Cinnamon cookies

Here is a low carb cookie. It really is yummy. I am probably the only one in the world who does not like snickerdoodle cookies, but this variation is a keeper.

recipe:

• 1/3 cup of honey or maple syrup
• 4 tablespoons of unsalted butter or coconut oil (melted)
• 1 teaspoon of cinnamon
• 1/8 teaspoon of sea salt
• 1/4 teaspoon of baking soda
• 2 cups of blanched almond flour

preparation:

1. Preheat the oven to 275 degrees F.
2. Melt the butter/coconut oil.
3. Combine the butter/coconut oil with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. With your fingers, create small, balls of dough, about an inch in diameter, and place them on a parchment lined baking sheet.
5. Press each cookie to flatten it using the palm of your hand.  I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. You can also sprinkle some cinnamon on the top of each cookie.
6. Bake for 15 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F.
8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175 degrees F for another 15 minutes or so).
9. Be sure to cool them before you  dig in!