Tips for making these cut-out cookiesChill the dough in the freezer for at least 30 minutes, or up to an hour.Use parchment paper or other non-stick surfaces for rolling and baking.Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking.If the dough gets soft, place it back in the freezer for a few minutes before working it again.After they're baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them).You can use maple syrup in place of honey, unless you're following SCD.
1/2cupunsalted butter, softened or room temperatureOr shortening for dairy-free cookies
Add the egg, salt, vanilla, and baking soda to the butter/honey mixture and blend well.
Blend in the almond flour and roll into 4 small dough balls.
Flatten each ball of dough, wrap it (in plastic), and place in the freezer for at least 30 minutes, or up to an hour.
Preheat your oven to 325 degrees F.
Place each flat ball of dough between two sheets of parchment paper or other non-stick surface (plastic wrap works too), and roll out to about 1/4 inch thickness (or 1/2 cm). Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking.
Using cookie cutters, cut out the cookies and gently peel them off the parchment paper onto a baking sheet. An alternative is to peel the dough around the cut-out shapes and then transfer the parchment paper (with cookies) onto a baking sheet.
Bake the cookies for about 8 minutes, or until the start to brown along the edges.
Cool the cookies. At this point they may have enough crunch, but if you want more crunch, let them cool, turn them over, and bake them for about an hour in an oven at 170 degrees F.