Cinnamon Chocolate Chip Cookies Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and moist texture.

Coconut flour: A gluten-free flour made from dried coconut meat, adding a subtle coconut flavor and a light, airy texture.

Baking soda: A leavening agent that helps the cookies rise and become fluffy.

Salt: Enhances the flavors of the other ingredients and balances sweetness.

Coconut oil: A healthy fat that adds moisture and a slight coconut flavor to the cookies.

Maple syrup: A natural sweetener that adds a rich, caramel-like flavor.

Vanilla extract: Adds a sweet, aromatic flavor that enhances the taste of the cookies.

Ground cinnamon: Adds warmth and spice, complementing the chocolate chips.

Chocolate chips: Provide bursts of rich, chocolatey goodness throughout the cookies.

When mixing the almond flour and coconut flour with the baking soda and salt, make sure to sift them together to avoid any lumps. This will ensure a smoother texture in your cookie dough. Additionally, when folding in the chocolate chips, be gentle to maintain the dough's consistency and prevent the chips from breaking.

• almond flour - Substitute with hazelnut flour: Hazelnut flour provides a similar texture and nutty flavor, making it a good alternative for almond flour in gluten-free baking.

• coconut flour - Substitute with tapioca flour: Tapioca flour can help achieve a similar consistency and moisture level, though you may need to adjust the quantity as it absorbs moisture differently.

• baking soda - Substitute with baking powder: Use baking powder in a 3:1 ratio to baking soda to maintain the leavening effect, though it may slightly alter the taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor profile.

• coconut oil - Substitute with ghee: Ghee offers a rich, buttery flavor and similar fat content, making it a good alternative for coconut oil.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and moisture content, though it may slightly alter the flavor.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but complementary flavor to the cookies.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, adding a more complex flavor.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and provide a similar texture and sweetness.

• To keep your cinnamon chocolate chip cookies fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to a week, maintaining their chewy texture and rich flavor.

• If you prefer to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for up to two weeks. Just remember to let them come to room temperature before enjoying, as this will bring back their soft and chewy consistency.

• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to three months.

• When you're ready to indulge in your gluten-free treats, simply take out the desired number of cookies and let them thaw at room temperature. For a warm, freshly-baked feel, you can pop them in the oven at 350°F (175°C) for a few minutes or microwave them for about 10-15 seconds.

• If you want to freeze the dough instead of the baked cookies, scoop the dough onto a baking sheet and freeze until firm. Once frozen, transfer the dough balls to a freezer-safe bag or container. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.

• Always label your containers with the date to keep track of freshness. This way, you can enjoy your cinnamon chocolate chip cookies at their best, whether freshly baked or after being stored.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes or until they are warm and slightly crispy on the edges.

• Use a microwave for a quick reheat. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious as the chocolate chips can get very hot.

• For a toaster oven, set it to 300°F (150°C). Place the cookies on a tray and heat for 5-7 minutes. This method helps maintain the cookies' crispiness.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 3-5 minutes. This method is great for achieving a slightly crispy exterior.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning. This method can give the cookies a nice, warm center.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Needed to combine the dry ingredients like almond flour, coconut flour, baking soda, and salt.

• Mixing bowl: Another one is required to mix the wet ingredients such as melted coconut oil, maple syrup, vanilla extract, and cinnamon.

• Spatula: Useful for folding in the chocolate chips into the dough.

• Baking sheet: Used to place the scooped dough for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Measuring cups: Essential for accurately measuring ingredients like almond flour, coconut flour, and coconut oil.

• Measuring spoons: Needed for measuring smaller quantities like baking soda, salt, vanilla extract, and ground cinnamon.

• Cookie scoop: Helps in scooping the dough evenly onto the baking sheet.

• Cooling rack: Used to let the cookies cool down after baking.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a food processor: Combine the dry ingredients in a food processor for a quicker mix.

Melt coconut oil in microwave: Melt the coconut oil in the microwave for faster preparation.

Line baking sheet: Use parchment paper to line the baking sheet for easy cleanup.

Chill dough briefly: Chill the cookie dough for 10 minutes to make it easier to scoop.

Batch baking: Bake multiple cookies at once to save time.