1.Preheat the oven to 375 degrees.

2.Make the flax egg by combining the ground flax with water. Set aside.

3.Using an electric mixer, cream the butter and sugar.

4.Add the flax egg, Kokada, vanilla, and plant milk. Beat again until

combined.

5.Add the dry ingredients–both flours, cream of tartar, baking soda,

cinnamon, and salt.

6.If the dough is a bit sticky, refrigerate for 15-30 mins so it is easier to work

with.

7.Make the topping by combining coconut sugar and cinnamon in a bowl or

shallow dish.

8.Using a heaping tablespoon, form the dough into balls and roll them in the

cinnamon sugar topping.9.Place on a parchment lined baking sheet.

10.Lightly press down on the balls of dough, using your hands or a spatula

(because these are gluten free cookies, they will not spread as much as

regular ones but will be just as delicious!)

11.Bake for 11 minutes. They may seem underdone but leave them on the

tray for 5 minutes before removing them to cool.