Prep Time
10 min
Cook Time
15 min
Yields
24 servings
These protein-packed, gluten-, dairy- and egg-free bites are a perfect reward after a good workout.
Courtesy of Anna Olson.
ADVERTISEMENT
ingredients
2
cup brown rice flour
1
cup ground almonds
3
Tbsp sesame seeds, lightly toasted
½
tsp ground cinnamon
¼
tsp salt
⅓
cup honey
¼
cup vegetable oil
whole almonds, for garnish
ADVERTISEMENT
directions
Step 1
Preheat oven to 350 °F and line a baking tray with parchment paper.
Step 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.
Step 3
The cookies will keep for up to 5 days in an airtight container.