Ingredients:
COOKIES
- 1 cup softened (not melted) coconut oil
- 1/2 cup honey and 1/3 cup coconut palm sugar
- 1/4 cup cinnamon applesauce
- 1 inch of a banana (as big as an egg yolk)
- 2 teaspoons vanilla extract
- 3 cups all-purpose gluten free flour mix (I use the all-purpose flour blend here)
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda*
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
TOPPING
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
**These 2 ingredients can be replaced by just using 2 teaspoons of baking powder.
Directions:
- Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- Mix wet ingredients in a large bowl using a hand-held mixer. Get it nice and smooth. Set aside.
- In a medium bowl, mix dry ingredients. Slowly add the dry ingredients to the wet ingredients.
- Take 1 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping.
- Bake cookies for 10-11 minutes. Transfer to a wire rack to cool completely.
