Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
Store in an airtight container for 5-7 days.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
In a small bowl mix the coconut sugar and cinnamon together, set aside.
Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
Store in an airtight container for 5-7 days.
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Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
In a large mixing bowl, cream the butter and coconut sugar together with a mixer or by hand, until smooth. Add the egg and vanilla extract and mix together until creamy and well combined.
In a separate mixing bowl sift all-purpose flour, cream of tartar, baking soda, and salt. Add dry ingredients to the mixture and fold in, using a spatula, until well combined. Put the dough in the refrigerator for 10 minutes.
While the dough is in the fridge, mix 2 tbsp coconut sugar and cinnamon in a bowl to make cinnamon sugar; set aside.
When the dough is ready, use a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
Put each cookie on the baking sheet and bake for approx. 15-17 minutes.
Cool the cookies on a baking sheet for 10 minutes and then move them onto a wire rack to finish cooling.
Store in an airtight container for 5-7 days.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat and set aside.
In a large bowl, mix almond flour, salt and baking soda. Once combined, mix in the wet ingredients.
In a small bowl mix the coconut sugar and cinnamon together, set aside.
Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon and scoop the dough into your palm and roll into balls. Place them into the cinnamon sugar mixture and roll around to coat.
Place on cooking sheet, and flatten - using the bottom of a cup sprayed with coconut oil cooking spray.
Bake for 7-8 minutes. Allow to cool on the pan for 10 minutes - they will firm up to the perfect texture.
Store in an airtight container for 5-7 days.