Tropical Brown Sugar Cinnamon Cookies (gluten-free)

PREHEAT THE OVEN:

1. Heat the oven to 350°. Line a rimmed baking sheet with parchment paper and set aside.

MIX DRY INGREDIENTS:

1. In a large bowl, whisk together the plaintain flour, brown sugar, salt, baking powder and cinnamon. Set aside.

COMBINE WET INGREDIENTS:

1. Combine the eggs, milk and vanilla and whisk together.

ASSEMBLE THE BROWN SUGAR CINNAMON COOKIE DOUGH

1. Add the egg mixture and vegetable oil to the dry ingredients and stir until well combined. Batter will look a little greasy and slightly wet, because it's not using traditional flour to blend with the fats.
2. Add the pineapple, coconut and almonds to the cookie dough and mix thoroughly.

SCOOP AND BAKE

1. Use a 1½ to 2 tablespoon cookie scoop to measure out even portions of the dough. Transfer the dough to a cookie sheet with cookies spaced about 1½ to 2 inches apart (cookies do spread when baking).
2. If you have extra coconut, pineapple or almonds, sprinkle a pinch over the cookies before baking. Bake the cookies for 12 minutes or until set. (Note: you can test the cookies with a toothpick stuck into the center. If they come out clean, they're ready.
3. Let the brown sugar cinnamon cookies rest for at least 5 minutes on the cookie sheet before transferring to a wire rack or plate to cool completely.

STORAGE:

1. Keep cinnamon cookies in an airtight container. Separate layers with a sheet of parchment paper.