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cleanchefmessymom

clean food for my messy life

Cinnamon Sugar Cookies

Y’all wanna know how I make it through a Monday?

Cookies. So many cookies.

Okay, not every Monday.  But this Monday I swear they are calling my name and won’t leave me alone.  I have tried everything.  I have gone all the way to the laundry room in the basement and put a pillow over my head, but I can still hear them calling from the stovetop.  It’s torture.  And there’s no way to ever get out.

It’s like Hotel California.

Am I the only person that feels like that?  Like you can’t escape the calling of the delicious desserts on your counter?  There has to be a support group for that.  If you’re a part of one, could you let me know?  Anonymously, of course.

But seriously, cookies.  These cookies are part two of my “You Asked For It” series and I am in love.

I had a few people request sugar cookies and few other people request snickerdoodles, so I decided to marry the two and just create cinnamon sugar cookies.  These are absolute gold.  They are chewy and tender, moist but not too gooey, and absolutely DE-licious.

Countermatch Face Moisturizer

Wanna know what else?

They probably couldn’t be healthier if I tried. These cinnamon sugar cookies are grain free, refined sugar free, dairy free, and vegan- yet somehow absolutely perfect.

They are profound, if you ask me.  I need, I mean NEED a cookie I can eat and justify by saying it’s healthy enough for dessert. These are just that.

They are made of just a few simple ingredients: Almond flour, almond butter, baking soda, salt, maple syrup, and cinnamon. You don’t even need a mixer.  Just stir it up in a bowl with a spoon and you’re good to go.

Seriously, y’all.  These cookies are the most ridiculous good-for-you cookies I will probably ever create.

Give them a try. But beware, once you start, you won’t stop.

And on that note, my cookies are calling.

Cinnamon Sugar Cookies

Created by on July 24, 2017

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Here's what you need:

  • 2 1/2 c almond flour
  • 1 tsp. baking soda
  • 1 tbsp. cinnamon, heaping
  • 1/2 tsp. salt
  • 1/2 c raw almond butter
  • 3/4 c pure maple syrup
  • 1 tsp. vanilla

Here's what you do:

  1. Preheat oven to 350F.
  2. In a large bowl, combine all dry ingredients.
  3. In a separate small bowl, combine almond butter and maple syrup. Stir until well mixed.
  4. Slowly mix almond butter/maple syrup mixture into dry ingredients until well combined. It will form a very doughy texture.
  5. Roll the dough into small balls, each about one tbsp of dough. Place the balls of dough two inches apart on a well oiled or lined baking sheet.
  6. Bake for 9-11 minutes or until edges are beginning to brown. (**Do not overcook. Cookies after give the appearance of being undercooked, but they continue to cook even after being removed from the oven).
  7. Remove from oven and let cool for 10 minutes.
  8. Enjoy!

Reader Interactions

Comments

  1. These are SO easy and SO yummy! I didn’t quite have the amount of maple syrup the recipe called for, so I just used over a cup and they turned out great.

    I scarfed a few down as soon as they were cool enough to eat and then kept a Tupperware full on my counter as well as a ziploc bag full in my freezer. They are delicious in all textures ????.

    • I am so glad you loved them! The recipe calls for just 3/4C maple syrup, so I would love to know how the sweetness was with a full cup!? I almost put a cup in but wasn’t quite sure!