With Valentine’s Day coming up, there’s nothing more touching than the moment your special someone turns to you and says those three little words: “Eat this cookie.”
Because anyone that really loved you would definitely want you to eat these. That’s how you know the love is real.
And that’s what so great about Valentine’s Day. It doesn’t matter who your special someone is – fancy paramours, family, friends, your reflection in the mirror – we’re all allowed to embrace the gigantic amount of chocolate on sale for no reason in the middle of February. Plus: excuses to incorporate pink into food! I for one am SOLD.
Cinnamon (not chocolate for once) felt right for Valentine’s Day. Actually, cinnamon feels right for most holidays. And days. And mostly I just like putting cinnamon in everything.
Also in unrelated news, I recently had a coupon for $2 off clotted cream. And get this – my fridge appeared to have an empty space just about clotted cream jar size!! Complete coincidence.
Cinnamon (of the popular ‘Cassia’ variety) actually has a fairly long history of health benefits, too! To name a few:
- Loaded with antioxidants
- Has natural anti-bacterial, anti-fungal, and anti-microbial properties
- Regulates blood sugar and insulin
- Lowers bad cholesterol
- Contains calcium, fiber, and iron
- Tastes fantastic (ALL SCIENTISTS AGREE)
Add that to a festive soiree of low carb nut flour, healthy fats, free from gluten, dairy (well, minus the clotted cream) and OF COURSE no added sugar, and we’ve got ourselves a winner!
HENCE: cinnamon crunch tea cookies. Crunchy on the outside, all sweet ‘n’ spicy – but soft and light on the inside. It practically melts in your mouth. They taste fabulous as is, but then I went and glazed ’em. Honestly, because I wanted – no, NEEDED – pink somewhere. Add a spot of tea, a dab of jam, and a dollop of clotted cream (please do this if dairy doesn’t kill you), and you just guaranteed those three little words will lead to something even better. You know what I mean. Actually eating these cookies.
Cinnamon Crunch Tea Cookies (Low carb, gluten free, sugar free, dairy free)
Recipe adapted from Mom’s Own Words and recommended by my friend Lindsay, who is a genius and a true visionary.
Yields: around 12-18 cookies (depending on how small or large you make them)
4 large egg whites, beaten until just frothy
2 cups almond flour or any nut flour (I used Honeyville walnut flour)
2/3 cup granulated sweetener (I used Swerve)
2 tsp baking powder
2 tsp vanilla extract
2 tbsp granulated sweetener
1 1/2 tsp cinnamon (more or less depending on how ~spicy~ you like it!)
1 1/2 tsp sugar free brown sugar substitute, optional (I used this)
1 tbsp hot water or milk of choice, more or less depending on the consistency you want
1/4 tsp vanilla, or other extracts
1 /2 cup powdered sweetener
1-1 1/2 tbsp softened cream cheese, optional (I used this dairy free spread just for kicks)
Red food coloring, optional (IS IT REALLY OPTIONAL??)
(NOT) optional, for topping:
Reduced sugar/sugar free jam or jelly of choice
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a large bowl, combine all of the ingredients, and mix well to create a batter.
In a small bowl, whisk together filling ingredients. Sprinkle just under half of filling into batter and mix in, but do not fully incorporate, so that it remains streaky.
Use a tablespoon to drop 12-18 evenly spaced cookies on the lined pan. Sprinkle with remaining topping.
Bake for about 12-15 minutes until cookies begin to lightly brown and slightly bounce back at the touch.
For the glaze, whisk cream cheese (if using) and milk or water together until smooth. Beat in powdered sweetener and vanilla extract until combined. Add one or two drops of red food coloring for perfect pinkery! Pipe or spread over cooled cookies. Delicious served warm or cooled!
Nutritional Info (As 15 servings, calculated with almond flour and glaze, and without toppings):