• Whisk together the almond flour, arrowroot, baking soda, salt, and cinnamon.
• Add the remaining ingredients and stir well with a wooden spoon or rubber/silicone spatula until evenly distributed.
• If the dough is too soft and sticky, refrigerate it to firm it up. (When I made it with coconut oil, my dough was great right away. When I made it with butter, it was overly soft. I'm not sure if the different fat was why or if this was coincidental.)
• Whenever the dough is a good cookie dough consistency (right away, or after chilling if/as necessary), roll into roughly 1-tablespoon-size balls.
• Place these on a parchment-lined baking sheet and press them down with a hand or the bottom of a glass to flatten.
• Bake in a preheated oven at 350 for 10-13 minutes, or until lightly golden all the way across. Do not underbake. (Because of the lack of eggs, etc., these are completely safe to eat underbaked, but they have a little bit of a doughy taste if they're underdone.)
• Let cool before removing from the cookie sheet. They'll be very soft when they first come out of the oven but will firm up as they cool.

Variation: Snickerdoodles

• Before baking, roll the dough balls in a mixture of 1 Tbsp. coconut sugar and 1 tsp. cinnamon to coat. Then press down and bake as before.

Variation: Dark Chocolate Cookies

• Omit cinnamon. Replace arrowroot powder with 6 Tbsp. cocoa. (Because this is very dark, we like to increase the salt a little, too.)