Ingredients
Units
Scale
For the cookies
- 1 tbsp ground flax
- 3 tbsp water
- 1/4 cup coconut oil, melted
- 1/4 cup brown coconut sugar
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 cup almond flour
- 2 tbsp arrowroot starch
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
Crumble topping
- 1/4 cup coconut shredded
- 1/4 cup almond flour
- 1/2 tsp cinnamon
- 2 tsp coconut sugar
- 2 tsp maple syrup
- 1 tsp coconut oil, melted
For the optional glaze
- 2 tbsp coconut butter, melted
- 1 tsp maple syrup
Instructions
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- To make the cookies, use a large mixing bowl, combine the flax and water, and stir to combine. Allow to sit for 5 minutes.
- Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and whisk until smooth.
- Fold the almond flour, arrowroot starch, cinnamon, and baking soda into the wet ingredients. Stir until a dough forms.
- Scoop the cookies into balls with a cookie scoop and place them on the baking sheet. You should have about 9 cookies. Use your hand to lightly flatten the cookies and press an indent into the center with your thumb.
- Combine the ingredients for the crumble topping in a separate bowl and stir until combined. Sprinkle about a tablespoon worth of the crumble topping on top of the cookies.
- Transfer to the preheated oven and bake for 12 minutes or until the topping is lightly crisp and the cookies are golden brown. Remove from the oven and allow to cool on a cooling rack.
- Use a traditional glaze (like this) or combine the coconut butter and maple syrup. Drizzle over top of the cookies and serve!
Notes
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Method: Oven
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Fat: 11.8g
- Carbohydrates: 17.6g
- Fiber: 1.4g
- Protein: 3.4g