These protein-packed, gluten-, dairy- and egg-free bites are a perfect reward after a good workout.
Courtesy of Anna Olson.
Preheat oven to 350 °F and line a baking tray with parchment paper.
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.
The cookies will keep for up to 5 days in an airtight container.