Simple Mills Sweet Thins are already relatively clean but contain sunflower flour which should be avoided in a completely seed oil-free diet. This DIY version replaces the sunflower-containing flour blend with a mix of almond and cashew flours plus flax meal, while maintaining the same light, crispy texture and honey-cinnamon flavor profile.
Based on: Sweet Thins Honey Cinnamon
· Makes approximately 40 servings (480 thins)
· Serving: 12 thins (30g)
Why This Recipe is Seed Oil Free
Commercial Sweet Thins Honey Cinnamon from Simple Mills often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sweet Thins Honey Cinnamon may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides the signature warm, sweet spice flavor - Ceylon variety is milder and more complex than cassia
Baking soda
4g (about 1 teaspoon) · Bob's Red Mill Aluminum-Free Baking Soda
Creates lift and helps achieve the light, airy texture characteristic of these thins
Sea salt
2g (about 0.5 teaspoon) · Redmond Real Salt Ancient Fine Sea Salt
Enhances all flavors and balances the sweetness while providing natural trace minerals
Cream of tartar
2g (about 0.5 teaspoon) · Judee's Cream of Tartar
Works with baking soda to create optimal rise and helps stabilize the crispy texture
Vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Adds depth and rounds out the honey-cinnamon flavor profile with warm vanilla notes
Instructions
Step 1. Preheat oven to 325°F (163°C) and line 3-4 large baking sheets with parchment paper. In a large mixing bowl, whisk together all dry ingredients: almond flour (360g), cashew flour (120g), flax meal (60g), tapioca starch (180g), arrowroot powder (90g), coconut sugar (120g), Ceylon cinnamon (8g), baking soda (4g), sea salt (2g), and cream of tartar (2g). Whisk thoroughly for 2-3 minutes to ensure even distribution - nut flours and starches can clump easily, so break up any lumps with the whisk.
Step 2. In a separate medium bowl, combine the wet ingredients: raw honey (80g/4 tablespoons), melted coconut oil (60g/4 tablespoons - warm but not hot), and vanilla extract (5ml/1 teaspoon). Whisk until smooth and well combined. The honey may be thick, so whisk vigorously for 30-60 seconds until the mixture is homogeneous. If coconut oil starts to solidify, gently rewarm it.
Step 3. Pour the wet mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until a cohesive dough forms. The mixture will be somewhat crumbly at first - keep mixing for 2-3 minutes until it holds together when pressed. If the dough seems too dry, add 1 tablespoon of water; if too wet, add 1-2 tablespoons of tapioca starch. The finished dough should hold together when squeezed but not be sticky.
Step 4. Divide the dough into 4 portions. Working with one portion at a time, place it between two sheets of parchment paper and roll to 1/8-inch thickness (about 3mm) - this is crucial for achieving the signature crispy texture. Use a ruler to check thickness. The thinner you roll, the crispier they'll be. Use a knife or pizza cutter to cut into rectangles approximately 2 inches by 1.5 inches, similar to the original thins' size. You should get about 120 thins per portion.
Step 5. Carefully transfer the cut pieces to the prepared baking sheets, leaving about 1/2 inch between each thin - they won't spread much. Bake for 12-15 minutes, rotating pans halfway through, until the edges are golden brown and the centers feel firm to the touch. Don't overbake or they'll become too hard. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely - they'll continue crisping as they cool.
Step 6. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For maximum crispness, place a small silica gel packet (food-safe) in the storage container, or layer with parchment paper. Serve as a snack, with nut butter, or crumbled over yogurt. Each serving is 12 thins (30g) containing approximately 140 calories.
Storage
Store in airtight container at room temperature for up to 2 weeks. For maximum crispness, include a food-safe silica gel packet. Can be frozen for up to 3 months. Re-crisp in 300°F oven for 2-3 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.58
Savings50%
Initial investment in organic ingredients is higher, but bulk buying creates significant long-term savings. Higher quality ingredients justify premium cost over conventional versions.