• Cinnamon Cookie

    Cinnamon Cookie

    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 sugar 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.

    I haven’t tried it yet, but I suspect this recipe will work well with sugar or maple syrup as a sweetener instead of honey. I may try this with my next batch.

    This recipe makes about 20 cookies, and I recommend storing them in a sealed container. It was inspired by a recipe in Lucy’s Specific Carbohydrate Diet Cookbook.

    Tip These cookies make a great ice cream sandwich.

    Posted in Desserts, Egg-Free, Gluten-Free, Lactose-Free, Paleo, SCD, Vegetarian  |  99 Comments

    99 Responses to Cinnamon Cookie

    1. naomi says:

      sounds delicious, we like to make ours with ginger. x x x

    2. Erica says:

      Great idea – I’ll try that with my next batch.
      BTW, I love your blog. Thanks for stopping by:)

    3. rachel says:

      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!

    4. Erica says:

      Oh, there are so many baked goods that are not out – but I’ll let you explore.
      Best wishes!

    5. Gina says:

      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.

    6. Erica says:

      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.

    7. Gina says:

      Thanks Erica! By the way, these cookies were fantastic.

    8. Denise says:

      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!

    9. Erica says:

      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!

    10. Wendy says:

      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?

    11. Erica says:

      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.

    12. Wendy says:

      Thanks Erica, should I have used unsalted butter?

    13. Erica says:

      oh, yes, I use unsalted butter. Maybe that was it. Thanks! I’ll edit the ingredients. Sorry, if that was the cause!

    14. Char says:

      I had a little trouble turning them over without them falling apart. Thoughts on what I’m doing wrong? Great flavor!

    15. Erica says:

      Char, hmmm. Not sure. Check your measurements. I’ve never had these come out soggy.

    16. Angie Estrada says:

      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.

    17. Erica says:

      My pleasure, Angie. Yeah, it does make a different – almond flour vs almond meal.

    18. janine says:

      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.

    19. Susan Moffitt says:

      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??

    20. Erica says:

      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).

    21. Susan says:

      Thanks, I will. The cocoa’s a nod to his brother..

    22. Sarah says:

      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??

    23. Erica says:

      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.com/2008/12/apple-pie.html
      And this one: https://comfybelly.com/2008/12/lemon-freeze.html

    24. Sarah says:

      Thank YOU!

    25. Sara says:

      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!!

    26. Erica says:

      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.

    27. Arlynn says:

      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?

    28. Erica says:

      Arlynn, I guess you could try egg. Yes, the honey is holding it together, as you said. Let us know if you try it.

    29. Michelle says:

      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?

    30. Erica says:

      Hi Michelle. I don’t have exact values, but you can get an idea at this site: http://nutritiondata.self.com/

    31. Shalonne says:

      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!

    32. Joslyn says:

      I’m baking these right now, smells great…

      my real question is, where did you get that adorable plate?!?

    33. Erica says:

      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!

    34. 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!

    35. Erica says:

      Tracy – thanks for sharing your results!

    36. Megan Lieder says:

      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! 🙂

      • Erica says:

        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).

    37. Megan Lieder says:

      Thank you! 🙂

    38. Susan says:

      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.

    39. Susan says:

      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.

    40. Susan says:

      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.

    41. Tracee says:

      I made these today using Susan’s (above) alterations, very very good! These were a big hit with my five year old.

    42. Jess says:

      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!

    43. lindsay says:

      almond flour is so expensive… is there a substitue that is a little cheaper like almond meal or cocnut flour?

      • Erica says:

        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.

    44. Heather says:

      These are SO good, thank you! And I love the simplicity of this recipe — just throw everything in the bowl :-).

    45. Jamie S says:

      Just made these for the first time…they are delicious! Thank you!

    46. Patti says:

      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!

    47. Kylie says:

      Could I sub sunflower nut butter instead of almond flour? I am sensitive to all nuts.

    48. Vicky says:

      I did the math..and these babies (if making around 20-22 cookies) are about 100 calories each 🙂

    49. Debbie says:

      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.

    50. Erin says:

      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 %

    51. Noon says:

      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!

    52. amanda says:

      Should I store these in a air tight container at room temperature or in the fridge?

      • Erica says:

        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.

    53. Ju says:

      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.

    54. Christina says:

      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.

    55. Michelle says:

      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!

    56. Christina says:

      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.

    57. Jenna says:

      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

      • Erica says:

        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?

    58. Jenna says:

      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!

    59. Mariah says:

      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!

    60. 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 🙂

      • Erica says:

        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.

    61. janine says:

      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.

      • Erica says:

        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.

    62. SB says:

      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!

    63. Kristina says:

      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!

    64. Hadia says:

      Wowww.. these look so great and simple!
      I am going to make them today 🙂

    65. Andrea says:

      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!

    66. Kourtney says:

      Has anyone tried using stevia? Could it be done?

    67. Jennifer says:

      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!

      • Erica says:

        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.

    68. Mandy says:

      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! 🙂

    69. Bonni says:

      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!

      • Erica says:

        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.

    70. Bonni says:

      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?

    71. Jean says:

      These cookies were a hit with the whole family, all the way down to the little grandkids! I’ve found a keeper! Thank you!!

    72. Russ Jackson says:

      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!

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
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    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
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    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
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        6  400  200
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