2 ¾ cups All-purpose flour (or Whole wheat flour)
1 ½ cups Granulated sugar (or Coconut sugar)
½ cup Brown sugar (or Brown coconut sugar)
1 cup Unsalted butter (or Coconut oil or vegan butter)
¼ cup Maple syrup (or Honey)
2 Large eggs (or Flax eggs)
1 tsp Baking soda (or Baking powder)
2 tsp Cinnamon (or Nutmeg)
½ tsp Salt
¼ cup Sugar for rolling (or Cinnamon and coconut sugar mix)
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 3-5 minutes.
Beat in the eggs one at a time, mixing well after each addition. Then, add the maple syrup and continue to mix until fully incorporated.
Gradually add the dry mixture to the wet mixture, blending until just combined. Avoid over-mixing.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Once chilled, scoop tablespoon-sized amounts of dough and roll into balls. Roll the balls in the cinnamon-sugar mixture.
Place on a lined baking sheet, spacing them a few inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
