This post is linked to "Calling All Cookies" at the Sensitive Pantry.
Grain-Free Butter Cookies
2 1/2 cup Almond Flour
1/2 teas. Sea Salt
1/4 teas. Baking Soda
1 teas. Cinnamon
1/2 cup (one stick) Butter, melted or very soft
5 TBSP. Honey
2 teas. Vanilla Extract
1/2 teas. Almond Extract
Preheat oven to 350 degrees. Line one or two cookie sheets (depending on how much dough you've nibbled on) with parchment paper.
In a large bowl, combine dry ingredients. In a small bowl combine the wet ingredients. Stir wet ingredients into dry.
If you are not making cut out cookies: Chill in refrigerator for one hour. Roll into one inch balls, place on a cookie sheet lined with parchment paper and lightly press down. Bake 7-10 minutes until very lightly browned.
To make cut out cookies, chill dough in freezer for one or two hours. (You can also keep dough in the freezer to have on hand) Cut out several 6 inch by 6 inch squares of wax paper. Roll a golf ball size of cookie dough between two sheets of wax paper. Peel off top sheet and cut out cookie shape. Flip over onto a cookie sheet lined with parchment paper. Peel off other piece of wax paper.
Bake 7-10 minutes until very lightly browned.