These Coconut Cinnamon Cookies are tender and very aromatic. Cinnamon and coconut create a magical taste. The cookies are made from coconut and almond flour. Therefore, they are gluten-free. These vegan cookies are perfect for breakfast or a snack. They go especially well with a cup of aromatic coffee. Making Coconut Cinnamon Cookies is easy and simple.
Ingredients for the recipe
Coconut flour is the principal ingredient of the recipe. It will give the dessert a unique taste.
Almond flour – contributes to the recipe.
Coconut oil is a liquid ingredient of the recipe. I used refined coconut oil, but this is not essential.
Bananas – will give the cookies sweetness. Bananas should be ripe.
Vanilla extract – the magical taste and aroma of the recipe.
Ground cinnamon is another flavoring agent for our dessert.
Baking powder – will make the cookies airy.
Raisins – an additional component in the recipe. You can replace raisins with dried cranberries.
How to Make Coconut Cinnamon Cookies
The process of making Coconut Cinnamon Cookies is simple and quick. First, mix coconut flour, almond flour, cinnamon, and baking powder in a bowl. Then put bananas, coconut oil, and vanilla extract in a blend bowl. Grind the bananas until smooth.
Next, pour the banana puree into the flour mixture and add the raisins there. Collect all the ingredients into a lump. Then make balls from the dough and place them on parchment in a baking tray. Press each ball with your palm to form cookies.
Bake the cookies for 12 – 15 minutes in a preheated oven at 180 ° C / 350 ° F.
Leave the finished cookies in a baking tray on the table to cool to room temperature for about 30 – 40 minutes. When the cookies have cooled, enjoy a delicious dessert. Be sure to share the recipe with your friends.
Make Coconut Cinnamon Cookies and write your comments. I am interested in your opinion.
Enjoy!
Be healthy and love yourself!
P.S. I almost forgot. I have a recipe for delicious Chocolate Coconut Cookies for you. Try it, you will like it.
Coconut Cinnamon Cookies (Vegan | Gluten Free)
Course: Gluten free, Vegan11
servings10
minutes1
hour385
kcalIngredients
1 cup (80g / 2.8oz) coconut flour
3/4 cup (75g / 2.6oz) almond flour
150g / 5.3oz peeled bananas
1/4 cup (60g / 2.1oz) refined coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup ( 60g / 2.1oz) raisin
1 teaspoon ( 5g / 0.2oz) baking powder
Instructions
- Mix coconut flour, almond flour, cinnamon, and baking powder in a bowl.
- In a blender, grind bananas, coconut oil, and vanilla extract.
- Pour the banana puree into the flour mixture and add raisins there. Gather all the ingredients into a lump.
- Make balls from the dough and place them on parchment on a baking tray. Press each ball with your palm to make cookies.
- Bake the cookies for 12 – 15 minutes in a preheated oven at 180°C / 350°F.
- Leave the finished cookies in the baking tray on the table to cool to room temperature for about 30 – 40 minutes.
Recipe Video
Notes
- Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
- Store Coconut Cinnamon Cookies in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
