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No Allergens specified
No Diets specified
yummy soft chewy big
1 egg room temperature
1/4 cup honey or agave or maple syrup
1/2 cup coconut sugar or brown sugar
2 tsp vanilla extract
2 cups almond flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
1 tsp baking soda
1/4 cup coconut oil solid but soft, or butter
For the sugar topping:
3 tsp cinnamon
3 Tbsp coconut sugar. or brown sugar
Add the egg
honey or maple syrup
coconut sugar and vanilla extract into a large mixing bowl. Whisk until combined. (see note) Into another mixing bowl
add the almond flour
cinnamon
nutmeg
baking soda
and salt. Using a fork or spatula
mix to combine. Pour the wet ingredients into the almond flour mixture. Using a spatula
stir until they are fulling combined. Next
add in the softened coconut oil or softened butter over the dough. Using your hands
knead it in with the dough until they are combined and a large ball of dough is formed. Cover the dough and place it in the fridge to chill for about 15-20 minutes. While the dough is chilling
make the cinnamon sugar. In a small bowl
add the cinnamon and coconut sugar and mix to combine. Set aside. Remove dough from the fridge after it has chilled and make even size balls. About 12 balls. Roll each ball gently in the cinnamon mixture to evenly coat them. Space them evenly across the prepared sheet pan. Using your finger
gently press down on each dough to form an even round shape. (see note) Place the sheet pan in the preheated oven and bake for 14-16 minutes or until they are golden brown. Let the cookies cool before serving. Enjoy! Notes If you only have melted coconut oil (not in its solid form)
then add it in step 2 along with the wet ingredients. We do recommend the solid form of the coconut oil or use 2 tablespoons of softened butter at room temperature.
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