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INGREDIENTS:
INGREDIENTS:
¼ cup butter
1/3 cup coconut sugar
1 tablespoon pure maple syrup (or honey)
1 egg, at room temperature
1 teaspoon vanilla extract
1 ½ cups packed fine blanched almond flour
1 tablespoon coconut flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
¼ teaspoon cream of tartar
1/4 teaspoon salt
For rolling:
1/4 cup coconut sugar
1 teaspoon cinnamon
INSTRUCTIONS
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
In a medium bowl, add in brown butter, coconut sugar, maple syrup, egg, and vanilla. Mix until well combined, smooth and creamy
Next add in almond flour, coconut flour, cinnamon, baking soda, and salt. Mix until a dough forms. Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture.
While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.
Use your hands to roll dough into 10 golf-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely. Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand so that they are about 1/4th inch thick.
Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 12-15 cookies.
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