Yield: 10 cookies

A fun, crunchy cookie that goes great with a cup of coffee.


  • 1 1/2 Tbsp. coconut oil, slightly chilled
  • 1/2 Tbsp. milk
  • 1/3 c. sugar
  • 1 egg
  • 3/4 tsp. amaretto
  • 1/2 tsp. vanilla extract
  • 1/4 c. + 2 Tbsp. all-purpose flour
  • 1/2 c. spelt flour
  • 1/4 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt


  1. Beat coconut oil, milk, and sugar until fluffy. Add egg and extracts and mix until combined, followed by remaining ingredients.
  2. Shape dough into a log that is 8" long and 3" wide. Bake at 350°F for 24 minutes or until golden brown. Remove from oven and allow to cool for 30 minutes.
  3. With a sharp knife, cut log into slices that are ~3/4" wide. Place cut side up on baking sheet and bake again at 350°F for 15 minutes or until dry, flipping halfway through.
  4. Remove from oven and allow to cool before storing.


For a chocolate version, use 1/2 c. all-purpose flour, 1/3 c. spelt flour, and 1/4 c. cocoa powder. Add 1/2 c. chocolate chips, if desired.

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