Makes: 18 cookies. Low FODMAP serving size: 4 cookies.
- Line a baking tray with greaseproof paper and allow butter to soften for 5 minutes.
- In a large mixing bowl, cream together the coconut oil, butter and sugars with an electric whisk until light and fluffy.
- Add the eggs and whisk until incorporated.
- Add the flour, almond meal, cream of tartar and cinnamon gradually, whisking between each addition.
- Place about 1/4 cup caster sugar and 1 tbsp cinnamon into a small bowl and mix together.
- Roll the dough into balls of about 2 tbsp and coat them in the cinnamon/sugar mixture. Refrigerate on the tray for 45mins.
- Once chilling time is complete, preheat the oven to 180C.
- Bake the cookies in batches of 10-12 minutes or until golden. Do NOT press the cookies down, they will spread themselves.
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