INGREDIENTS
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2 cups blanched almond flour
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⅛ teaspoon celtic sea salt
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⅛ teaspoon baking soda
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1 teaspoon cinnamon
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¼ cup vegan shortening (I use Spectrum shortening)
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2 tablespoons honey
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½ cup coconut sugar for dipping
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1 tablespoon cinnamon for dipping
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