Ingredients

The following ingredients have 4 Servings
  • 1/2 cup refined coconut oil or vegan butter
  • 1/2 cup + 2 tbsp light brown sugar
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup non-dairy milk (at room temperature*)
  • 1 1/3 cup fine blanched almond flour
  • 1 1/2 cups all purpose flour (I used gluten free, regular will also work)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cream of tartar*
  • 1/4 cup granulated sugar (I used cane, but brown or coconut both work)
  • 2 tsp cinnamon

Instruction

  • Add the solid coconut oil or butter to a large mixing bowl and microwave for about 10 seconds or until soft.
  • You don't want it completely melted, but if you press on it with your finger, it should leave a dent. The butter will take about 20 seconds to soften properly, the oil about 10.
  • Once softened, add in the light brown sugar and cream together using an electric mixer.
  • Beat in the remaining wet ingredients until well combined. 
  • In a separate bowl, whisk together all of the dry ingredients.
  • Add the dry to the wet and use a wooden spoon to mix together until combined.
  • Add the dough to the fridge to set for 30 minutes.
  • During the final 15 or so minutes, preheat the oven to 350 degrees Fahrenheit. 
  • Use a cookie scoop and roll into even balls. Roll in the cinnamon sugar mixture.
  • Transfer to a baking sheet lined with parchment paper with enough room between each cookie and bake for 10-14 minutes. 11 minutes is usually ideal in my oven, but all ovens are different.
  • They should look really soft in the center when they come out of the oven, but will continue cooking as they cool, so avoid leaving them in for longer if you want them nice and soft. I always use a round cookie cutter and right after they come out of the oven scoot it around the cookie to create a perfect circle.
  • Let cool on the baking sheet for 10 minutes, then transfer to a wire rack using a spatula.