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Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 18

Cinnamon, butter, and honey... yum!


    2 c. almond flour

    2 tbsp. coconut flour

    1/4 tsp. baking soda

    1 pinch sea salt

    1 egg

    1 tsp. vanilla extract

    1/2 c. honey, raw

    1/4 c. butter

    1 tbsp. coconut flour

    2 tbsp. cinnamon


Preheat oven to 350°F. Line baking sheet with parchment paper.

In a medium bowl, combine almond flour, 2 tablespoons coconut flour, baking soda, and sea salt until smooth.

In a small bowl, whisk together egg, vanilla extract, honey, and butter.

Pour wet ingredients into dry and mix until combined. Mix in 1 tablespoon of coconut flour to thicken batter (optional).

In a separate small bowl, add 2 tablespoons of cinnamon.

Scoop rounds of dough with spoon or ice cream scooper and roll each ball around in cinnamon until completely coated; place 2 inches apart on baking sheet. Flatten each cookie to about ½-inch thickness using a mason jar or cup. Bake 10-15 minutes or until cookies are slightly hardened. Cool before serving.