The cinnamon tree is grown for two years and then harvested by cutting it down nearly to the ground, leaving only a stump. After a year, about a dozen shoots will form from the stump. The bark is stripped off the shoots and left to dry. The inner bark is used, which slightly coil when dried, turning into cinnamon rolls. The rolls are cut into individual pieces before packaged to sell. Ground cinnamon is made by grinding the inner bark of the cinnamon tree. It's known for being beneficial for heart health and blood sugar regulation.
The thought of cinnamon creates a scene of autumn where the wind is howling through the nearly bare trees, leaves rustling on the ground. The windows in a house are open to let the cool autumn air in. Smells of sugar and spice are wafting from the oven, filled to the brim with pumpkin spice cookies. It's almost enough to make a girl want to make a costume out of dried leaves, go outside and dance in hopes for an early autumn. But no, I have to enjoy the thrills of summer. Sun on my skin, the prevailing green on the country side. The mountains rejoicing, for once, some of the snow is melted and the tips of some of the mountains are no longer freezing.
Luckily, cinnamon is like most other spices, very versatile. It is spicy, sweet and fragrant. It can be appreciated in any season.
NO: gluten, dairy, eggs, soy, nuts
1/2 cup white rice flour
1/2 cup tapioca flour
1/4 cup coconut flour
1/2 sorghum flour
1/2 teaspoon xanthan gum
2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup organic cane sugar
1/2 cup organic palm oil shortening
1 teaspoon vanilla
1/4 cup organic coconut milk
Use two mixing bowls, one for dry ingredients and one for wet.
Add all of the dry ingredients and mix the together (minus the sugar).
In the other bowl, add the sugar and the wet ingredients and mix them together.
Add the wet ingredients to the dry and mix well.
Add 1-2 tablespoons of water and continue to mix.
Place cookies on a cookie sheet (not oiled) in your desired shape. Using cookie cutters is fun but not necessary. These cookies came out to be delightfully crunchy and chewy. If you're more into chewy, make them thicker.
Place in an oven that is preheated to 350 degrees fahrenheit.
Bake for 5 minutes and turn the pan.
Bake for another 5 minutes and turn the pan again.
Bake for an additional 4-5 minutes.
Depending on cookie size and oven variations, the cookies may bake at different speeds.
You can tell if the cookie is done because the edges will be brown and the top will be *lightly* brown.
Don't over bake.
Remove from pan with a spatula and place on another surface to cool.
The cookies didn't stick to the pan for me. I removed them almost immediately with a stainless steel spatula and they came up with no problem. They will stick if you let them set for too long without removing them from the cookie sheet.
You can roll these into small slightly compressed balls or use cookie cutters. The best way to use cookie cutters is to lightly dust a cutting board with coconut flour or flour of choice. Roll out the dough and use the cookie cutters. Keep rolling out the dough until you've used it all.
This recipe is versatile, you can add raisins or other ingredients to the batch as well. Maybe some chocolate chips :) Leave out the cinnamon and add other spices, too.
Worried about using organic cane sugar? Some people avoid it's use at home - like we used to do - but consume it in limited quantities when dining out or in a gluten-free packaged cookie. It's best in limited quantities for sure, but I've taken wisdom from those who say to never heat honey. That leaves you with only a few options, especially with allergies in the house. I'm not crazy about agave, especially since it's hydrogenated when processed. The best thing to do is use what sweetener feels right for you. I'm also not sure how these cookies would come out with a liquid sweetener but I'm willing to give it a try someday. Until then, we all need a little sugar and spice in our life sometimes!