2 cups all-purpose flour (or whole wheat flour)
1 cup granulated sugar (or coconut sugar)
1/2 cup brown sugar (or maple sugar)
2 tsp baking soda (fresh)
2 tsp cinnamon (or nutmeg/pumpkin spice)
1/2 cup butter (or coconut oil for dairy-free)
1/4 cup pure maple syrup (or agave nectar/honey)
1 large egg (or flax egg for vegan option)
1/2 tsp salt
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and maple syrup to the butter mixture and mix well.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Mix together the cinnamon and sugar for rolling, and roll each dough ball in this mixture.
Bake for 10-12 minutes until edges are slightly golden but centres are still soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store extras in an airtight container for up to one week.
