These Simple Cinnamon Coconut Flour Cookies will Melt in Your Mouth

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!

Vertical oblique overhead image of round cinnamon-coated cookies on a black wire cooling rack on top of a white countertop, printed with orange and white text at the midpoint and the bottom of the frame.

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.

Vertical closely cropped overhead image of a wire cooling rack with cinnamon cookies arranged in rows on top, on top of a piece of white parchment paper, with a red cloth kitchen towel to the right, on a brown wood surface.

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.

Vertical image of a stack of three cinnamon-coated cookies surrounded by more on an unfinished wood surface and a parchment-topped baking pan in the background, with a glass of milk to the right.

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!

Vertical oblique overhead image of a small pile of round cinnamon-coated cookies with a bite taken out of the one on the left, with a glass of milk on an unfinished wood surface.

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.

Horizontal overhead image of 24 round cinnamon cookies arranged in four rows on a metal cooling rack on top of a slightly crumpled piece of parchment paper.

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
Horizontal image of cinnamon-coated small round cookies cooling on a black wire rack, on a parchment paper background.

Simple Cinnamon Coconut Flour Cookies


  • Author: Kelli McGrane
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 dozen cookies 1x

Description

These simple cinnamon coconut flour cookies will melt in your mouth, and they’re a great introduction to gluten-free baking.


Scale

Ingredients

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

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper or a Silpat mat.
  2. 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.
  3. Slowly add coconut flour and salt. Mix until just combined and set aside.
  4. In a shallow bowl, combine cinnamon and sugar.
  5. 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.
  6. Lightly press down the top of cookie dough balls just to slightly flatten the tops.
  7. Bake for 8-10 minutes. Cookies should be still slightly underbaked when removed from oven.
  8. 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.

Horizontal overhead image of a medium-sized clear glass mixing bowl of eggs without their shells, smaller glass bowls of butter, coconut oil, an dmaple syrup, a small measuring spoon of salt, a blue ceramic bowl of coconut flour, and a small brown and red plastic bottle of vanilla extract, on an unfinished weathered wood surface.

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

Horizontal overhead image of a glass bowl with cinnamon and sugar at the bottom, with a stainless steel bowl of cookie flour in shadow to the left, on an unfinished wood surface.

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.

Horizontal overhead image of a large glass mixing bowl with a mixture of cinnamon and granulated sugar at the bottom, with a small ball of dough coated in the mix.

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.

Overhead horizontal image of round portions of dough coated in cinnamon and arranged in three rows of four balls each, on a piece of white parchment paper.

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.

Horizontal image of cinnamon-coated small round cookies cooling on a black wire rack, on a parchment paper background.

Looking for other recipes using alternative flours? Check out these tried-and-true recipes on Foodal:

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.

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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.

32 thoughts on “These Simple Cinnamon Coconut Flour Cookies will Melt in Your Mouth”

  1. These cookies are right up my ally. I love coconut flour and oil. I also really appreciate this post because of how you’ve likened it to self-employment. See, I’m hating my desk job right now — I see working from home, self-employment as salvation that I can reach if I can JUST figure out how to do it. But knowing it isn’t just a magical solution helps.

    And if these are both dense/fluffy, I’m intrigued. Will have to try!

  2. interesting ingredient — looks and sounds excellent. will have to keep an eye out for coconut flour. i had a short stint working from home during grad school, and yes, it was a bear. not the best but then again i wasn’t excited about the position. trying to get back into it now that we’re constantly moving around. here’s hoping! and best to you.

    cheers,

    *heather*

  3. ooh, I would love to try these with the huge bag of coconut flour in my fridge. One problem: no sucanat. Do you think raw sugar would work, or should I try honey? maple syrup?

    So happy to see another gluten free recipe! 🙂

  4. Jenny, I’d love to see a version that used honey or maple syrup–it might take a little experimentation to get the proportions right (add more flour to compensate for the liquids maybe?). Otherwise though, raw sugar would be an easy sub, no problem. PS – I haven’t heard of keeping coconut flour in the fridge! Is that just to make it last longer?

  5. yes, apparently it helps it not go rancid as quickly? The freezer is better – I’m just acting on word of mouth, though. 🙂

  6. It always puts a smile on my face to see a new post here. Thanks for sharing your kitchen experiments. All your efforts are clearly leading you to interesting places, cinnamon-sugar-coated and otherwise. 🙂

  7. Have heard such good things lately about coconut flour, but I haven’t really done much experimenting. I know plenty of people who would appreciate gluten-free baking, though — so I should really get moving on that.

  8. These sound almost like a tropical snickerdoodle!
    I’ve used coconut oil for awhile now, but still need to get some coconut flour. I keep almost all my flours in the fridge, unless I know I’m going to use them up quickly. That way they stay fresh.

  9. oh, i’m so intrigued to try out coconut flour! and so proud of your journey with self-employment. i have no doubt, you will succeed in everything you do.

  10. I have to be honest, I have never seen coconut flour. It sounds very interesting. The cookies look delicious and I know you will do great at self-employment.

  11. Jenny, Well that does make sense, especially if you buy a big bag of it. Good to know! Thanks!

    Maddie, It always puts a smile on my face to read one of your comments. Thank you!

    Lo, I know! Gluten-free is really everywhere these days!

    Hana, The other day, I almost bought a whole coconut, with the idea of cracking it and opening it on my own. Someday!

    Jacqui, Really? So another vote for fridge flours. This is very interesting!

    G, Thank you, sweet girl!

    Jessica, You can find it at Whole Foods for sure and maybe some health stores. Thanks for your encouragement – I hope you are right!

  12. Love that these are gluten free! I’m passing them onto my friend who is always on the lookout for amazing gluten free desserts. These look and sound perfect!

  13. Amanda! You are making kombucha!? I am so excited and hope you’ll be blogging about it soon. Can’t wait to hear how it goes!

    Antonietta, Excellent!

  14. I may be the last celiac around who hasn’t tried coconut flour. Everyone raves about it, but the cost holds me back a little…that, and my ridiculous box of gluten-free flours that is bursting at the seams with half-filled bags…I’m a lazy baker, that’s for sure. But I may just toss a bag of flour in my cart next week and give these a whirl!

  15. Jenn, I understand about costs, and even though I go through flours pretty quickly (I do love baking), I know it all can add up. Definitely next time you’re looking for a new bag though, give this one a try! : ) It’s a keeper.

  16. I’m embarrassed to say I’ve never baked with coconut flour! Crazy right? This recipe looks fantastic. I’m off now to buy some coconut flour. Thanks for the inspiration!

  17. Carrie, You’re kidding! That’s only surprising because you know all about all these new-to-me ingredients! Really, I think it was only a matter of time. Hope you like it! : )

  18. These look great! I love CO and Coconut Flour anything. They are so good, can’t wait to give these a try.

  19. Ooops- my fingers were faster than my brain, hahah…I will be trying these very soon….AND update! Just a side note, have you tried Heavenly Organics Sugar? I don’t sell it at all but recently found and it would be great in these, it bakes up so well. Makes cookies and muffins bump to another level!

  20. Oh and no, I haven’t tried that, but I’ll keep my eye out for it. From the website, I see they preserve most of the nutrients of the whole cane juice, so I’m interested to learn more. Thanks!

  21. These taste really good. Texture is not like a cookie though, it’s more like cornbread, not a bad thing but not what I was expecting.

    • Good question, Mary. I haven’t tested coconut (palm) sugar in this recipe, but personally I always swap coconut sugar and Sucanat one-to-one and half good results. It will be slightly different but I’m sure it would work.

  22. Finally got around to making these– I see what you mean by dense and fluffy at the same time. I like them, and like that they aren’t super super sweet… next time I’m going to try rolling them in sugar + cocoa powder, I would love a little chocolate flavor in there!

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