Cinnamon Cookies
Ingredients
- 2 cups of blanched almond flour
- 1/8 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 1 teaspoon of cinnamon (plus extra to sprinkle on top)
- 1/3 cup of honey
- 4 tablespoons of unsalted butter (or coconut oil, or Spectrum shortening)
Method
- Preheat the oven to 275°F/135°C.
- Melt the butter.
- Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
- With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
- Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
- Bake for 15 to 20 minutes.
- Turn the cookies over and lower the temperature of the oven to 175 degrees F.
- Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175°F for another 15 minutes or so).
- Cool for 10 minutes or so and enjoy!
Original Recipe Found at: http://comfybelly.com/2009/06/cinnamon-cookie-glutenfree/#.VDPdahZ9UQY
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