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Cinnamon Chips with Coconut and Almond Cookies lay in a white basket lined with a blue and white towel.
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5 from 1 vote

Cinnamon Chips with Coconut and Almond Cookies

If you've never used cinnamon chips, you might be surprised to find out they aren't chocolate with cinnamon, but just cinnamon! They pair so well in this cookie with coocnut and almonds.
Prep Time15 minutes
Total Bake Time11 minutes
Chill30 minutes
Total Time56 minutes
Course: Cookies, No-Eggs, Nuts
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 191kcal

Ingredients

  • ½ cup Butter unsalted 1 stick room temperature
  • 8 oz Cream Cheese softened
  • ½ cup Light brown sugar 106 g
  • ½ cup Sugar white 99 g
  • 1 teaspoon Vanilla Extract
  • 2 ¾ cups All-purpose flour 330 g
  • ¼ teaspoon Kosher Salt
  • ½ teaspoon Baking powder
  • 2 cups Coconut shredded
  • ½ cup Almonds blanched
  • ¾ cup Cinnamon Chips

Instructions

  • Weigh or measure both sugars into a bowl and set aside. Next, weigh or measure the salt, flour, baking powder and run a whisk through to blend. You can use either a stand or hand-held mixer blending, the butter, and cream cheese together till they have soft peaks on the side of the bowl. I use the paddle attachment and the six settings on my Kitchenaid. It takes about 2 to 3 minutes. Scrape the bowl down and blend for about 30 seconds.
  • Add the sugars and blend for a couple of minutes. You want to incorporate the sugars through the cream cheese and butter mixture. Add the vanilla extract and combine. Turn the mixer down and slowly add the flour. You just want the flour mixed through; don't overbeat it. Stop and scrape the bowl down and across the bottom and turn the mixer on for about 15 seconds. Stop and add the coconut, almonds and the cinnamon chips turning the mixer on for another minute, so the ingredients get mixed into the cookie batter. You may have to mix a little by hand. Cover and refrigerate for 30 minutes.
  • Preheat your oven to 350°F (175°C or 180°C) and line two cookie pans with parchment paper. Since I like a lot of smaller cookies, I use a small cookie scoop, but you can use a medium cookie scoop if you wish. You may have to add a minute to the time of the baking since they will be a little bigger. They do not spread, so the size of the scoop is about the size of the cookie when it is finished baking. Bake for 11-13 minutes, transfer to a cooling rack after you pull them from the oven.

Notes

These cookies do not spread when baked, so use the size scoop you want for the cookie size. Don't forget to adjust the amount of baking time for a larger scoop size.

Nutrition

Calories: 191kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 225mg | Potassium: 76mg | Fiber: 2g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg