These Rice Flour Cinnamon Sugar Cookies are free of nuts, gluten, dairy + eggs. You will not miss any of that when you bite into one of these super fluffy + moist cookies. Perfect for anyone with any food allergies or if you are looking for a healthy cookie to sink your teeth into!
If you know me, you know I LOVE cinnamon. I love cinnamon in Homemade Cinnamon Oat Milk, Almond Butter Blondies, Peanut Butter Blondies, and of course Baked Vegan Pumpkin Donuts. Obviously I had to create a healthy cinnamon cookie! SO happy I did! Can’t wait for you guys to try this one!
Tara’s Tips for Perfect Rice Flour Cinnamon Sugar Cookies:
- Use white rice flour not brown. I’m all about substituting brown rice whenever possible. Not with these rice flour cookies. They won’t puff up and be moist.
- For an extra cinnamon sugar kick, I included an option to roll these cookies in extra cinnamon-sugar mixture prior to baking. This is optional but awesome!
- Make sure you line your baking sheet with parchment paper or a silicone liner to prevent any sticking.
- Use a cookie scoop or tablespoon measure to measure out your cookies so that they are all the same size and cook evenly.
- I love healthy alternatives to refined white/all-purpose flour. In order to keep these refined flour free, I used rice flour. I did not test this recipe with all-purpose flour. Let me know if you try it! I did test the recipe with brown rice flour but they did not turn out as moist + fluffy.
Rice Flour Cinnamon Sugar Cookies
These Rice Flour Cinnamon Sugar Cookies are super easy to make + allergy friendly!
Ingredients
- 1 tbsp ground flax + 4 tbsp water
- 1 ¼ cup rice flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup brown sugar
- ¼ cup sugar
- 1 tbsp cinnamon
- ¾ cup melted vegan butter (dairy butter if not vegan)
- For optional cinnamon-sugar topping: combine 2 tsp cinnamon with 2 tbsp sugar.
Directions
- Step 1 Preheat oven to 375 degrees
- Step 2 Make flax egg by combining 1 tbsp ground flax with 4 tbsp water. Set aside for about 5 minutes to thicken.
- Step 3 Combine the remaining dry ingredients in a medium size bowl (except extra cinnamon sugar for topping) .Stir until combined. Add in melted buttery spread and flax egg. Stir until all ingredients are fully incorporated and you have a moist ball of cookie dough.
- Step 4 Scoop dough onto cookie sheet using a cookie scoop or tablespoon measure. Roll into balls and option here to roll in extra cinnamon-sugar mixture. Place on cookie sheet and flatten with the palm of your hand.
- Step 5 Bake in 375 degree oven for 10-12 minutes or until edges are slightly golden brown. Remove cookies from oven and transfer to a cooling rack. Store leftovers in an airtight glass container for up to 7 days.
⭐Did you make these Rice Flour Cinnamon Sugar Cookies ? Leave a comment + a rating below! ⭐
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For the cinnamon sugar cookies, is it 1 tbsp or ground flax or 2? It says one on the ingredients but 2 on the instructions
Hi Heather! I just corrected the instructions! 1 tbsp flax + 4 tbsp water. Hope you love them!