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.
- 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
Preheat oven to 375° F. Bring butter to room temperature. Grease baking sheet or line with parchment paper.
Whisk together sorghum flour, starches, xanthan gum, baking soda, baking powder, salt and cinnamon in a small bowl.
Cream butter, maple syrup, and granulated sugar on medium until completely mixed and slightly fluffy, about 1 minute.
Add egg and vanilla and mix until combined.
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.
Spoon cookie dough onto baking sheet, leaving space between each cookie.
Bake for about 10 minutes. Rotate pan, then bake for another 5-7 minutes depending on amount of crispness you like.
These cinnamon maple cookies smell so GOOD my nose is in OVERDRIVE!