Cinnamon Almond Flour Sugar Cookies Recipe

Baking cookies has always been a cherished tradition in our home, especially during the holiday season. But with dietary needs evolving, I’ve been on a quest to find delicious gluten-free alternatives that don’t compromise on flavor or texture. That’s when I stumbled upon these Cinnamon Spiced Almond Flour Cookies, and let me tell you, they were an instant hit! From the moment the warm, cinnamon-infused aroma filled the kitchen, I knew we were in for a treat. The cookies themselves are beautifully golden brown, with a delicate crispness on the edges giving way to a soft, chewy center. My family, a mix of gluten-free and gluten-loving individuals, devoured them. The subtle sweetness from the coconut sugar paired perfectly with the warm cinnamon spice, creating a cookie that felt both comforting and special. Even my pickiest eater declared them “the best cookies ever!” If you’re looking for a grain-free cookie that’s bursting with flavor and incredibly easy to make, look no further. These Cinnamon Spiced Almond Flour Cookies are about to become your new go-to recipe.

Ingredients

This recipe uses simple, wholesome ingredients to create a truly delightful gluten-free cookie. Let’s break down each component and why it’s essential for achieving the perfect texture and flavor.

• 2 ¼ cups blanched fine almond flour (around 250 grams): Almond flour is the star of this recipe, providing a naturally gluten-free base that’s also rich in nutrients and healthy fats. It’s crucial to use blanched fine almond flour for the best results. Blanched almond flour has had the skins removed, resulting in a finer texture and lighter color, which is ideal for delicate cookies. “Fine” almond flour is also important; avoid almond meal, which is coarser and will yield a grittier cookie. The weight measurement (250 grams) is provided for accuracy, as cup measurements can vary depending on how the flour is packed.
• 2 Tablespoons arrowroot or tapioca flour (20 grams): These starches are essential binders in gluten-free baking. They help to create structure and chewiness in the cookies, mimicking the role of gluten in traditional wheat flour recipes. Arrowroot flour and tapioca flour (or tapioca starch) are interchangeable in this recipe. Both are gluten-free, flavorless, and work effectively to improve the texture of almond flour cookies.
• ½ teaspoon baking soda: Baking soda is a leavening agent that helps the cookies rise and become light and airy. It reacts with the acidity in the sugars and other ingredients to create carbon dioxide, which contributes to the cookies’ texture. Using the correct amount is important; too much baking soda can result in a metallic taste, while too little can lead to dense cookies.
• ½ teaspoon baking powder: Baking powder is another leavening agent, but unlike baking soda, it contains its own acid. It provides a double-acting leavening effect, reacting both when it’s mixed with liquid and when it’s heated in the oven. This further contributes to the cookies’ rise and light texture. Using both baking soda and baking powder in this recipe ensures a balanced leavening effect.
• ½ teaspoon kosher salt: Salt is a crucial ingredient in baking, even in sweet recipes. It enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the nuances of the cinnamon and vanilla. Kosher salt is recommended for its pure flavor and consistent grain size. If using table salt, you may want to slightly reduce the amount, as it is more densely packed and saltier.
• 1 teaspoon cinnamon: Cinnamon is the star spice in these cookies, providing warmth, depth of flavor, and a delightful aroma. Use high-quality ground cinnamon for the best taste. You can adjust the amount of cinnamon to your preference; for a more pronounced cinnamon flavor, you can increase it slightly to 1 ½ teaspoons.
• 7 Tablespoons butter (or refined coconut oil), softened (room temperature): Fat is essential for creating tender and flavorful cookies. This recipe offers two options: butter or refined coconut oil.
  • Butter: Butter adds a rich, classic flavor that complements the cinnamon and sugars beautifully. Use unsalted butter and ensure it is softened to room temperature for easy creaming with the sugars. Softened butter should be pliable but still hold its shape, not melted or greasy.
  • Refined Coconut Oil: For a dairy-free or vegan option, refined coconut oil is an excellent substitute. Refined coconut oil is crucial here, as it is flavorless and odorless, unlike unrefined or virgin coconut oil which has a distinct coconut flavor. Like butter, the coconut oil should be softened to room temperature. Coconut oil can sometimes be tricky to soften correctly; aim for a consistency similar to softened butter.
• ⅔ cup coconut sugar: Coconut sugar is a natural sweetener with a slightly caramel-like flavor that works wonderfully in these cookies. It’s also lower on the glycemic index compared to refined white sugar. However, it’s important to note that coconut sugar is still a sugar and should be used in moderation. It adds a subtle depth of flavor and contributes to the cookies’ moistness.
• ⅓ cup cane sugar (or sugar substitute): This recipe uses a combination of coconut sugar and cane sugar for a balanced sweetness and texture. Cane sugar (granulated sugar) adds a cleaner sweetness and contributes to the crisp edges of the cookies. Alternatively, you can use a sugar substitute if you are looking to reduce the sugar content. Consider using erythritol or allulose as sugar substitutes, as they bake similarly to cane sugar. If using a sugar substitute, be sure to choose one that measures cup-for-cup with sugar and is suitable for baking.
• 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile of the cookies, adding warmth and complexity. Use pure vanilla extract for the best flavor, rather than imitation vanilla.
• 1 egg (room temperature): The egg acts as a binder and adds moisture to the cookies. Using a room temperature egg is important because it emulsifies more easily with the other ingredients, creating a smoother dough. If you forget to take the egg out of the refrigerator ahead of time, you can quickly warm it by placing it in a bowl of warm water for a few minutes.
• Sparkling cane sugar for rolling (optional): Sparkling cane sugar, also known as coarse sugar or decorating sugar, adds a beautiful sparkle and a touch of extra sweetness and texture to the outside of the cookies. Rolling the dough balls in sparkling sugar before baking is optional but highly recommended for a festive and visually appealing cookie.

Instructions

Follow these step-by-step instructions to create perfect Cinnamon Spiced Almond Flour Cookies every time. Pay attention to the details, especially chilling time, for the best results.

1. Sift Dry Ingredients: In a small bowl, carefully sift together the almond flour, arrowroot flour/starch, baking soda, baking powder, salt, and cinnamon. Sifting helps to remove any clumps from the almond flour and ensures that the leavening agents and spice are evenly distributed throughout the dough. This step is crucial for achieving a light and consistent cookie texture. Set the bowl of sifted dry ingredients aside.
2. Cream Butter and Sugars: In a mixing bowl (either a stand mixer or a large bowl for use with a hand mixer), combine the softened butter (or coconut oil) with the coconut sugar and cane sugar. Beat the ingredients on medium speed until they are creamy and well blended. This process, known as “creaming,” incorporates air into the mixture, which is essential for creating light and fluffy cookies. Continue beating until the mixture is pale and fluffy, which may take a few minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
3. Incorporate Wet Ingredients: Add the vanilla extract and the room temperature egg to the sugar-butter mixture. Beat on low speed until fully incorporated. Be careful not to overmix at this stage. Mix just until the egg and vanilla are blended into the butter-sugar mixture. Overmixing can develop gluten (even in gluten-free doughs from other components) and lead to tougher cookies.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in batches. Beat on low speed until the dough is smooth and well combined. Add the flour mixture in 2-3 additions, mixing on low speed between each addition. Again, avoid overmixing. Mix just until the flour is fully incorporated and the dough comes together. The dough will be soft and slightly sticky at this stage.
5. Chill the Dough: Shape the dough into a ball using a silicone spatula or your hands. Wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1–2 hours, or even longer, up to overnight. Chilling the dough is a critical step for almond flour cookies. It allows the fats to solidify, which prevents the cookies from spreading too much during baking. Chilling also helps to develop the flavors and makes the dough easier to handle and roll into balls. For best results, chill for at least 2 hours.
6. Preheat and Prepare Baking Sheet: Once the dough is thoroughly chilled, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
7. Shape and Roll Dough Balls: Using a cookie scoop (a 1-inch scoop works well), form the chilled dough into 1-inch balls. The cookie scoop helps to ensure uniform cookie sizes, which promotes even baking. If desired, roll each dough ball in sparkling cane sugar before placing them on the prepared baking sheet. The sparkling sugar adds a lovely visual appeal and a slight crunch.
8. Bake the Cookies: Place the dough balls on the prepared baking sheet about 1–2 inches apart. This spacing allows for air circulation and prevents the cookies from baking together. Bake for 10–13 minutes (adjust for altitude if needed) or until the cookies are golden brown around the edges. Check for doneness at 10 minutes. Almond flour cookies tend to brown quickly, so it’s important to keep a close eye on them. The centers may still look slightly soft when you remove them from the oven, but they will continue to set as they cool. Altitude Adjustment: If you are baking at a high altitude, you may need to slightly reduce the baking time and/or oven temperature to prevent the cookies from drying out or browning too quickly.
9. Cool and Transfer: Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Allowing the cookies to cool on the baking sheet for 15 minutes allows them to firm up and prevents them from breaking when you transfer them. Once they are slightly cooled, transfer them to a wire rack to cool completely. Cooling completely on a wire rack prevents the bottoms of the cookies from becoming soggy.

Nutrition Facts

(Approximate, per cookie, based on 24 cookies yield and using butter. Nutritional values will vary based on specific ingredients and portion sizes.)

• Servings: 24 cookies
• Calories per serving: Approximately 120-150 calories
  • Note: This is an estimate. For precise nutritional information, use a nutrition calculator with the specific brands and ingredients you use. Almond flour cookies are generally lower in carbohydrates and higher in healthy fats compared to traditional sugar cookies made with wheat flour. However, they still contain sugar and should be enjoyed in moderation as part of a balanced diet.

Preparation Time

• Prep time: 20 minutes (including sifting, mixing, and chilling preparation)
• Chill time: 2 hours (minimum, up to overnight)
• Bake time: 10-13 minutes per batch
• Cooling time: 15 minutes on baking sheet + additional cooling on wire rack
• Total Time: 1 hour 40 minutes (including chill time)

How to Serve

These Cinnamon Spiced Almond Flour Cookies are incredibly versatile and can be enjoyed in many ways. Here are some serving suggestions:

• Warm with a Beverage:
  • Enjoy them warm straight from the oven (after cooling slightly) with a glass of cold milk, almond milk, or your favorite hot beverage like coffee, tea, or hot chocolate.
  • Pair them with a spiced chai latte for an extra cozy treat.
• Holiday Cookie Platter:
  • These cookies are perfect for holiday cookie platters! Their festive cinnamon spice and beautiful golden color make them a welcome addition alongside other holiday treats.
  • Combine them with other gluten-free cookies or a mix of traditional and gluten-free options to cater to everyone’s needs.
• Dessert with Ice Cream or Yogurt:
  • Crumble a warm cookie over a scoop of vanilla ice cream or frozen yogurt for a simple yet satisfying dessert.
  • Pair them with a dollop of whipped cream or coconut whipped cream for extra indulgence.
• Gift Giving:
  • Package these cookies in decorative boxes or cellophane bags tied with ribbon to give as thoughtful homemade gifts to friends, family, or neighbors.
  • Include the recipe card along with the cookies for an extra special touch.
• Snack or Treat:
  • Enjoy them as a delicious afternoon snack or a sweet treat after dinner.
  • They are perfect for satisfying a sweet craving without the heavy feeling of traditional sugar cookies.

Additional Tips for Perfect Almond Flour Cookies

1. Measure Almond Flour Accurately: Almond flour can be dense, so it’s important to measure it correctly. Use the “spoon and level” method: spoon the almond flour into your measuring cup until it’s overflowing, and then level off the excess with a straight edge (like the back of a knife). Avoid scooping directly from the bag, as this can pack the flour and result in using too much. Using a kitchen scale to weigh the almond flour (250 grams) is the most accurate method.
2. Don’t Skip Chilling: Chilling the dough is absolutely essential for preventing the cookies from spreading too thin and becoming flat. The chilling time allows the fats to solidify, which helps the cookies hold their shape during baking. If you’re short on time, a minimum of 1 hour of chilling is recommended, but 2 hours or even overnight chilling is ideal for the best texture.
3. Room Temperature Ingredients are Key: Using room temperature butter and eggs is important for proper emulsification and a smooth dough. Room temperature ingredients blend together more easily, resulting in a more consistent cookie texture. Take the butter and egg out of the refrigerator about 30-60 minutes before you start baking to allow them to come to room temperature.
4. Bake Until Just Golden: Almond flour cookies can brown quickly, especially around the edges. Bake them until they are just golden brown around the edges and the centers are set. They may still look slightly soft when you remove them from the oven, but they will firm up as they cool. Overbaking will result in dry and crumbly cookies.
5. Experiment with Spices: While cinnamon is the star spice in this recipe, feel free to experiment with other warm spices to create different flavor variations. Try adding ½ teaspoon of ground nutmeg, ginger, cardamom, or allspice along with the cinnamon for a unique twist. You can also add a pinch of cloves for a deeper spice flavor.

Frequently Asked Questions (FAQ)

Ingredients FAQ

1. Can I substitute almond flour with another type of flour?
   • This recipe is specifically formulated for almond flour, which has a unique texture and moisture content. Substituting with wheat flour or other gluten-free flours like coconut flour or oat flour will significantly alter the cookie’s texture and may require adjustments to the liquid and fat content. It’s best to stick with almond flour for this recipe.
2. Can I use almond meal instead of almond flour?
   • No, almond meal is not a suitable substitute for almond flour in this recipe. Almond meal is coarser and contains the almond skins, resulting in a grittier texture and a denser cookie. For the best results, use blanched fine almond flour.
3. Can I use honey or maple syrup instead of coconut sugar and cane sugar?
   • While you can experiment with liquid sweeteners, they will change the texture of the cookies. Honey and maple syrup add moisture, which may result in a softer, less crisp cookie. If you choose to use liquid sweeteners, you may need to reduce the amount of liquid in the recipe slightly. It’s recommended to stick with the coconut sugar and cane sugar for the intended texture.
4. Can I make these cookies vegan?
   • Yes, these cookies can easily be made vegan by substituting the butter with refined coconut oil (as mentioned in the ingredients) and replacing the egg with a flax egg or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken. For a chia egg, use the same ratio with chia seeds.
5. Can I use a different type of oil instead of butter or coconut oil?
   • You can experiment with other neutral-flavored oils like avocado oil or grapeseed oil, but the flavor and texture may be slightly different. Butter and refined coconut oil are recommended for the best flavor and texture in this recipe. Avoid using strong-flavored oils like olive oil, as they will overpower the delicate cinnamon flavor of the cookies.

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