Gluten, Dairy, Soy, Grain Free, Low Carb – Paleo
Approximately 6 Servings
Serving Size = ½ cup
1 egg
1-2 T. grade b pure maple syrup (you can cut down sweetness if you like by using 1T)
2 T. melted coconut oil
1.5 C. almond flour
1/2 C. tapioca flour
1 t. coconut sugar
1 t. cinnamon
parchment paper
rolling pin
baking sheet


Combine the egg, maple syrup, and coconut oil in a bowl and whisk thoroughly.

Add almond flour & tapioca flour to the ingredients above and stir well.

Use your hands and knead dough continuously until it is mixed thoroughly.

Place the dough onto a piece of parchment paper and flatten it a bit with your hand.

Take another piece of parchment paper and place it on top of the dough.

Roll with a rolling pin from the top of the parchment paper until the dough is an 1/8 inch thick.

Remove the top parchment piece and cut dough into 1/4 inch squares.

Mix cinnamon and coconut sugar in a small bowl, then sprinkle over dough.

Slide the dough on the parchment paper onto a baking sheet and place in oven.

Bake at 350 for 15 minutes. Then turn oven down to 325 and bake for another 10-15 minutes = watch carefully to make sure they don’t burn.

Let it cool & and break it apart.