1. Combine all of the dry ingredients in a large bowl, making sure there are no clumps of almond flour.
2. In a separate bowl, whisk the wet ingredients together.
3. Fold the wet ingredients into the dry ingredients.
4. Place the dough in the freezer for 30 mins.
5. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
6. Prepare the cinnamon-sugar coating by mixing it together in a small dish.
7. Roll the dough into balls (about 2 Tbsp each), roll them around in the cinnamon sugar, then place on the baking sheet with 3 inches in between each.
   • The batch makes 16 cookies and these cookies expand quite a bit, so do two rounds of baking. Be sure to put the leftover dough (for the second round) back in the freezer.
8. Press the cookie dough balls down with the palm of your hand just a little, not much.
9. Sprinkle a couple large pinches of the cinnamon sugar on top of each cookie.
10. Bake 9-13 mins until the tops are cracked.
    • I tested this recipe on both stainless steel and aluminum baking sheets. Stainless steel pans take a little longer to bake and produce softer, gooier cookies with more cracks on top. Aluminum pans bake slightly faster, creating cookies that are still soft in the center but have firmer bottoms and edges with fewer cracks. 
11. Take out of oven and let them cool at least 10 minutes before moving them to give them time to set.

Notes:

• I highly recommend using a kitchen scale to measure the almond flour and coconut sugar. I cannot guarantee as great of results if you don’t measure the grams.
• Almond flour works best when it’s super-fine.
• These are soft, gooey cookies and will firm up slightly as they cool. They become more fluffy rather than gooey if baked longer.
• Coconut sugar does not taste like coconut – it tastes like a golden sugar or sort of like brown sugar. It gives the cookies a subtle caramel flavor that pairs beautifully with the cinnamon.

Storage instructions:

Room Temperature: Store cooled cookies in an airtight container for up to 3 days.
Refrigerator: For longer storage, refrigerate up to 1 week. I actually love storing them in the fridge personally because I love eating them cold (call me crazy).
Freezer (Baked): Store in a freezer-safe container for up to 2 months. Thaw at room temp or warm in a 300ºF oven for a few minutes. I also personally think they’re delicious eaten frozen because they’re nice and chewy when frozen (they don’t freeze hard).
Freezer (Dough): Roll dough into balls, freeze on a tray, then store in a freezer bag. When ready, roll in cinnamon sugar and bake from frozen, adding 1–2 extra minutes.