Another batch of Christmas candy is here! This time, these crispy cinnamon cookies made with gluten‑free oat flour and no butter, which are great both for the classic holiday table and as an easy snack or dessert with tea and coffee. So when are you going to have them?
Nutrition (1 serving)
- 109 kcal
- 6,7 g carbohydrates
- 5,7 g fats
- 5,7 g protein
Per 12 portions
- 1 cup gluten-free oat flour
- 30 g cinnamon protein
- 1 egg
- 50 g coconut oil
- 2 tbsp Greek yoghurt
- 60 g chicory syrup
- 1 tbsp cane molasses
- 1 tsp baking soda
- 1,5 tsp cinnamon
- 1,5 tsp ginger powder
- 1/4 tsp nutmeg
- 1 tsp vanilla powder
- 2 pinches cloves
- 1/4 tsp salt
- 1 tbsp coconut sugar
- 1 tsp cinnamon
Instructions
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Prepare the dough - mix the protein, flour and spices all together in a bowl.
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In another bowl, mix the liquid ingredients - egg, molasses, chicory syrup and yoghurt.
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Finally, mix it all together and add more flour as needed. Shape into balls with wet hands.
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Roll the balls in the sugar mixture, place them on a baking sheet with baking paper and spread them out a little.
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Bake at 185 °C for 12‑15 minutes.
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Let cool and serve. Enjoy!
