Chill the dough in the freezer for at least one 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).
Ingredients (makes about 40 cookies)
1/2 cup of butter, soft (or shortening or coconut oil, soft)
1/2 cup of honey
1/4 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg (or cinnamon)
3 1/2 cups of almond flour
1. Cream the butter and honey together in a mixer.
2. Add the egg, salt, and cinnamon or nutmeg, baking soda to the butter/honey mixture and blend well.
3. Blend in the almond flour and roll into 4 small dough balls.
4. Flatten each ball of dough, wrap it (in plastic), and place in the freezer for at least 30 minutes, or up to an hour. I had in freezer for 2 hours.
5. Preheat your oven to 325 degrees F.
6. 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.
7. 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.
8. Bake the cookies for about 8 minutes, or until the start to brown along the edges.
9. 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.
I added food coloring for the holidays!
If you are a Crossfitter – these are a perfect ZONE treat!