You can make these dairy free by using coconut oil in place of butter. Make them plant-based by using maple syrup instead of honey.These cookies make a great ice cream sandwich!Store them in a sealed container for a few days, or in the refrigerator for a few weeks. You can also freeze them.
2cupsblanched almond flour
1teaspooncinnamonplus extra to sprinkle on top, optional
Combine the melted 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).