Step 1

Preheat the oven to 375°F. Coat a 10-inch ovenproof skillet with cooking spray.

Step 2

In a large bowl, combine ⅓ cup brown sugar and the oil. Add the egg and stir until blended. Stir in the almond flour, whole-wheat flour, 1 tsp cinnamon, salt, and baking powder until blended.

Step 3

Spread or pat the dough into the prepared skillet. Press the top all over lightly with a fork. Bake until the edges are golden and the top is dry, 15 to 17 minutes. Transfer to a wire rack.

Step 4

In a small bowl, combine the remaining 2 tsp brown sugar and 1⁄4 tsp cinnamon. Sprinkle the cinnamon sugar over the cookie. Let cool to warm, then cut into 12 wedges. Serve warm. Or let cool and store in an airtight container.

Step 5

Serving size: 1 wedge