1cupHoneyville blanched almond flour(other brands may affect results)
3Tablespoonsbutter, softened
1 1/2Tablespoonshoney
pinch of sea salt
*optional:1/4 tsp. vanilla or almond extract
Instructions
Preheat your oven to 350F.
Mix all the ingredients in a small bowl until a batter forms, then use a tablespoon to scoop dough onto an un-greased cookie sheet. I gently flattened my cookies using a fork.
Bake cookies for 8-10 minutes, watching closely to ensure they don't burn.
Remove cookies from the oven when they are lightly golden brown, then cool on the pan for 10 minutes. Transfer cookies to a wire rack and let cool completely before serving.
Notes
For thicker cookies, I recommend chilling the batter in the fridge for 30 minutes before scooping and baking.