Is there anything better than the smell of warm cinnamon wafting from the oven? For me, the perfect cookie is all about that soft, chewy center and slightly crisp edge, fresh from the heat. It’s a little bite of pure comfort. These almond flour cinnamon cookies are my answer to that craving. They melt in your mouth and settle the great cookie debate once and for all—chewy always wins in my book! What about you?
Ingredients
• FOR THE DOUGH
• 2 cups / 224g blanched almond flour
• ½ cup / 96g granular erythritol
• ½ cup / 112g coconut oil, room temperature
• 1 tsp / 4g baking powder
• 1 tsp / 5ml pure vanilla extract
• ½ tsp / 1.5g ground cinnamon
• ¼ tsp / 1.5g sea salt
• FOR THE TOPPING
• 2 tbsp / 24g granular erythritol
• 1 tsp / 3g ground cinnamon
Instructions
1. DIRECTIONS
2. Prepare your oven and baking sheet: Preheat the oven to 350°F / 175°C and line a large cookie sheet with parchment paper or a silicone baking mat.
3. Mix the dough: In a large bowl, combine the blanched almond flour, granular erythritol, room temperature coconut oil, baking powder, vanilla extract, cinnamon, and sea salt. Use a spatula to mix until a uniform, scoopable dough forms.
4. Form the cookies: Scoop and roll the dough into fifteen 1½-inch balls.
5. Create the cinnamon topping: In a separate small bowl, whisk together the 2 tablespoons of granular erythritol and 1 teaspoon of ground cinnamon.
6. Coat and arrange: Roll each dough ball in the cinnamon-erythritol mixture until fully coated. Place the balls on your prepared cookie sheet, leaving about 2 inches of space between each one. Gently press down on the top of each ball to flatten it slightly.
7. Bake to perfection: Bake for 15 minutes. The cookies are done when the edges are lightly golden, but the centers still look soft and a little underdone.
8. Cool and enjoy: Remove the cookie sheet from the oven and place it on a wire cooling rack. Let the cookies cool on the sheet for at least 10 minutes—this is crucial for them to set! Once cooled, enjoy immediately or store them in an airtight container for up to a week.
Nutritional Information
• NUTRITION INFORMATION
• Yields: 15 cookies, Serving Size: 1 cookie
• Calories: 144
• Fat: 14.2g
• Protein: 2.9g
• Total Carbs: 2.7g
• Fiber: 1.5g
• Net Carbs: 1.2g
Pro Tips
• Ensure your coconut oil is soft and at room temperature, not melted. Melted oil will make the dough too greasy and cause the cookies to spread too much.
• Don’t skip the cooling time on the baking sheet! Almond flour cookies are very delicate when hot, and this step allows them to firm up properly so they don’t fall apart.
• For a different flavor profile, try adding a pinch of nutmeg or cardamom to the cinnamon topping, or mix in ½ cup of sugar-free chocolate chips into the dough.
FAQ
Q: Are these almond flour cinnamon cookies keto-friendly
A: Yes, this recipe is perfect for a keto diet. By using almond flour and erythritol, each cookie contains only 1.2g of net carbs, making it an excellent low-carb, sugar-free treat.
Q: Why did my cookies spread too much or seem greasy
A: This often happens if the coconut oil was melted instead of at room temperature. The recipe calls for soft, room temperature coconut oil to create the right dough consistency. Using melted oil will result in a greasy dough and cause the cookies to spread too much in the oven.
Q: Why are my almond flour cookies so crumbly
A: Almond flour cookies are naturally very delicate right after baking. It is crucial to let them cool on the baking sheet for at least 10 minutes. This cooling period allows them to set and firm up properly, so they don’t fall apart when you move them.
Q: Can I use a different type of flour instead of almond flour
A: This recipe was specifically developed for blanched almond flour, which gives the cookies their signature soft, melt-in-your-mouth texture. Substituting other flours like coconut or all-purpose flour would require significant changes to the liquid and fat ratios and is not recommended for this recipe.
