I have a simple gluten free cookie recipe for you. They are a big hit in my family and are delicious.
I even brought these to my parents’ house and my dad actually liked them. My dad is a gluten loving man who usually has disdain for anything with the words gluten free on them. So I can guarantee that you will like them too.
Paleo Cookies Coconut Flour
In case you did not know, anything that is paleo is also gluten free. I spent a few years after my celiac diagnosis not knowing this, so I want to spread the news. Coconut flour is an example of a gluten free and paleo approved flour ;).
I have found personally that I feel fuller eating paleo. This makes sense to me because the meals are nutrient-dense so I should feel full after a meal. If I compare this to a meal filled with convenience food, which tastes good, but are empty calories this makes sense.
Many of the types of foods that are recommended on the paleo diet are also anti-inflammatory. Once I really embraced my modified paleo eating habits (I don’t eat all things allowed on paleo because of other sensitives), I learned so much about anti-inflammatory foods.
Another thing I love about paleo is that the meals are focused on protein, carbs and vegetables. Once I incorporated a nice mix of these three items at every meal, I had more energy.
Easy Cinnamon Cookies
The best thing about these cookies is how simple they are. The dough comes together easily with delicious ingredients.
The cookie is light and chewy with a nice cinnamon flavor.
It is best to let the cookies rest and eat once they have had a chance to firm up (if you can wait that long).
My favourite cookies are the ones that have been passed along in my family. This recipe for easy cinnamon cookies was from my mom. I made one small adjustment to one of the flours but other than that people have enjoying this recipe for many years.
How to Make Gluten Free Cinnamon Cookies
Prepare – Arrange a baking sheet lined with parchment paper or a silicone baking mat. Then you do not have to grease the pan and once the dough is ready you can start baking.
Mix The Dry Ingredients – In a large or medium sized mixing bowl whisk together your coconut flour, tapioca flour, cinnamon, sea salt and baking soda in a large bowl
Mix the Wet Ingredients – Add the eggs one at a time and mix well after each addition. Taking care to mix the eggs in well is very important and will help to keep your cookie edges straight and will, again, prevent wonky spreading. Then add the syrup, coconut oil, vanilla.
Add Dry Ingredients to Wet Ingredients – Add the dry ingredients and mix the wet ingredients until incorporated into the dough.
Scoop and Bake – Scoop out tablespoons of dough and roll it into a ball and flatten a little bit. Place it on the baking sheet. Make sure you leave at least 2″ in between each cookie — they bake up big and beautiful! Then, bake for 8 to 10 minutes, serve and enjoy!
Cinnamon Cookies | Gluten Free | Dairy Free | Paleo
- Baking sheet
- Two mixing bowls
- 1 ½ cups coconut flour (150 grams)
- 1 ½ cups tapioca flour (180 grams)
- 2 tbsp cinnamon
- 1 tsp sea salt
- 1 tsp baking soda
- 2 eggs (or substitute for gelatin egg)
- 1 cup maple syrup
- 1 cup melted coconut oil
- 2 tsp vanilla
- 1 cup raisins
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- Mix coconut flour, tapioca flour, cinnamon, sea salt and baking soda in a large bowl.
- In a separate medium mixing bowl add the eggs (or gelatin egg) and whisk. Then add the syrup, coconut oil, vanilla and mix well.
- Add the wet ingredients to the dry ingredients.
- Add in the raisins and mix well.
- Drop spoon-sized amounts onto the baking sheet.
- Bake for 8 – 10 minutes, depending on oven heat.
Tips for the Best Result
The ingredients should be at room temperature before making. This helps for consistency. If you do not have time do not worry, the cookies will still taste great!
You can chill the dough prior to baking to make the dough a bit firmer. This is not required, but easier for molding the cookies. If you are having your kids help you, they work better with firmer dough. I love having kids help me bake because they learn a new skill and can help you out!
Baking time may vary depending on your oven. After 8 or 9 minutes, you should check the oven if the cookies are done. The cookies should look slightly set, but too soft to handle when you remove them from the oven. The cookies will be firm up as you keep them on the baking sheet to set.
Any leftovers can be stored at room temperature for 3 days. Otherwise, you can keep in the fridge for longer. These cookies do not usually last longer than 3 or 4 days.
If you want to add a little something special to the cookies, you can add sprinkles or a nice glaze.
Gluten Free Coconut Flour Cookies
I have some staple gluten free flours that I use and coconut flour is one of them. I always have coconut flour on-hand in my pantry.
There are some interesting health benefits to coconut flour as well:
- Promotes healthy digestion;
- High in fiber;
- Improves heart health; and
- Keeps blood sugar stable.
Coconut flour has minerals that include manganese, zinc, selenium, copper and more. It also has some vitamin B, E and K.
For more information on coconut flour, read this article.
All my suggestions are based on personal experience.
Let me know what you think in the comment section below!