Follow these steps for perfect results
butter
melted
honey
almonds
cocoa powder
arrowroot
baking soda
Melt the butter and honey in a medium saucepan over low heat.
Remove the saucepan from the heat.
Stir in the almonds, cocoa powder, arrowroot, and baking soda.
Let the dough stand for 5-10 minutes to firm up.
If the dough is too soft, add a little more arrowroot.
Roll the dough into small balls.
Place the cookie dough balls on a baking sheet.
Bake at 350°F/170°C for 10-15 minutes, or until the cookies are firm.
Expert advice for the best results
For a richer flavor, use dark cocoa powder.
Add a pinch of salt to enhance the sweetness.
Store in an airtight container to maintain crispness.
Everything you need to know before you start
5 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange cookies on a plate in a circular pattern.
Serve with a glass of almond milk.
Enjoy as a mid-afternoon snack.
Enhances the nutty flavor.
Discover the story behind this recipe
Gluten-free baking
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