I am always looking for new and interesting ways to add variety to my diet. Store-bought gluten-free products rely a lot on rice so it’s important to explore other options. These chewy gluten-free cinnamon mesquite cookies are the perfect way to do that. The mesquite flour adds a wonderful warm spice flavor to this recipe.
If you’re a lover of crispy cookies try my Ginger Lace Cookies and Gluten-Free Chocolate Chip Lace cookies, For a softer cookie try my recipe for chewy gluten-free chocolate chip cookies, gluten-free m&m’s cookies, gluten-free funfetti cookies or my grain-free one-bowl lemon almond flour cookies. Here is my full list of gluten-free cookie recipes.
Chewy Cookies vs. Crispy Cookies
I really don’t have a preference when it comes to the texture of cookies. I love them all, whether they’re soft, chewy, crispy or cakey.
The key to getting chewy cookies, is to form the cookies and then refrigerate for at least an hour before baking. This way the cold dough will spread less when baked and will retain more moisture. However, if using a one-to-one gluten-free flour like King Arthur Measure for Measure or Cup4Cup these cookies will bake up chewy without chilling.
I have used several different flour blends for these cinnamon mesquite cookies and they all worked well. For a store-bought blend, I use King Arthur Gluten-Free Measure for Measure Flour. Pamela’s All Purpose Artisan Blend and Cup4Cup (contains milk powder) are similar and will work too. All three of these flours are certified gluten-free and contain binders, so there’s no need to add xanthan gum.
My custom blend of sorghum, millet and brown rice flours is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
This is the recipe for my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- ¼ c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
This recipe can be made with half mesquite flour and half gluten-free flour or you can add some teff flour as well. Here’s a little bit about them:
- Mesquite flour (also called mesquite powder) comes from the pod of the mesquite tree (common in the southwest US and Mexico). It has hints of cinnamon and caramel and is wonderful in baked goods. I enhance the flavor by adding cinnamon to this recipe.
- Teff is an ancient grain believed to have originated in Ethiopia. It is higher in protein and fiber than your average flour grain and has a wonderful nutty flavor. If you want to omit this flour, it can be replaced with an equal amount of the gluten-free flour blend.
Many cookie recipes use a combination of brown sugar and granulated white sugar. I am a fan of both in cookies but I also love coconut palm sugar (doesn’t taste like coconut). It has a similar flavor to brown sugar but is more heavy on the caramel flavor and less on the molasses. I highly recommend giving it a try. This recipe can be made with brown or coconut palm sugar.
Cinnamon Mesquite Cookies (Gluten-Free)
- ⅔ gluten-free flour blend
- ⅓ mesquite flour/powder
- ⅓ c teff flour or omit and replace with ⅓ c gluten-free flour blend
- ¾ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp xanthan gum (omit if your flour contains it)
- ½ c sugar
- ½ c coconut palm sugar or brown sugar
- 1 stick (4 oz) soft unsalted butter
- 1 egg
- 2 tsp milk or milk sub like almond or coconut milk
- 2 tsp vanilla extract or vanilla powder
- ½ c powdered sugar
- 1 Tbsp milk milk substitute or water
- Pre-heat the oven to 350°F
- In a mixing bowl, combine the gluten-free flour blend, mesquite flour, teff flour, cinnamon, baking soda, salt, & xanthan gum.
- In a separate bowl, cream the sugar & coconut palm sugar with the softened butter. Stir in the egg and vanilla extract.
- Stir in the dry ingredients and drop about 2 Tbsp per cookie onto a baking sheet.
- If you include the teff flour and like chewy cookies, chill the formed cookies in the fridge for 30 minutes. If you replace the teff flour with the gf flour blend, the cookies will come out chewy without chilling the dough.
- Bake for 10-12 mins.
- Cool on the pan for 5 minutes, then transfer to a wire rack to completely cool.
Make the Icing
- Sift the powdered sugar into a small mixing bowl. Stir in the milk/water with a whisk. If its too thick, add a teaspoon of water and stir. A little water goes a LONG way.
- Use a squeeze bottle, piping bag or a spoon to drizzle the icing onto the cookies. Allow 10 minutes for the icing to set.
- Store the cookies in a sealed container to maintain the soft and chewy texture.
- 2 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch