Coffee Cake Cookies

Ingredients

The Cookies

1 tbsp

ground flax

3 tbsp

water

1/4 cup

Big Tree Farms Brown Coconut Sugar

1/4 cup

coconut oil, melted

1/2 tsp

vanilla extract

1 1/2 cup

almond flour

2 tbsp

arrowroot starch

1/2 tsp

cinnamon

1/4 tsp

baking soda

The Crumble Topping

1/4 cup

coconut shredded

1/4 cup

almond flour

1/2 tsp

cinnamon

2 tsp

Big Tree Farms Brown Coconut Sugar

2 tsp

maple syrup

1 tsp

coconut oil, melted

Glaze (Optional)

2 tbsp

coconut butter, melted

1 tsp

maple syrup

Recipe provided by

@unboundwellness

Visit @unboundwellness

As someone with Hashimoto’s disease and various gut issues myself, I created Unbound Wellness to share how to have fun with healthy, anti-inflammatory foods, and build a sustainable lifestyle! Here you’ll find a myriad of recipes and lifestyle strategies for living well.

Directions

Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
To make the cookies, use a large mixing bowl, combine the flax and water, and stir to combine. Allow to sit for 5 minutes
Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and whisk until smooth.
Fold the almond flour, arrowroot starch, cinnamon, and baking soda into the wet ingredients. Stir until a dough forms.
Scoop the cookies into balls with a cookie scoop and place them on the baking sheet. You should have about 9 cookies. Use your hand to lightly flatten the cookies and press an indent into the center with your thumb.
Combine the ingredients for the crumble topping in a separate bowl and stir until combined. Sprinkle about a tablespoon worth of the crumble topping on top of the cookies.
Transfer to the preheated oven and bake for 12 minutes or until the topping is lightly crisp and the cookies are golden brown. Remove from the oven and allow to cool on a cooling rack.
Use a traditional glaze or combine the coconut butter and maple syrup. Drizzle over top of the cookies and serve!

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