1/2 cup coconut oil
1 cup brown sugar
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
3 cups almond flour
Line baking sheets with parchment paper and preheat oven to 350º. Combine shortening, oil, and sugar until fluffy. Add vanilla and almond extract and eggs, then salt, baking soda, and cinnamon. Mix in almond flour 1 cup at a time.
Drop 1 tsp rounds (or larger if you like) onto parchment paper, 2-3 inches apart. Bake 10-13 min, until edges are golden.
Allow cookies to rest on sheets for a few minutes, and then transfer to wire rack to cool. (Approx. 7g carbs per cookie)
I stored my cookies in the fridge once they cooled. These remind me of TJ’s macarons.