• 1/4 cup coconut butter
  • 1/4 cup creamy almond butter
  • 4 tablespoons pure maple syrup
  • 1/2 cup coconut flour
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1.5 tablespoons cinnamon
  • 1.5 tablespoons organic coconut palm sugar


  1. Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.
  2. Blend the coconut butter, almond butter, maple syrup, coconut flour, egg, vanilla, and baking powder.
  3. In a separate small bowl, mix the cinnamon and organic palm sugar with a fork.  (Note:  I took the palm sugar and ground it down to a finer sugar in my mini food processor…but this is just a preference thing).
  4. Form tablespoon-sized balls (approximately 15).  Roll balls in the sugar/cinnamon mixture.
  5. Place balls on cookie sheet and press down with a spatula to about 1/4-inch thickness.  (The cookies need minimal space between them as they will not spread).
  6. Cook for 11 minutes.  Remove from oven and let cool.
  7. Enjoy!

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