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Kamut Coconut Sugar Cinnamon Cookies

These cookies taste like a brown sugar cinnamon pop tart but in a cookie. They technically dont have any brown sugar but the coconut sugar and the sucanat make such a great combination for this cookie. You will need to prepare a little in advance and make the cinnamon chips. They are easy to make and I linked my recipe in the ingredients seciton. I also love that this cookie recipe has an unexpected ingredient...cream cheese. It adds this perfect creaminess and flavor that makes to taste unlike anything you have ever tried. I made these and doled them out to friends to try and no one could eat just one. They are so special and truly a cookie you would never be able to buy somewhere. If you need a local source for kamut, I got mine from Copperbarn Farms.

I hope you make them! They will truly be such a treat!


Kamut Cinnamon Cream Cheese Cookies

makes about 2 dozen


1 1/2 sticks softened unsalted butter (3/4 cup)

4 oz softened cream cheese

1 cup sucanat

1/2 cup coconut sugar

1 tbsp vanilla bean paste

1 egg

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1 1/2 cups of whole unmilled kamut berries (260 grams)


Preheat the oven to 350 degrees. Mill the kamut berries as fine as you can get it. Cream together the butter, cream cheese, sucanat, coconut sugar, and vanilla bean paste. Add the egg and continue mixing. Add the cinnamon, baking soda, salt, and flour. Mix well. Add the cinnamon chips last.

Use a 3 tbsp cookie scoop and scoop out the dough. I only baked 6 on each cookie sheet as the cookies will be pretty large. Bake for 10 minutes for a soft cookie. 12 minutes for a firmer cookie.

Let them cool and enjoiy!



1 comment

1 Comment

Jun 22

These are amazing! Thank you for the recipe, the whole family loves them 😊

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