Written by Erica Kerwien and appropriated from comfybelly.com.

Makes about 22 small cookies

• 2 cups blanched almond flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon cloves
• ⅓ cup honey or maple syrup
• 4 tablespoons unsalted butter, melted (or ghee or coconut oil)

1. Preheat your oven to 350°F (175°C, or gas mark 4).
2. Prepare baking sheets with parchment paper or non-stick baking mat.
3. Blend the dry flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl.
4. Add the honey and butter to the dry ingredients and blend well until a soft dough forms.
5. If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes.
6. With a spoon or your fingers roll up to 1 tablespoon of dough into a small ball and place it the baking sheet. Place them about 2 inches apart.
7. Press each cookie with the palm of your hand to flatten it out into a disc shape. Optionally, sprinkle some sea salt on top of each cookie.
8. Bake for 10 minutes or until the cookies are turning golden brown and dark around the edges. Careful not to burn them because they do so easily.
9. Cool for 10 minutes.

• If your dough is too soft to roll, place it in the freezer for a 5 to 10 minutes to keep them from spreading when they bake. As for the honey, using a dark honey such as honey from bees pollinating buckwheat will add a deeper, molasses-like flavor.
• Tink uses ¼ cup of Betta Sweet (a stevia based sweetener from our local Hebe Botanicals) instead of honey. Without the honey it mix is too crumbly so she adds an egg as a binder.