Sprinkled Almond Coconut Cookies

Combine almond flour and coconut flour in a bowl. Using a fork, stir in melted coconut oil and agave nectar until mixture is smooth.

Add vanilla extract, almond extract, and sea salt. Continue stirring with fork until ingredients are blended. Add egg whites.

Roll dough into 1-inch balls and place a few inches apart on a greased cookie sheet. Using the flat end of a glass, press down on each cookie with a slight circular motion to flatten them. (If dough sticks to the bottom of the glass, slide a table knife in between the dough and the glass or coat the bottom of the glass with flour.)

Bake at 350ºF for 6–10 minutes. Sprinkle with raw sugar and/or cinnamon or top with jam and fresh fruit.

Notes:
1. For a dryer, firmer cookie, flatten the dough more than what is illustrated in the photos and bake a little closer to 8–10 minutes. I like mine soft, so I keep the cookie relatively thick and I only bake about 6–7 minutes.
2. The dough is sticky, so you’ll want to roll the mixture into balls and flatten them right away. The longer the batter sits, the stickier it becomes. Even a few minutes can make a difference. I found that out the first few times I made them!