- Preheat oven to 180C (350F) and line a baking sheet with baking paper.
- In a large mixing bowl, combine the Fix & Fogg Almond Butter with Cashew and Maple, coconut oil, maple syrup and pure vanilla extract.
- Add the almond flour, flour, salt, baking soda and cinnamon. Fold together until everything is combined.
- In a separate bowl, mix together the cinnamon and sugar.
- Roll the dough into equal size balls and roll in the cinnamon sugar mixture.
- Place ball onto prepared baking sheet leaving a few inches between each ball.
- Bake for 12 - 15 minutes or until golden brown and crackly on top!
Makes around 12 cookies. This recipe would also work amazingly well with our Coffee and Maple Peanut Butter for a delicious coffee hit.
Store in an airtight container for up to a week.
