Wednesday, April 10, 2013

Cinnamon Almond Cookies or "Snickerdoodles" (Dairy, Gluten/Grain and Refined Sugar Free)

The combination of the almond and the cinnamon gives this cookie a warm, irresistible flavour.  I think they go well with a morning herbal tea.  I use almond meal that has already been prepared and found in the Indian section of my local grocery store.  You could just grind up almonds or if you make your own almond  milk this recipe would be great for the left over almond meal, although you might want to cut out the extra water.  These cookies are similar in flavour to a German "Snickerdoodle" but with a twist of "healthy."  Enjoy...and try eating only one.

  • 1/4 cup melted coconut oil 
  • 1/3 cup honey or other natural sweeteners
  • 2 cups almond meal
  • 2 tablespoons coconut flour
  • 1 tablespoon water (or more if too dry)
  • 1 tablespoon psyllium husk
  • 1 tablespoon ground flax seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon gluten free almond extract 

  1. Preheat oven to 325 F.
  2. Combine all ingredients, adding more 1/2 tablespoon at a time water if dough too dry.
  3. Roll dough into small balls and then gently flatten 1/3 of the way down.
  4. Bake for 12-15 minutes or until golden brown.


  1. Delicious! I will def make again, with more cinnamon next time. Thanks! :)

  2. These are tasty. I doubled the amount of cinnamon as per Leslie's comment. I used Monkfruit-in-the-Raw and a little raw honey for sweetener. Thank you for posting!