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 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. And sprinkle some cinnamon on top before you place the cookies in the oven. Or, try my recipe for Snickerdoodle cookies.
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.
- 2 cups blanched almond flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon plus extra to sprinkle on top, optional
- 1/3 cup honey
- 4 tablespoons unsalted butter
- 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!