Honey-Almond Cookies with Turmeric and Cordyceps Mushroom (Gluten Free, Paleo, Dairy Free)
Ingredients:
- 2 1/2 cups ultra-fine almond flour
- 2 tsp Mushroom Turmeric Latte with Cordyceps and Ginger
- 2 tsp Ceylon (or your favourite) cinnamon
- 1/2 tsp baking soda
- 1/3 cup olive oil or coconut oil (just make sure it’s fully melted)
- 1/4 cup of your favourite organic honey (we used wildflower) or if you're vegan, substitute for maple syrup
- 1 pinch of sea Himalayan sea salt (plus more for topping)
- 1 pinch of black pepper
Directions:
- Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius
- Line a baking sheet with parchment paper
- Combine all dry ingredients into a large mixing bowl and blend well Slowly add honey and oil. Blend until all ingredients are fully mixed in
- Scoop a tablespoon size ball into your palm and place on a baking sheet. Use your palm to gently flatten the mixture to your desired thickness. Repeat process
- Bake for 10 minutes or until cookies are a light golden brown around the edges
- Take cookies out of the oven and let cool for 10 minutes or until the centre has hardened a bit
- Serve and enjoy your delicious Mushroom Turmeric latte honey-almond cookies!
