ingredients

for the cookie:
1/2 cup coconut flour
1/2 cup arrowroot flour
1/4 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted ghee, cooled {measure after melting}
2 eggs*, slightly whisked
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

cinnamon coating for cookies:
1 tablespoon coconut sugar
2 teaspoons cinnamon

chocolate coating:
1 cup mini chocolate chips, melted

nourishing note:
*set your eggs out about 15 minutes prior to using them so they come close to room temperature - also remember not to mix hot, melted ghee in with eggs so as not to curdle them.  you want your ghee & eggs to be close to the same temperature

directions

preheat oven to 350

combine coconut flour, arrowroot flour, coconut sugar, baking powder, baking soda & salt in a medium mixing  bowl.

combine eggs, maple syrup, ghee & vanilla in a small bowl & then mix into flour mixture.  stir well & let dough sit for 3-5 minutes before scooping out cookies.  the dough will thicken a bit more as it sits.

in a small bowl, combine coconut sugar & cinammon for the topping.  using a medium cookie scoop, scoop out dough & form into oval balls.  roll the dough balls in the cinammon mixture.

place dough onto parchment paper & use the thin end of a chopstick or a thick wooden skewer to press 4 lines into the cookies.  at this point your dough should be a flat oval.  {remember that the cookies will still spread a little as they bake so don't make them too large when you press the lines into them.  i found that i needed to somewhat reshape them by pressing the sides back in a little after making the lines.}

bake cookies 9-11 minutes.  cool 15 minutes before dipping in chocolate.

to dip cookies, melt 1 cup of chocolate chips in a small glass bowl.  you can do this over a double boiler or in the microwave in 30 second increments.  

dip one end of the cookies in the chocolate, tilting the bowl as necessary to cover at least 1/3 of the end of the cookie.  place cookies back onto parchment & put them in the refrigerator for 30 minutes to harden the chocolate.