Soon, when the fall bites, it’s time to bite back with these warmth-exuding cinnamon bites.Crunchy outside, chewy inside, cinnamon, vanilla… pure bliss!
These heavenly cookie-like tidbits contain dairy products, but if you are into dairy-free lifestyle, you might want to take a look of my Facebook pagewhere I’m going to give a dairy-free variation of this recipe during this week.
Tips for making the cinnamon bites
This time I have given weights of the ingredients in the recipe because at least for me it’s easier to use scale for measuring than measure the stuff by volume. I just put the ingredients one after the other in the bowl which I have placed on a scale, and press the tare button in between. Simple. But if you prefer, I can give the volumes as well. Just leave a comment.
So, here is how it goes.
Place all ingredients in a bowl.
Mix and knead the dough by hand for a minute or two until smooth.
Form walnut-sized balls and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for some 10 minutes. Try to resist the temptation to touch the cinnamon bites while they are hot or warm! They are extremely fragile. They will get harder and hold well together after cooling down completely.
You can dust the ready cinnamon bites lightly with ground cinnamon.
Celestial Cinnamon Bites (Egg-Free)
5 oz = 140 g almond flour
1.5 oz = 45 g vanilla-flavored whey protein
4 oz = 115 g organic butter (room temperature)
2.5 oz = 70 g erythritol crystals
2 teaspoons ground organic cinnamon
Directions
- Preheat the oven to 350 °F (175 °C).
- Place all ingredients in a large bowl.
- Mix and knead the dough by hand for a minute or two until smooth.
- Shape the dough into walnut-sized ballsand place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for approximately 10 minutes, or until the cinnamon bites get a little bit color. Don’t let them get brown!
- Remove from the oven and let cool completely before removing the cinnamon bites from the baking sheet or even touching them. (Important!)
- Store in a cool and dry place.
| Nutrition information | Protein | Fat | Net carbs | kcal |
| The whole batch: | 65.1 g | 176.5 g | 13.7 g | 1912 kcal |
| Per bite if 24 bites in abatch: | 2.7 g | 7.4 g | 0.6 g | 80 kcal |
| Per bite if 30 bites in abatch: | 2.2 g | 5.9 g | 0.5 g | 64 kcal |
| Per bite if 36 bites in abatch: | 1.8 g | 4.9 g | 0.4 g | 53 kcal |
My cinnamon bites experiments
I had done some dairy-free chocolate chip cookie experiments for some while, however I wasn’t completely happy with the result,albeitthe cookies were pretty okay. At some point my quota for chocolate chips became full (really, it did), so I decided to try out something else.
Since the combination of almond flour and vanilla-flavored whey protein has proven to producemarvelous baked goods, I wanted to give it a try here. In addition to whey protein, I also wanted to use some other dairy product: good old butter.
I started with1 cup (240 ml) almond flour,1/3 cup (80 ml) vanilla-flavored whey protein,6 tablespoons (85 g) unsalted organic butter,1/3 cup (80 ml) erythritol crystals and 1 teaspoon ground cinnamon. Actually, by accident I poured in a little bit more erythritol than 1/3 cup (80 ml). And I really could taste that…
I combined all the ingredients in a bowl and mixed the dough by hand. I formed balls from the dough which I flattened gently with my fingertips as cookies — no bites yet.
The resulting cookies were really really nice, I was very surprised about that. Well, because of the excess amount of erythritol they were pretty sweet, but they certainly were tasty and the texture was fine. The yield could have been a bit bigger, now the whole batch swiftlyvanished into our mouths.
In my second experiment I put by accident 4 oz (115 g) butter in the bowl. Since I wasn’t very willing to remove it, I had to increase the amounts of other ingredients. That needed some calculations. In the end I got more cookies, which was a welcome thing. As a matter of fact, this time I didn’t flatten the balls which I had shaped from the dough, I simply left them the way they were on the baking sheet. They looked so round and beautiful. I wondered how will they look after baking.
And how did they look and taste then? They were absolutely perfect! Crunchy outside, chewy inside and the flavors were dancing in my mouth! This was definitely a recipe worth publishing, I hope you enjoy these cinnamon bites as much as I and my family did. Well, my son’s cinnamon quota seemed to become full, now he concentrates on my chocolate chip cookie experiments, he never can get enough…
Last, I fine-tuned the amounts of ingredients so that they are easy to measure by weight.
Tips for variation
These cinnamon bites are quite sweet, so you might want to reduce the amount of erythritol by a tablespoon or two, depends on your sweet tooth.
If your carb plan allows, you can add either 1 oz (30 g) finely chopped organic raisins or 1.5 oz (≈ 45 g) apple juice sweetened dried cherries. You see these variations in the photo below. In fact, I wanted to try out choppeddried cranberriesas well. That might be perfect for the Holidays.
Like I mentioned in the very beginning, if you are interested in a dairy-free version of this recipe, please follow me on Facebook. UPDATE: Here is the link to the recipe via Pinterest.
Related posts:
Chewy Ginger Cookies (Egg-Free)Low-Carb Linzer Hearts (Egg-Free)Super Easy Chocolate Cookies (Egg-Free)2-Ingredient Peanut Butter Cookies
