HEALTHY CINNAMON COOKIES
- VERSION EN ESPAΓOL AL FINAL DE LA PΓGINA -
Simple and delicious Cinnamon Cookies! There is no secret for these healthy cinnamon cookies besides the fact that have the perfect crunchiness and sweet touch.
These healthy cookies are gluten free, refined sugar free, dairy free and vegan!
DIABETIC DIET TIPο»Ώ
These healthy cookies have low coconut sugar content and together with the almond flour and coconut flour makes the perfect combo to avoid any sugar spikes!!
Try this recipe and let me know if it also works for you :) I love to hear from you all and see my remakes!!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
INGREDIENTS
130gr almond flour or brown rice flour (it will have more carbohydrate content)
30gr coconut flour or more almond flour
15gr ground flaxseeds
1/2 teaspoon baking soda
1/4 teaspoon pink Himalayan salt or any salt
1 tablespoon ground cinnamon
1/2 cup coconut sugar
75gr melted grass-fed butter or coconut oil
2 tablespoons cacao powder 100%
50gr dark chocolate (at least 85%)
Toppings of choice to decorate cookies
STEPS
Pre heat oven to 350F/175C. Cover a cookie tray with parchment paper and set aside.
In a bowl, mix all the almond flour, coconut flour, flaxseeds, baking soda, salt and cinnamon. Set aside.
In another bowl, mix the melted butter/oil with coconut sugar until fully combined.
Pour the dry ingredients mix into the butter-sugar and mix well until it becomes a dough. I start mixing with a spatula and when itβs doughy I use my hands (get messy!)
If you want make half of the cookies with chocolate flavor, separate the dough in two halves. Leave one half the same and add 2 tablespoons of cacao and 1 tablespoon of coconut sugar to the other half. Mix well until fully combined into the dough.
With a pastry roller, roll over the dough and with a cookie cutter of choice make the shape of the cookies. These cookies donβt spread so there is no need to leave a lot of space between them when you placed them in the oven. If you donβt have a cookie cutter, use the top of any wine glass (thatβs what I did!). This recipe makes around 12 cookies.
Bake during 10 minutes or until golden and let them cool on the rack completely so they stay crunchy!
Once cooled, melt the dark chocolate and cover half of each cookie and add the desired toppings. Let them cool in the fridge and enjoy! I used peanuts, walnuts, coconut flakes and poppy seeds for toppings.
* Store in an air tight container in the fridge for 1 week.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
πͺπΈ Spanish:
Galletas crujientes de canela deliciosas y fΓ‘ciles de hacer. No llevan gluten, ni lΓ‘cteos ni azΓΊcares refinados. AdemΓ‘s son veganas si utilizas aceite de coco en vez de mantequilla!
INGREDIENTES
130gr de harina de almendras o harina de arroz integral (tendrΓ‘ mΓ‘s contenido de carbohidratos)
30gr de harina de coco o mΓ‘s harina de almendras
15gr de semillas de lino molidas
1/2 cucharadita de bicarbonato de sodio
1/4 de cucharadita de sal rosa del Himalaya o cualquier sal
1 cucharada de canela en polvo
1/2 taza de azΓΊcar de coco
75gr de mantequilla derretida de animales alimentados con pasto o aceite de coco
2 cucharadas de cacao en polvo 100%
50gr de chocolate negro (al menos 85%)
Toppings de elecciΓ³n para decorar las galletas
PASOS
Pre calentar el horno a 175C. Cubrir una bandeja para galletas con papel de horno y reservar.
En un bol, mezclar toda la harina de almendras, harina de coco, linaza, bicarbonato de sodio, sal y canela. Reservar.
En otro bol, mezclar la mantequilla/aceite derretido con azΓΊcar de coco hasta que estΓ© completamente combinado.
Verter la mezcla de ingredientes secos en la mantequilla-azΓΊcar y mezclar bien hasta que se convierta en una masa. Yo empiezo a mezclar con una espΓ‘tula y cuando estΓ‘ pastosa uso mis manos (Β‘a ensuciarse!). Si quieres hacer la mitad de las galletas con sabor a chocolate, separa la masa en dos mitades. Deja una mitad igual y agrega 2 cucharadas de cacao y 1 cucharada de azΓΊcar de coco a la otra mitad. Mezclar bien hasta que estΓ© completamente combinado con la masa.
Con un rodillo de reposterΓa, aplastar la masa y con un cortador de galletas haggler la forma de las galletas. Estas galletas no se esparcen, por lo que no es necesario dejar mucho espacio entre ellas cuando las colocas en el horno. Si no tienes un cortador de galletas, usa la parte superior de cualquier copa de vino (yo es lo que he usado). Salen unas 12 galletas.
Hornear durante 10 minutos o hasta que estΓ©n doradas y dejarlas enfriar por completo en la rejilla para que queden crujientes.
Una vez enfriadas, derretir el chocolate negro y cubrir la mitad de cada galleta y agregar los ingredientes deseados. Β‘Dejar enfriar en la nevera y a disfrutar! Yo como toppings usΓ© cacahuetes, nueces, copos de coco y semillas de amapola.
* Conservar en un recipiente hermΓ©tico en la nevera durante 1 semana.
ΒΏHabΓ©is hecho esta receta?
Β‘Me encantarΓa saber que tal os ha quedado! Dejar un comentario en la secciΓ³n de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje asΓ puedo veros y compartir!
Β‘Mil gracias!
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