate for the honey’s liquid.
I’m eating a slightly warm one as I type this! My hubby and I both loved these. Mine were a little too runny to roll, so I chilled the dough for 30 minutes in the fridge. I probably could have chilled them a little longer because they spread quite a bit, but they still taste great!
Good to know. I haven’t had my batters runny, but the maple syrup/melted butter can be much softer. Yes, chilling is a great idea if the batter is runny.
Without the sugar to add to the mix, just rolling it in cinnamon is a bit overwhelming to the flavor, I found. I think I’d just dust one side of the pressed cookie next time.
Thanks Susan! I can see it being too much if you cover the entire surface. I’ll add that to the notes.
Going to make these tomorrow. Can’t wait to have a snickerdoodle again. I bought your cookbook too. That should be here Monday!
Thanks! Hope you like both
This is a 4-5g CHO cookie–WOOT! I am making these immediately—perfect on a rainy day with a to-do list that fills me with dread. Thank you. I am glad Ann sent me here.
Hi! Say hello to Ann for me!
vanilla in with the butter and sugar, right?
i have them in the oven. they’re smelling superfine.
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they ate all 27 cookies yesterday. i am making more now. i promise i won’t leave a comment every time i make them.
i’m kind of excited.
good news. I love comments