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!
Ingredients
3 tablespoons (42 g) ghee ¼ cup (85 g) honey J teaspoon course sea salt 1 teaspoon cinnamon powder ¼ teaspoon baking soda 2 cups (220 g) almond flour
Instructions
1. Mix all ingredients together in a bowl
2. The batter should have a firm consistency and not be too sticky (add a little more almond flour if required to make it firmer)
3. Roll into round balls and press down and flatten onto a greased baking tray
4. Bake the cookies at 275°F (130°C or gas mark 1) for approximately 10-15 minutes, or until golden
Yield
20-25 cookies (approximately 2-inches in diameter)
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
