Golden Cinnamon Cookies

I love cinnamon cookies and I always make a whole lot before Christmas. I usually have to make them a couple of times during Christmas since my husband loves them and he is SUCH a cookie monster. He could eat cookies all day, every day and would do so if he lived alone (well he has said so himself). These are actually quite healthy since most of the sweet stuff comes from the agave nectar. The cookies are also egg free, nut free, lactose free and vegan.

The aroma that fills the kitchen while baking these is absolutely divine

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Golden Cinnamon Cookies

Makes 30 cookies


  • 115 millilitres (4 fluid oz) agave nectar
  • 4 tablespoons muscovado or Rapadura (or other raw cane sugar)
  • 4 tablespoons coconut oil
  • 185 grams (6¾ oz) spelt flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon aluminium free and gluten free baking powder


  1. In a small saucepan, place 115 millilitres agave nectar, 4 tablespoons muscovado and 4 tablespoons coconut oil.
  2. Heat gently for 5 minutes or until everything is well combined and the sugar dissolved. Cool for 10 minutes and transfer to a small bowl.
  3. In a medium bowl sift together 185 grams spelt flour, 3 teaspoons ground cinnamon and 1 teaspoon baking powder.
  4. With a large wooden spoon, fold the wet ingredients into the dry ingredients and combine everything well together.
  5. Place baking parchment on a baking tray.
  6. Kneed the dough lightly and form small balls with your hands. Place on the baking parchment and press down lightly with a fork (to even out any bumps).
  7. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 10 minutes.
  8. Cool on a wire rack.


  • You can use maple syrup instead of the agave nectar.       
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • Add a pinch of nutmeg for an extra spicy twist.