I’m a sucker for anything with cloves or cinnamon…. and these spiced little cookies fit the bill! I also really love the hints of lemon, anise and almond. Traditionally, I think the cookies are more of a round, snowball type cookie but these are a slightly crisp and chewy cookie… perfect for dunking in some milk, coffee or tea! Not only are these grain free, but also dairy-free and egg-free! Makes about 1 dozen cookies
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1 Tbsp psyllium husk powder
1/3 cup honey
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 cup palm shortening, or butter
1/2 tsp lemon peel, grated
1/4 tsp anise extract
Organic Powdered Sugar, optional
- Preheat oven to 350F. In a mixing bowl, combine all ingredients. Mix on low speed until combined and dough comes together.
- Gently roll dough into about a 1″ ball. Place on a baking sheet lined with parchment paper.
- Bake for about 10 minutes. Remove from oven and sprinkle with powdered sugar if desired.
- Let cool completely. Store in a sealed container.
*Easy substitutions: Replace psyllium husk powder with 1 egg + 3 Tbsp flour. Replace almond flour, coconut flour and arrowroot starch with about 1 cup all-purpose flour. Replace honey with 1/2 cup sugar or 1/3 cup maple syrup or agave nectar.
Not interested in a Paleo or allergy-free version: check out this recipe for German Christmas Cookies from Taste of Home!