Gluten Free Coconut Flour Cinnamon Sugar Cookies

Back when I coached figure competitors (insane right??) we used to call coconut flour “a figure competitors best friend”. Mainly because while they didn't get a lot of bread and muffins really close to the show, coconut flour was one we could keep in due to its low carb content. The best part about coconut flour is that it absorbs liquid so it still feels dense too- not like other flours that don't fill you.

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Now-a-days I love coconut flour for different reasons. Yes, it still makes a thick or dense pastry but I love it because it's high in healthy fats and fiber. The fact that it's gluten free doesn't hurt either!

So truly, these cookies are healthy off the bat 😉

These cinnamon sugar cookies are not only a bit thicker than traditional sugar cookies but they're filling too! While they do contain cane sugar the majority of the sweetness comes from un-processed sources making them a healthy alternative to traditional egg, butter and sugar varieties.

These cinnamon sugar cookies are not overly sweet (though they can be if you prefer that) but they are thick, delicious and have a lovely cinnamon flavor. Whip up a big batch in your favorite cut outs and freeze – this way you always have some healthy cookies to munch on!

Ingredients In The Cinnamon Sugar Cookies

• 1/2 cup coconut flour
• 1/2 cup oat flour
• 1/2 teaspoon baking powder
• 1/2 + 1/4 tsp cinnamon
• 1 tablespoon cane sugar
• 3 eggs
• 4 tablespoons coconut oil (measured solid)
• 1/2 teaspoon vanilla extract
• 5 tablespoons pure maple syrup
• 2 tablespoons raw honey

Topping

• 2 packets stevia (or 1 tablespoon cane sugar)
• 1 teaspoon cinnamon

Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Find Helpful

• Mixing bowls
• Silicone spatula
• Baking sheets
• Measuring spoons
• Cookie Cutters

How To Make The Coconut Flour Cookies

In a large bowl combine the first five ingredients. Mix well and ensure there are no clumps from the coconut flour.

Melt the coconut oil and whisk together the remaining five ingredients.

Pour wet into dry and mix until everything is combined. Let sit in the bowl for 5-7 minutes. Coconut oil absorbs moisture so this will thicken the batter.

Lay a piece of saran wrap on the counter and place dough into the center. Wrap into a ball and place in the freezer for twenty minutes.

Pre-heat the oven to 375 degrees.

Remove the dough from the freezer and place the ball between two pieces of parchment paper.

Roll until dough is about 1/4 inch thick.

Note: you want the dough to be thicker as it's easier to make molds this way. You also need to move fast so it doesn't completely thaw

With a cookie cutter, cut the dough into desired shapes and use a silicone spatula to lay on a baking pan on parchment paper.

Roll, cut and repeat until all the dough is used.

In a small bowl combine the stevia and cinnamon. Dust the cookies with the topping (you can also sift through a fine mesh strainer for this).

Cook in the oven for 8 minutes, flip he pan and cook for another five. Remove from the oven and let cool on the pan for thirty minutes. This helps them firm up so don't try to move them too early!

Store in the fridge.

Makes 14 cookies depending on molds.

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