These were a kid favorite this past week.  I had made them for a neighbor, but the reserves were gone in minutes.  My 4-year old has asked me everyday if we can make these again T-O-D-A-Y!


1/2 cup butter, softened
1/2 cup coconut palm sugar (maple syrup, agave or honey work well in combination with the sugar)
1 egg
1 tsp. vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt

1 tsp. cinnamon
1 Tbsp. coconut palm sugar *
*if you do not have palm sugar, use 1 Tbsp. honey or agave and add 1 tsp. of coconut flour.  Combine until crumbly.  If it is too gooey, then add 1/8 tsp. cinnamon and 1/8 tsp. coconut flour until crumbly consistency is reached


  1. Preheat the oven to 350° F.  Prepare 2 baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sweeteners until smooth and creamy.
  3. Add the egg and vanilla and incorporate until smooth
  4. In a separate bowl, combine the almond flour, coconut flour, baking soda and salt.
  5. Add the dry ingredients into the butter mixture and beat until fully combined and very smooth.
  6. Place in refrigerator for 5-10 minutes.
  7. Meanwhile, in a very small bowl, combine the cinnamon and palm sugars and set aside.
  8. Remove the batter from the fridge.
  9.  Using a tablespoon, scoop a spoonful of batter and drop it into the cinnamon sugar bowl.  Roll it around in the cinnamon-sugar until coated.  Shake off excess and place on a cookie sheet.  Press down slightly to flatten and shape the cookie.
  10. Repeat step #9 until all batter is used.  Be sure to space cookies about 1-2 inches apart.
  11. Bake at 350° for 12-15 minutes, rotating halfway through.
  12. Remove from the oven and let cool for 10 minutes.  Remove to a cooling rack and serve!

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