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.
Get to Know the Food Blogger Behind the Recipes
I have been spending time on the edges of the @fdbloggers Twitter community for a while, following the #foodbloggersGTK posts and enjoying the chance to learn more about the people behind different food blogs. After watching from the sidelines, I have finally decided to join in and share my own answers. This is a little … Read more