I struck gold with these cinnamon toast cookies. Really, I did.
If you haven’t had cinnamon toast, you need to try it NOW. It’s pretty much a childhood dream in a breakfast. You surely don’t need a recipe but check out Joy’s. This girl knows toast.
Then, zoom right back to me. Why? Because I put cinnamon toast in a cookie. A pillowy soft, melt in your mouth, sweet-spiced cookie.
You only need 20 minutes and you don’t need any special equipment. It’s a make-ahead marvel. It’s a slice-and-bake, sprinkle-and-bite beauty.
Chilling the dough, a tip I learned from Sally, is important in this cookie for two reasons:
- It helps firm up the shape of the cookie (the dough starts out quite soft)
- It reduces kitchen stress.
How can an extra step possibly reduce kitchen stress?
Think about it. In an average cookie recipe, you preheat the oven, mix the dough, form the cookies, bake, do the dishes, check the cookies, finish the dishes, get distracted by your dog, and realize you forgot to set the timer. Your cookies get a little….crispy.
Well, maybe not every time. But we’re human. It happens. Chilling the dough lets you clean up your kitchen in peace. When you’re ready to bake, you’re starting fresh with only beautiful cookies to focus on. You can even wait a day or two. Or bake one at a time.
You definitely do not want to leave out the cinnamon sprinkle on top. I just can’t get enough cinnamon. Cinnamon and vanilla are two ingredients I always double when creating or adapting recipes. Also, sprinkling toppings on cookies is just FUN!
Cinnamon Toast Cookies
Author: Palette Dining
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 12 small cookies
- ¼ cup plus 2 TB oat flour
- ¼ cup plus 2 TB light buckwheat flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup white granulated sugar
- 2 tsp cinnamon
- ¼ cup virgin coconut oil
- 1 tsp pure vanilla extract
- 1 TB plus 1 tsp water
- Cinnamon sugar (½ tsp cinnamon + ½ tsp white sugar)
- Prepare a sheet of plastic wrap for the dough and set aside. In a medium-sized mixing bowl, combine dry ingredients (oat flour, buckwheat flour, baking powder, baking soda, salt, sugar, and cinnamon.) Use a fork or whisk and mix very well.
- In a small microwaveable bowl, melt the coconut oil in the microwave for about 20-30 seconds. Add the vanilla and water and mix well.
- Pour the wet ingredients into the dry and mix very well. Use a whisk and smush it all together.
- Roll the dough into a log shape and wrap tightly with plastic wrap. Ignore the uncanny resemblance. Refrigerate until firm, at least one hour.
- When the dough is ready, remove from the fridge. Preheat the oven to 325 F. Line a baking sheet with parchment paper. Slice the log of dough into cookie shapes about ½ inch thick. Bake for 10 minutes. While baking, prepare cinnamon sugar.
- Immediately after removing the pan from the oven, sprinkle the cookies with cinnamon sugar while still on the pan. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack. Store in an airtight container for up to a week.
If your dough is rock hard after chilling, let it sit on the counter for 10-15 minutes (as the oven is preheating) before slicing or it will start to crumble. You should be able to squish it back together with your hands if it crumbles.
Cookie monsters, head here and here!