There is something about hot tea and warm cookies that makes me feel all warm and cozy inside… like I want to curl up in my PJs and not leave my couch for hours.
Well, except to get more cookies that is.
And these cookies are guilt free! Made from almond flour and with no butter or oils to speak of, you can just keep dunkin’ and munchin’.
These cookies have a hint of cinnamon that makes them perfect for the holidays, too!
Roll out the dough and use holiday-themed cookie cutters to make these extra festive and cute.
And who can say “No” to a super-light thin layer of glaze (again, no butter or oil!)?
Not me! I’ll take all of them, please.
Serve these almond flour cookies with hot tea or coffee. Just dunk and enjoy.
P.S. These cookies stay VERY well, so if you’re planning on any homemade holiday gifts this year, these would be perfect (even to ship!).
- 3 cups Almond Flour
- 1 cup powdered sugar
- 1 Tablespoon plus ½ teaspoon ground cinnamon
- scant ¼ teaspoon salt
- 1 Tablespoon raw natural honey
- 1 egg white
- 1 cup powdered sugar
- 1 egg white
- 1 teaspoon lemon juice
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Mix all cookie ingredients in a bowl until the mixture is smooth. I recommend using your hands. If the mixture is dry and cracking, add about ½ Tablespoon of water and mix again until the dough comes together and is smooth.
- If using cookie cutters: dust a large piece of parchment paper with powdered sugar and roll the dough out until it is about ⅓ inch thick. Use cookie cutters to cut the cookies into a desired shape and place the cookies on the baking sheet leaving about ½ inch of space in between each cookie.
- Without cookie cutters: Use a tablespoon to scoop balls of dough. Roll in your hands to form a smooth ball. Place on the baking sheet leaving about ½ inch of space in between each cookie. Flatten the balls with your palm.
- Bake the cookies for 12 minutes and then remove and cool completely on wire racks.
- To make the glaze, mix the three ingredients in a bowl. The glaze will be thick. When the cookies are completely cool, take a butter knife and spread a thin layer of glaze on each cookie. Let the cookies rest until the glaze is completely dry. Store the cookies in an airtight container.
Sabrina - A Spoonful of Photography
Sounds like such a nice recipe! Adding it to my holiday baking list 🙂
Rachel (littlechefbigappetite)
Sabrina, I hope you try them! I think they are perfect for the holidays!
Marie
Ohh my! I think I want to cancel my afternoon out and just stay home with these cookies and have some tea and read all day long!!
Thanks for the lovely recipe! I can’t wait to try them!
Rachel (littlechefbigappetite)
Ummm, can I join you!? Sounds perfect!
Lauren
Sounds good, but can I substitute the powdered sugar with granulated?
Rachel (littlechefbigappetite)
Lauren, unfortunately I don’t think so. The cookie texture will be much different if you use something else because powdered sugar is much “softer” and basically melts into the dough. It is definitely worth buying, though, because you will definitely need powdered sugar for the glaze.
Beverly
I made these for the first time Christmas Eve 2013 and omitted the cinnamon (personal preference). I found I had to use a wee bit more hot water than called for in the recipe. I also enjoyed adding almond extract to the glaze. These are great for my gluten-free guests. Yum!
Rachel (littlechefbigappetite)
Beverly, I am so glad you made them work for your taste preferences!