Notes: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 6 tablespoons (42g) coconut flour, and 1 ½ teaspoons xanthan gum. I cannot guarantee that any other gluten-free flour blend will work.
Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have a more prominent “wheat-y” flavor.
The cornstarch helps keep the cookies soft and chewy.
I highly recommend using butter instead of coconut oil for the best taste!
Brown sugar may be substituted for the coconut sugar in the cookies, and granulated sugar or
Truvia may be substituted for the coconut sugar in the coating. If either of these substitutions are used, the cookies will no longer be clean eating friendly.
When rolling the cookie dough in the cinnamon sugar mixture, it sometimes doesn’t stick very well. As long as you sprinkle extra on the tops of the cookies just before baking, it’ll be fine.
If the cookies stick to the silicone baking mat or parchment paper, carefully slide a knife underneath each cookie to loosen.
{gluten-free, clean eating, low fat, low calorie}