*makes 36 cookies


2 1/2 cups blanched almond flour

1/2 teaspoon sea salt

1 teaspoon baking soda

1/2 cup arrowroot powder

6 tablespoons grapeseed oil

1/2 cup agave nectar

2 tablespoons vanilla extract

Ground cinnamon, top topping

Sugar (if desired)**


Preheat the oven to 350 degrees


In a large bowl, combine the arrowroot powder, baking soda, sea salt and almond flour. In a seperate bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the dry ingredients until thoroughly mixed. Refrigerate the dough for one to two hours. Form the dough into balls, then coat with the cinnamon and place on baking sheet. Bake for 7-10 mins.


**Alternatively, the cinnamon and sugar can be combined into a mixture and the balls coated with a cinnamon/sugar mixture.