Yay for The Comfy Belly! I was having a major cookie craving late last night after my hubby’s softball game and this one was delicious, quick and easy to make! Definitely do the small round balls, don’t make big ones! For some reason I didn’t think they would expand (maybe because the cross hatch design reminded me of those easy PB cookies?). Well anyways, they do get bigger, so do the small cookies to get about 22 instead of 12 huge ones like I did. They still tasted good but took twice as long to bake and I couldn’t flip them over like the recipe called for.
- 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)
- 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!
Makes about 22 cookies.