I can’t decide if these cookies are more like mini coffee cake bites or mini cinnamon rolls. But either way, I’m pretty excited about how tasty these turned out!
If you’ve ever worked with coconut flour then you understand why these cookies are so exciting.
Cheaper than many other alternative flours, the coconut variety may seem like a more approachable gluten-free option. However, it’s important to get acquainted with this ingredient a bit better before subbing it into all your favorite baked goods.
Coconut flour is a natural byproduct of coconut milk production that can also be made at home by drying out coconut pulp in the oven and then grinding it into a flour. But if you aren’t looking for any extra work, it’s usually easy to find in any large grocery store, either in the baking aisle or near the gluten-free foods.
Nutritionally speaking, this type of flour is rich in protein, fat, and fiber, and low in carbohydrates. Since it’s made from coconuts, it’s 100% gluten-free – just always be sure that the label doesn’t describe it as being processed on the same equipment as gluten-containing foods.
While the health blogging community loves the low-carb profile of this product, as a dietitian I get more excited about it being a good source of manganese.
Not as trendy as other minerals, manganese is an essential nutrient (meaning we have to get it from food, since our bodies can’t make it on their own) that plays an important role in maintaining bone health. It’s also needed for proper functioning of the brain and nervous system, and acts as an antioxidant to help protect against chronic disease and inflammation.
In summary, manganese is kind of a big deal.
But let’s get back to why baking with coconut flour is a little out of the ordinary.
Coconut flour loves liquid. And I mean loves it. Even a small amount can absorb a relatively large volume of liquid. As a result, if not accounted for appropriately, baking with coconut flour can result in dry, crumbly baked goods.
However, there’s a key to avoiding dried out cookies: extra eggs.
Eggs, particularly the yolks, provide extra moisture to baked goods, helping them stay soft rather than crumbly.
Another benefit of extra eggs is that they provide structure. Since coconut flour doesn’t contain gluten, eggs can help to trap air bubbles in order to give some lift to your cookies and cakes.
As you can see, coconut flour is quite different from other flours, which is why you really can’t substitute it for another type in equal proportions. If you’re new to baking with this ingredient, I recommend sticking with pre-tested recipes before experimenting on your own.
These cookies are a great place to start!
Texture-wise they have a moist, cake-like consistency that reminds me a lot of coffee cake or even donut holes. And rather than being crumbly, they just melt in your mouth.
While they aren’t baked in a traditional cookie shape, making them any flatter resulted in a drier, crumbly texture. So take my advice and just embrace the roundness.
And that cinnamon roll-esque flavor I mentioned at the beginning? It’s largely due to rolling the cookies in cinnamon sugar before baking. Delicious!
While cinnamon sugar makes everything better, I couldn’t help myself, and I did try a few cookies without the sweet topping.
Here’s the verdict: without the cinnamon sugar, the flavor was more similar to pancakes (odd, but true), I had zero problems with this. But I did like the cinnamon sugar-coated cookies better overall.
Regardless of how you coat them, these treats are a fantastic introduction to baking with coconut flour!Print
These simple cinnamon coconut flour cookies will melt in your mouth, and they’re a great introduction to gluten-free baking.
For the Dough:
- ¼ cup unsalted butter, softened
- ¼ cup coconut oil, melted
- ¾ cup pure maple syrup
- 4 large eggs
- ½ teaspoon vanilla extract
- ¾ cup coconut flour
- ½ teaspoon salt
For the Cinnamon Sugar:
- 2 tablespoons ground cinnamon
- 2 tablespoons granulated sugar
- Preheat oven to 375°F and line a baking sheet with parchment paper or a Silpat mat.
- In a stand mixer, beat together butter, coconut oil, and maple syrup until smooth. Add eggs and vanilla extract, stopping once to scrape down the sides.
- Slowly add coconut flour and salt. Mix until just combined and set aside.
- In a shallow bowl, combine cinnamon and sugar.
- Scoop out 1 tablespoon of batter, roll in cinnamon sugar mixture, and place on prepared baking sheet. Repeat with remaining dough, placing dough balls about 1 inch apart.
- Lightly press down the top of cookie dough balls just to slightly flatten the tops.
- Bake for 8-10 minutes. Cookies should be still slightly underbaked when removed from oven.
- Transfer to a cooling rack and allow to cool completely before storing in an airtight container. Enjoy within 5 days.
- Category: Cookies
- Method: Baking
- Cuisine: Gluten-Free
Keywords: cookies, cinnamon sugar, coconut flour, gluten-free dessert
Cooking By the Numbers…
Step 1 – Preheat Oven and Measure Out Ingredients
Preheat your oven to 375°F and line baking sheet with parchment paper or a nonstick silicone baking mat.
Measure out all of the ingredients.
Step 2 – Beat Liquid Ingredients
In a stand mixer, beat together the butter, coconut oil, and maple syrup until smooth.
Make sure the oil is fully melted. Otherwise, it will form clumps in the batter.
Slowly add the eggs, one at a time, and the vanilla extract. Stop and scrape down the bowl with a rubber spatula, and then continue mixing until fully combined.
Step 3 – Add Dry Ingredients
Slowly add the flour and salt, mixing until just combined. Set aside.
At first, the dough will seem too thin and it will not hold together. But after sitting for a minute or two, the coconut flour will absorb the liquid and form a soft dough.
Step 4 – Make Topping
In a shallow bowl, combine cinnamon and sugar. Place next to the prepared baking sheet.
Step 5 – Scoop Out Dough and Roll in Cinnamon Sugar
Using a tablespoon, scoop out a portion of dough and form a ball. Lightly roll it in the cinnamon sugar mixture, and then place it on the prepared baking sheet.
Repeat with the remaining dough, placing the balls about 1 inch apart.
These cookies will not spread out too much when baking, so don’t worry about giving them too much space.
Step 6 – Press and Bake
Using your index and middle finger, lightly press down to slightly flatten the top of each dough ball. Avoid pressing too hard, as you still want a thick center to avoid crumbly cookies.
Place the baking tray in oven and bake for 8-10 minutes. You want to slightly under-bake these cookies to keep them soft and moist in the center.
Step 7 – Cool and Store
Carefully transfer the cookies to a cooling rack. Once they are fully cooled, store in an airtight container at room temperature for up to 5 days.
How Do I Keep Coconut Flour Fresh?
Thanks to its high fat content, this ingredient can go rancid if left at room temperature. For best results, store it in an airtight container in the fridge for up to 6 months, or in the freezer for up to a year.
Looking for other recipes using alternative flours? Check out these tried-and-true recipes on Foodal:
- Coconut Flour Pancakes
- The Best Paleo Carrot Cake Cupcakes
- Light and Buttery Nut Flour Crepes with Roasted Fruit
Have you baked with coconut flour before? We’d love to hear your tips and tricks for working with this unique ingredient in the comments below! And don’t forget to rate this recipe after you try it.
Photos by Kelli McGrane, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on August 19, 2010. Last updated: June 19, 2019 at 11:49 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
The contents of this article have been reviewed and verified by a registered dietitian for informational purposes only. This article should not be construed as personalized or professional medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Kelli McGrane, MS, RD
Kelli McGrane is a Denver-based registered dietitian with a lifelong love of food. She holds undergraduate and master’s degrees in nutrition science from Boston University. As a registered dietitian, she believes in the importance of food to nourish not only your body, but your soul as well. Nutrition is very personal, and you won’t find any food rules here, other than to simply enjoy what you eat.