Happy Autumnal Equinox!

We are moving into my favorite time of the year. The beginning of a time for reflecting, going inward and a time to honor the harvest. That harvest is much more about the harvest of my intentions and efforts over the year than about what came from my garden.

Even before our eyes can see the changes of the season, our senses begin to change.

We begin to desire different foods and with the bit of cooler weather we've enjoyed recently my mind has been thinking about new treats to try.

I absolutely love these cookies! They are full of cinnamon, something I've been craving lately. They are crunchy on the edges and chewy in the middle. They are also super simple to make and can be made in one bowl.

Try them out if you are wanting something sweet and fall like.

Cinnamon cookies

Mix together: 3 cups almond flour (I always sift mine for a finer texture)

1/2 tsp baking soda 1/2 tsp sea salt 2 tsp pure vanilla extract 1/2 cup pure maple syrup 1/3 -1/2 coconut or olive oil 1/2 cup pecan pieces (can omit) 3 tsp good quality cinnamon ( can reduce if you just want a hint of cinnamon)

Preheat oven to 350 degrees Line a baking sheet with parchment paper

Take 1 tbsp of dough and roll I to a ball then flatten to about 1/4 inch. Repeat untill you baki g sheet is full. Bake for about 13 minutes.

I like to make slightly different sized balls sometimes so some are crunchier than others.

These cookies are super delicious right out of the oven but also freeze amazingly well too!

I hope you enjoy them as much as me.