Cinnamon Pear Cookies are a delightful balance between a shortbread cookie and a snickerdoodle. The ultimate taste of autumn and ideal for your next holiday gathering. They will satisfy many diets. They are:
- refined sugar free
Pears in Desserts
Although pears are at the top of my list for great fall fruit, this is the first recipe I have developed with pears in a dessert. Such a natural pairing, or should I say “pearing”–I can’t believe I’ve never tried this before. Pears have a delightful sweet taste that complement yet do not overpower the rest of the ingredients.
Using fully ripe pears is best as the natural sugars can fully express their sweetness.
Cinnamon Pear Cookies
These plant-based, gluten-free pear cookies gracefully combine hints of baking spice with a sweet buttery-like flavor. Wrapped in a thin crispy shell with a tender center, their delicate bite is fulfilling either alone or with a hot or cold beverage.
Oil-free Pear Cookies
Ripe pears are so juicy and fibrous that an oil-free cookie is a natural outcome. Pears are also:
- A low-glycemic fruit thanks to their generous amount of dietary fiber which slows the absorption of the sugar into the bloodstream;
- A great source of antioxidants like vitamin C;
- Rich in potassium and other vitamins and minerals.
But the benefits don’t stop there. By using almond flour, coconut flour, almond or cashew butter, and flaxseed meal they offer a generous amount of protein.
Interested in savory pear recipes? Try my Cran-Peary Brussels Sprouts. Or if you’re looking for other snickerdoodle-type recipes, try my Snickerdoodle Quinoa Cookies or my Snickerdoodle Vegan Cheesecake. And if chocolate is the name of your game, check out my Chocolate Chickpea Bark for a delicious treat that’s also loaded with protein!
Cinnamon Pear Cookies are a delightful balance between a shortbread cookie and a snickerdoodle. They gracefully combine hints of baking spice with a sweet buttery-like flavor.
- 1 tablespoon golden flaxseed meal
- 3 tablespoons plant-based milk (I use cashew milk)
- 1 cup almond meal/flour
- 1/3 cup coconut sugar
- 1/4 cup coconut flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 1 medium pear peeled, cored, and grated (about 1/3 cup grated)
- 1 teaspoon vanilla extract
- 1/3 cup creamy almond or cashew butter
- For the Cinnamon Sugar Topping:
- 2 tablespoons coconut sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup or applesauce
- 1) Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- 2) In a small bowl, whisk together the flaxseed meal and plant-based milk. Set aside.
- 3) In a medium or large mixing bowl, stir together the almond meal, coconut sugar, coconut flour, cinnamon, baking soda, and salt.
- 4) Using the large shredding side of a box grater, grate the pear. Then chop the grated pear into 1/4" size pieces. Add the pear and vanilla extract to the flax mixture and stir to combine.
- 5) Melt nut butter and add to the flax and pear mixture. Stir to combine immediately before nut butter begins to solidify. Add wet mixture to dry mixture and stir to combine.
- 6) To make cookies: Form a ball with dough (about 1 and 1/2 tablespoons) in your hands and place it on the baking sheet. Gently press dough into a 2" wide and 1/2" thick cookie. Space cookies about 2 inches apart. Repeat until dough is gone. This should make about 14 cookies.
- 7) To make the cinnamon sugar topping: In a small bowl stir together coconut sugar and cinnamon. Add maple syrup or applesauce and stir to combine. Sprinkle cinnamon sugar on top of cookies and gently press.
- 8) Bake cookies for 13 to 15 minutes until firm to the touch and golden brown. Remove from oven and let cool on baking sheet for 10 to 15 minutes then transfer to a baking rack to complete cooling. Store in an airtight container for 3 to 5 days.
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