Vegan Cinnamon Cookies
These cookies are perfectly chewy, sweet, and packed with warm cinnamon. With only 6 ingredients and 15 minutes, you can be enjoying these quick and easy cookies in record time!
- 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
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.
~ 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.
~ 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.
~ 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!
~These cookies are best eaten on the same day. However, they are also delicious straight out of the freezer, which gives them a crunchy texture!
Serving: 1g | Calories: 133kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 112mg | Fiber: 2g | Sugar: 8g