Cinnamon & Spice Cookies - Gluten Free| Christy Rost
- 3 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla
- ¼ cup sweetened flaked coconut
- 2 cups almond flour
- ¾ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
Preheat the oven to 350 degrees and position rack in center of oven. In the large bowl of an electric mixer, cream butter and brown sugar until well combined. Add egg and vanilla, beat until the mixture is light, then stir in coconut.
In a medium bowl, stir together almond flour, cinnamon, nutmeg, salt, baking powder, and baking soda until they are well blended.
Stir the flour mixture into the creamed mixture to form a soft dough. Spoon small teaspoons of dough onto greased cookie sheets, dip your finger in water, and gently flatten each cookie to ¼-inch thickness. Cookies spread a lot while baking, so allow plenty of room between cookies. Bake 11 to 13 minutes or until the cookies are set. Cookies will be very soft, but do not over bake. Remove from the oven, cool 1 minute, then transfer to a rack to cool completely.
If desired, sprinkle lightly with sugar while the cookies are hot, or spread with cream cheese frosting once they are completely cool.
Yield: 28 cookies