1/4cupghee, room temperature(or coconut oil for Vegan)
1/4cupalmond milk(or other non-dairy milk)
For the cinnamon sugar coating:
2tbspmaple sugar(or coconut sugar)
Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.
Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.
Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.
Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit - just a little because they will expand while baking.
Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.
Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.
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