- 1/2 cup creamy nut butter
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 3/4 cup cassava flour can sub for 5 tbsp coconut flour
- 1 ½ teaspoons cinnamon
- 3 tablespoons melted coconut oil soft or melted
- 2 tablespoons coconut sugar
- 1 tablespoons cinnamon
- ½ cup coconut butter melted
- ½ tablespoon coconut sugar
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
Preheat oven to 350℉.
Mix together nut butter and sugar in a large bowl with a whisk until well combined.
Add egg and vanilla and whisk until incorporated.
Switch to rubber spatula and add baking soda, baking powder, cassava and cinnamon.
Once it is thick, place ball of dough on a piece of parchment paper and cover with another piece of parchment paper to help rolling out easier.
With a rolling pin, roll dough into a 10” x 12” rectangle.
For the filling, spread coconut oil all over the rectangle, followed by the coconut sugar, and cinnamon.
Starting at the shorter side, roll the rectangle up.
Once rolled up, place in the freezer for 15 minutes.
Cut into 10 “hockey puck” shapes and place on a baking sheet.
Bake for 10 minutes.
Make topping by mixing all ingredients in small bowl.
Spread topping on each cookie.
Store in an airtight container at room temperature for up to a week. Enjoy!