Lucy's Cinnamon Cookies
Prep:
|
Cook:
20-25 cookies (approximately 2-inches in diameter)
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Ingredients
3 TBSP ghee
¼ cup honey
⅛ tsp course sea salt
1 tsp cinnamon powder
¼ tsp baking soda
2 cups almond flour
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42 grams ghee
85 grams honey
⅛ tsp (0.625 ml) course sea salt
1 tsp (5 ml) cinnamon powder
¼ tsp (1.25 ml) baking soda
220 grams almond flour
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Mix all ingredients together in a bowl. The batter should have a firm consistency and not be too sticky (add a little more almond flour if required to make it firmer).
- Roll into round balls and press down and flatten onto a greased baking tray.
- Bake at 275°F (130°C or gas mark 1) for approximately 10-15 minutes, or until golden.
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Nutritional Info
Storage
Notes
One of our favorite cookies to bake on a weekly basis are Cinnamon Cookies from Lucy's SCD Cookbook. When our daughter was still a toddler, she would taste batter bits of it before we had a chance to set the cookies to bake. Once baked, the cookies come out soft and chewy. We have modified the original version to be dairy-free for this book. Thanks, Lucy!
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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