These are always a classic! The cinnamon and coconut flour add a fair amount of natural sweetness, so you may be able to eliminate added sweeteners if needed or if your child does not like sweet foods.
22g butter, room temperature
19g almond flour, I am using Bob’s red Mill
3g coconut flour, Bob’s Red Mill
11.5g raw egg, mixed well
0.5g baking powder
0.5g baking soda
Your choice of sweetener
Pre-heat the oven to 350 degrees.
Mix together all of the ingredients except the cinnamon. Make sure there are no lumps remaining from the coconut and almond flours.
If you used melted butter or your dough is too soft to roll, place it in the freezer for 5 minutes so it can firm back up.
Weigh the cinnamon and place it in a pile on a pice of parchment paper large enough to bake the cookies on.
Roll the cookie dough into small balls, about the size of a quarter. Place each ball on the cinnamon and use the parchment paper edges to roll the dough in the cinnamon. Repeat for all of the rolled balls.
Spread them apart on the parchment paper and slightly flatten each cookie. They will not spread much at all, so shape them as much as you want before baking.
Bake for about 7-10 minutes until they are cooked through.