Chewy in the middle and spiced with ginger, cinnamon and cloves, these are the perfect addition to your holiday cookie line up.
Yields: 24 cookies
5 Tablespoons unsalted butter, room temperature
1/4 cup + 2 tablespoons coconut sugar
1/3 cup honey
1 teaspoon good quality vanilla extract
2 1/4 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Chocolate chunks or large chocolate chips (optional)
Using a hand mixer, in a medium mixing bowl, beat butter on high speed one minute until creamy
Add sugar and honey and beat on low two minutes
Add egg and vanilla and beat until combined
In a large mixing bowl, combine the almond flour, baking soda, salt, ginger, cinnamon and cloves
Add wet ingredients to dry ones and stir to combine.
Cover bowl with plastic wrap and chill in the refrigerator at least two hours and up to 24 hours.
Preheat oven to 350 degrees F
Line a cookie sheet with parchment paper or a silicone baking mat
Roll cookie dough into one inch balls
Is using chocolate chunks or chips- gently press one on top of each rolled ball of cookie dough
Bake 11-13 minutes until tops are golden. They may look a little underdone, but they will keep cooking for a couple minutes when removed from the oven. Do not overcook! About 12 minutes is perfect for a chewy center.