Almond Star Cookies: Vegan, No Wheat, No Sugar

These cookies are crunchy and not too sweet, great for breakfast, with coffee or tea–and good for you to boot!

2 3/4 cups unblanched almond flour (a 10 ounce package)
1/4 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/3 cup melted coconut oil
5 tablespoons agave nectar (yes, I really mean it this time, but maple syrup is good too)
1 tablespoon vanilla extract

Mix together the wet things, then add in the dry things.
Chill the dough for an hour in the fridge.
Put dough between two pieces of parchment or wax paper, and roll to 1/4 inch thick.
Take off the top sheet, and cut out the stars (or whatever shape–you can use a glass if you don’t have a cookie cutter).
Lift them with a spatula and put them on a cookie sheet, either lined with parchment paper or oiled.
Sprinkle some sliced almonds on each one, if you have them.
Bake at 350 until brown around all the edges (I like these slightly over-browned, for the crunch).
Be careful with them until they are cool, because they are fragile when warm!