Cinnamon Sugar Cookies – perfectly chewy, sweet, and packed with warm cinnamon. Only 6 ingredients and 15 minutes needed to make these quick and easy, gluten free cookies! What are you waiting for?

These Cinnamon Sugar Cookies are my perfect cookie. A little crispy bite on the outside, dense and chewy on the inside, just sweet enough with a little bit of spice…so yum! And with only 6 ingredients and 15 minutes, they’re sure to be your favorite cookie too!

Another reason these are better than traditional snickerdoodles, is that they are secretly healthy. Well, ok, it isn’t exactly health food, but they are certainly healthier than standard cookies.

These amazing cookies contain no oil, no butter, no dairy, no eggs, no gluten, and no refined sugar! That’s right! Sugar cookies with no refined sugar…or granulated sugar of any kind! But, trust me, they are every bit as mouthwatering!

Cinnamon Sugar Cookies (Gluten Free, Dairy Free) Recipe 

These Cinnamon Sugar Cookies are perfectly chewy, sweet, and packed with warm cinnamon. With only 6 ingredients and 15 minutes, you can be enjoying these quick and easy cookies in record time!


  • 2 1/2 cups almond flour (scoop and level off)
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup raw creamy almond butter (I like Trader Joe's brand; it's nice and runny)
  • 3/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.
  3. In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract.
  4. Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
  5. Using your hands, roll the dough, about 1 tbsp at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.
  6. Bake for 8-10 minutes, until they are starting to firm up on the outside.
  7. Let cool on the baking sheet for a few minutes before transferring the cookies too a wire rack to continue cooling completely.



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