Cinnamon Toast Crunch Cookies


3/4 cup dates or prunes

2 tablespoons flax seed meal or chia seed meal

1/2 cup boiling water

1 3/4 cups  (270 grams) sweet white rice flour (see note below)

1/3 cup (50 grams) teff flour

2/3 cup (115 grams) potato starch

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon sea salt

1 cup coconut oil

1/2 teaspoon stevia

2 tablespoons coconut palm sugar (or any granulated sugar)

1/4 teaspoon cinnamon


  1. Preheat oven to 375 degrees F. Lightly oil or grease 2 cookie sheets.
  2. Pour boiling water over dates and flax seed meal in a blender. Set aside for ten minutes.
  3. In a large bowl, whisk together flours, starch, baking powder, cinnamon, ginger, cloves and salt.
  4. After the dates (or prunes) and flax seed meal have sat for ten minutes, add the coconut oil and stevia to the blender. Blend together until pureed.
  5. Pour the wet ingredients into the dry and stir together until well mixed, then knead until a dough forms. Roll the dough out between two sheets of parchment paper. You want the dough to be 1/8 - 1/4 inch thick. Use cookie cutters to cut into whatever shape you like. This dough is delicate, so I only roll out about a handful at a time and use a spatula to transfer to the cookie sheet.
  6. Bake for 12 minutes. Allow to cool a few minutes on the cookie sheet before transferring to a cooling rack.

Makes approximately 42 two-inch round cookies. Will last for weeks stored in an airtight container at room temperature (I know this because I sent them to a friend; they got lost in the mail and arrived a month later, and were still good!)

Note: Sweet white rice flour is also called glutinous (not glutenous) rice flour or mochiko. It's usually found in Asian grocery stores or even the Asian section of your local grocery store (that's where I get mine). It is NOT the same as white rice flour, and if you try subbing in white rice flour in this recipe, I have no idea what kind of result you'll get. None. No clue. Don't even want to waste my flour to try it.

Find the original recipe at The Daily Dietribe.