AIP Cinnamon Sugar Cookies

These AIP and paleo cinnamon sugar cookies are so chewy and delicious, you’ll want to make a double batch!

AIP Cinnamon Sugar Cookies

Mmmmm… sugar cookies. You really can’t go wrong with them. It’s always a crowd favorite!

It’s the first week of quiet after our wedding, now that all the events are over and my parents left to go back to South Korea this past weekend. The past month has been crazy and wonderful at the same time and my parents have contributed so much energy and effort into the wedding events, not to mention traveling an insane amount, that I thanked them by doing what I do best: cooking dinner and baking them treats.

Since my mom has rheumatoid arthritis, and it’s difficult to stick to the autoimmune protocol in Korea, she always requests that I make a dessert for her that she can bring back home and enjoy. And this time, I decided to make a big batch of this AIP cinnamon sugar cookies!

AIP Paleo Cinnamon Sugar Cookies

You can make these without the coconut butter frosting, but it seriously makes such a difference with that moist layer. Plus, it adds a touch of sweetness without added sugar that I love.

AIP Paleo Cinnamon Sugar Cookies

I truly enjoy creating these recipes for my mom, because it allows me to help others out there who are also on restrictive diets. Just because you can’t have certain foods, doesn’t mean you shouldn’t indulge in sweet treats from time to time. You just gotta get a bit more creative in the kitchen!

I hope you enjoy these AIP cinnamon sugar cookies as much as my parents did!

AIP Paleo Cinnamon Sugar CookiesAIP Paleo Cinnamon Sugar Cookies

5.0 from 1 reviews
AIP Cinnamon Sugar Cookies
Prep time
Cook time
Total time
Serves: 20-24 cookies
  • ¾ cup coconut flour
  • ¾ cup tapioca starch
  • 2 tbsp cinnamon, plus more for garnish
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tbsp grass-fed gelatin
  • 1 tbsp room temperature water
  • 2 tbsp hot water
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ cup coconut butter, for frosting
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, stir together coconut flour, tapioca starch, cinnamon, sea salt, and baking soda.
  4. In a separate bowl, whisk together gelatin and room-temperature water. Add hot water and whisk until the gelatin is dissolved.
  5. Add maple syrup, coconut oil, and vanilla extract to the gelatin mixture and whisk together.
  6. Slowly add wet ingredients to the dry ingredients, while stirring with a fork.
  7. Mix until combined and moldable.
  8. Using rounded tablespoons, drop the cookie dough on the parchment paper. It might seem sticky, but it'll be easier to work once they are dropped.
  9. Wet your hands slightly and roll the dropped dough into balls and flatten them.
  10. Bake for 10-15 minutes until the edges are golden, but the cookies are still soft.
  11. Let cool for 15 minutes. The cookies will harden as they cool.
  12. Warm up coconut butter in the microwave or stovetop until slightly melted, but still thick and creamy. Spoon gently over cookies, and sprinkle with cinnamon. Let cool completely before serving.The coconut butter will solidify once cooled.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Cinnamon Sugar Cookies (AIP, Paleo, Gluten Free)

3 thoughts on “AIP Cinnamon Sugar Cookies

    1. Jean Choi Post author

      Hey there! I’ve never tried with arrowroot starch but I think you can try it without changing the recipe too much. It may alter the texture a bit because tapioca starch gives the cookies that chewiness. But I think you’ll still be able to make the cookies with the same taste.. Let me know how it turns out!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: