cinnamon cookies

I found myself dreaming of snickerdoodles… probably because I wanted chocolate chip cookies but we were all out of chocolate chips. ;)

When I saw the full cinnamon shaker, I felt inspiration stir in my belly. “Yep,” I said to myself, “we’re doing this.” Good things happened between me, myself, my base cookie recipe, my cinnamon, and my oven that day. Really good things, that I’m not even sure I shared.

Want to get in on the tasty goodness? Follow along below!

Things you’ll need:

  • An oven preheated to 375°.

  • A cookie tray.

  • Parchment paper, or a reusable silicon sheet.

  • A mixing bowl.

  • A whisk.

  • Measuring cups and spoons.

  • A Scraper, and/or a spoon.

  • A dream, and some grit.

Dry stuff:

  • 3 cups Almond Meal

  • 1 1/4 cup Tapioca Flour

  • 1 1/2 - 2 T Ground Cinnamon

  • 3/4 t Sea Salt

  • 1/2 t baking soda

  • 1 -3 Shakes of Nutmeg

  • (optional) 1/2 Cup Hempseeds (I opt for these.)

Wet stuff:

  • 1 Cup Organic Maple Syrup (brought to same temperature as coconut oil)

  • 2 T Coconut Oil (melted)

  • 1.5 -2 T Vanilla

  • Keep the coconut oil handy. I’ll tell you why later.


  1. Mix the dry stuff well.

  2. Mix the wet stuff, also well.

  3. Mix the wet stuff into the dry stuff.

  4. Scoop of a finger-full, and honor your genius for participating in this divine ritual of baking Cinnamonkerdoodles.

  5. Bring your sheet lined tray to a handy location.

  6. Pour or scoop about a tablespoon of coconut oil into a small dish.

  7. Wash and dry your hands. We’re about to get super handsy.

  8. Grab enough coconut oil to get a nice, slick, protective layer on your palms and fingers.

  9. Use a scraper to gather about a 1.5 tablespoon worth of dough.

  10. Use your lubed up hands to roll the dough into a nice ball, and shape/press it down into 1/2 inch tall, fat cookies. They will melt down some while baking.

  11. Relube your hands as needed. You’ll know. The dough will stick, and you’ll find the task becomes impossible. You’ll curse me a little, and then remember I already gave you the key to success. That’s fine… it’s not personal, I know. I love you.

  12. Fill up that cookie sheet! Leave 1.5 inches between cookies.

  13. Put it in the oven (375°), middle rack

  14. Set a timer for 12 or 13 minutes. Better start with 12. Cookies are for sure done when the edges start browning… but you still have a minute or 2 two experiment with chewier or crunchier textures. Personally I thing that sweet spot probably shouldn’t exceed 14 minutes, but what do I know about your palette?

  15. Get your cold almond milk ready!

  16. Turn on the oven light and sit down to watch the magic happen! Joking… go do something. :)

  17. When the timer chirps, run to the cookies and rescue them from the inferno.

  18. Let them cool for about 5 seconds. Blow on your chosen first one, and bite in!

What do you think? So good, right? Tell me all about it in the comments, and please share with your friends - the recipe, AND the cookies. ;)

Thanks for baking! Make good choices.