I had plans for a cookie recipe using buckwheat flour, but Susan left me a message asking if I tried adding cocoa to the cinnamon cookie recipe, and I have to admit that I became curious. So I’ve left the buckwheat cookie recipe in draft mode, in favor of posting this cinnamon cocoa cookie.
I recommend you use the best cocoa you can find (and afford) – good cocoa makes a recipe just a bit better. For a variation, I also added chocolate chips to a few of the cookies. I think shaved chocolate would work well too. I debated about adding more cocoa to the cookies but I didn’t want them to taste too bitter. They probably could stand a bit more cocoa though, if you’re game.
In any case, these turned out well so I wanted to share them sooner rather than later.
Cinnamon Cocoa Cookies
Ingredients
- 1/2 cup of honey
- 4 tablespoons of unsalted butter
- 1 teaspoon of cinnamon
- 2 tablespoons of cocoa (unsweetened)
- 1/8 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 2 cups of blanched almond flour
Preparation
- Preheat the oven to 275 degrees F.
- Melt the butter.
- Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
- With a spoon or your fingers, create balls of dough, about
an inch or so 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. - Bake for 15 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 degrees F for another 15 minutes or so; or, after turning off the oven, you can let them sit in their for a while. - Cool and enjoy!
These are amazing! For some reason, the cinnamon/cocao mix never appealed to me, but your recipes are so wonderful and I was looking for something new so I tried them. So glad I did, they are now my favorite!
these are in the oven now! i just bought a bag of honeyville almond flour..i was so excited to bake with it and this seemed like the perfect recipe!
I can’t have almond flour (nuts), can I use buckweat flour or what other flour could I substitute?
I have to say that I love your blog more than I can tell you. I have made so many of your recipes and I love them all. These cookies are my obsession. I add 1/2 cup of sunflower seed butter and put them in the freezer instead of cooking them. I can’t tell you how good they are! Thank you again!
thanks! wow, never thought to do that. Nice change-up to sunflower seed butter.
Amanda – you have two choices: go back to cinnamon cookie recipe and just add chocolate chips, or use this regular almond flour chocolate chip cookie recipe: https://comfybelly.wpengine.com/2009/01/chocolate-chip-cookies.html
>From the looks of these, these remind me of chocolate chip cookies. How would you make a simple chocolate chip version of these?
Hi-just had to tell you I made these last night and so surpringly good-they remind me of snickerdoodles. My BF who is Gluten FULL, loved them. Thanks!
I had the sticky flour problem too and overcame it by refrigerating the dough before making them into balls and pressing them. Dark chocolate cocoa makes these really rich!
Just made these cookies! They are delish and very chocolaty! Using only 1/2 a cup of honey wasn’t enough to keep the flour sticking for me so I ended up using a little bit more. This however gave me the leeway to add more cocoa and chocolate chips. I’ll definitely be making this again!
wHAT NO EGGS AT ALL? i DIDN’T REALIZE YOU COULD BAKE WITHOUT ANY EGGS IN A RECIPE.
Thanks so much. I’m delighted you did this!!
I’m making them right away..
Woah! These look really really good. I’m going to make this tonight. Another great recipe, Erica!