CAITLIN DUNN

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Sinfully Sweet Cinnamon Squares

Caitlin Dunn

When thinking about this recipe, I originally set out to make something that resembled a King Cake. I clearly got distracted along the way because the only thing similar between these scrumptious bars and a traditional New Orleans King Cake is the cinnamon! 

These cookie bars are over the top cinnamon-y and incredibly moist! I brought some in to work and they received rave reviews all around. I couldn’t quite put my finger on what to categorize these bars as— they aren’t exactly cookies, they aren’t cake but they ARE delectable. I’ve got a serious sweet tooth so these didn’t last long in our house. 

They aren’t difficult to make and took about 10 minutes of prep work with 20 minutes of cook time. I’d say that is a pretty fair trade off for the tasty treat you’re about to get your hands on! 

Sinfully Sweet Cinnamon Squares

You need:

  • 1 tsp almond extract
  • 1 /4 cup brown rice syrup
  • 3/4 cup coconut sugar
  • 1/3 cup coconut oil
  • 1 tsp pure vanilla extract
  • 1/4 cup fine almond flour 
  • 1 1/2 cups fine oat flour
  • 2 tsp ground cinnamon 
  • 1 1/2 tsp baking powder
  • Pinch of sea salt
  • 2 tbl water

Get cooking:

  1. Preheat oven to 350 degrees.
  2. Line a square 8x8 pan with parchment paper. 
  3. Fit the paddle attachment to a Kitchenaid mixer.
  4. Beat together the almond extract, brown rice syrup, coconut sugar, coconut oil and vanilla.
  5. In a large bow, sift together remaining dry ingredients: almond flour, oat flour, cinnamon, baking powder and salt. 
  6. Add the water to wet ingredients, beat until incorporated (5 seconds or so). Then with your mixer on, add the dry ingredients. Continue to mix for about 30 seconds, until everything becomes sticky and incorporated. 
  7. Pour batter into the pan. With the back of a spatula, spread the cookie bars out evenly. 
  8. Bake for 15-20 minutes or until the edges begin to brown. Insert a toothpick to check for doneness, it will come out clean!
  9. After cooling for about five minutes, gently lift the bars out of the pan and cool completely on a wire rack. 
  10. I used a pizza cutter to evenly slice my bars! 

Store these in the fridge.