Mmm mm good:)
Ingredients:
- ½ cup cane sugar (next time I will use all coconut sugar...palm)
- ¼ cup coconut sugar
- 4 eggs, brought to room temperature
- ½ teaspoon vanilla extract
- ½ cup coconut oil, melted (I stick my jar in a bowl of hot water to pour out)
- ¾ cup coconut flour
- ¼ teaspoon salt
Topping:
- 2 tablespoons cane sugar
- 2 tablespoons ground cinnamon
Recipe
1. Preheat your oven to 375 ºF.
2. In a mixing bowl, beat the ½ cup of cane sugar & coconut sugarr, eggs, vanilla, and coconut oil together (make sure those eggs aren′t cold, otherwise the coconut oil may solidify and leave little chunks).
3. In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.
4. Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.
5. Combine the two topping ingredients in a small bowl.
6. Scoop the dough and roll it into balls.
7. Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet, and flatten them a bit. They don′t spread much. I made nice small ones.
8. Bake the cookies for 15 minutes. They will darken slightly. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.
