Gluten Free Vegan Cinnamon Cookies

Ingredient List

Dry Ingredients:
1 1/3 cups almond flour (make sure it’s flour and not meal)
1/4 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/4 t. salt

Wet Ingredients:
1/4 cup + 2 T solid coconut oil (should not be too soft or melted)
2/3 cup monk fruit sweetener OR coconut sugar
4 t. ground flaxseed
4 T. water
1 t. vanilla extract

Additional Ingredients:
1/2 cup chopped pecans or nut of choice


  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper
  2. Whisk flaxseed and water together and let sit for 15 minutes until a gel-like consistency forms. Set aside.
  3. Combine dry ingredients in a small bowl until incorporated
  4. In a large mixing bowl, cut the solid coconut oil into the sugar with a fork. The consistency should be like wet sand
  5. Add the flax seed mixture and vanilla and whisk together
  6. Using a hand mixer, pour dry ingredients into wet until cookie dough forms. Small clumps of coconut oil may be visible.
  7. Fold in the chopped pecans
  8. If dough is very sticky, refrigerate for 10-15 minutes before baking
  9. Drop 2 T rounded balls onto parchment lined baking sheets and bake for 10-12 minutes
  10. Let cool on sheets for 5-10 minutes before transferring to a wire cooling rack
  11. Store in a container for up to 1 week
  • All
  • Breakfast
  • Desserts
  • Fish and Seafood
  • Gluten Free
  • Mains
  • Side Dishes
  • Smoothies
  • Snacks
  • Soup & Salad
  • Vegan
  • Vegetarian
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