Using the smoothie strainer on your Nama juicer, add 2 apples cored and sliced. Save the puree and pulp that results.
In a large bowl, mix the apple puree, apple pulp, coconut oil, honey, and vanilla extract.
In a separate bowl, mix the almond flour, cinnamon, baking soda, and salt.
Using a spatula, gently mix the wet and dry ingredients until combined. Do not over mix.
Cover the bowl and refrigerate for 30 minutes.
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
For each cookie, spoon about 1 ½ tablespoon of the chilled dough onto the prepared baking sheet, placing each 2 inches apart. Flatten each cookie slightly with the palm of your hand, then sprinkle the top with ground cinnamon.
Bake for 15 minutes or until the top and bottom start to turn brown. Set sheet on a wire rack to cool.
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