Cinnamon Cookies

Place the pecans in a dry skillet over medium heat. Toast, stirring often, until golden and fragrant. Remove from heat and cool. Once cooled, pulse the pecans into a fine powder in a food processor.

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

In a mixing bowl combine the ground pecans, coconut flour, almond flour, arrowroot starch, baking soda, baking powder, salt and ground cinnamon. Whisk until fully incorporated and free of lumps.

In another mixing bowl combine the coconut palm sugar, eggs, coconut oil, coconut cream and almond extract. Blend until smooth. Gradually add the flour mixture, mixing until dough forms.

In a small bowl combine the coconut palm sugar and ground cinnamon for the topping. Using 1 Tablespoon scoop, form the dough into balls and roll in the topping. Press the dough balls onto the prepared baking sheet, flattening slightly, spaced 2 inches apart. If desired, press 4 almond slices on the top of each cookie.

Bake for 8-10 minutes in the preheated oven, until golden. Cool slightly before removing the cookies from the baking sheet. Enjoy!