When you feel nostalgic for that warm cinnamon sugar cookie from your childhood, and to experiment by creating a vegan/gluten- free version and then decide to make an ice-cream sandwich out of them. Well, my friends… this happens to be the fruits of that wonderful experiment. And it was a good one. They are moist and fluffy in the inside with a slightly crispy outside. Delicious!
They take about 5 times longer to make than they do to watch them disappear. And they don’t take too long to make!
- ½ cup almond flour
- ½ cup + 2 Tablespoons all purpose gluten free flour
- ½ teaspoon cream of tartar
- 2½ Tablespoons arrowroot powder
- ¼ teaspoon tapioca flour
- dash Himalayan salt
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- flax/chia egg ( 1 teaspoon ground flax + 1 teaspoon ground chia + 1½ TBS water)
- ⅓ cup coconut sugar
- ½ teaspoon cinnamon
- 2 Tablespoons maple
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened almond milk *
- ¼ cup coconut oil melted
- Preheat oven to 375°F.
- Add almond flour, gluten-free flour, cream of tartar, arrowroot powder, tapioca flour, Himalayan sale, dash of cinnamon, baking powder and coconut sugar into bowl and mix until combined.
- Melt coconut oil and mix with vanilla, maple and almond milk. Then slowly mix into dry ingredients until well combined.
- Mix ground flax, ground chia and 1½ TBS water and immediately mix into the bowl with the batter.
- Refrigerate dough for 15-20 minutes and let it sit up.
- Remove from fridge and roll into 1 inch balls.
- Combine the rest of the cinnamon with a few teaspoons of cane sugar, and roll the cookie dough balls around covering them in the mixture.
- Place on cookie sheet covered with parchment paper. Using a fork make two impressions on the rolled cookie dough balls making the criss-cross marks, slightly flattening the balls.
- Bake for 8-9 minutes until slightly golden brown.
- Let cool and enjoy!
Be sure to refrigerate the dough before separating into balls, rolling in the cinnamon sugar and baking! It makes a big difference. The crisscross effect is a fun touch and helps with the shape of the cookie when it bakes. If you want to go one step further and make these bad boys into ice-cream sandwiches. Let them cool for 5-10 minutes, then add a scoop of vanilla ice-cream in the middle and devour!