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.
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