Cinnamon Shortbread Cookies


For the cookie dough

1 cup almond flour

2 tablespoons granulated coconut sugar

1/2 teaspoon baking soda

1 pinch sea salt

1 teaspoon vanilla extract

1/4 cup butter cut into several chunks

For the filling

2 teaspoons granulated coconut sugar

1 teaspoon ground cinnamon


For the cookie dough

Place almond flour, coconut sugar, baking soda, and sea salt in a food processor. Pulse a few times to blend.

Add vanilla and butter pulse until the mixture sticks together and forms dough.

Put dough onto parchment paper and shape into a rectangle.

Cover dough with parchment paper and roll to about 3/8" thick.

Refrigerate 30 minutes, until dough is stiff.

For the filling

While dough is chilling, create a filling, whisking together the granulated coconut sugar and cinnamon.

To assemble

Remove the top sheet of parchment. Sprinkle the cinnamon mixture evenly over the dough.

Gently roll up the dough into a tube shape. When finished, press the edge to seal.

Wrap up the dough and refrigerate until firm, about 1-2 hours.

Preheat oven to 375 Line a baking sheet with parchment paper.

Using a serrated knife, cut the dough crosswise to form 12 equal sized cookies.

Place cookies on the prepared cookie sheet and bake 10 minutes or until edges brown and tops are golden.

Cool on the tray for 4-5 minutes, then transfer them to a rack and allow to cool completely.
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