These gluten-free almond cookies with a spiced cinnamon glaze will bring a new twist to your classic cookie platter. They’re also paleo and soy free.
- 2½ cups (250 grams) almond flour
- ¼ cup (35 grams) coconut flour
- 2 teaspoons (8 grams) baking powder
- ½ teaspoon cinnamon
- ¼ cup (2 ounces) macadamia nut oil or coconut oil
- 1 tablespoon hard raw honey, melted, or regular honey
- 1 teaspoon almond extract or vanilla extract
- 2 eggs
- Shredded coconut, optional for garnish
- CINNAMON GLAZE
- 2 tablespoons raw hard honey, melted, or regular honey
- 1 tablespoon grass-fed melted butter or ghee
- 1 tablespoon cinnamon
Preheat the oven to 350° F.
Combine almond flour, coconut flour, baking powder and cinnamon in a mixing bowl and stir well. Add oil, honey, almond or vanilla extract and eggs. Mix into a soft dough.
Dust your work surface with almond flour and lay the dough out, pressing to just shy of ½-inch thick all around. Cut into circles and lay on a parchment-paper-lined cookie sheet. Place in the oven and bake for 9 minutes. While cookies bake, combine honey, butter and cinnamon for the glaze in a small bowl and mix well.
Remove cookies from the oven, and brush glaze on all of the cookies using a basting brush. Place cookies back in the oven and bake for another 9-11 minutes or until done.
Remove cookies from the oven and sprinkle with almond flour or shredded coconut and drizzle any remaining glaze over cookies. Serve immediately or place in an airtight container for 3-4 days.
Nutrition Analysis (per cookie with glaze): 210 cal, 17 g fat, 35 mg chol, 25 mg sodium, 12 g carb, 4 g fiber, 5 g sugar, 6 g protein.
Recipe by George Bryant, the California-based author of the New York Times best-selling cookbook The Paleo Kitchen. He also blogs at civilizedcavemancooking.com, developing gluten-, grain- and dairy-free recipes.