Another batch of Christmas treats is here! This time, it's crispy cinnamon cookies. They are made with gluten‑free oat flour and no butter, making them a great choice for the classic holiday table or an easy snack to have with your hot beverage. So when are you going to have them?
Shop ingredients
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 wet ingredients - egg, molasses, chicory syrup and yoghurt.
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Finally, mix the dry and wet ingredients and add more flour as needed. Shape into balls with wet hands.
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Roll the balls in the sugar and cinnamon mixture, place them on a baking sheet with baking paper and press down on them lightly.
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Bake at 185 °C for 12‑15 minutes.
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Let cool and serve. Enjoy!
