desserts

Easy cinnamon cookies (gf & vegan option)

I’m on some kind of cookie baking spree – and I keep using as a starting point my basic cookie dough recipe. These cinnamon ones turned out especially tasty, so without further ado: cookies you can make on a weeknight, in 30 minutes.

Cinnamon cookies

150g white flour (or gf flour mix)
70g ground almonds
1 tsp baking powder (or gf baking powder)
50g neutral oil (canola or rice)
2 tablespoons flax seeds, ground + 4 tablespoons hot water, or 1 egg
60g dark brown sugar
20g white sugar
1 tsp vanilla extract
1,5 tsp ground cinnamon
Cold water
Pinch of salt

Preheat the oven to 180 degrees.

For a vegan option, mix flax seeds with hot water, set aside and stir every couple minutes to make sure that there are no clumps of flax seeds. The “flax egg” is ready to use in about 5 minutes.

In a large bowl mix all dry ingredients, and add oil and egg or flax mixture. Mix with your hands until reaching a crumbly texture and slowly add small amounts of cold water – tablespoon at a time – kneading the dough after each tablespoon, until it reaches the desired consistency. The dough should not crumble and not stick to your hand. Usually, it needs 3-4 tablespoons of water, but this amount can vary depending on the flour you use.

In a large bowl mix all dry ingredients, and add oil and egg or flax mixture. Mix with your hands until reaching a crumbly texture and slowly add small amounts of cold water – tablespoon at a time – kneading the dough after each tablespoon, until it reaches the desired consistency. The dough should not crumble and not stick to your hand. Usually, it needs 3-4 tablespoons of water, but this amount can vary depending on the flour you use.

Divide the dough into pieces weighting approximately 40g (of course, you can make yours bigger or smaller; remember about adjusting baking time accordingly) and roll into balls. Flatten them with your hand – they won’t spread much, so make them about 1cm thick, unless you like really chunky cookies. Place the cookies on a parchment paper. Bake the cookies for about 10-12 minutes. Allow cookies to cool for at least 30 minutes before eating.

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