


-2 cups almond meal
-1/4 teaspoon baking soda
-1/2 teaspoon cinnamon
-1/2 teaspoon nutmeg
-3 teaspoons cacao powder
-1/2 cup maple syrup
-2 teaspoons vanilla
-1/3 cup coconut oil, melted
-2 tablespoons sugar + 2 tablespoons cinnamon to roll dough in



2. Mix maple syrup, vanilla and coconut oil together in a separate bowl.
3. Add the wet ingredients to the dry ingredients. Once mixed well, let it sit for a few minutes to settle.
4. Mix together the cinnamon and sugar in a small bowl.
5. Using a spoon, scoop out a spoonful of dough. Roll into a ball and roll in cinnamon/sugar mixture. Place onto cookie sheet and press down to create a nice, round shape. Repeat with the rest of the dough. These are SUPER sticky, so I dipped my fingers into the cinnamon/sugar mixture frequently to stop the dough from sticking to my fingers.
6. Bake for about 10 minutes. The original recipe said to let them cool on the cookie sheet because they will continue to bake to the perfect consistency. This was also true for my version! So I would suggest letting them cool on the cookie sheet because they might be too gooey if you don't.





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