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.
I was tempted to call it a Snickerdoodle cookie, but it doesn’t have
the traditional crunchy cinnamon sugar coating on the outside. Of course you can change that too. If you prefer a bit of a crunch to this cookie, after it is done baking, leave it in the oven at 175 degrees F for about 15 more minutes and then cool.
I haven’t tried it yet, but I suspect this recipe will work well with sugar or maple syrup as a sweetener instead of honey. I may try this with my next batch.
This recipe makes about 20 cookies, and I recommend storing them in a sealed container. It was inspired by a recipe in Lucy’s Specific Carbohydrate Diet Cookbook.
Tip These cookies make a great ice cream sandwich.
- 2 cups (198 g) 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.