- prep time 10 min
- total time 25 min
- serves 24
2 cup brown rice flour
1 cup ground almonds
3 Tbsp sesame seeds, lightly toasted
½ tsp ground cinnamon
¼ tsp salt
3/10 cup honey
¼ cup vegetable oil
whole almonds, for garnish
1. Preheat oven to 350 °F and line a baking tray with parchment paper.
2. Stir rice flour, ground almonds, sesame seeds, cinnamon and salt to combine. In a separate bowl, whisk honey and vegetable oil, add to rice flour mixture and blend. Scoop tablespoonfuls of dough and shape each into a ball, placing 2 inches apart on prepared baking tray. Press each cookie to flatten and press a whole almond into the center of each. Bake for about 15 minutes, until cookie starts to brown a little on the bottom. Cool on the tray before removing.
3. The cookies will keep for up to 5 days in an airtight container.
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