I love cookies.
But mostly cookies.
I mean this is my second cookie post this week.
Dogs and cats living together…MASS HYSTERIA! (name that movie and I’ll be your friend forever 😉 )
Enough about cookies…
I am super excited today because I am headed to see one of best friends in the WHOOOLE world!
I love this girl so much.
She actually just came to visit me but she’s got a big birthday coming up and I am SO excited to celebrate with her.
Heading down to the Philly area to see some old friends and check out the old stomping ground and hang with one of my best girls.
Can life get any better?
Have a cookie 😉
- 2 cups blanched, fine almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup ground cinnamon
- Preheat the over to 350°F, and line a baking sheet with parchment paper.
- *Note: When measuring almond flour for this recipe, use the “dip & sweep” method for best results. Dip the measuring cup in to the loose almond flour and drag a knife of flat edge over the top.
- In a medium sized bowl, combine dry ingredients and mix together well. In a separate bowl, mix together the oil, maple syrup, vanilla and lemon juice.
- Add the wet ingredients to the almond flour mixture and mix till combined.
- Let rest for a few minutes. It will thicken up some but may still be sticky.
- Use a rounded tablespoon, scoop out the dough and then gently form into a ball. Roll in, or sprinkle all sides with, the cinnamon.
- Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.
- Gently flatten flatten each cookie using your hands.
- Bake in the oven for 8-9 minutes (could be 10 depending on your oven). Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.