A soft, sweet, cinnamony cookie. Sugar, grain, and gluten-free.
Preheat oven to 350. Cream butter and sweetener, add egg and blend until fluffy. Add sucralose, vanilla, baking soda, cream of tartar, salt, molasses, and combine. Add almond flour and mix well. For puffy cookies, chill for at least 30 minutes. Form into 1 Tablespoonful balls and roll in 1/8 cup Pyure and cinnamon mixture. Do not flatten. Bake on silicone mat covered baking sheet for 10 to 11 minutes.
These are very fragile until they cool a bit. Makes about 20 cookies.