Adapted from Ambitious Kitchen.
- ¼ cup melted and cooled coconut oil or melted butter
- ⅓ cup sugar or coconut sugar, plus ¼ cup for rolling
- 1 tbsp honey
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1½ cups packed fine blanched almond flour
- 1 tbsp coconut flour
- 1 tsp cinnamon, plus 1 tsp for rolling
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add wet ingredients to a medium bowl. Mix until well combined, smooth and creamy. Add dry ingredients and mix until a dough forms.
Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture for rolling in a small bowl.
Roll dough into 10 golf-sized balls, then roll each ball in cinnamon sugar mixture until coated completely.
Place each dough ball on baking sheet, then flatten to about ¼ inch thick.
Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely.