FLOURLESS CINNAMON COOKIES RECIPES

Steps:

• Mix together melted coconut oil, egg, molasses, and coconut sugar by hand or using a mixer on low until smooth and well-blended.
• In a separate bowl, mix together remaining dry ingredients.
• Add the dry mixture to the molasses mixture, and mix until well combined and smooth.
• Refrigerate dough for 2-3 hours until chilled and firm to the touch (if dough gets too firm to scoop, just allow it sit at room temperature for 20 minutes or until workable).
• When ready to bake, preheat oven to 350F.
• Scoop dough by the tablespoonful, and roll into a ball. Place dough balls onto a parchment-lined baking sheet, leaving at least 3” of space between them.
• Bake for 12-15 minutes. Remove from oven and allow to cool completely before serving.

Steps:

• Beat the egg whites until fluffly, then gradually add sifted powdered sugar, continuing to beat until the mixture is shiny and stiff. Set aside1/3 of the egg white mixture, then mix the rest with the almonds and cinnamon. Refrigerate for 1/2 hour to chill. Roll out the almond paste on sugar to about 1 cm (approximately 1/2 inch) thick.
• Cut out star shapes about 4.5 cm (approximately 2 inches) in diameter dipping the cookie cutter repeatedly into sugar. Line a baking sheet with parchment paper, place the stars on it and brush with the remaining egg white mixture. Start in the center, and draw the icing out to the tips of the stars with a knife. Let the dough rest until the edges of the stars are dried, then bake at 150°C (approximately 300°F) for 20 minutes. Allow to cool and serve.