Almond Flour Cinnamon Cookies

I have found that the most prevalent issue of keeping people happy before you can eat matzah is having available things to nibble on. Well, if we’re honest, they want things to nibble on even after matzah can be eaten. But, when the kids come over before Passover, it’s like a combo of a hurricane and a tsunami of often grumpy grandchildren who say, Savta (Grandma) there’s been nothing to eat ALL DAY!!! Now, this can actually be sorta true in the pre Passover frenzy but often it’s a state of mind. No bread, no pasta no nothin’. So I have learned to prepare, not real food (sorry Charlie, with that the kids are on their own) but with stuff to nibble on. I always make my I Can’t Believe It’s Gluten Free Passover Chocolate Chip Cookies, which barely make it to the Seder and I’ve learned to make an extra batch and hide them by freezing them for the next day, and these cinnamon cookies are another big hit especially since there are always those who aren’t chocolate fans (yup they exist). They sorta melt in your mouth but have a bit of a chew to them. Really yummy and these freeze well too. By the by, the recipe can be doubled if you wanna freeze some for another day.

So gather your ingredients (sorry, I don’t have everything in the pic) and preheat the oven to 350 F/180 C.

and place the almond flour, baking soda, sugar (btw, don’t worry if there doesn’t seem to be much sugar in the dough, you will cover the top with powdered sugar), salt, cinnamon and nutmeg in a medium bowl. Mix well, almond flour has a tendency to clump, and add your eggs and oil and mix again till a nice sticky dough forms in a clumpy ball.

Don’t be surprised when the amount of almond flour compacts and seems like far less than you started with. This is correct and one of the idiosyncrasies of almond flour. No worries. K.

Now place parchment paper on baking sheets and form walnut sized balls and space apart to give them a bit of room to rise.

Bake the cookies about 11-13 minutes or till a light golden brown.

Allow the cookies to completely cool. While still on the parchment paper, shake powdered sugar with a generous hand over the tops. Store in containers.

Almond Flour Cinnamon Cookies

2 1/2 cups (240 grams) almond flour

1 flat teaspoon baking soda

6 tablespoons sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon of nutmeg

2 eggs

2 tablespoons oil

Powdered sugar for topping

Directions:

Preheat the oven to 350 F/180 C.

Combine almond flour, baking soda, sugar, salt, cinnamon and nutmeg in a medium bowl. Mix well (almond flour can clump). Add the eggs and oil and mix till you get a somewhat clumpy dough. Form into balls and place on parchment paper on baking sheets with some space between the cookies since they rise somewhat. Bake for 11-13 minutes or till light golden brown on top. Let cool completely and sift powdered sugar on top with a generous hand till they look covered in snow. These freeze nicely.