French Toast Cookies
If you love the warm, cozy flavors of French toast but want them in a soft, chewy cookie, you’re in for a treat. These French Toast Cookies are the perfect balance of crisp edges, a soft center, and a cinnamon-sugar crunch. The best part? They’re finished with a buttery cinnamon topping that melts into each bite, making them even more irresistible.
They’re naturally gluten-free, refined sugar-free, and taste just like a bite of breakfast nostalgia. If you’re into dessert-inspired cookies that still feel wholesome, these are about to become your new favorite.
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Recipe Tips
Use Room Temperature Ingredients: This helps everything mix evenly, especially the butter and egg. If your butter is too cold, it won’t cream properly, and if the egg is too cold, it can cause the dough to seize up
Don’t Over-bake: These cookies will look slightly underdone in the center when you pull them out, but they’ll continue cooking on the baking sheet as they cool. That’s the key to a soft, chewy center
Bang the Pan: Right after baking, lightly tapping the baking sheet on the counter helps flatten the cookies for that classic bakery-style look
Cinnamon Butter Storage: If you’re not eating all the cookies immediately, store the cinnamon butter in the fridge and spread it on fresh cookies when serving. Let it soften at room temp before using for easy spreading
Ingredient Swaps: Butter ? Swap for coconut oil (though it will slightly change the texture) or dairy-free butter for a vegan-friendly option. Monkfruit Sweetener & Coconut Sugar ? If you don’t have monkfruit sweetener, swap it for an equal amount of maple sugar or more coconut sugar. Gluten-Free Flour ? If you don’t need these to be gluten-free, use regular all-purpose flour at a 1:1 ratio. Maple Syrup ? Honey can work in a pinch, though it will slightly alter the flavor.
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 6 days. If they start to dry out, warm them for a few seconds in the microwave.
Freezer: Freeze the cookies (without the cinnamon butter) for up to 3 months. Let them thaw at room temp before serving and add the cinnamon butter fresh.
More Sweet Recipes:
French Toast Cookies
Ingredients
Cookie Dough:
- 1/2 cup grass fed butter softened
- 1/3 cup coconut sugar
- 1/3 cup monkfruit sweetener
- 1 large egg room temp
- 2 cups gluten free AP flour
- 1/3 cup maple syrup
- 1 tsp vanilla bean paste
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Sugar Coating:
- 1/3 cup monkfruit sweetener
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Cinnamon Butter:
- 1/3 cup butter softened
- 3 tbsp powdered monkfruit
- 2 tbsp monkfruit sweetener
- 1 tsp cinnamon
- 1 tsp vanilla bean paste
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper
- In a large bowl, mix on low speed (with a stand or hand mixer) the butter, monkfruit sweetener and coconut sugar until fluffy
- Once combined, add egg, maple syrup and vanilla extract and mix well to incorporate
- In a separate bowl, combine the flour, baking soda and powder, nutmeg, cinnamon, and salt and stir together
- Pour your dry ingredients into the wet ingredients and mix until a smooth dough forms
- Scoop out the dough into 2 tbsp each and roll into balls
- Roll each ball in cinnamon sugar mixture and place 2 inches apart on baking sheet
- Bake for 10-12 minutes until the edges are golden brown but soft in the center, bang the pan on the counter to flatten out the cookies
- Allow to cool for 5 minutes
- Top with your cinnamon butter OR if not eating same day, store butter in the fridge and use when eating a cookie!
