Going gluten-free isn't the easiest thing I've done but it's one of the most proud things I've done because it takes incredible discipline but the
Makes: 22 cookies
Prep & cook time: 25 minutes
What you need:
- 1 egg
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 6 tbs softened butter
- 1 tsp baking soda
- 2 tsp ground ginger
- 3 tsp raw honey
- 2 tbs water
- 1/4 tsp salt
- 1/2 cup coconut palm sugar
- 2 2/3 cup almond flour
To make:
1. Mix the almond flour (2 2/3 cup), coconut sugar (1/2 cup), ginger, cinnamon, nutmeg, baking soda, and salt in a large bowl.
2. Next, beat the egg in another bowl.
3. Add the butter, water, and honey and beat together.
4. Combine the bowls together and mix gently.
5. For about 40 minutes, cover bowl and freeze dough until it is easy to mold.
6. Preheat your oven to 350 F.
7. Line a cookie sheet with parchment paper
8. Roll out the chilled dough and create 1 1/2 tbsp balls.
9. Place balls about 2 inches apart.
10. Before baking, flatten each cookie with your palm.
11. Bake for about 10 minutes until light brown around the edges.
Enjoy!
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 6 tbs softened butter
- 1 tsp baking soda
- 2 tsp ground ginger
- 3 tsp raw honey
- 2 tbs water
- 1/4 tsp salt
- 1/2 cup coconut palm sugar
- 2 2/3 cup almond flour
To make:
1. Mix the almond flour (2 2/3 cup), coconut sugar (1/2 cup), ginger, cinnamon, nutmeg, baking soda, and salt in a large bowl.
3. Add the butter, water, and honey and beat together.
4. Combine the bowls together and mix gently.
6. Preheat your oven to 350 F.
7. Line a cookie sheet with parchment paper
8. Roll out the chilled dough and create 1 1/2 tbsp balls.
9. Place balls about 2 inches apart.
10. Before baking, flatten each cookie with your palm.
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