Cinnamon Cookie
This is a simple recipe for a chewy, buttery, cinnamon cookie. It is a great cookie to have around when a craving for a sweet butter cookie comes up, and the texture is just right.
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Ingredients
2 cups blanched almond flour
⅛ tsp salt
¼ tsp baking soda
1 tsp cinnamon plus extra to sprinkle on top, optional
⅓ cup honey or maple syrup (for SCD and IBD-AID use honey)
¼ cup unsalted butter, melted or coconut oil, melted
224 grams blanched almond flour
⅛ tsp salt
¼ tsp baking soda
1 tsp cinnamon plus extra to sprinkle on top, optional
79 ml honey or maple syrup (for SCD and IBD-AID use honey)
4 TBSP (60 ml) unsalted butter, melted or coconut oil, melted
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Instructions
- Preheat the oven to 275 °F (135 °C)
- Combine the melted 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 (79 °C)
- Bake the cookies for another 10 minutes.
- For a crunchier cookie, leave them in the oven at 175°F (79°C) for another 15 minutes or so.
- Cool for 10 minutes or so and enjoy!
Nutritional Info
Storage
Store them in a sealed container for a few days, or in the refrigerator for a few weeks. You can also freeze them.
Notes
You can make these dairy free by using coconut oil in place of butter.
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