Gluten-free Cinnamon Sugar Cookie
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 12-14 cookies
  • ½ cup coconut flour
  • ½ cup oat flour
  • ½ teaspoon baking powder
  • ¾ tsp cinnamon
  • 1 tablespoon cane sugar
  • 3 eggs
  • 4 tablespoons coconut oil (measured solid)
  • ½ teaspoon vanilla extract
  • 1.5 tablespoons pure maple syrup
  • 2 tablespoons honey
  • 1 tablespoon cane sugar
  • 1 teaspoon cinnamon
  1. In a large bowl combine the first five ingredients. Mix well and ensure there are no clumps from the coconut flour.
  2. Melt the coconut oil and whisk together the remaining five ingredients.
  3. Pour the wet ingredients into the dry ingredients and mix until everything is combined. Let sit in the bowl for 5-7 minutes. Coconut oil absorbs moisture so this will thicken the batter.
  4. Lay a piece of saran wrap on the counter and place dough into the center. Wrap into a ball and place in the freezer for twenty minutes.
  5. Pre-heat the oven to 375 degrees.
  6. Remove the dough from the freezer and place the ball between two pieces of parchment paper.
  7. Roll until dough is about ¼ inch thick.
  8. Note: you want the dough to be thicker as it's easier to make molds this way. You also need to move fast so it doesn't completely thaw.
  9. With a cookie cutter, cut the dough into desired shapes and use a silicone spatula to lay on a baking pan on parchment paper. Roll, cut and repeat until all the dough is used.
  10. In a small bowl combine the stevia and cinnamon. Dust the cookies with the topping (you can also sift through a fine mesh strainer for this).
  11. Cook in the oven for 8 minutes, flip the pan and cook for another five. Remove from the oven and let cool on the pan for thirty minutes. This helps them firm up so don't try to move them too early!
  12. Store in the fridge.
Recipe by Wellness Becomes Her at