Preheat the oven to 350 degrees F (180 degrees C) and line a sheet tray with a silicone mat.
Almond Butter (1 cup)
Dark Brown Sugar (1 cup)
Coconut Flour (2 Tbsp)
Coconut Extract (1 tsp)
Ground Cinnamon (1/2 tsp)
in a large mixing bowl and use a hand mixer to beat it together thoroughly into a dough.
Use a 1.5-inch cookie scoop to scoop perfect little mounds of the dough onto the cookie sheet. You should get about 15. Use a fork to flatten the mounds vertically and horizontally to make the cross marks.
Then bake them for about 10 minutes, until golden and cooked through.
Let them cool for 5 minutes or so, then transfer them to a cooling rack to cool completely.
Store them in an airtight container and enjoy!