Ingredients

The following ingredients have 4 Servings
  • 1.5 cups Bob's Red Mill blanched almond flour
  • 1/2 cup plus 2 tablespoons Bob's Red Mill tapioca flour
  • 2 tsp paleo baking powder
  • 1/4 tsp sea salt
  • 1/3 cup maple sugar ((or coconut sugar))
  • 1/4 cup ghee, room temperature ((or coconut oil for Vegan))
  • 1/4 cup almond milk ((or other non-dairy milk))
  • 1 tsp vanilla extract
  • 2 tbsp maple sugar ((or coconut sugar))
  • 1 tsp cinnamon

Instruction

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.
  • Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.
  • Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.
  • Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit - just a little because they will expand while baking.
  • Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.
  • Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.