This is a simple recipe for a chewy, buttery, cinnamon cookie. It is a great cookie to have around when a craving for a sweet butter cookie comes up, and the texture is just right.
I was tempted to call it a Snickerdoodle cookie, but it doesn’t have the traditional crunchy cinnamon coating on the outside. Of course you can change that too. If you prefer a bit of a crunch to this cookie, after it is done baking, leave it in the oven at 175 degrees F for about 15 more minutes and then cool. And sprinkle some cinnamon on top before you place the cookies in the oven. Or, try my recipe for Snickerdoodle cookies.
This recipe was inspired by Lucy’s Specific Carbohydrate Diet Cookbook.
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Is it possible to substitute the butter and coconut oil for olive oil?
Hi Ava, I haven’t tried it, but it should work. My only thought is the cookies may not firm up as much or stay together as well.
hi have made many of your recipes and always spot on but is the temp here a typo? Have never made almond flour cookies at such a low temp and after 20 min were still way to undercooked to even flip so I upped to 350 and finished baking – and it is a brand new oven 2 months old so seems accurate – tx
ok replying to my own comment I upped the temp and in time took to comment they almost burned lol! no worries I should have trusted as all your other recipes awesome!
Ha! Glad you figured it out. Yes, this is a soft, slow bake kind of cookie. Just needs to cool 🙂
Hi! My dear friend gave me this recipe years ago and I love it! She taught me to just bake them for 10 minutes at 325, and then crisp at 175 for 15 minutes. They turn out great every time! 🙂
Thanks, Marie! Great to hear.
These were delicious! I have no dietary restrictions (made these for a friend) and usually bake with abandon, but I would I definitely make these again for myself! I used Earth Balance vegan butter and maple syrup. These looked adorable with my cookie stamp. Highly recommend using a cookie stamp on these.
What would you say would be your end thickness after flattening? Mine were still about 1/2 inch thick, and I think I could have gone a bit thinner.
Thank you so much!
Thank you!! I think you can go thinner, maybe to 1/4 inch or roll them in a ball and then flatten them on the baking sheet. Once they cool they’re pretty sturdy 🙂 LOVE the cookie stamp idea!!
I baked these yesterday and they were delicious, I had a little hard time flipping them because they were not holding together that well, but once out of the oven and cooled, they kept their shape.
Today I decided to try the same recipe but instead of all almond flour, I did half almond flour half almond powder. They turned a lot better, easy to flip and crunchier. I believe it can also be done with 2/3 of almond flour and 1/3 of almond powder for the best shape and texture. Thanks.
Glad it worked out! I haven’t had that problem. Maybe pressing the cookie dough together firmly helps. I haven’t heard of almond powder, unless it’s finely ground blanched almonds.
Just made these and couldn’t even wait the 10 minutes to cool before devouring 2. Eating my 3rd one as I type! Buttery and delish! Used cashew flour in place of almond. Definitely will keep this recipe handy and make often! Thanks for another perfect ibd-aid (scd) compliant recipe Erika!
Sorry, Erica
Hi Julz! Thank you so much. Not sure why I missed your comment, but so happy this is working for you!
Hmmm….I wonder what I did wrong. They never firmed up and are so crumbly I can’t even flip them or move them off the tray. Taste is great, though.
Did you use honey? It holds together best with honey.
Hi! I’ve bern doing the SIBO diet for two weeks now. I’m fairly miserable on it since I’m not a big meat eater so I decided to try this out. I have to say that I was pleasantly surprised by how good these are! (I tried pancakes out of almond flour and was fairly disgusted by those so I didn’t have very high hopes for these cookies, no offence) These cookies are so chewy too which is how I like my cookies! I had salted butter so I omitted the salt entirely. My 8 year old daughter is not a fan (thank goodness more for me), but my 10 year old son likes them a lot. I don’t mind sharing with one other person. Thanks. These cookies are the only bright spot in this restricted diet!
Thanks. You haven’t tried my almond flour pancakes yet then. They are delicious, especially with blueberries.
No I haven’t tried your pancakes but I will now!
Thanks for the recipe, Erica! I was recently diagnosed with SIBO and am on the SIBO specific diet, I have the biggest sweet tooth and these cookies are amazing and completely satisfying!
Nice to hear. An old and goody!
Do you think these would freeze well?
Yes! Before you bake, or after will work. Just seal them well.
I never thought to freeze them before baking. Great idea though.
Thanks Erica! Been SCD for a few months now & these biscuits, along with the biscotti, have kept me sane & satisfied! Please, keep the recipes coming!
Thanks! I’ll try 🙂
These cookies were a hit with the whole family, all the way down to the little grandkids! I’ve found a keeper! Thank you!!
So great to hear! They are a keeper 🙂
Thank you Erica! I really appreciate your prompt reply. I realized after the fact that I could have looked at my bag of almond flour for a weight. When you make these cookies do you ever pay attention to the weight? Or just measure?
Very tasty cookies! I just found your web site and I am delighted with all the wonderful work you have done. The cookies are fresh out of the oven and while tasting wonderful they spread out much more than I expected based on the photos of yours. I’m wondering how you measure the almond flour . . . Spoon it, scoop it, pack it? It makes a difference. Is it possible for you to provide a weight for the almond flour? Grams would be lovely but I can work with ounces too. Thank you so much!
I just added the grams, and you can use the weight I give in the post about baking with almond flour to calculate weight when there isn’t a number: 1/2 cup of almond flour = 48 g.
I am on the verge of tears. This the first cookie I’ve had in almost a year of being on SCD. It was DELICIOUS and really tasted like a cookie! Oh, thank you, thank you for wonderful recipes like this! My idea of a good cook and baker has changed drastically since being on this diet–I have so much more respect for someone who can take nontraditional ingredients and make something healthy and yummy. Thank you for being a pioneer! 🙂
Thanks! So good to hear, it’s a different way of life for sure.
Your website is the first resource I go to when I look for any recipes now since becoming paleo.
I made these cookies today, & all my 3 children and husband LOVE them. One question.. if I’d like to reduce the amount of honey but still keep the same consistency, what kind of liquid should I add, please? Thanks for sharing great recipes!
Thanks, Jennifer! I can never tell how a recipe will change until I test it and I haven’t gone lower in sweetener for this one. That said, I think you could go to 1/4 honey and add more cinnamon and still have the same consistency or possibly add some stevia if you use that at all. My snickerdoodle cookie is based on this recipe and uses less butter, so you could try using that recipe and reducing the honey there to 1/4 cup.
Has anyone tried using stevia? Could it be done?
I LOVE this recipe…as someone dealing with SIBO, being able to have a cookie that actually tastes like a cookie is a BIG DEAL. These make me forget all the sweet things I can’t eat. I do prefer to make them with ghee (crispier) and sprinkle with fleur del sel, Yum!
yum, love salt on cookies 🙂
Wowww.. these look so great and simple!
I am going to make them today 🙂
These are so very delicious! I used coconut oil and maple syrup and they are nice and moist and have lots of cinnamon flavor. Definitely a favorite!
These were so delicious, my partner and I ate half the batter. Haha! My only complaint is that the recipe doesn’t make that many cookies. Will definitely be making these again though. Will have to try with coconut oil also! Thanks for this recipe!
This has been one of my favorites for years! How do you think this recipe would work as a sort of crust instead of cookies? I’m on an elimination diet right now (cutting out dairy, wheat/gluten, eggs, sugar, peanuts, soy, chocolate) and dying for sweet treats and was thinking of lining a small baking pan with the cookie dough, baking it, then topping it with fresh strawberries and whipped coconut cream.
great. I think I used the same recipe for a pie crust with pumpkin ice cream. Search on pumpkin ice cream on this site and you’ll pull it up.
Hi Erica, just wanted to say thanks for the recipe – these cookies are so yum 🙂 I halved the recipe (I can’t overdo it right now) and added 1/4 tsp of vanilla but otherwise did everything as you said (I couldn’t turn them over either but it was fine, I also followed your additional baking time). I am on my 4th month of restricted SCD (can barely get past the early stages) and it’s not going great (I have UC) so I will be continuing to explore and figure out what is best for me. In the meantime these cookies are a special treat for someone who has been struggling and depriving herself for way too long 😉 I also have your book and look forward to trying some recipes once I can handle more foods. Wishing you and your son ongoing health and wellness – would love to hear how you have been faring on that front. Take care 🙂
Hi Anile. Thanks for the great message! I hope you find relief soon. My son is doing well and I’ll be posting something quite interesting very soon. Best wishes.
I wonder if I can use almond meal in the recipie? I am trying to add coconut flour and mix it with almond meal. I will find out if it is all successful!
:). thank you for sharing!
I used to make these with almond meal all the time (not with coconut flour though so I can’t speak to that) They turned out very crunchy and very delicious. They ended up being my dog’s favorite biscuit as well as a treat staple for myself.
Hi Jen, thanks for the tip! I’ve never made them with almond meal. I bet they’d be good with some ground almonds too. And as a dog biscuit, well, I’ll need to try that also. Is it too much sweetener for a dog?
In the end, they are nicely browned and crisp. I used butter and honey. They are kind of like a cinnamon-y, delicate oatmeal cookie. I think that is because I used the Bob’s Almond Flour (Meal) that I found at Wegman’s. I guess I will have to bite the bullet and order the stuff from Honeyville that everyone online has been raving about. My daughter has only had Type 1 for about three months and I was a big baker before this. I couldn’t get over the cost. 🙂 It is nice for her to be able to have a cookie at night like her brother that will not spike her blood sugar during the night. Thanks for responding so quickly!
My daughter is Type 1 and we made these tonight. They are baking as we speak. I followed the recipe and was not able to turn them over, they were too mushy. I am hoping that after rotating the trays and the extra time that they will turn out like the others who commented and said they could not flip them.
Our dietician shared this site with us to calculate nutritional information. I usually cut and paste the list of ingredients into the recipe analyzer. http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe
Thanks Jenna. I like that site and refer folks to it as well. Thanks for adding the link. Now for the mushy bit: you can add a bit more almond flour, but I haven’t had these mushy. What did you use for a sweetener and butter/oil?
Thank you for switching the recipe back. I wanted to let you know I did a little experimenting and made these cookies using vanilla and maple syrup. I still add the cinnamon in(next time I am going to experiment with cardamom) in as well. Oh they are so good. They are chewy and just over all yummy. Thank you so much for posting this recipe. Being Paleo it is hard to find a good cookie out there that will satisfy my sweet tooth.
These are quite tasty! I made them this morning to take to a post-Easter egg hunt. I used butter. I cooked them the full amounts listed, including the extra 15 minutes to crisp them up. I think I would cut back a little on the honey, it was a little too sweet for my taste – but still excellent! I think maple syrup woud be very good. Or the suggestion of ginger instead of cinnamon. Thanks for the recipe!
I made these last weekend and they were excellent. I was wondering why you changed the recipe? I followed the new recipe and put them in for 8 minutes and they burned.:(. I will next time I make these put them in for 5 to 6 minutes and see how they do.
oh no – thanks! I’ll test them again. I changed it back to the old temperature until I test it again more thoroughly. Sorry!
I made two batches of gluten-free cookies from two different recipes and yours are by far my favourites!
I didn’t have honey so I used maple syrup instead.
Oh, so good to hear. I’ve wanted to try these with maple syrup!
Should I store these in a air tight container at room temperature or in the fridge?
Either is ok with these, but air tight for sure. Honey is tends to absorb moisture around it which is why cookies baked with honey get soft after a while even if they were crispy when they came out of the oven.
I made these biscuits today and they were amazing. Everybody enjoyed them even the children. I substituted the butter for almond oil to make them dairy free and I used pink Himalayan salt. The texture was perfect. Thank you so much for posting these!
In case anyone else was curious about the nutritional value, here it is based upon using coconut oil instead of butter… butter adds about 15 more cals per cookie.
Nutrition Facts
User Entered Recipe
22 Servings
Amount Per Serving
Calories 70.1
Total Fat 5.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.8 g
Cholesterol 0.0 mg
Sodium 21.5 mg
Potassium 66.8 mg
Total Carbohydrate 5.8 g
Dietary Fiber 1.2 g
Sugars 4.2 g
Protein 1.9 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.7 %
Vitamin C 0.2 %
Vitamin D 0.0 %
Vitamin E 11.3 %
Calcium 2.6 %
Copper 4.9 %
Folate 0.7 %
Iron 2.8 %
Magnesium 6.0 %
Manganese 13.7 %
Niacin 1.7 %
Pantothenic Acid 0.3 %
Phosphorus 4.1 %
Riboflavin 4.2 %
Selenium 0.6 %
🙂 How did you calculate it?
These are amazing! I made them with blanched almond flour and almond meal, and they came out terrific both times. I added vanilla extract and some extra cinnamon. Thanks for sharing this great recipe, finally a crunchy scd cookie.
I did the math..and these babies (if making around 20-22 cookies) are about 100 calories each 🙂
Could I sub sunflower nut butter instead of almond flour? I am sensitive to all nuts.
Made these tonight and they are very yummy. I did not flip them over because they were a little gooey and wanted to stick to my spatula. I only baked for an additional 10 minutes and they are a wonderful, chewy cookie…just like I love. 🙂
For those wanting nutritional info, I made 24 cookies and each cookie has 85 calories, 6g carb / 1g fiber / 7g fat / 2g protein.
Thank you!
Thanks for adding the nutritional info! How did you determine this? Just curious 🙂
Just made these for the first time…they are delicious! Thank you!
These are SO good, thank you! And I love the simplicity of this recipe — just throw everything in the bowl :-).
Thanks Heather – I’m all about easy. By the way, I’m sitting here happily listening to the music from your website!
almond flour is so expensive… is there a substitue that is a little cheaper like almond meal or cocnut flour?
I know. Coconut flour does not behave like almond flour in a recipe unfortunately, but almond meal might work. It will be a bit grainier, but will bake correctly. Let us know if you try it.
Is there anything I could use instead of almond flour or meal? I am allergic to almonds. Thanks!
Yes, you can use cashew flour or another nut such as pecan flour (which will make darker cookies).
These look so yummy!
Do you think these could be made with coconut flour instead of almond flour? I don’t have any almond flour on hand, but am dying to try my coconut flour with this recipe!
I made these today using Susan’s (above) alterations, very very good! These were a big hit with my five year old.
Susan has a hit! Good to hear.
Okay. Latest incarnation is take out the cinnamon, replace with vanilla, then sprinkle cinnamon on the top before baking. My son swears it’s his long lost love, the crunchy snickerdoodle.
Great variation! I definitely equate these with snickerdoodles.
Thanks. Your website is an invaluable resource and really saw me through my transition into the daunting world of SCD. I make so many good things for my son now, he never looks back. You´ve been instrumental in that.
Thanks Susan. Glad it’s helping 🙂
I took out the cinnamon and substituted vanilla, then when the cookies came out of the oven I melted a single 62% cocao chip on each one to frost. A big hit with my extremely picky son.
I love this as a basic recipe because it has that wonderful crunch that´s so hard to get with almond flour recipes and it´s easy to change it up.
Yum. Great change-up!
Thank you! 🙂
I’m going to make these tomorrow. They look delicious! Question: In Germany, hazelnut flour is just as accessible as almond flour. It costs very little. I’m wondering if I could make these with hazelnut flour? Or any of the recipes, for that matter! Does hazelnut have the kind of nutritional value as the almond? Thank you! 🙂
Yes, hazelnut flour is fine as a sub. As long as it is blanched like the blanched almond flour (so the skins are removed and it is finely ground).
Tracy – thanks for sharing your results!
Erica,
I played around with this recipe too, as far as sweetener goes, and came out with something yummy I can eat! I use 2 1/4 cups almond flour instead of 2 cups, and 1/3 cup vegetable glycerin and 10 drops liquid Stevia instead of honey.
It sure is nice to have a few desserts that cure my cravings!
Hi Joslyn – that plate is part of a set – I don’t know if it’s sold anymore, but it was a gift. You might be able to find it on ebay – it’s in a Peter Rabbit set (originally from England). Good luck!
I’m baking these right now, smells great…
my real question is, where did you get that adorable plate?!?
Very yummy cookies! I did add a little vanilla. I’ll have to try the coconut oil too sometime…Thanks for such a wonderful blog!
Hi Michelle. I don’t have exact values, but you can get an idea at this site: http://nutritiondata.self.com/
I made them exactly like the recipe…only I did not turn them over. They came out yummy! My daughter kept asking for another after another. Do anyone have the nutritional value on these?
Arlynn, I guess you could try egg. Yes, the honey is holding it together, as you said. Let us know if you try it.
I love this recipe. My son has Type 1 diabetes, so I substituted the honey for Splenda. The only challenge I had was that the cookies were so delicate they fell apart quite easily. Do you think the honey acts as a binder? Should I try using an egg along with it since I am leaving the honey out?
Have you tried using agave instead of honey? That is supposed to be okay for diabetics since it doesn’t spike the blood sugar the way honey does.
Actually, agave isn’t much better for diabetics. Try using coconut nectar. It is a low glycemic. Search for it on amazon.com.
Also known as palm sugar. I’ve used it in a few cake and cookie recipes on the site – it works quite well, but remember there’s less moisture.
Actually, coconut nectar is not coconut palm sugar – two different sweeteners – but coconut nectar is a liquid, not granular like the palm sugar.
woops – you’re right.
Sara – yes, regular salt will work (I just like to encourage folks to use sea salt because is has more minerals in it – the minimally processed kind anyway).
And, yes, if you’re using salted butter, you will want to adjust the amount of salt to add. How much to remove is tricky. If it’s a small amount of salt called for in the recipe, I would just do as you say – remove the salt all together.
When your recipes call for sea salt, will regular salt work? I also have salted butter on hand…if I used that & no added salt do you think that would work too?? Love your site!! Just got my almond flour recently & dying to try it!!
Thank YOU!
Sarah – this one as well: https://comfybelly.wpengine.com/2009/11/pumpkin-pie.html
Hi Sarah – there are a couple of pie crust recipes, all basically the same. I’ve personally used coconut oil with this one: https://comfybelly.wpengine.com/2008/12/apple-pie.html
And this one: https://comfybelly.wpengine.com/2008/12/lemon-freeze.html
I was so happy to find this recipe but even more excited to find that someone used coconut oil instead of butter, I eat a strict paleo diet, and I miss, MISS cookies! Erica, do you think coconut oil can be substituted all your dessert recipes for butter? I saw you wrote that its great in pie crusts, Where is that recipe??
Thanks, I will. The cocoa’s a nod to his brother..
Susan, good news. I haven’t tried cocoa yet. Great idea. If/when I do, I’ll post it. Let us know if you try it. (Just fyi – Cocoa isn’t SCD legal if you’re following SCD).
These were a hit with my twins. My son with Crohn’s craves the crunch missing in most foods on his new SCD diet. So these were a delight to him..Have you ever made them with cocoa? If so how much do you use??
these are sooo delicious! I just started the SCD diet recenlty and these have helped me stay sane as I have a very powerful sweet tooth. I’ve made them three times in the past week! I’ve also been huge on the breakfast sausages, the fennel taste seems to stay on my lips all day, it’s lovely.
My pleasure, Angie. Yeah, it does make a different – almond flour vs almond meal.
thank you so much for the Cinnamon cookie recipe. I have been trying to re-create the cookies I order from Digestive Wellness. These are pretty similar. I think the big difference was using the blanched almond flour rather than almond meal.
Char, hmmm. Not sure. Check your measurements. I’ve never had these come out soggy.
I had a little trouble turning them over without them falling apart. Thoughts on what I’m doing wrong? Great flavor!
oh, yes, I use unsalted butter. Maybe that was it. Thanks! I’ll edit the ingredients. Sorry, if that was the cause!
Thanks Erica, should I have used unsalted butter?
Wendy, very strange. I’ve never encountered too salty here. Make sure the measurements are accurate for the salt and baking soda. Not sure what else could change it to be salty.
I have just made the cookies and followed the recipe to a T, however mine have come out so salty that they are inedible. Any ideas?
Denise, great idea. I have to try these with coconut oil. I just starting baking with it recently. It makes great pie crusts as well. Thanks for the suggestion!
These cookies were so good! I used coconut oil instead of butter and they turned out really, really good. My kids and friends liked them too. Thanks for the recipe!
Thanks Erica! By the way, these cookies were fantastic.
Hi Gina,
Thanks for the recipe kudos!
There are some good books out there as well as some good websites (I try to link to them when it works with a recipe). Also, take a look at my Amazon favorites store to see the books I have purchased (not necessarily to buy, but just to know about for future reference). My favorites are the Grain-free books by two Canadian women.
I’m making these cookies right now. I recently started the SCD and bought a cookbook to help me figure out things to make, but I think your blog has better recipes and tips than the book! I can’t wait to try more.
Oh, there are so many baked goods that are not out – but I’ll let you explore.
Best wishes!
All of your recipes look so great! I was recently diagnosed with diabetes and have been restricting carbohydrates significantly, meaning all baked goods are pretty much out … or so I thought till I saw your blog.
I’m definitely going to be trying these cookies and some of your other recipes with almond meal. I’ll check back in later with the results!
Great idea – I’ll try that with my next batch.
BTW, I love your blog. Thanks for stopping by:)
sounds delicious, we like to make ours with ginger. x x x