These gluten free cookies have 6 simple ingredients. Crispy on the outside and chewy on the inside.
Cream butter/coconut oil and sugar together. Add egg and beat to combine.
In a medium bowl, combine all dry ingredients.
Add the mixed dry ingredients to the wet ingredients and mix well.
In a small ramekin, combine coconut sugar and cinnamon together.
Roll dough into equal sized balls about an inch in diameter. Roll the balls in cinnamon sugar making sure to completely fully coat the doughball.
Let cool on the sheet for 2-3 minutes before transfering to wire cooling rack.