These soft brown sugar cinnamon cookies are tender, cakey and warmly spiced, with a tropical mix of pineapple, coconut and almonds folded into the dough. They are sweet, fragrant and naturally gluten-free because they are made with plantain flour instead of wheat flour. The dough is softer and wetter than a traditional cookie dough, but that is exactly what gives the cookies their moist texture, lightly crinkled tops and delicate, cake-like bite.
Brown Sugar Cinnamon Cookies Are Gluten-Free
If you enjoy soft gluten-free cookies with cozy spice and a little something extra in every bite, this recipe is a delicious one to try. These brown sugar cinnamon cookies are made with plantain flour, which gives them a darker color and a slightly rustic appearance. The flavor is warm and sweet, with cinnamon, brown sugar, vanilla and chewy tropical add-ins working together beautifully.
This recipe is especially helpful for anyone who avoids wheat or wants to bake with an alternative flour. Plantain flour behaves differently from all-purpose flour, so the dough may not look exactly like a standard cookie dough. It is looser, glossier and wetter, but it bakes into soft, moist rounds that hold together well after cooling.
What Is Plantain Flour?
Plantain flour is made from dehydrated plantains that have been ground into a fine powder. Plantains look similar to bananas, but they are starchier and less sweet, especially when green. When dried and milled, they become a naturally gluten-free flour that can be used in certain baking recipes.
Plantain flour has a deeper color than regular wheat flour, and that color becomes more noticeable once it is mixed with wet ingredients. In these cookies, it gives the dough and baked cookies a warm bronze tone that pairs well with cinnamon and brown sugar.
Can You Use Plantain Flour Like Regular Flour?
Alternative flours can be tricky because they do not all work the same way as wheat flour. Some absorb more liquid, some need binders, and others change the texture of baked goods. For that reason, it is usually best not to make a direct cup-for-cup substitution unless the flour package or recipe specifically says it will work.
For these brown sugar cinnamon cookies, the plantain flour creates a soft, cake-like texture rather than a crisp or chewy cookie. The finished cookies are tender and moist, with a lightly puffed top. If you are new to baking with plantain flour, this recipe is a good introduction because the method is simple and the results are flavorful.
Ingredients for Brown Sugar Cinnamon Cookies
- Plantain flour
- Brown sugar
- Baking powder
- Salt
- Cinnamon
- Eggs
- Milk, either dairy or a suitable alternative
- Vegetable oil
- Vanilla extract
- Crystallized pineapple or dried pineapple
- Dried flaked coconut
- Sliced toasted almonds
The combination of brown sugar and cinnamon gives the cookies their rich, cozy flavor. Pineapple and coconut add sweetness and chew, while toasted almonds bring a light crunch. The vegetable oil replaces butter and helps keep the cookies moist. Because the dough is made with plantain flour, it will look darker and softer than typical cookie dough, but it bakes up beautifully.
How to Make Tropical Brown Sugar Cookies
- Whisk the dry ingredients together in a large mixing bowl.
- In a separate bowl, whisk the eggs, milk and vanilla.
- Add the wet ingredients and vegetable oil to the dry mixture.
- Stir until combined, then fold in the pineapple, coconut and almonds.
- Scoop the dough onto a parchment-lined baking sheet, add extra toppings if desired and bake.
The dough will be wetter than traditional cookie dough because the oil blends differently with plantain flour than butter does with wheat flour. Do not worry if it looks slightly glossy or loose. Use a cookie scoop to portion the dough evenly, and give each cookie enough room to spread and puff in the oven.
Crystallized pineapple and flaked coconut give these brown sugar cinnamon cookies a bright tropical flavor, while toasted almonds add a pleasant crunch.
Best Mix-Ins for Tropical Cinnamon Cookies
Pineapple and coconut work especially well in this recipe, but you can also try other chewy dried fruits. Raisins, dried papaya, mango or kiwi can be used if you want a different flavor. If the fruit pieces are large, chop them before adding them to the dough so they distribute evenly and do not overwhelm the cookies.
Toasted almonds add crunch and a nutty finish, but other nuts can also be used. Pecans, walnuts, macadamia nuts or Brazil nuts would all pair nicely with the cinnamon and brown sugar. Chop larger nuts before stirring them into the dough for the best texture.
Pro Tips for Baking
- Use a cookie scoop to portion the dough so the cookies bake evenly.
- Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Space the dough scoops about 1½ to 2 inches apart because the cookies spread as they bake.
- Sprinkle a little extra pineapple, coconut or almonds on top before baking so the flavors are easy to see.
- Let the cookies rest on the baking sheet for 5 minutes after baking because they are very soft when they first come out of the oven.
Once baked, these gluten-free brown sugar cinnamon cookies have a sweet cinnamon aroma and a beautiful bronzed color. The plantain flour gives them a warm, slightly rustic look, while the mix-ins add texture and contrast.
Allow the cookies to cool briefly on the baking sheet before moving them to a wire rack. They will be tender at first, then settle as they cool. The texture is soft, cakey and moist, with chewy pineapple, coconut and crunchy toasted almonds in every bite.
FAQs
Yes. You can make the dough up to 3 days in advance. Let it come to room temperature and stir it well before scooping and baking.
Store the cookies in an airtight container. If stacking them, place parchment paper between the layers to help prevent sticking.
These cookies are soft and cake-like after baking and will firm up a bit after a few days. They are enjoyable either way.
The dough can be portioned into rounds and frozen on a parchment-lined baking sheet until solid. Transfer the frozen dough balls to a freezer-safe container for up to 3 months. Defrost before baking as usual.
Look for plantain flour in specialty baking sections, gluten-free baking aisles or from online retailers.
More Gluten-Free Cookie Recipes You Might Like
- Ricciarelli Italian almond cookies
- Homemade peeps
- Chewy coconut macaroons
- Chocolate mint meringue kisses
- Oatmeal chews
Tropical Brown Sugar Cinnamon Cookies (Gluten-Free)
SPECIAL EQUIPMENT:
-
1½ to 2-inch cookie scoop
INGREDIENTS:
- 1½ cups plantain flour
- 1½ cups brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs lightly whisked
- 2 tablespoons milk
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup dried pineapple crystallized pineapple works well
- ¾ cup shredded dried coconut
- ¾ cup sliced toasted almonds
DIRECTIONS:
PREHEAT THE OVEN:
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Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
MIX DRY INGREDIENTS:
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In a large bowl, whisk together the plantain flour, brown sugar, baking powder, salt and cinnamon.
COMBINE WET INGREDIENTS:
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In a separate bowl, whisk together the eggs, milk and vanilla extract.
ASSEMBLE THE COOKIE DOUGH:
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Add the egg mixture and vegetable oil to the dry ingredients. Stir until well combined. The dough will be soft, wet and slightly glossy.
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Fold in the pineapple, coconut and almonds until evenly distributed.
SCOOP AND BAKE:
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Use a 1½ to 2-tablespoon cookie scoop to portion the dough. Place the scoops on the prepared baking sheet, leaving about 1½ to 2 inches between them.
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Sprinkle extra coconut, pineapple or almonds on top if desired. Bake for 12 minutes, or until the cookies are set. A toothpick inserted into the center should come out clean.
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Let the cookies rest on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
STORAGE:
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Store the cookies in an airtight container. Use parchment paper between layers if stacking.
NUTRITION:
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Carbohydrates: 29g
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Protein: 3g
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Fat: 14g
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Sugar: 21g
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