Cinnamon has an inherent sweetness to it so it adds a wonderful flavor to this cookie without having to add more sugar. Be generous with the cinnamon when you apply it to the cookies. My cookies are thoroughly covered with cinnamon before I put them in the oven. They are incredibly good with a cup of coffee or Republic of Tea: Cinnamon and Cardamom.
Preheat oven to 350F and either line baking sheet with parchment paper or grease with oil. I typically use avocado oil.
Mix together almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Then add avocado oil, egg, maple syrup, and vanilla. Mix well.
Here you have two options: 1. You can roll 2 tablespoons of dough in hand to form a ball and then roll in cinnamon. Place on a baking sheet and flatten gently with the palm of your hand to about 1/2” thick.
2. Or you can roll the dough between two sheets of parchment paper and sprinkle thoroughly with cinnamon. You can then cut the dough into shapes with cookie cutters.
Bake for 12-15 minutes or until slightly golden brown.
Store in an airtight container on the counter for up to 1 week.
Ingredients
Directions
Preheat oven to 350F and either line baking sheet with parchment paper or grease with oil. I typically use avocado oil.
Mix together almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. Then add avocado oil, egg, maple syrup, and vanilla. Mix well.
Here you have two options: 1. You can roll 2 tablespoons of dough in hand to form a ball and then roll in cinnamon. Place on a baking sheet and flatten gently with the palm of your hand to about 1/2” thick.
2. Or you can roll the dough between two sheets of parchment paper and sprinkle thoroughly with cinnamon. You can then cut the dough into shapes with cookie cutters.
Bake for 12-15 minutes or until slightly golden brown.
Store in an airtight container on the counter for up to 1 week.