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Cinnamon Almond Breakfast Cookies

Soft, chewy, and gluten-free almond flour cookies spiced with cinnamon and dusted with powdered sugar. The perfect coffee companion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups almond flour superfine
  • 0.5 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 large egg whites room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
Coating
  • 1/3 cup powdered sugar for rolling

Equipment

  • Baking sheet
  • Mixing Bowl
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, sugar, cinnamon, baking powder, and salt.
  3. Stir in the egg whites and extracts until a sticky dough forms.
  4. Roll the dough into 1-inch balls.
  5. Roll each ball generously in powdered sugar to coat completely.
  6. Place on baking sheet and flatten slightly. Bake for 12-14 minutes until bottoms are golden.
  7. Let cool on the pan for 10 minutes before moving to a wire rack.

Notes

Ensure you use almond flour, not almond meal, for the softest texture. Store in an airtight container for up to 5 days.