• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration {grain free, gluten free}

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
  • About
    • Erica
    • Contact
  • Sign In
    • Sign up
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram

Cinnamon Cookie

June 18, 2009 by Erica 125 Comments

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 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.

Print Recipe Pin Recipe
4.91 from 10 votes

Cinnamon Cookie

You can make these dairy free by using coconut oil in place of butter. Make them plant-based by using maple syrup instead of honey.
These cookies make a great ice cream sandwich!
Store them in a sealed container for a few days, or in the refrigerator for a few weeks. You can also freeze them.
Servings: 22 cookies
Calories: 92kcal

Ingredients

  • 2 cups blanched almond flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon plus extra to sprinkle on top, optional
  • 1/3 cup honey or maple syrup
  • 1/4 cup unsalted butter, melted or coconut oil, melted
US Customary - Metric

Instructions

  • Preheat the oven to 275°F/135°C.
  • Combine the melted butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
  • With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
  • Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
  • Bake for 15 to 20 minutes.
  • Turn the cookies over and lower the temperature of the oven to 175 degrees F.
  • Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175°F for another 15 minutes or so).
  • Cool for 10 minutes or so and enjoy!

Nutrition

Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Calcium: 23mg | Iron: 1mg
Share553
Pin2K

Filed Under: Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Easy Barbeque (BBQ) Chicken
Next Post: Decadent Chocolate Coconut Ice Cream »

Reader Interactions

Comments

  1. krista

    February 26, 2022 at 7:41 am

    5 stars
    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

    Reply
    • krista

      February 26, 2022 at 7:55 am

      5 stars
      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!

      Reply
      • Erica

        February 26, 2022 at 8:19 am

        Ha! Glad you figured it out. Yes, this is a soft, slow bake kind of cookie. Just needs to cool 🙂

        Reply
    • Marie

      January 18, 2023 at 4:31 pm

      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! 🙂

      Reply
      • Erica

        January 18, 2023 at 7:55 pm

        Thanks, Marie! Great to hear.

        Reply
  2. Deborah F.

    December 17, 2021 at 11:33 am

    5 stars
    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!

    Reply
    • Erica

      December 17, 2021 at 12:58 pm

      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!!

      Reply
  3. Fernanda

    October 27, 2021 at 7:01 am

    5 stars
    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.

    Reply
    • Erica

      October 27, 2021 at 2:32 pm

      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.

      Reply
  4. Julz

    July 1, 2021 at 12:22 pm

    5 stars
    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!

    Reply
    • Julz

      July 1, 2021 at 5:20 pm

      Sorry, Erica

      Reply
    • Erica

      October 11, 2021 at 7:57 am

      Hi Julz! Thank you so much. Not sure why I missed your comment, but so happy this is working for you!

      Reply
  5. Jamie Matalka

    May 19, 2020 at 12:17 pm

    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.

    Reply
    • Erica

      May 19, 2020 at 3:56 pm

      Did you use honey? It holds together best with honey.

      Reply
  6. Sarah

    June 3, 2019 at 5:16 pm

    5 stars
    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!

    Reply
    • Erica

      June 3, 2019 at 10:56 pm

      Thanks. You haven’t tried my almond flour pancakes yet then. They are delicious, especially with blueberries.

      Reply
      • Sarah

        June 4, 2019 at 7:05 am

        No I haven’t tried your pancakes but I will now!

        Reply
  7. Marie J.

    October 23, 2018 at 8:04 pm

    5 stars
    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!

    Reply
    • Erica

      October 23, 2018 at 8:12 pm

      Nice to hear. An old and goody!

      Reply
    • Sarah Neumann

      September 13, 2019 at 4:31 am

      Do you think these would freeze well?

      Reply
      • Erica

        September 13, 2019 at 6:18 pm

        Yes! Before you bake, or after will work. Just seal them well.

        Reply
        • Lacey

          January 15, 2022 at 8:14 am

          I never thought to freeze them before baking. Great idea though.

          Reply
  8. Russ Jackson

    March 11, 2017 at 12:53 pm

    5 stars
    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!

    Reply
    • Erica

      March 11, 2017 at 3:02 pm

      Thanks! I’ll try 🙂

      Reply
  9. Jean

    February 11, 2017 at 6:39 pm

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

    Reply
    • Erica

      February 11, 2017 at 7:46 pm

      So great to hear! They are a keeper 🙂

      Reply
  10. Bonni

    April 10, 2016 at 12:28 pm

    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?

    Reply
  11. Bonni

    April 9, 2016 at 4:19 pm

    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!

    Reply
    • Erica

      April 9, 2016 at 8:49 pm

      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.

      Reply
  12. Mandy

    January 24, 2016 at 2:54 pm

    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! 🙂

    Reply
    • Erica

      January 26, 2016 at 8:27 am

      Thanks! So good to hear, it’s a different way of life for sure.

      Reply
  13. Jennifer

    March 27, 2014 at 5:02 pm

    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!

    Reply
    • Erica

      March 27, 2014 at 6:25 pm

      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.

      Reply
  14. Kourtney

    March 16, 2014 at 10:16 am

    Has anyone tried using stevia? Could it be done?

    Reply
  15. Andrea

    February 17, 2014 at 10:17 am

    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!

    Reply
    • Erica

      February 17, 2014 at 10:46 am

      yum, love salt on cookies 🙂

      Reply
  16. Hadia

    January 14, 2014 at 1:12 am

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

    Reply
  17. Kristina

    December 15, 2013 at 7:11 pm

    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!

    Reply
  18. SB

    November 9, 2013 at 5:05 pm

    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!

    Reply
  19. janine

    August 11, 2013 at 4:24 pm

    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.

    Reply
    • Erica

      August 12, 2013 at 10:10 pm

      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.

      Reply
  20. Anile | Girlfriday

    July 12, 2013 at 11:55 am

    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 🙂

    Reply
    • Erica

      July 13, 2013 at 7:16 am

      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.

      Reply
  21. Mariah

    May 30, 2013 at 6:31 pm

    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!

    Reply
    • Jen

      November 27, 2022 at 5:30 pm

      4 stars
      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.

      Reply
      • Erica

        November 28, 2022 at 7:51 am

        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?

        Reply
  22. Jenna

    April 28, 2013 at 5:22 pm

    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!

    Reply
  23. Jenna

    April 28, 2013 at 4:49 pm

    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

    Reply
    • Erica

      April 28, 2013 at 5:02 pm

      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?

      Reply
  24. Christina

    April 7, 2013 at 8:17 pm

    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.

    Reply
  25. Michelle

    April 7, 2013 at 10:31 am

    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!

    Reply
  26. Christina

    March 17, 2013 at 11:34 am

    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.

    Reply
    • Erica

      March 17, 2013 at 2:25 pm

      oh no – thanks! I’ll test them again. I changed it back to the old temperature until I test it again more thoroughly. Sorry!

      Reply
  27. Ju

    January 28, 2013 at 1:42 pm

    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.

    Reply
    • Erica

      January 28, 2013 at 2:53 pm

      Oh, so good to hear. I’ve wanted to try these with maple syrup!

      Reply
  28. amanda

    November 27, 2012 at 10:42 pm

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

    Reply
    • Erica

      November 28, 2012 at 12:03 am

      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.

      Reply
  29. Noon

    October 7, 2012 at 1:53 pm

    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!

    Reply
  30. Erin

    August 13, 2012 at 4:59 pm

    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 %

    Reply
    • Erica

      August 15, 2012 at 9:16 pm

      🙂 How did you calculate it?

      Reply
  31. Debbie

    June 9, 2012 at 11:41 am

    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.

    Reply
  32. Vicky

    April 28, 2012 at 7:19 pm

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

    Reply
  33. Kylie

    February 7, 2012 at 9:08 pm

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

    Reply
  34. Patti

    December 2, 2011 at 8:17 pm

    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!

    Reply
    • Erica

      December 3, 2011 at 9:00 am

      Thanks for adding the nutritional info! How did you determine this? Just curious 🙂

      Reply
  35. Jamie S

    September 21, 2011 at 11:04 am

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

    Reply
  36. Heather

    April 25, 2011 at 3:18 pm

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

    Reply
    • Erica

      April 25, 2011 at 3:51 pm

      Thanks Heather – I’m all about easy. By the way, I’m sitting here happily listening to the music from your website!

      Reply
  37. lindsay

    March 27, 2011 at 6:11 am

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

    Reply
    • Erica

      March 27, 2011 at 11:19 am

      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.

      Reply
      • Jen

        December 19, 2018 at 5:46 pm

        Is there anything I could use instead of almond flour or meal? I am allergic to almonds. Thanks!

        Reply
        • Erica

          December 19, 2018 at 11:46 pm

          Yes, you can use cashew flour or another nut such as pecan flour (which will make darker cookies).

          Reply
  38. Jess

    March 13, 2011 at 7:54 pm

    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!

    Reply
  39. Tracee

    March 6, 2011 at 6:54 pm

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

    Reply
    • Erica

      March 6, 2011 at 7:16 pm

      Susan has a hit! Good to hear.

      Reply
  40. Susan

    February 23, 2011 at 7:47 pm

    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.

    Reply
    • Erica

      February 23, 2011 at 9:15 pm

      Great variation! I definitely equate these with snickerdoodles.

      Reply
  41. Susan

    January 11, 2011 at 11:51 pm

    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.

    Reply
    • Erica

      January 13, 2011 at 8:33 pm

      Thanks Susan. Glad it’s helping 🙂

      Reply
  42. Susan

    January 11, 2011 at 5:21 pm

    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.

    Reply
    • Erica

      January 11, 2011 at 9:04 pm

      Yum. Great change-up!

      Reply
  43. Megan Lieder

    December 8, 2010 at 11:44 pm

    Thank you! 🙂

    Reply
  44. Megan Lieder

    December 8, 2010 at 11:44 am

    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! 🙂

    Reply
    • Erica

      December 8, 2010 at 10:30 pm

      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).

      Reply
  45. Erica

    October 7, 2010 at 8:04 pm

    Tracy – thanks for sharing your results!

    Reply
  46. Tracy Milstead

    October 7, 2010 at 12:51 pm

    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!

    Reply
  47. Erica

    September 26, 2010 at 7:51 am

    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!

    Reply
  48. Joslyn

    September 25, 2010 at 6:58 pm

    I’m baking these right now, smells great…

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

    Reply
  49. Shalonne

    September 21, 2010 at 1:44 pm

    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!

    Reply
  50. Erica

    September 8, 2010 at 10:33 am

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

    Reply
  51. Michelle

    September 8, 2010 at 6:32 am

    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?

    Reply
  52. Erica

    August 23, 2010 at 11:44 pm

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

    Reply
  53. Arlynn

    August 23, 2010 at 1:52 pm

    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?

    Reply
    • Deborah Kelly

      January 2, 2011 at 1:06 pm

      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.

      Reply
      • PCJAE

        December 16, 2011 at 3:30 pm

        Actually, agave isn’t much better for diabetics. Try using coconut nectar. It is a low glycemic. Search for it on amazon.com.

        Reply
        • Erica

          December 16, 2011 at 3:36 pm

          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.

          Reply
          • Becky D

            December 16, 2011 at 8:42 pm

            Actually, coconut nectar is not coconut palm sugar – two different sweeteners – but coconut nectar is a liquid, not granular like the palm sugar.

            Reply
            • Erica

              December 16, 2011 at 9:20 pm

              woops – you’re right.

              Reply
  54. Erica

    August 2, 2010 at 10:36 am

    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.

    Reply
  55. Sara

    August 1, 2010 at 2:49 pm

    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!!

    Reply
  56. Sarah

    July 16, 2010 at 6:55 am

    Thank YOU!

    Reply
  57. Erica

    July 13, 2010 at 7:59 pm

    Sarah – this one as well: https://comfybelly.wpengine.com/2009/11/pumpkin-pie.html

    Reply
  58. Erica

    July 13, 2010 at 7:56 pm

    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

    Reply
  59. Sarah

    July 13, 2010 at 2:47 pm

    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??

    Reply
  60. Susan

    March 3, 2010 at 9:18 am

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

    Reply
  61. Erica

    March 2, 2010 at 11:23 am

    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).

    Reply
  62. Susan Moffitt

    March 1, 2010 at 12:15 pm

    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??

    Reply
  63. janine

    February 18, 2010 at 10:53 am

    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.

    Reply
  64. Erica

    January 13, 2010 at 9:14 pm

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

    Reply
  65. Angie Estrada

    January 13, 2010 at 10:09 am

    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.

    Reply
  66. Erica

    December 24, 2009 at 6:44 pm

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

    Reply
  67. Char

    December 24, 2009 at 5:58 pm

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

    Reply
  68. Erica

    October 27, 2009 at 6:07 am

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

    Reply
  69. Wendy

    October 26, 2009 at 9:57 pm

    Thanks Erica, should I have used unsalted butter?

    Reply
  70. Erica

    October 26, 2009 at 9:51 pm

    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.

    Reply
  71. Wendy

    October 26, 2009 at 9:01 pm

    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?

    Reply
  72. Erica

    October 16, 2009 at 11:47 pm

    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!

    Reply
  73. Denise

    October 16, 2009 at 10:15 am

    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!

    Reply
  74. Gina

    September 20, 2009 at 6:49 pm

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

    Reply
  75. Erica

    September 12, 2009 at 10:11 am

    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.

    Reply
  76. Gina

    September 11, 2009 at 4:20 pm

    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.

    Reply
  77. Erica

    August 27, 2009 at 10:08 pm

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

    Reply
  78. rachel

    August 26, 2009 at 11:37 pm

    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!

    Reply
  79. Erica

    June 22, 2009 at 9:01 am

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

    Reply
  80. naomi

    June 21, 2009 at 12:09 pm

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

    Reply

Leave a Reply to lindsay Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

       

Stay in touch!

My free newsletter includes recipes, updates, and tips.

Popular now

  • Fluffy Pancakes {almond & coconut flour}
  • Banana Bread {almond & coconut flour}
  • About Erica
  • Cinnamon Bun Muffins {coconut flour}
  • Morning Glory Muffins {coconut flour}
  • Chicken Carnitas {slow cook}
  • Blackened Chicken
  • Cinnamon Bun Muffins {almond flour}
  • Valencia Orange Cake {grain free}
  • Blondies {almond butter}
  • Almond Flour Waffles
  • What is the Specific Carbohydrate Diet {SCD}?
  • Banana Bread {coconut flour}
  • Cinnamon Cookie
  • Vanilla Donuts {coconut flour}
  • Gingerbread Cookies {almond flour}

Get all the recipes

Subscribe to new recipes image

Recent comments

  • Erica on Mint Avocado Pudding:

    Thanks, Jennifer!!
    Posted Mar 19, 2023

  • Jennifer Becker on Mint Avocado Pudding:

    I really like this recipe and it was perfect for St. Patrick’s Day dessert! The texture is so smooth. It…
    Posted Mar 19, 2023

  • Lindsey on Banana Blueberry Muffins:

    Thanks so much!
    Posted Mar 16, 2023

  • Erica on Banana Blueberry Muffins:

    Hi Lindsey, yes, absolutely!
    Posted Mar 16, 2023

  • Lindsey on Banana Blueberry Muffins:

    Is it possible to omit the walnuts and the recipe still be OK?
    Posted Mar 16, 2023

  • Erica on Chicken Pot Pie:

    Hi Kay, the link to the biscuit is in the recipe.
    Posted Mar 14, 2023

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Mint Avocado Pudding
No Bake Cheesecake & Berry Compote
Roasted Pesto Pasta Primavara

Copyright © 2023 Comfy Belly | Erica Kerwien. All rights reserved.