Gluten Free, Adapted from Bob's Red Mill
1/2 cup (113 g) butter
6 Tbsp Coconut Sugar, Brown Sugar or Maple Sugar
1 tsp Vanilla Extract
1 cup (90 g) Oat Flour (gluten free if desired)
1 cup (112 g) Almond Meal/Flour
2 Tbsp Coconut Sugar or Brown or Maple Sugar
1/2 tsp ground Cinnamon
- Preheat oven to 300°F (150°C). Grease two cookie sheets or line them with parchment paper; set aside.
- Blend the butter, brown or maple sugar and vanilla extract with a stand mixer or a hand mixer until combined. In a small bowl, mix together oat flour and almond meal/flour. Add the flour mixture to the butter mixture and mix until the dough sticks together.
- Form the dough into 1-1/2 inch (3.5 cent) balls. Place them on the prepared cookie sheets, spacing 1 - 2 inches (3 cent.) apart and bake for 30-35 minutes.
- Coat the cookies in the cinnamon/sugar mixture while they are still warm. Allow cookies to cool completely before enjoying.