Two gluten-free cinnamon maple cookies on a dessert plate

Gluten-free Cinnamon Maple Cookies

Lots of cinnamon made these cookies a perfect dessert for the cold weather that moved in earlier this week. I made a double batch of these and they disappeared quickly!

The original recipe called for oat flour and shortening. I used sorghum flour and butter.

This recipe makes about 12-14 cookies.

Ingredients:

  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Directions:

Preheat oven to 375° F. Bring butter to room temperature. Grease baking sheet or line with parchment paper.

Bottle of MacDonald's maple syrup.

I used MacDonald’s 100% pure maple syrup.

Whisk together sorghum flour, starches, xanthan gum, baking soda, baking powder, salt and cinnamon in a small bowl.

Metal mixing bowl containing mixed dry ingredients - has brown color from cinnamon.

Dry ingredients, including cinnamon.

White mixing bowl containing sugar, chunks of butter and maple syrup.

Butter, syrup and granulated sugar in bowl ready to mix.

Cream butter, maple syrup, and granulated sugar on medium until completely mixed and slightly fluffy, about 1 minute.

White mixing bowl with butter, syrup and sugar mixed.

Butter, syrup and sugar creamed together.

Add egg and vanilla and mix until combined.

 

Egg and vanilla added to the creamed sugar, butter and syrup.

Egg and vanilla added to the creamed sugar, butter and syrup.

Slowly mix in the flour mixture and beat on high until everything is thoroughly combined. I refrigerated the cookie dough in the bowl for about 20-30 minutes. You can also refrigerate the dough on the cookie sheet.

White mixing bowl containing gluten-free cookie batter.

The flour is added and the batter is mixed on high until fluffy and smooth, then chilled in the refrigerator for 20-30 minutes.

Spoon cookie dough onto baking sheet, leaving space between each cookie.

Twelve balls of cinnamon maple cookie dough on a baking sheet.

Cookie dough on baking sheet ready to put into the oven.

Bake for about 10 minutes. Rotate pan, then bake for another 5-7 minutes depending on amount of crispness you like.

Baked cookies on cookie sheet.

The first batch of cookies came out a little crispy, so I reduced the second baking time to 15 minutes total.

A pile of cinnamon maple cookies on a plate.

The cookies were crispy on the outside and soft in the middle.

Adapted from Maple Cinnamon Cookies at Whether Ye Eat or Drink.blogspot.com.

 

 

Milo graphic

Milo says….

These cinnamon maple cookies smell so GOOD my nose is in OVERDRIVE!

Close up of Milo's black nose.

Milo loves the smell of cinnamon maple cookies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s