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Cinnamon Crunch Cookies (oil-free, gluten-free, vegan)

These Cinnamon Cookies are soft and cakey, yet come with a sweet lil' crunch! These cookies pair well with a cup of coffee, and will soon be your new favorite midday pick-me-up!


  • 1 & 1/2 Cups Oat Flour

  • 1 Teaspoon Ground Cinnamon

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 1 Pinch of Salt

  • 1/4 Cup Maple Syrup

  • 1/4 Cup Applesauce

  • 1 Teaspoon Vanilla Extract

** the sprouted buckwheat crunch can be substituted with any crunchy cereal, granola, nuts, or seeds of choice...


  • Add the Oat Flour, Baking Powder/Soda, Cinnamon, & Salt to a bowl, mix well and set aside.

  • In a separate bowl, mix together the Tahini, Maple Syrup, Applesauce, & Vanilla.

  • Combine the wet & dry ingredients ensuring a smooth mixture.

  • Fold in the Cinnamon Sprouted Buckwheat Crunch & combine well.

  • With a small cookie scooper, scoop the dough onto a Cookie Sheet.

  • Roll into balls between your palms, and slightly press down with a fork.

  • Bake at 350°F for 17 Minutes.

  • Remove from the oven, Let it cool off and enjoy! tried this recipe? don't forget to drop a comment and photo below!


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