Moroccan Montecaos - Melt Away Cinnamon Cookies

• 1 cup vegetable oil
• 1 1/3 cups confectioner's sugar
• 2 cups almond flour or almond meal
• 2 cups whole wheat pastry flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon ground cinnamon and a little extra for sprinling

1. Preheat oven at 325F. Line a cookie sheet with parchment paper
2. Combine oil and sugar in a large bowl. Mix well until the sugar has dissolved.
3. Add almond flour, mix well.
4. In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to oil and almond flour. Mix well with a wooden spoon and then with your hands, to form a dough.
5. If dough is too wet refrigerate for 15-20 minutes if not, use your hands to form small balls. Place them on the cookie sheet and slightly flatten each one.
6. Bake at 325F for 20 minutes. Sprinkle with cinnamon when the cookies come out of the oven and let them cool.
7. Enjoy!

vegetable oil, sugar, almond flour, whole wheat pastry flour, salt, baking powder, ground cinnamon

Taken from food52.com/recipes/39125-moroccan-montecaos-melt-away-cinnamon-cookies (may not work)