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Perfectly chewy, sweet, and packed with warm cinnamon. Only 6 ingredients and 15 minutes needed to make these quick and easy, gluten free Vegan Cinnamon Cookies cookies! Betcha can’t eat just one!
Who doesn’t love sugar cookies? They’re sweet, crispy, chewy – pretty much the perfect treat any time of the year. And they’re even better with cinnamon!
These Vegan Cinnamon Cookies are the perfect cookie. A little crispy bite on the outside, dense and chewy on the inside, just sweet enough with a little bit of spice…so yum! And despite tasting like sugar cookies, there is actually no refined sugar at all in this recipe!
With just 6 ingredients and 15 minutes, they’re sure to be your favorite cookie, too!
Ingredients you need
Ingredient notes and substitutions
Almond flour ~Just like in my Edible Sugar Cookie Dough, the base of this vegan sugar cookie recipe is almond flour. It makes for a moist cookie and works with the other ingredients perfectly.
Almond flour is made from peeled blanched almonds. It is not the same as almond meal, which is made by grinding raw almonds with their skins on. Almond flour is finer than almond meal and is preferred here.
Do not sub for another flour! It will not work!
Maple syrup ~ Pure maple syrup, with notes of vanilla and caramel, stands in for traditional refined white sugar, bringing a nice depth of flavor. Be sure to use pure maple syrup, not pancake syrup.
Agave may be substituted in equal amounts. Note that agave is not as flavorful as maple syrup and will create a less flavorful cookie.
Almond butter ~ Raw almond butter lends a bit of fat and moisture which, working with the almond flour, allows these cookies to be oil and butter free.
Almond butter is typically thinner than other nut butters and that’s exactly what you want for these cinnamon sugar cookies. I prefer Trader Joe’s Raw Almond Butter. You’ll need to mix the container well before using as the oils will separate to the top. Even after mixing, it has a nice runny consistency that works perfectly in this recipe.
If your almond butter seems a bit thick, pop it in the microwave (in a microwave safe bowl!) for 20 to 30 seconds to warm it up a bit.
Cinnamon ~ The cinnamon flavor is prominent in these cookies…they are Vegan Cinnamon Cookies, after all. If you find cinnamon to be a very strong flavor for your palate, start with just 1-2 teaspoons and add more after tasting the batter, if desired.
If you love cinnamon as much as I do, don’t miss these other vegan recipes featuring cinnamon:
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Place all of the dry ingredients into a large mixing bowl (1). Whisk well to combine (2).
Pour all of the wet ingredients into a separate mixing bowl (3) or large measuring cup and whisk well until smooth (4).
Pour the wet ingredients into the dry ingredients (5) and stir well to combine (6). Be sure to scrape the bottom and sides of the bowl to fully incorporate and moisten all of the flour.
Form 1 heaping tablespoon of dough into a round ball and place on a parchment lined baking sheet, leaving at least 2 inches in between each one (7).
Bake for 8 to 10 minutes until golden and firm (8). Let cool on the baking sheet for 1 to 2 minutes before carefully transferring to a cooling rack to cool completely. They will continue to firm up as they cool.
Storage and freezing
These vegan cinnamon sugar cookies are best eaten fresh on the day they are made.
Counter: To store leftovers, store them loosely covered in foil or plastic wrap on the counter for 2 to 3 days.
Freezer: These cookies can be frozen! Place the baked and cooled cookies in a single layer on a parchment-lined cookie sheet or large plate and place flat in the freezer for 1 to 2 hours. Once the cookies are frozen, transfer them to a freezer-safe container or plastic bag. They should keep well for up to 3 months.
Pro tips and tricks
~ Gently scoop the almond flour and level off, but do not pack it down into the measuring cup or you’ll end up with too much flour.
~ Do not sub the almond flour for another flour – it will not work.
~ Any nut or seed butter will work in place of the almond butter, but make sure it’s very runny. If it’s too thick, the cookies won’t spread…you can heat the nut butter in the microwave (in a microwave safe bowl!) for 20 to 30 seconds to loosen it up. Please note that the flavor of the cookies will change depending on what you choose.
~ Agave can replace the maple syrup if desired at a 1:1 ratio.
~ If you don’t have ground cinnamon, you can grind cinnamon sticks in a small coffee or spice grinder. If you don’t like cinnamon (gasp!), you can leave it out. Or try a pinch of ground ginger or nutmeg instead.
~ Almond extract can be used instead of vanilla if you like that flavor. Please note that almond extract is very potent, so start with ¼ teaspoon and taste before adding more.
~ Mix the batter really well, scraping the bottom and sides of the bowl to ensure the flour gets full incorporated and moistened. Do not worry about over mixing.
~ The dough is quite sticky. Slightly dampen your hands when forming the cookies to prevent sticking.
~ For an extra pop of sweetness, try rolling the dough in a cinnamon-sugar mixture before baking.
~ Try baking 1 or 2 test cookies before forming the rest of the dough. If they don’t spread out when baking, when forming the rest of cookie dough gently press down on each one to flatten them a bit before baking. They will still be delicious!
FAQs
These vegan cinnamon cookies are secretly healthy. Well, ok, they aren’t exactly health food, but they are certainly healthier than standard cookies.
My version contains no oil, no butter, no dairy, no eggs, no gluten, and no refined sugar! That’s right! Sugar cookies with no refined sugar…or granulated sugar of any kind! But, trust me, they are every bit as mouthwatering!
If your nut butter is too thick, the cookies won’t spread much. Almond butter is generally much thinner than peanut butter, cashew butter or sunflower seed butter. If yours seems thick, try warming it for 20 to 30 seconds in the microwave to thin it out.
This can also happen if you have used too much flour. Don’t pack the almond flour into the measuring cup, just scoop gently and level off.
The dough should be fairly sticky and glossy, not like traditional cookie dough that is more firm.
If your dough is thick and dry, gently press down on each cookie dough ball before baking. They will still be delicious!
There are two common types of cinnamon, Cassia and Ceylon.
Ceylon cinnamon is considered true cinnamon and is more expensive and possibly harder to find in grocery stores. It has a delicate, mildly sweet flavor and is of higher quality than cassia cinnamon.
If you can find it and can afford it, Ceylon is what I would recommend. Cassia cinnamon will work as well. Since it has a stronger, more bitter flavor, consider starting with less and add more as needed after tasting the dough.
Obviously, the answer here is…cinnamon! It’s a strong, slightly bitter warming spice that imparts a sweet taste in baked goods. The perfect complement to these vegan sugar cookies.
You could also try experimenting with different flavor extracts. In addition to or instead of the vanilla, try almond, lemon, or even mint! These extracts are generally quite strong in flavor. Start with just ¼ teaspoon and increase only after tasting.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Cinnamon Cookies
Recommended Equipment
Ingredients
- 2 ½ cups almond flour gently scoop and level off, do not pack down
- 1 teaspoon baking soda
- 1 tablespoon ground Ceylon cinnamon
- ½ teaspoon sea salt
- ½ cup raw creamy almond butter I like Trader Joe's brand; it's thin and runny
- ¾ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.
- In a small mixing bowl or large measuring cup, whisk together the almond butter, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
- Using your hands, roll the dough, about 1 tablespoon at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.
- Bake for 8 to 10 minutes, until they are starting to firm up on the outside.
- Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to continue cooling completely.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
kate says
These sugar cookies sound incredible – I love that there’s almond butter in them. Yum!
Jenn S. says
Thanks, Kate! Almond flour/butter makes the best cookies! 🙂
nadia says
They look lush! I absolutely love almond based cookies, even better when they’re paired with cinnamon! Yum 🙂
Jenn S. says
Almond makes the best cookies! Thank you, Nadia!
Laura says
This is like a little bite of fall, and apple season all wrapped into one. And in cookie form no less! Love it!
Jenn S. says
Thanks, Laura! It’s inspiring me to try to create a healthy apple cider donut recipe. We’ll see what happens!! 🙂
Sophia | Veggies Don't Bite says
LOVE cinnamon in my cookies, and of course the almond flour and almond butter and maple is such great combo and give great texture! It amazes me how great almond butter works really. SO yum!
Jenn S. says
Yep! I just responded to Brandi below that it still amazes me every time…even though I have made countless cookies this way now. It’s a wonder why people still use the yucky artery clogging stuff! Thanks, Sophia!
Julie- Running in a Skirt says
No added sugar? So nice! I love how pretty and healthy these are. Can’t wait to try them.
Jenn S. says
Well, no refined or granulated sugar. Pure maple syrup only. 🙂 I hope you love them! Thanks, Julie!
Brianne says
These cookies look delicious! I have some friends who need gluten-free snacks for Bachelor In Paradise night, so I’ll have to try and make these for them! 🙂
Jenn S. says
HaHa!! Yes!!! You totally need snacks while watching BIP…and wine! Thanks, Brianne!
The vegan 8 says
Drooling! These look so good and pretty much almond flour and almond butter and syrup are staples for so many of my cookie recipes, so I know I’d LOVE these! Of course, cinnamon is my favorite flavor ever!
Jenn S. says
It still amazes me every time how much the almond flour/almond butter/maple syrup combo turns out just like traditional cookies. They spread so perfectly. But, honestly, I think these are way better than traditional….they are that perfect chewiness and not overly sweet. Thanks, Brandi! I know you share my love of cinnamon!
Alisa Fleming says
These are way better than snickerdoodles Jenn! We have some go-to almond flour cookies, but adding almond butter is genius!
Jenn S. says
Thanks, Alisa!It works so well and still amazes me every time. 🙂
Chrissa - Physical Kitchnesss says
I am IN LOVE with this recipe. These cookies looks so moist and amazing. I would have never thought to make a recipe using all these ingredients but it totally works- saving to make these for the holidays!!
Jenn S. says
Thank you so much, Chrissa! I made Chocolate Gingerbread Cookies last Christmas using almond flour and almond butter and I LOVE the way those turned out so much, I figured it would work here too. And it definitely did! Batch #4 is happening soon – we can’t stop eating them! 🙂
Strength and Sunshine says
THESE!!!!! Sans chocolate, these are everything I want in a cookie 😀 Cookie swap, please? Although….I guess this would be a one-way swap 😛 I’ll give you a virtual hug!
Jenn S. says
LOL! I’m sure you have some yummy treats that I would surely take in return! Thanks, Rebecca!
Emily says
I love a simply delicious recipe like this! Only 6 ingredients and 15 minutes, yes please!!
Jenn S. says
Thanks so much, Emily. I don’t know if it’s such a good thing for my waistline that I can make delicious cookies in 15 minutes. LOL! But for now, I’m enjoying it! 🙂
Mel says
I love anything cinnamony and these cookies look awesome. And it’s so clever that you used almond flour. They sound perfect :O)
Jenn S. says
Almond flour makes the best cookies! Thanks, Mel!
Mrs P says
I haven’t the faintest clue where to find almond butter in this country… And if I did, it’d likely cost a fortune. We’re not very far ahead on meat-free diets in general here, although it does seem to be getting a little more popular. Most people who are interested seem to go flexitarian rather than full on vegetarian or vegan, but I suppose that’s still a beginning, isn’t it?
Being not fussed about dairy (rather like it, actually), if you were to use traditional butter instead, would you use a larger amount, a smaller or the same?
Jenn S. says
Hi, Mrs. P. Thanks for stopping by. What country are you in? I honestly don’t know about butter – I haven’t used it in so long. Probably about the same amount. And I would soften it so it’s more the consistency of the runny nut butter. If you can get raw almonds, you can grind your own almond butter in a food processor. I hope it works out for you!
Mrs P says
Denmark. 🙂 People like their meat here. Can be a problem with a vegetarian husband sometimes, actually. Going out to eat is difficult because you can’t count on a restaurant serving something he can eat, and even if you ask them in advance, sometimes what they actually give him will just be a larger helping of whichever sides they have that day or some sort of salad. Even with visiting family it can be a bit of a hassle as some people will make at least a small effort and other people won’t so much. There are certain family members where we tend to just pack a secret emergency sandwich that he can have in the car when we go home. Extremely difficult to make some people understand that for him meat=food poisoning. Oh well, I’m not here to gripe. :/
I think I’ll probably go with my normal softened butter then. Approximately the same amount was my instinct too, but since I’m not at all familiar with non-butter butter, I thought it best to ask. 🙂 In the meantime, though, I’ve also had the thought of using peanut butter instead. We can definitely get that at a reasonable price. Quite addicted to it on toast at the moment, actually. :9 Do you think that would work, or would the peanut be too overwhelming?
Jenn S. says
I totally understand. It’s definitely getting easier here in the U.S., but there are definitely some restaurants where I have to order a plain baked potato and a side of broccoli. 🙂 Luckily, we don’t eat out all that much and when we do, we try to steer clear of places like that. But, if we are going to a party at someone’s house, I always eat before I go or I take a passed dish that is plenty hearty enough to be the only thing I eat all night.
Peanut butter should work perfectly, but of course, will turn this cookie into a peanut butter sugar cookie. Different, but still delicious I would think!! Let me know how they turn out!
Mrs P says
Reporting back as promised! I have now tried to make them with an equal amount of regular butter. Have to say, it didn’t work too well. I think if using regular butter, one needs to use rather less. Dough was very thin. Probably I could have baked it as it was and made thin little crispy biscuits, but I opted to try and make them more cookie-ish, so wound up adding first more almond flour, which didn’t do much, and eventually resorting to regular flour (so much for gluten-free…) until I had a suitable consistency. After baking they’re very soft, more like small cakes rather than cookies, but absolutely edible. Just have to be a bit careful about storage or they’ll stick together in a big lump. Will try again with half the amount of butter. Have yet to try with peanut butter.
In the meantime a shop with health foods and vegan/vegetarian things has opened in our local area so I can actually now in principle get actual almond butter. As I suspected, however, probably I shan’t because I’m not made of money… :/ It’s nice to know it’s available, but absolutely special occasions only.
Jenn S. says
Thanks for reporting back, Mrs. P. Baking is such a science experiment. I’m glad you finally have a shop where you can get some things. Maybe the price will drop after it’s been there awhile. Almond butter here is actually about the same price as peanut butter. The other nut butters are more expensive though. Anyway, I’m glad you liked the flavor. Have a great week!
Mrs P says
Alas, not so here. Peanut butter is generally priced at around three times as much as a same sized jar of (good quality) jam. The almond butter three times as much again for the same size jar. They had hazelnut butter as well, but it was very nearly as expensive as the almond butter.
Jenn S. says
That’s too bad. Can you get raw pecans inexpensively? Pecan butter is super easy to make in a food processor – takes just minutes because they are so “buttery.” That might work too.
Sonali- The Foodie Physician says
These look so chewy and delicious- cookie perfection! Better than snickerdoodles…I believe it!!
Jenn S. says
Thank you, Sonali! It’s hard to stop at just one…that’s for sure! 🙂
Becky Striepe says
Those are gorgeous! I love those perfect, crinkly tops!
Jenn S. says
Thanks, Becky! I’ve made three batches already in the last week and thinking of making more today!! Can’t stop, won’t stop. 🙂