These cookies were created in an effort to make holiday cut-out cookies. I wanted to be able to have some cookies during the holidays when everyone else was eating dessert at family gatherings. They didn’t turn out crispy which would be needed for holiday cookies, but they did turn out delicious, moist, and chewy. The added cinnamon gives these cookies a snicker doodle-like flavor, and you won’t regret making these. They are low-carb, low calorie, and there is only 2 tbsp of added sugar in the whole recipe! These are a yummy afternoon snack or dessert. If made ahead of time these can be stored in the fridge in an airtight container and then heated up in the microwave for about 15 seconds until soft and warm. Make these cookies and you won’t be sorry for making them!
Best Cinnamon cookies ever!!
-3 medjool dates (take pits out) (about 70 grams)
-2 large eggs
-1 tbsp water
-1 1/4 tsp vanilla extract
-2 Tbsp honey (or slightly more if you want it sweeter)
-6 tbsp of butter, softened
-1/2 tsp baking powder
-1/2 tsp sea salt
-9 tbsp coconut flour (50 grams )
-1/2 cup tapioca or arrowroot flour (bob’s red mill)
-1 tbsp cinnamon (or more/less)
Optional: about 1/2 cup chocolate chips
1. Blend the “blender ingredients” in a nutribullet, small blender, or mini food processor until its not clumpy anymore (its OK if there are little date pieces remaining)
2. Mix the coconut flour, tapioca flour, cinnamon, salt, and baking powder in a medium-large bowl.
3. Then add butter and beat together with the dry ingredients in the bowl.
4. Add the blender ingredients in to the bowl and beat everything together until smooth. Let batter sit for about five minutes to let the coconut flour absorb all the liquid. Add the chocolate chips now if you are using them.
5. Use your hands or a spoon and form about 20 one tbsp cookies and place on a piece of parchment paper or greased light colored pan(not dark brown or they will get burnt). I actually used about 1 1/2 pans. They won’t spread or rise so spread them out with wet fingers to about 1/2 inch thick. Don’t make them too thin because then they won’t be chewy!
6. Bake in oven at 350 F for about 8-9 minutes. Don’t overbake or they won’t be chewy!!! Serve and Enjoy! (They may look slightly raw in the middle but don’t worry, they are done😀. Also they should not be dark brown on the bottom, they should only have a very very slight tint of brown on the bottom: golden brown)
*Can be stored in an airtight container in the fridge for a few weeks. Should be reheated in microwave for about 10-15 seconds. I usually put a drop of water on the cookie before I put it in the microwave to keep it moist. They are also delicious cold but they have a different texture.