Cinnamon Sugar Coins
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Cinnamon Sugar Coins

Note: This is part of an unsponsored series on Lakanto products.
I was excited to see Lakanto had a basic sugar-cookie mix. In theory, I could use this to make just about any kind of cookie. Just take the mix, toss in some chocolate chips and … chocolate chip cookies! Or toss in some nuts, a bit of coco powder and maybe a dab of orange oil to get orange-chocolate walnut cookies! And this would all work, too! This is one of the great things for a basic mix.
Knowing this is all true and easy to do, I decided to try something different. I decided to make the dough, roll it out and treat it a bit like mini cinnamon rolls. I squished it between two greased sheets of parchment, rolled it out thin, sprinkled some cinnamon on the sheet, rolled it, sliced it, and baked it.
Meh. They were ok.
My biggest gripe is the same gripe I have with pretty much all gluten-free/nut-based treats. In order to make something like an almond flour based mix, almond flour needs to be a “flour”. It’s not a wet puree. The flour, even a fine one, is still lots of teensy tiny little marbles … or grains of sand. The texture and the size of the grain is quite a bit larger than a single grain of wheat flour. Beyond that, wheat flour is mostly starch, which absorbs water, plumps and thickens. Almond flour has very little starch and is already full of fat. It really doesn’t absorb much or plump. It’s mostly just like wet sand. You can roll it out, to be sure. It’ll make a very nice sheet, but it’s brittle. It doesn’t have the stretchy rubbery gluten in it, to give it that malleable stretchy quality. So, when rolling it, it kept trying to break. I’d repair the breaks and keep rolling, but … it’s not the same. The visual impression wasn’t perfect, either. Sure, they were tasty, but … the experiment wasn’t one I’d try again.
Beyond that, I will also say that this mix is too sweet. It’s almost saccharin sweet. It’s nice. It’s fine. It’s absolutely adequate, but it’s got that cool, subtly acrid sweet taste to it, which further limits what can be done with it. What if I wanted to sprinkle some granular sweetener on top for a sugar cookie? WAY too sweet! Even with the slightly bitter cinnamon, they were still too sweet for my tastes. Again, tasty, but … not as dialed in, as it could be. A touch more salt would be nice.
Consider this recipe more of a review of this particular mix. It’s ok. If you want an easy way to toss together a cookie, this will fit the bill! However, it’s not that much more difficult to make your own, more affordably and with a bit more control over the taste.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: keto, low-carb recipe, sugar-free, sugarless cookies
Servings: 6
Author: DJ Foodie



  • Preheat oven to 325°F (163°C).
  • Add your cookie mix to a medium sized mixing bowl.
  • Add melted butter or coconut oil, 1 egg and a dash of salt. Mix to combine into a nice dough.
  • Spray two sheets of parchment paper. Or, carefully lay a sheet of plastic wrap on the counter.
  • Form the dough into a nice ball. Place it in the center of one sheet of parchment paper or plastic wrap. Place the second sheet of sprayed parchment (sprayed side down) over the ball. Alternately, set another sheet of plastic wrap on the counter and spray it. Carefully pick it up and place it (sprayed side down) on the ball.
  • Roll the dough to consistent and thin sheet (about 1/4-inch [2/3cm]). Remove the top sheet of parchment/plastic wrap and discard. Dust the exposed dough sheet with the cinnamon, dusting it as evenly as possible.
  • Carefully roll the dough into a log, allowing a spiral to form as you go. Carefully make any repairs as you go.
  • Cut the dough into little coins with a warm knife. Should make between 24 and 36 coins, depending on the thickness.
  • Evenly spread the coins on a greased baking sheet.
  • Bake for 8 to 10 minutes, or until they begin to turn golden. Remove and enjoy!