Healthy Cinnamon Cookies
These vegan cinnamon cookies are easy to make, soft and chewy and refined sugar-free.
Servings: 12 cookies
Calories: 189kcal
Ingredients
- 1 tablespoon chia seeds I use white chia seeds
- 2 tablespoon water 30ml
- ½ cup rolled oats 45g
- ¾ cup flour 90g
- 1.5 teaspoon baking powder
- 3 tsp cinnamon
- 1 pinch salt
- ¼ cup coconut oil 62.5 ml,
- ¼ cup maple syrup 62.5 ml,
- ¼ cup date syrup 62.5 ml,
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 180 degrees Celsius (360 F)
- Soak the chia seeds in water, set them aside for 15- 20 minutes until they have gelled.
- Blitz the rolled oats in a food processor to make oat flour.
- If your coconut oil is solid, heat until melted.
- Whisk together the dry ingredients (flour, oat flour, baking powder, cinnamon,salt) in a large mixing bowl.
- Whisk together the wet ingredients (maple syrup, date syrup, melted coconut oil, vanilla, and soaked chia seeds).
- Add the wet ingredients to the dry ingredients. Mix until combined, the cookie dough will be quite wet Refrigerate the dough for at least 30 minutes (this can be longer) you just need the dough to become more solid so that you can scoop spoonfuls.
- Drop spoonfuls of the dough onto a baking paper-lined tray (I use heaped tablespoons and get 12-14 cookies per batch. Bake at 180 degrees Celsius (360 F) for 12 minutes, or until golden brown on the bottom.
- Cool on a rack, before transferring to an air-tight container.
Notes
Storage
Once baked and cooled these cookies can be stored in an airtight container at room temperature for up to three days. If you wish the cookies to last longer than this, freeze them. They defrost well on the bench at room temperature.
Tips
- When you soak the chia seeds to make your 'chia egg', make sure you allow enough time for them to gel. When they have gelled they will act as a binder in the cookie.
- The cookie dough will be quite wet, chilling it means you will be able to scoop it much more easily. Use a wet spoon when you are scooping your cookie dough, this stops it from sticking.
- The cookies will still be soft when you remove them from the oven, if they have not spread into a cookie shape, you can gently push them flat you your hand or a spatula while they are still hot out of the oven.
- Plain flour: This recipe will work with gluten-free flour
- Oats: I have not tested this recipe without rolled oats, but I would think quinoa flakes would work.
- Chia seeds: If you prefer you can substitute the chia egg for one regular egg.
- Coconut oil: If you prefer you can substitute the coconut oil for melted butter.
Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 66mg | Potassium: 140mg | Fiber: 2g | Sugar: 14g | Calcium: 63mg | Iron: 1mg