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 sugar 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.

I haven't tried it yet, but I suspect this recipe will work well with sugar or maple syrup as a sweetener instead of honey. I may try this with my next batch.

This recipe makes about 20 cookies, and I recommend storing them in a sealed container. It was inspired by a recipe in Lucy's Specific Carbohydrate Diet Cookbook.

Tip: These cookies make a great ice cream sandwich.

Ingredients

• 1/3 cup of honey
• 4 tablespoons of unsalted butter
• 1 teaspoon of cinnamon
• 1/8 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 2 cups of blanched almond flour

Preparation

1. Preheat the oven to 275 degrees F.
2. Melt the butter.
3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. 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).
5. 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.
6. Bake for 15 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
8. 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).
9. Cool and enjoy!

Comments

[naomi]

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

[Erica]

Great idea - I'll try that with my next batch.

BTW, I love your blog. Thanks for stopping by:)

[rachel]

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!

[Erica]

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

[Gina]

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.

[Erica]

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.

[Gina]

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

[Denise]

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!

[Erica]

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!

[Wendy]

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?

[Erica]

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.

[Wendy]

Thanks Erica, should I have used unsalted butter?

[Erica]

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

[Char]

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

[Erica]

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

[Angie Estrada]

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.

[Erica]

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

[janine]

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.

[Susan Moffitt]

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??

[Erica]

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).

[Susan]

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