This is a great cookie recipe to make any time of year, and something kids will love to help with (and of course probably want to lick the spoon and bowl). The dough is as tasty as the cookies, so feel free to use it as you would uncooked cookie dough (aka eating straight from the bowl) or as a post-workout snack that’s easy to travel with in a plastic container.
Prep time: 10 minutes plus 30 minutes to 24 hours refrigeration time
Cooking time: 10 minutes
- 2 1⁄2 cups almond flour
- 2 tablespoons coconut flour
- 1⁄2 cup arrowroot powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon sea salt
- 1 teaspoon ground cinnamon, plus more for sprinkling 1⁄4 cup plus 1 tablespoon coconut oil, melted
- 1⁄2 cup coconut nectar or stevia, xylitol to taste
- 1 teaspoon almond extract
In a large bowl, combine the flours, baking soda, salt, and cinnamon. Stir in the melted coconut oil, coconut nectar, and almond extract. Mix just until everything is combined.
Wrap the dough in plastic wrap, tightening the sides and shaping it to form a long, even cylinder. Place it in the fridge to solidify, for a minimum of 30 minutes or up to one day.
When you’re ready to bake the cookies, preheat the oven to 350 ̊F.
Remove the dough from the plastic wrap and slice it into 1⁄4-inch rounds. Place the cookies on a parchment-lined baking dish, and sprinkle each cookie with cinnamon. Bake them for 5 minutes, then flip each cookie and bake them for an additional 4 to 5 minutes, until they feel set.
Recipe from: Clean Eats by: Alejandro Junger, M.D.