I had plans for a cookie recipe using buckwheat flour, but Susan left me a message asking if I tried adding cocoa to the cinnamon cookie recipe, and I have to admit that I became curious. So I’ve left the buckwheat cookie recipe in draft mode, in favor of posting this cinnamon cocoa cookie.
I recommend you use the best cocoa you can find (and afford) – good cocoa makes a recipe just a bit better. For a variation, I also added chocolate chips to a few of the cookies. I think shaved chocolate would work well too. I debated about adding more cocoa to the cookies but I didn’t want them to taste too bitter. They probably could stand a bit more cocoa though, if you’re game.
In any case, these turned out well so I wanted to share them sooner rather than later.
Cinnamon Cocoa Cookies
- 1/2 cup of honey
- 4 tablespoons of unsalted butter
- 1 teaspoon of cinnamon
- 2 tablespoons of cocoa (unsweetened)
- 1/8 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 2 cups of blanched almond flour
- Preheat the oven to 275 degrees F.
- 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 balls of dough, about
an inch or so 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.
- Bake for 15 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 degrees F for another 15 minutes or so; or, after turning off the oven, you can let them sit in their for a while.
- Cool and enjoy!