Friday, September 7, 2012

Cinnamon Sugar Cookies (nut free)

Every once in a while I'll have a random craving for something sweet, and when this happens I always head to my kitchen with the hopes of satisfying my super tiny sweet tooth. This morning I had cinnamon and sugar on my brain, but since AtV is trying to do more nut free recipes I knew this time around would be more challenging than my previous cookie adventures. Thankfully I love to solve puzzles...
Important Notes About This Recipe
About the Coconut Crystals: I've used two different sweeteners to get that brown sugary taste that is super important in making these a successful cookie. The first sweetener is raw Coconut Crystals (sometimes known as Coconut Palm Sugar). There seems to be a lot of different varieties of Coconut palm sugar popping up nowadays, and some brands are not necessarily raw. If eating a strictly raw diet is important to you then I recommend doing your research before settling on a brand. My brand of choice is Coconut Secret.
About the Maple Syrup: This is my first time officially using Grade B Maple Syrup in my recipes, and if you're wondering whether or not it's a "raw food", well it's technically not. But I can tell you in my humble opinion, and through my own personal research I've found that it's much better (and more pure) than Agave -- which I've officially banished from my kitchen after reading this article: "Why I never use Agave". If you'd rather not use Maple Syrup for these cookies that's totally fine. Other recommended liquid sweetener substitutes would be: Raw Honey, or Coconut Nectar.
Cinnamon Sugar Cookies - nut free
Yields roughly Two Dozen cookies depending on the cookie dimensions
Step 1.
Ingredients
Dry:
  • 2 cups Coconut flour
  • 1/2 c Coconut Crystals
  • 1 Tbsp ground Cinnamon
  • 1 tsp Salt
Wet:
  • 1/2 c Grade B Maple Syrup
  • 1/2 c Safflower Oil
  • 1 Tbsp Vanilla
  • 1/4 tsp Salt
  • 1 C Water
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Step 2. 
Making your Cookie Dough
  • In a large mixing bowl combine all of your Dry Ingredients
  • Mix/Whisk Evenly together
  • Set this aside
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  • In a separate mixing bowl combine all of your Wet Ingredients
  • Mix/Whisk together until all of your wet ingredients
  • Set this aside
 While your mixer is on, proceed to slowly stream the wet ingredients into your dry ingredients...
Your finished dough will be moist and slightly crumbly
Now it's time to shape your cookies...
About 2 heaping tablespoons of dough for each cookie is about right...
Cinnamon & Sugar Topping
In either or a spice grinder or a mortar and pestle grind together:
3 Tbsp Coconut Crystals
1 Tbsp Cinnamon
Dry your cookies for 2 hours
After they've finished drying let them cool for 15 minutes or more 
Store them in an air tight container in your fridge for a longer shelf life
These yummy little buggers get Mr AtV's tasty seal of approval! He even went so far as to say; "they taste just like real cookies!" *snicker*

What's your favorite kind of cookie?

Wishing you all a very sweet and tasty weekend!

xoxo,

17 comments:

  1. these look amazing! but how much safflower oil do you use?? there's no measurement...just says 1/2...

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    1. Oops! Thanks for catching that, Anon! It's 1/2 cup. :)

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  2. What do we think about *raw* agave, aside from fructose concerns?

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  3. can i substitute coconut flour and if yes with what?cause im having trouble finding it at Rhodes/Greece....

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    1. Hi Sotia - you can substitute raw gluten free oat flour, or almond flour.

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    2. just note, if you do end up using almond flour you won't need to use any of the water noted in the recipe.

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  4. My favorite cookie is Snickerdoodle. I love the cinnamon sugary taste and a soft texture... These caught my eye as I thought at first that is what they were..
    I love your site. I have tried several of the recipes and many successful, others not so much. For healthy tasty recipes, your site is the one I check everyday for new posts and yummy recipes. (yours is actually my FAVORITE!)

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  5. Those look fantastic!! I love soft moist cookies. There really isn't anything like them for some good ole comfort food!

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  6. I enjoy your website and all the recipes that I have tried before this one. I tried this recipe and it didn't turn out at all. I did use honey as the sweetener and grapeseed oil instead of safflower oil. I don't know if those changes made the difference or what. The mixture never got sticky, I ended up adding 2 extra cups of water and another 1/2 cup of honey to get the consistency in your pictures. I still ended up with very dry cookies that don't taste very good. I'm I the only one that had problems with this recipe?

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    1. Hi Shawna - Thank you so much for this comment. I take all reviews very seriously, especially when a recipe doesn't turn out.
      I'll most likely try making these cookies again next week to see if I've missed anything. And hopefully if anyone else has the same issue that you've had (don't be shy people! I can handle criticism!) I'll let you know stat.
      If for some reason my measurements turn out to be incorrect (which is totally possible - I'm not perfect ;)) I'll re-visit and re-do the recipe.
      The last thing I want is for someone like yourself to go through the trouble of purchasing the ingredients and ending up with a "bad" cookie. That's just a big bummer!
      Thank you again for this comment -- it really means a lot!

      -S

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  7. When I made these I replaced all the coconut flour with almond flour/meal. I measured everything correctly but the end result was like soup. I had to add atleast 3 cups more flour for it to get a manageable consistancy. Do you know what went wrong?

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    1. Yikes!
      The Almond Flour was your problem - since it's not dry like coconut flour you didn't need any of the water noted in the recipe. It's just going to end up being a totally different cookie/recipe if you use Almond Flour.

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  8. These cookies are by far the best vegan cookies that I have ever made. I have 2 with my breakfast tea every morning. They remind me so much of Snickerdoodles! The dough was a little dry for me as well so I just kept adding a combination of all of the wet ingredients until it was a good consistency. I will probably decrease the coconut flour a bit the next time I make them and see what happens. Thanks so much for posting this recipe!!

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  9. Thank you SO much for this comment Anon! I also truly appreciate the feedback. I'll make note of it in the recipe.
    -S

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  10. Just made these again (I am Anonymous that posted on 9/25/12, I am not too savvy with posting comments so I do not know how to make me un-anonymous), with a minor adjustment and they were awesome! No dry issues this time around. I only made half a batch to begin with because I am the only one eating these wonderful treats. Therefore I would need to use 1 1/2 cups of coconut flour for a half batch according to the recipe. I decreased the amount of flour to 1 cup and they were much more moist.

    Thank you again so much for posting this recipe. I so look forward to my morning cup of tea and two of these wonderful treats :)

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    1. Hi Anon! Thanks so much for the update! I went ahead and changed the coconut flour measurements on your review alone, since I still haven't had the chance to revisit this recipe in my kitchen yet.
      xo-S

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