YIELD: about 2 dozen small cookies | PREP TIME: 15 minutes, plus 1 hour to chill | COOK TIME: 10 to 12 minutes

• 2 tablespoons melted coconut oil
• 2 tablespoons honey
• 1 large egg
• 1 cup blanched almond flour
• 1 cup arrowroot starch
• 2 tablespoons coconut flour
• ⅛ teaspoon salt
• 2 tablespoons softened ghee or coconut oil
• 1 tablespoon coconut sugar
• 1 tablespoon ground cinnamon

1. In a large bowl, whisk together the oil, honey, and egg.
2. In another bowl, whisk together the almond flour, arrowroot starch, coconut flour, and salt, then add to the wet ingredients and mix with a wooden spoon until a dough forms. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
3. While the dough is chilling, mix together the ghee, coconut sugar, and cinnamon in a small bowl.
4. Roll out the chilled dough between two sheets of parchment paper into a rectangle about 10 by 8 inches. Spread the cinnamon mixture evenly over the dough, leaving about ½ inch bare at the top.
5. Starting with the edge opposite the ½-inch gap, roll up the dough lengthwise as tightly as possible. Wrap in plastic wrap and freeze until very firm, about 30 minutes.
6. Line a rimmed baking sheet with parchment paper and preheat the oven to 350°F.
7. Take the dough out of the freezer and remove the plastic wrap. Use a sharp knife to cut the dough into ¼-inch slices. Arrange the slices on the prepared baking sheet. (The cookies will not spread while baking.)
8. Bake for 10 to 12 minutes, until golden brown. Allow to cool on the baking sheet before serving.