Name: Soft-Baked Cinnamon Almond Flour Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/4 cup coconut oil or butter, melted; 2 cups almond flour; 1 1/2 tsp cinnamon; 1 tsp baking powder; 1/4 tsp kosher salt; 1/4 cup pure maple syrup; 1 large egg; 1 tsp pure vanilla extract

Description

Pillowy soft, melt in your mouth cinnamon cookies made with almond flour and lightly sweetened with maple syrup! These could not be easier to whip up in 1 bowl. With a 3g protein and about 4g sugar per cookie (not to mention loads of healthy fats), my kids often eat these for breakfast! Gluten free and dairy free, too 🙂

Ingredients

Units Scale

1/4 cup coconut oil or butter, melted
2 cups almond flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp kosher salt
1/4 cup pure maple syrup
1 large egg
1 tsp pure vanilla extract

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Instructions

Preheat oven to 350F. Line a baking sheet with parchment paper.
Place butter/coconut oil in a small microwave-safe bowl. Warm in 20-second incremenets, until melted. Set aside.
Place almond flour, cinnamon, baking powder, and kosher salt in a medium mixing bowl. Whisk until combined.
Add maple syrup, egg, vanilla, and melted coconut oil. Whisk until well-combined. The dough will be wetter than traditional cookie dough, that's ok! Use use wet hands to roll into 12 balls. Place evenly spaced out on baking sheet.
Bake for about 12 minutes (or 10 minutes if you like cookies really soft/moist). Cool on a wire rack then devour! You can store cookies at room temperature for 2 days then transfer to the refrigerator.