Recipe: Cinnamon Mules - Gluten-free, Sugar-Free Cookies

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Over the weekend I watched Dear John. I wonder when I’ll learn not to watch the movie after I’ve read the book?  There were so many things in the movie that were completely different than the book it was truly frustrating to watch.

I couldn’t shake my craving for peanut butter cookies, so I stopped the DVD, looked up a few recipes to see what I could find, found nothing that fit GAPS and so went into the kitchen to come up with something on my own.

In the movie, John’s father’s hobby started when John found a Jefferson mule. I do not remember this in the book, and it doesn’t seem Jefferson mules exist. At least not on Google search. Supposedly this “Jefferson Mule” is a nickel with a penny imprint on the back.

At any rate, hence my inspiration to name my cookies Cinnamon Mules.

Cinnamon Mules Gluten-Free Sugar-Free

Cinnamon Mules Gluten-Free Sugar-Free

Preheat oven to 350°F.  Grease a cookie sheet.

Whisk the egg until it’s scrambled, add all ingredients together. Drop by tablespoons and flatten and form into a peanut butter cookie shaped cookie.  Dough should be soft and somewhat sticky (coat spoon with grease to eliminate sticking).

Bake 7 minutes.

Makes 8 cookies.

These are barely sweetened, but since I’ve been on GAPS for over six months they tasted sweet enough to me. No baking soda, so they are GAPS legal!  The texture was soft, but cookie-like.  They were browned on the bottom after seven minutes, so I don’t think you could cook them much longer (if you were trying for a crisper cookie).

Here’s the nutritional value at Calorie Count: Cinnamon Mules Gluten-Free Sugar-Free Cookies.

Be sure to tell me if you try these!

Recipe: Cinnamon Mules - Gluten-free, Sugar-Free Cookies
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 8 cookies
  • 1 egg
  • 1 cup almond flour
  • 1 teaspoon vanilla
  • 2 Tablespoons raw almond butter
  • 2 Tablespoons ghee (or butter or coconut oil)
  • ⅛ teaspoon sea salt
  • 2 Tablespoons honey
  • 1 teaspoon cinnamon
  1. Preheat oven to 350°F. Grease a cookie sheet.
  2. Whisk the egg until it's scrambled, add all ingredients together.
  3. Drop by tablespoons and flatten and form into a peanut butter cookie shaped cookie.
  4. Dough should be soft and somewhat sticky (coat spoon with grease to eliminate sticking).
  5. Bake 7 minutes.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
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4 comments to Cinnamon Mules – Gluten-free, Sugar-Free Cookies

  • Sita

    I saw the link at the GAPS yahoo group and I made these. They turned out really good!! I ate five of them already. I halved the honey because I don’t like sweets, and they still tasted pretty sweet to me. Oh, and I used peanut butter instead of almond butter. Really good! Thanks for the recipe.


    Starlene Reply:

    Hi Sita, thanks for letting me know these were good with half as much honey! That’s great to know! Ooooooh, the peanut butter ones sound fabulous. I’ll have to try them again with peanut butter. Thanks for visiting and commenting!


  • These looks tasty, Starlene! Love the simple ingredients and look. 🙂



    Starlene Reply:

    Shirley, thanks! I was happy with how they turned out. You’ll have to let me know if you try them. 🙂


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