Preheat your oven to 350 degrees Fahrenheit. This step is essential as it ensures your cookies bake evenly and come out perfectly golden. While waiting for the oven, you can start preparing your cookie sheets by lining them with parchment paper or lightly spraying them with nonstick cooking spray.
In a small bowl, sift together the whole-wheat flour, baking soda, baking powder, kosher salt, and ground cinnamon. Sifting is crucial because it removes any lumps and ensures a uniform mix of dry ingredients, leading to better texture in your cookies.
Now, in a large mixing bowl, blend the coconut palm sugar, eggs, coconut oil, and almond extract until smooth. You want to create a creamy mixture that’s well combined. This is where the magic begins, as the flavors start melding together.
Gradually add the sifted flour mixture to your wet ingredients. Mix until a dough forms, making sure not to overmix, as this can lead to tough cookies. You’re looking for a dough that’s soft and slightly sticky.
Divide the dough into 24 equal portions. Roll each portion into a ball, about the size of a golf ball. If you want to add a little extra flair, you can dip one side of each ball into additional cinnamon before placing them on the baking sheet.
Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. This ensures they have room to spread while baking, creating that perfect cookie shape.
Bake in the preheated oven for 8 to 10 minutes. You want to keep an eye on them; they’re done when the edges just start to turn golden brown. The centers may look a little soft, but trust me, they’ll firm up as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. This step helps them set before transferring them to a wire rack to cool completely.
As an optional step, once your cookies have cooled, you can drizzle them with icing for an extra treat. This adds a lovely touch of sweetness that pairs beautifully with the cinnamon flavor.
