Sometimes you just need a sweet bite. And I have just the treat to satisfy that afternoon craving! These Almond Cinnamon Cookies hit all of the right spots- chewy inside, crispy edges, and just the right amount of sweet. They are made with just 6 ingredients which, if you are accustomed to grain-free baking, you likely have at home right now. These cookies take 5 minutes and one bowl to mix up and a mere 7-8 minutes to bake. They couldn’t be easier which makes them perfect to keep on hand for an after-school or bedtime snack!
Almond Cinnamon Cookies- SCD Legal
These Almond Cinnamon Cookies were inspired by a recipe found on the Nutritional Therapy for IBD website. This website is an incredible resource for not only recipes but for all information relating to evidence-based nutrition for IBD patients.
One of the diets proven effective in helping to treat IBD is the Specific Carbohydrate Diet (SCD). Our family has followed the SCD diet for years to manage our daughter’s Crohn’s disease. The SCD diet doesn’t allow for traditional cookie ingredients like flour or sugar. Our ingredients of choice include almond flour and honey. As a result, our sweet treats are also nourishing and, dare I say, healthy?! No, eating an entire batch of these Almond Cinnamon Cookies, as guilt-free as they are, is still not a great idea. But you can definitely go back for seconds, or thirds, and feel good about it!
These Almond Cinnamon Cookies use just 6 simple ingredients, but make the perfect nourishing treat! Made with almond flour and honey, these gut friendly cookies are SCD legal, and a delicious snack you can feel good about enjoying.
Ingredients
Scale
2 cups almond flour
3 Tbsp melted butter *see note for dairy free options
1/4 cup honey
1 tsp cinnamon
1/4 tsp baking soda
1/8 tsp salt
Instructions
1. Heat oven to 300 degrees. Line a baking sheet with parchment paper.
2. Mix all ingredients together until a firm, but not sticky, dough forms. Add more almond flour if the dough seems sticky.
3. Scoop out about 1 Tbsp portions of dough and roll into balls.
4. Place the balls onto the prepared baking sheet and gently press to flatten. The cookies should be about a 1/4 inch thick. TIP: I like to use the flat bottom of a glass to gently press the cookie. Just put a small piece of parchment paper between the glass and the dough to prevent sticking.
5. Bake cookies at 300 degrees for 7-8 minutes. NOTE: Honey cooks (and burns) faster than granulated sugar. So be sure to watch the cookies. Once they are golden brown remove them from the oven and allow them to cool on the pan for 5-10 minutes. The cookies will firm up as they cool.
6. Store cookies in an airtight container on the counter for 2-3 days or in the fridge for 5-7 days. These cookies also freeze very well. When you are ready to eat them, just set the frozen cookies on the counter for a bit to thaw.
7. Enjoy!
Notes
For dairy free cookies, replace butter with ghee or a mild flavor oil like coconut or avocado.
